Description
A bold, flavorful Southern classic, this Louisiana seafood boil is packed with crawfish, shrimp, corn, potatoes, sausage, and rich Cajun seasoning. Perfect for backyard gatherings and family feasts!
Ingredients
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3 lbs live crawfish
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2 lbs large shrimp (peeled & deveined)
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1 lb blue crab (optional)
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1 lb Andouille sausage (sliced)
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4 ears of corn (halved)
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1.5 lbs red potatoes (whole or halved)
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2 whole lemons (halved)
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1 garlic bulb (cut in half)
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1/2 cup Louisiana Fish Fry Crawfish, Shrimp & Crab Boil seasoning
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1 tbsp cayenne pepper (optional, for heat)
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3 bay leaves
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Water (enough to fill a 60–80 qt pot)
Instructions
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Fill a large stockpot with water. Add lemons, garlic, seasoning mix, bay leaves, and bring to a boil.
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Add red potatoes and sausage. Boil for 10–12 minutes.
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Add corn. Boil for 5 minutes.
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Add crab (if using) and crawfish. Boil for 10 minutes.
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Add shrimp and turn off the heat immediately. Let soak for 15–20 minutes.
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Drain and pour out onto a newspaper-covered table. Serve hot with butter, lemon wedges, and dipping sauces.
Notes
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Shrimp should always go in last to avoid overcooking.
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Adjust seasoning and cayenne to match your heat preference.
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You can add mushrooms, eggs, or artichokes for fun variations.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiled
- Cuisine: Cajun / Creole
Nutrition
- Serving Size: 1 generous plate
- Calories: 580 kcal
- Sugar: 4g
- Sodium: 1280mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 220mg
Keywords: Louisiana seafood boil, crawfish boil, Cajun seafood, Southern seafood boil