Sl'S Stovetop Crawfish Boil Recipe

Name: Sl'S Stovetop Crawfish Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 gal. water; 2 (4-oz.) pkg. seafood boil, such as Zatarain's Crawfish, Shrimp, and Crab Boil; 2 cups kosher salt; 1/4 cup Creole seasoning; 4 bay leaves; 5 lemons, halved; 2 garlic heads, halved crosswise; 4 small yellow onions, halved; 2 pounds small red potatoes, halved; 2 large fresh artichokes; 10 pound live fresh crawfish, purged (ask your vendor); 4 ears corn, husks removed

Servings: persons

4 1/2 gal. water
2 (4-oz.) pkg. seafood boil, such as Zatarain's Crawfish, Shrimp, and Crab Boil
2 cups kosher salt
1/4 cup Creole seasoning
4 bay leaves
5 lemons, halved
2 garlic heads, halved crosswise
4 small yellow onions, halved
2 pounds small red potatoes, halved
2 large fresh artichokes
10 pound live fresh crawfish, purged (ask your vendor)
4 ears corn, husks removed

1
Bring 4 1/2 gallons water to a rolling boil in a 7- to 8-gallon stockpot over high. (Start early! This could take 30 to 40 minutes.) Add seafood boil, salt, Creole seasoning, bay leaves, lemons, garlic, and onions. Stir until spices are dissolved. Add potatoes and artichokes; return to a boil. Boil 20 minutes. Add crawfish, and simmer 5 minutes.
2
Cut each ear of corn into 4 pieces, and add to pot. Simmer 5 minutes. (If you lose your boil at any point, cover with a lid to return it to a simmer.)
3
Line a large sheet pan with newspaper or parchment paper. Pour mixture through a large colander, or remove crawfish and vegetables from water, using a slotted spoon. Place crawfish and vegetables on pan. Serve with Creole Mayo for dipping.
4
Tip: You'll know the water is seasoned perfectly when it makes your eyes water.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 1/2 gal. water, 2 (4-oz.) pkg. seafood boil, such as Zatarain's Crawfish, Shrimp, and Crab Boil, 2 cups kosher salt, 1/4 cup Creole seasoning, and more.

Yes, Sl'S Stovetop 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.

That's it — enjoy your meal!

Sl'S Stovetop Crawfish Boil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions