Just as there’s no wrong way to eat crawfish, there’s no wrong time to enjoy them either. That said, our favorite time to throw a crawfish boil is early spring, when we can boil up some crawfish, corn cobs, and potatoes, and enjoy them outdoors with our friends and family. That’s why it’s the perfect time to brush up on our favorite crawfish recipes, the ones we go back to every year for crowd-pleasing results. Once you’ve got your crawfish ready to go, you’ll be surprised at how few additional ingredients are required for maximum flavor on your plate. In fact, most of them you’ll already have on hand. So follow along with our recipe, and get ready for a spring seafood feast. Don’t you think it’s time you tried your hand at throwing a crawfish boil? Whether you’re in Louisiana, Texas, Georgia, or somewhere in between, you’re bound to find an opportunity for a boil this season—and all the fun that goes along with it.
How to Make It
Step 1
Bring 4 1/2 gallons water to a rolling boil in a 14- to 16-gallon stockpot over high. (Start early! This could take 45 minutes-1 hour.) Add seafood boil, salt, Creole seasoning, bay leaves, lemons, garlic, and onions. Stir until spices are dissolved. Add potatoes; return to a boil. Boil 20 minutes. Add sausage; simmer 5 minutes.
Step 2
Cut each ear of corn into 4 pieces, and add to pot. Simmer 10 minutes. (If you lose your boil at any point, cover with a lid to return it to a simmer.) Add crawfish, and simmer 5-10 minutes.
Step 3
Line a large sheet pan with newspaper or parchment paper. Pour mixture through a large colander, or remove crawfish and vegetables from water, using a slotted spoon. Place crawfish and vegetables on pan. Serve with Creole Mayo for dipping.
