Cajun Crawfish Boil Corn (Print Version)

Spicy crawfish, corn, and potatoes seasoned with Cajun spices for a flavorful boil.

# What You 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, adjusted to taste
13 - 4 tablespoons unsalted butter, melted
14 - 1 bunch fresh parsley, chopped for garnish

→ 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 pepper, quartered onions, halved garlic head, 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 pieces and sausage pieces to the pot. Continue boiling for another 8 minutes.
04 - Add crawfish to the pot. Stir gently, cover, and let boil for 3 to 5 minutes, just 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 throughout all ingredients.
06 - Drain the boil using a large strainer or colander, or carefully pour out the liquid by tilting the pot.
07 - Transfer crawfish, potatoes, corn, sausage, and vegetables onto a large lined table or serving platter. Drizzle with melted butter and garnish with chopped fresh parsley.
08 - Serve hot with lemon wedges and hot sauce on the side.

# Expert Advice:

01 -
  • One pot means you're not cleaning for hours, and somehow everything tastes even better when it all comes together.
  • The flavors meld into something deeper and more complex the longer it sits, almost like the dish improves while you're standing there talking.
  • Feeding a crowd becomes effortless and festive—just dump it on a table and let people dig in with their hands.
02 -
  • Never skip the 10-minute rest after the crawfish turns red—it's the difference between good and unforgettable because those flavors actually penetrate instead of just coating the surface.
  • If you're boiling for the first time, taste the broth once before adding the crawfish so you know what you're working with and can adjust seasoning if needed.
03 -
  • The water should taste like a pleasant sea—salty but not overwhelming—before anything goes in; taste it and adjust before you add the crawfish.
  • If you're cooking for people unfamiliar with crawfish, show them how to break off the tail, peel it quickly, and where the little line of vein runs so they can remove it cleanly.
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