Best 2 Louisiana Crawfish Boil Recipes

Louisiana crawfish boils are a delicious and traditional way to enjoy the flavors of Louisiana. Crawfish boils are a popular social gathering, often held outdoors with friends and family. Boiled crawfish are served with corn, potatoes, and other vegetables, and often accompanied by dipping sauces and seasonings. But with so many different recipes and variations, it can be hard to know where to start. In this article, we'll provide you with all the information you need to create the perfect Louisiana crawfish boil, from selecting the freshest crawfish to creating the most flavorful broth.

Check out the recipes below so you can choose the best recipe for yourself!

LOUISIANA CRAWFISH BOIL

Louisiana Crawfish Boil image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 15 to 20 servings

Number Of Ingredients 12

Ingredients

One 35- to 40-pound sack live crawfish
3 pounds small (size "B") red potatoes
3 pounds smoked sausage, cut into 3-inch pieces
8 to 10 oranges, sliced
6 artichokes, halved
6 heads garlic, halved
2 stalks celery, cut into 2-inch pieces
One 4 1/2-pound bag powdered crawfish boil mix, such as Louisiana Fish Fry
8 ounces liquid crawfish boil, such as Louisiana Fish Fry
Twenty-four 3-inch ears frozen corn
One 16-ounce container white mushrooms
One 1-pound bag frozen Brussels sprouts

Steps:

Wash the crawfish with fresh water in a large plastic tub; let the water run until clear, then drain.
Fill an 80-quart pot halfway with enough water to cover the seafood and fixin's. Add the potatoes, sausage, oranges, artichokes, garlic and celery -- things that take longer to cook. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes.
Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get.

LOUISIANA CRAWFISH BOIL

Louisiana Crawfish Boil image

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Provided by IMANKAY

Categories Trusted Brands: Recipes and Tips Sparkle

Time 1h45m

Yield 10

Number Of Ingredients 15

Ingredients

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50 live crawfish, rinsed

Steps:

Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g

Tips:

Choose the Right Crawfish: Select live, active crawfish with firm shells and no discoloration. Smaller crawfish are generally more tender.
Prepare the Crawfish: Rinse the crawfish thoroughly under cold water and remove any debris or mud. It's optional to remove the digestive tract (known as the "mud vein") by pinching the head and pulling out the dark vein.
Create a Flavorful Base: The base of the boil is crucial for adding flavor. Commonly used ingredients include water, beer, Cajun seasoning, lemon, garlic, and cayenne pepper. You can also add vegetables like corn, potatoes, and onions for extra flavor and texture.
Season the Crawfish: Generously season the crawfish with Cajun seasoning, garlic powder, onion powder, paprika, and salt. You can adjust the amount of seasoning according to your taste preferences.
Boil the Crawfish: Bring the seasoned water or beer mixture to a rolling boil in a large pot or crawfish boiler. Add the crawfish and cook for 3-5 minutes or until they turn bright red. Overcooking can make the crawfish tough.
Serve Immediately: Once the crawfish are cooked, drain them from the pot and spread them out on a table covered with newspaper or a plastic tablecloth. Serve with melted butter, lemon wedges, and additional Cajun seasoning for dipping.

Conclusion:

A Louisiana Crawfish Boil is a delicious and vibrant culinary experience that brings people together. By following these tips and using fresh ingredients, you can create an authentic and flavorful boil that will impress your guests. Remember to adjust the seasonings and ingredients according to your taste preferences and enjoy the process of preparing and sharing this iconic Southern dish.