Crawfish Straight to Your Door!

Ingredients

• 4 lb Live Crawfish (fresh, alive on arrival; keep on ice until ready to cook)
• 1/4 cup Cajun Seasoning (store‑bought or homemade blend of paprika, cayenne, garlic powder, onion powder, oregano, thyme, and salt)
• 2 tbsp Kosher Salt (for the boiling water)
• 1.5 lb Red Potatoes (cut into halves or quarters depending on size)
• 4 ears Corn on the Cob (shucked, cut in half)
• 1 lb Andouille Sausage (sliced into 1‑inch pieces; can substitute hot dogs or kielbasa)
• 1 large Onion (peeled and quartered)
• 2 Lemon (cut into wedges for serving)
• 4 Banana Peppers (optional, sliced)
• 2 Jalapeño Peppers (optional, sliced; adds extra heat)
• 4 tbsp Butter (melted for dipping)

Instructions

1. Prepare the Live Crawfish

   Keep the live crawfish in a cooler with ice until you are ready to cook. Do NOT wash them with tap water; instead, rinse them quickly with cold bottled or filtered water right before cooking.

   Time: PT5M

2. Purge the Crawfish

   Place the crawfish in a large bowl, cover with cold water, and let them sit for 20‑30 minutes. This allows them to purge any grit from their digestive tracts.

   Time: PT30M

3. Prep the Vegetables and Sausage

   While the crawfish are purging, wash and cut the potatoes in half, shuck the corn and cut each ear in half, slice the sausage, quarter the onion, and slice optional peppers.

   Time: PT10M

4. Boil the Water

   Fill the stockpot with enough water to fully submerge the crawfish (about 12‑14 qt). Add the Cajun seasoning, kosher salt, and optional extra cayenne. Bring to a rolling boil.

   Time: PT10M

   Temperature: 212°F

5. Add the Crawfish

   Using tongs, add the purged crawfish to the boiling broth. Return to a boil, then reduce to a steady simmer.

   Time: PT2M

   Temperature: 212°F

6. Cook the Crawfish

   Simmer the crawfish for 5‑7 minutes, or until they turn a bright red and float to the surface. Remove with a slotted spoon and set aside while you finish the boil.

   Time: PT7M

   Temperature: 212°F

7. Add Vegetables and Sausage

   Add potatoes, corn, onion, sausage, and any optional peppers to the same pot. Boil for 10‑12 minutes, or until potatoes are fork‑tender.

   Time: PT12M

   Temperature: 212°F

8. Combine Crawfish and Veggies

   Return the cooked crawfish to the pot, give everything a quick toss, and let sit for 2 minutes so the flavors meld.

   Time: PT2M

9. Serve

   Drain the boil using a colander, spread the contents onto a large serving tray or newspaper, and garnish with lemon wedges and melted butter for dipping.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

32 g

Fat

16 g

Fiber

5 g