Invite the crew over for this messy feast. Doesn’t get more Cajuan than crawfish, sausage and corn. Wanna switch it up? Throw in some extra seafood or veggies. It’s all about good food and good times!
1 sack (30-40 pounds) live crawfish
5 gallons of water
5 pounds small red potatoes, halved
8 ears of corn, shucked and halved
2 pounds of Cajun Hollar Smoked Sausage (we recommend Cajun Hot), cut into 2-inch pieces
4 lemons, halved
1 cup salt
1/2 cup Cajun or Creole seasoning (adjust to taste)
1/4 cup Old Bay seasoning
1 head of garlic, halved
6 bay leaves
Optional: hot sauce for serving
Rinse live crawfish thoroughly in a large tub or cooler. Remove any debris or dead crawfish.
Fill a large crawfish boil pot with 5 gallons of water.
Add the Cajun or Creole seasoning, Old Bay seasoning, salt, garlic, and bay leaves to the water.
Place the pot on a high-powered propane burner and bring the water to a rolling boil.
Once the water is boiling, add the halved potatoes and andouille sausage to the pot.
Let them cook for about 15-20 minutes until the potatoes are slightly tender.
Add the halved corn to the pot and let it cook for an additional 10 minutes.
Carefully introduce the live crawfish into the pot.
Bring the water back to a boil and let the crawfish boil for about 5 minutes.
Turn off the heat and let the crawfish soak in the seasoned water for an additional 15-20 minutes. This allows them to absorb the flavors.
Drain the crawfish and other ingredients in a large basket or on a clean surface.
Spread the boiled crawfish, potatoes, sausage, and corn on a table covered with newspaper or a large tray.
Squeeze lemon halves over the boiled crawfish and vegetables.
Serve with optional hot sauce for those who enjoy extra spice.
Don’t forget the bibs and plenty of napkins!
