What goes great with a cold brew? A crawfish boil! There’s nothing like kicking off crawfish season with a classic Louisiana crawfish boil. With a Bayou Classic Cooker from Blossman, you’ll be ready for a boil no matter where you are located. Our favorite aspect of the Louisiana boil is that you can throw in whatever veggies you have in the fridge for a delicious boil that all will enjoy. Here is our go-to family favorite recipe.
Prep Time: 30
Cook Time: 2 hours
- 2 (3 ounce) packages Zatarain’s dry crab boil
- 1 tablespoon Zatarain’s liquid shrimp and crab boil seasoning
- Salt and pepper to taste
- 5 bay leaves
- 2 heads garlic, unpeeled
- 3 large oranges, halved
- 3 large lemons, halved
- 2 large whole artichokes
- 15 red potatoes, washed
- 15 corn cobs cut in 1/2 or 1/3s pending on size
- 2 large red onions, sliced
- 2 (16 ounce) packages full mushrooms, cleaned
- ½ pound fresh green beans, trimmed
- 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
- 80 pounds live crawfish, rinsed
- Fill a very large pot about 1/3 full with water. Add the dry and liquid crab boil seasonings, salt, pepper, garlic, bay leaves, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
- 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 and hard to peel.
- Drain completely. Serve crawfish hot. The preferred Louisiana-style is spread over a picnic table covered with newspapers.