Cajun Crawfish Boil Corn Potatoes (Printable)

A festive boil featuring spicy crawfish, sweet corn, and tender potatoes infused with Cajun spices.

# What You’ll Need:

→ Seafood

01 - 4 pounds live crawfish, thoroughly rinsed

→ Vegetables

02 - 6 ears corn, husked and cut into halves or thirds
03 - 2 pounds small red potatoes, scrubbed
04 - 2 yellow onions, quartered
05 - 1 head garlic, halved horizontally
06 - 1 lemon, sliced

→ Sausage

07 - 1 pound smoked Andouille sausage, cut into 2-inch pieces

→ Seasonings and Aromatics

08 - 1/2 cup Cajun seasoning blend
09 - 2 tablespoons kosher salt
10 - 1 tablespoon whole black peppercorns
11 - 4 bay leaves
12 - 1 teaspoon cayenne pepper
13 - 4 tablespoons unsalted butter, melted
14 - 1 bunch fresh parsley, chopped

→ For Serving

15 - Lemon wedges
16 - Hot sauce

# How To Make:

01 - Fill a large stockpot with 5 gallons of water. Add Cajun seasoning, salt, peppercorns, bay leaves, cayenne, onions, garlic, and lemon slices. Bring to a rolling boil over high heat.
02 - Add potatoes to the boiling liquid and cook for 10 minutes.
03 - Add corn and sausage pieces to the pot and continue boiling for another 8 minutes.
04 - Add crawfish to the pot. Stir gently, cover, and let boil for 3 to 5 minutes until the crawfish turn bright red.
05 - Turn off the heat and let the pot sit, covered, for 10 minutes to allow the flavors to meld.
06 - Drain the boil using a large strainer or by carefully pouring out the liquid.
07 - Transfer crawfish, potatoes, corn, sausage, and vegetables onto a large serving platter. Drizzle with melted butter and garnish with chopped parsley.
08 - Serve hot with lemon wedges and hot sauce on the side.

# Top Tips:

01 -
  • It feeds a crowd without requiring hours of fussing—everything cooks together in one glorious pot.
  • That perfect moment when the crawfish turn fire-engine red is genuinely satisfying to witness.
  • The melted butter, the lemon, the heat that builds—it engages every sense while you eat.
02 -
  • Don't skip the rinsing of live crawfish—dirt and debris will muddy your entire pot, and you'll taste it.
  • The 10-minute rest after cooking is not optional; it's when the magic happens and flavors bind themselves to every ingredient.
03 -
  • Keep your crawfish cool and add them last to ensure they stay firm and sweet rather than becoming mushy.
  • A large outdoor burner makes this infinitely easier if you have access to one—your kitchen won't get steamed up and your guests can stay closer to the action.
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