Quick & Easy Louisiana Crawfish Boil

Ingredients

• 2 lb Live Crawfish (Rinse thoroughly and discard any dead crawfish)
• 1 lb Smoked Sausage (Slice into 1‑inch pieces)
• 1 lb Small Red Potatoes (Scrub clean, leave whole)
• 1 Onion (Quartered)
• 2 Celery Stalks (Cut into 2‑inch pieces)
• 2 Lemon (Halved, squeeze into pot)
• 1/4 cup Cajun Seasoning (Store‑bought or homemade blend)
• 4 qt Water (Enough to cover all ingredients)

Instructions

1. Clean the Crawfish

   Rinse the live crawfish under cold running water, swish them around in a large bowl of water to remove mud and debris, then discard any that are dead.

   Time: PT5M

2. Prep Vegetables and Lemon

   Quarter the onion, cut celery into 2‑inch pieces, and halve the lemons. Set aside.

   Time: PT5M

3. Bring Water to a Boil

   Fill the stockpot with 4 quarts of water, add Cajun seasoning, onion, celery, and lemon halves. Bring to a rolling boil over high heat.

   Time: PT10M

   Temperature: 212°F

4. Cook Potatoes

   Add the scrubbed potatoes to the boiling broth and cook until just tender, about 10 minutes.

   Time: PT10M

   Temperature: 212°F

5. Add Crawfish

   Drop the cleaned crawfish into the pot and boil for 5 minutes.

   Time: PT5M

   Temperature: 212°F

6. Add Smoked Sausage

   Add sliced smoked sausage and cook for an additional 2 minutes, just to heat through.

   Time: PT2M

   Temperature: 212°F

7. Turn Off Heat and Soak

   Turn off the burner, lower the temperature to about 165°F, and let the boil soak for 20 minutes so flavors meld.

   Time: PT20M

   Temperature: 165°F

8. Drain and Serve

   Using tongs and a colander, lift the crawfish, sausage, and potatoes out of the broth. Spread them on a serving tray or newspaper and enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

4g