Louisiana Crawfish Boil Recipe

Name: Louisiana Crawfish Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3-ounce) bags Zatarains Dry Crawfish, Crab, and Shrimp Boil (see Sources, page 301); 2 gallons water; 3/4 cup coarse salt; 12 fingerling potatoes (about 3/4 pound total); 4 onions, preferably Vidalia, halved; 4 lemons, halved; 4 whole heads garlic; 4 ears fresh sweet corn, shucked and silks removed, halved crosswise; 2 pounds kielbasa sausage, cut into 2-inch pieces; 6 pounds live crawfish (see Sources, page 301)

Servings: persons

2 (3-ounce) bags Zatarains Dry Crawfish, Crab, and Shrimp Boil (see Sources, page 301)
2 gallons water
3/4 cup coarse salt
12 fingerling potatoes (about 3/4 pound total)
4 onions, preferably Vidalia, halved
4 lemons, halved
4 whole heads garlic
4 ears fresh sweet corn, shucked and silks removed, halved crosswise
2 pounds kielbasa sausage, cut into 2-inch pieces
6 pounds live crawfish (see Sources, page 301)

1
Fill a large stockpot with the seafood boil, the water, and the salt.
2
Bring to a boil over medium-high heat, cover, decrease the heat to medium, and simmer for 15 minutes.
3
Add the potatoes, onions, lemons, and garlic.
4
Cover, increase the heat to medium-high, and return to a boil; cook an additional 10 minutes.
5
Add the corn, sausage, and crawfish.
6
Cover and return to a boil; cook until the crawfish are bright red and cooked through, about 10 minutes.
7
Serve immediately.

576

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (3-ounce) bags Zatarains Dry Crawfish, Crab, and Shrimp Boil (see Sources, page 301), 2 gallons water, 3/4 cup coarse salt, 12 fingerling potatoes (about 3/4 pound total), and more.

Yes, Louisiana Crawfish Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Crawfish Boil

How did you like this recipe?

Frequently Asked Questions