Crawfish Recipe

Purge and rinse crawfish

Place live crawfish in a large tub or cooler and cover with cool water. Agitate gently and drain. Repeat 2–3 times until water runs clear. Remove any dead crawfish (floating or limp). Keep crawfish refrigerated or packed with ice until ready to cook; do not submerge for more than 30 minutes.

Optional shrimp timing

If using shrimp, set them aside and add them only at the very end of the boil for 2–3 minutes so they don't overcook.

In a very large pot (12–16 quart) bring 6 qts water to a rolling boil over high heat. Add 1 cup sea salt, 1 cup Old Bay or Cajun boil seasoning, 2 tablespoons cayenne pepper, 1 tablespoon whole black peppercorns, 4 bay leaves, the halved garlic cloves, the quartered onion, and the halved lemons. Stir to dissolve seasonings and return to a vigorous boil, uncovered, about 8–10 minutes so flavors marry.

Add potatoes to the boiling seasoned water first and cook 10–12 minutes until just tender when pierced with a fork. Then add the sausage and corn; cook another 6–8 minutes so corn is nearly tender. Adjust heat to maintain a steady boil during additions.

Carefully add the cleaned live crawfish to the pot in batches so you don't shock the boil. Stir gently, cover, and return to a boil. Once boiling again, set a timer and cook 5–7 minutes (5 minutes yields sweeter meat; 7 minutes for firmer). Then turn off the heat and let the crawfish soak in the seasoned liquid for an additional 10–15 minutes depending on how spicy and deeply seasoned you want them—longer soak = spicier/stronger flavor.

If using shrimp, add peeled shrimp to the pot for the last 2–3 minutes of cooking, then immediately drain with the crawfish so they do not overcook.

Drain the pot using a large strainer basket or carefully pour the contents into a large colander. Transfer crawfish, potatoes, corn and sausage to a large serving tray or spread on butcher paper for a communal feast.

Drizzle melted butter over the hot crawfish and vegetables, sprinkle chopped parsley, and offer extra Cajun seasoning or hot sauce at the table. Serve immediately with lemon wedges and crusty bread if desired.

Leftovers: refrigerate cooled crawfish in an airtight container up to 2 days. Shell and use meat in étouffée or pasta; discard shells or make stock.