Easy Crawfish Boil Recipe
A crawfish boil is built for sharing. Crawfish, sausage, corn, and potatoes make a generous spread that works for family gatherings, backyard meals, and casual celebrations.
Ingredients
- Live or properly thawed pre-cooked crawfish, amount based on your guest count
- Smoked sausage, cut into pieces
- Small red potatoes
- Corn on the cob, cut into pieces
- Butter, melted
- Chef Bae® Seafood Boil Seasoning, to taste
- Lemon wedges, optional
Before You Start
Crawfish can be sold live, frozen raw, or pre-cooked, and those forms require different handling. Follow the supplier or package directions for the type you purchased. Keep live crawfish cold and properly ventilated before cooking, and follow your supplier’s guidance for sorting and preparation.
Cooking the Supporting Ingredients
- Bring a large pot of water to a boil.
- Add the potatoes first and cook until they start to become tender.
- Add smoked sausage, then corn as the potatoes approach doneness.
- Add and cook or reheat the crawfish according to the instructions for the product you purchased.
- Drain everything well once the crawfish and vegetables are ready.
- Stir Chef Bae® Seafood Boil Seasoning into melted butter and toss or pour it over the finished boil.
How Much Crawfish Per Person?
Because much of a crawfish’s weight is shell, traditional crawfish boils often use several pounds per adult. Your amount depends on whether crawfish are the main attraction and how much sausage, corn, potatoes, and other seafood you serve.
Serve It Family Style
Transfer the finished crawfish, sausage, corn, and potatoes to large platters or a lined table. Put extra seasoned butter and lemon wedges nearby so guests can add more as they eat.
About Chef Bae® Sherri Smith
Sherri Smith, known as Chef Bae®, is an Atlanta-based chef, cookbook author, recipe developer, and founder of Chef Bae®. She shares Southern-inspired recipes, cooking tips, seasonings, and cookbooks for home cooks who want bold flavor without complicated steps.