Ingredients
3 lbs live crawfish
2 lbs large shrimp (peeled & deveined)
1 lb blue crab (optional)
1 lb Andouille sausage (sliced)
4 ears of corn (halved)
1.5 lbs red potatoes (whole or halved)
2 whole lemons (halved)
1 garlic bulb (cut in half)
1/2 cup Louisiana Fish Fry Crawfish, Shrimp & Crab Boil seasoning
1 tbsp cayenne pepper (optional, for heat)
3 bay leaves
Water (enough to fill a 60–80 qt pot)
Instructions
Fill a large stockpot with water. Add lemons, garlic, seasoning mix, bay leaves, and bring to a boil.
Add red potatoes and sausage. Boil for 10–12 minutes.
Add corn. Boil for 5 minutes.
Add crab (if using) and crawfish. Boil for 10 minutes.
Add shrimp and turn off the heat immediately. Let soak for 15–20 minutes.
Drain and pour out onto a newspaper-covered table. Serve hot with butter, lemon wedges, and dipping sauces.
Notes
Shrimp should always go in last to avoid overcooking.
Adjust seasoning and cayenne to match your heat preference.
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