Louisiana Crawfish Boil recipe

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Ingredients

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

Nutrition Info

540.5 calories
carbohydrate: 38 g
cholesterol: 285.6 mg
fat: 22 g
fiber: 9.6 g
protein: 51.4 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1926.6 mg
sugar: 12.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Stir in the corn, onions, mushrooms, and green beans, cook 15 minutes more. Stir in the sausage, cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the 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.

  3. Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Recipe Yield

10 servings

Recipe Note

What a feast! Invite the family and dig into this messy, yummy boil. 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.

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