Louisiana Crawfish Boil

This crawfish boil is quite a feast! Invite the family and dig into this messy, yummy meal. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 541 Calories

Ingredients

• salt and ground black pepper to taste
• 5 bay leaves
• 2 large onions, sliced
• 2 heads garlic, unpeeled
• 2 (3 ounce) packages dry crab boil
• 1 tablespoon liquid shrimp and crab boil seasoning
• 15 red potatoes, washed
• 3 large oranges, halved
• 3 large lemons, halved
• 2 large whole artichokes
• 2 (16 ounce) packages mushrooms, cleaned
• ½ pound fresh green beans, trimmed
• 30 pieces baby corn
• 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
• 50 live crawfish, rinsed

Recipe Instructions

Step 1

Fill a very large pot about 1/3 full with water. Add in garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.

Step 2

Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more. 

Step 3

Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.

Step 4

Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.