Shrimp Crawfish Or Tail Catfish (la Crawfish) Or Oyster Recipe

If using live crawfish, purge and rinse them thoroughly until water runs clear; keep cold. Peel and devein shrimp if not already done, leaving shells on for more flavor if desired. Rinse catfish and cut into 2–3 inch portions; pat dry. If using oysters in shell, scrub clean; if shucked, drain and keep chilled.

Wash potatoes and pierce a few times with a fork. Cut corn into thirds or quarters. Slice sausage into 1–2 inch pieces. Halve lemons; peel garlic cloves if not already peeled.

Bring seasoned water to a rolling boil

In a very large stockpot (8–12 quart) combine 6 quarts of water, sea salt, granulated garlic, quartered onion, halved lemons (squeeze one lemon into the water then add halves), bay leaves, black peppercorns, cayenne, whole allspice and 6 tablespoons Old Bay or Cajun boil seasoning. Bring to a strong rolling boil over high heat, stirring to dissolve salt and seasonings.

Taste the broth with caution (it should be quite salty/spicy — that’s intended to season the seafood). Adjust seasoning with a little more salt or Cajun seasoning if needed.

Add the potatoes to the boiling seasoned water first. Boil for 10 minutes.

After 10 minutes, add sausage, whole garlic cloves and corn pieces. Continue boiling for another 8–10 minutes, until potatoes are fork-tender but not falling apart.

If using live crawfish: dump them into the boiling pot (do not add ice). Stir gently, cover the pot, and boil for 3–5 minutes until they turn bright red. If using cooked/frozen crawfish tails, add them in the final 2 minutes to heat through.

Add catfish portions to the pot and simmer for 4–5 minutes depending on thickness. Catfish cooks quickly; count from when the water returns to a boil.

Add shrimp to the pot and cook for 2–3 minutes until they turn pink and opaque. Do not overcook.

If adding oysters in shell: after shrimp are done, add oysters and cover for 2–3 minutes until shells open (discard any that do not open). If using shucked oysters, add in the last 60–90 seconds just to warm gently.

When all seafood is cooked, turn off heat and let everything steep in the hot seasoned broth for 3–5 minutes for extra flavor.

Using a slotted spoon or lift basket, drain and transfer the potatoes, corn, sausage, garlic and seafood to a large serving platter or spread out on a newspaper-lined table for a family-style boil.

Drizzle melted butter over the seafood and vegetables; sprinkle chopped parsley and a light dusting of Cajun seasoning. Serve immediately with lemon wedges and extra melted butter or hot sauce on the side.

Recommended pairings: crusty bread or French bread to soak juices, coleslaw, and cold beer or iced tea.