Easy Crawfish Recipe – A Taste of Louisiana Comfort
Discover how to cook crawfish the Cajun way! This step-by-step crawfish recipe brings the authentic Southern flavor of a classic seafood boil to your table.
Ingredients
- 2.5 kg (5.5 pounds) live crawfish, purged
- 120 g (½ cup) Cajun seasoning
- 30 g (2 tablespoons) salt
- 1 lemon, halved
- 3 ears of corn, halved
- 400 g (8–10) baby potatoes
- 1 garlic head, halved
- 450 g (1 pound) smoked sausage, sliced
Instructions
- Prepare the crawfish: Rinse and purge crawfish in cold water until the water runs clear. This ensures a clean and fresh taste.
- Season the water: Fill a large pot with water, add Cajun seasoning, salt, and lemon. Bring to a rolling boil.
- Add the sides: Drop in potatoes and garlic first. Cook for about 10 minutes.
- Add sausage and corn: These bring rich flavor and soak up the spices. Boil for another 5 minutes.
- Add crawfish: Carefully place them into the pot, stirring to combine.
- Simmer and soak: Turn off the heat, cover, and let the crawfish soak for 20–25 minutes. This step is key for that bold Cajun seafood boil recipe flavor.
- Drain and serve: Pour everything onto a large tray or newspaper-covered table.
Notes
- Always use live crawfish for the freshest taste.
- Don’t skip the soak—it’s when the flavor really develops.
- Try adding onions or mushrooms for an extra layer of taste.
- If it’s your first time learning how to eat crawfish, twist the tail, peel, and enjoy the meat inside!