Name: Stovetop Crawfish Boil with Garlic Butter Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: 6 lbs live or frozen crawfish, rinsed well; 10 ounces Louisiana Crawfish Shrimp & Crab Boil Seasoning; 4 cups seafood stock (or chicken broth); 1 large yellow onion, cut into quarters; 4 celery stalks, cut into rough chunks; 8 cloves of garlic, crushed; 2 bay leaves; 2 oranges, cut into quarters; 2 lemons, cut into quarters; ¼ cup distilled white vinegar; 1 tablespoon Louisiana concentrated Crawfish Crab & Shrimp Boil liquid; 1 lb andouille sausage, cut into 3-inch pieces; 1–2 lbs baby red potatoes; 6–8 fresh or frozen corn on the cob nibblers; 1 cup (2 sticks) unsalted butter; 10 cloves of garlic, finely minced; 2 tablespoons lemon juice; 1 tablespoon Old Bay seasoning; 1 tablespoon Creole Cajun Seasoning– homemade or store-bought; 1 tablespoon fresh chopped parsley – optional

Description

A flavorful and mouthwatering stovetop crawfish boil enhanced with a rich garlic butter sauce, perfect for gatherings and celebrations.

Ingredients

Scale

6 lbs live or frozen crawfish, rinsed well
10 ounces Louisiana Crawfish Shrimp & Crab Boil Seasoning
4 cups seafood stock (or chicken broth)
1 large yellow onion, cut into quarters
4 celery stalks, cut into rough chunks
8 cloves of garlic, crushed
2 bay leaves
2 oranges, cut into quarters
2 lemons, cut into quarters
¼ cup distilled white vinegar
1 tablespoon Louisiana concentrated Crawfish Crab & Shrimp Boil liquid
1 lb andouille sausage, cut into 3-inch pieces
1–2 lbs baby red potatoes
6–8 fresh or frozen corn on the cob nibblers
1 cup (2 sticks) unsalted butter
10 cloves of garlic, finely minced
2 tablespoons lemon juice
1 tablespoon Old Bay seasoning
1 tablespoon Creole Cajun Seasoning– homemade or store-bought
1 tablespoon fresh chopped parsley – optional

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Instructions

Prep the crawfish by thoroughly cleaning/purging them, whether they are live or frozen.
In a large stockpot or dutch oven, combine 1 ½ gallons of water, dried boil seasoning, seafood stock, onion, celery, garlic, bay leaves, oranges, lemons, vinegar, and liquid boil. Bring the mixture to a boil, then reduce and simmer for 25-30 minutes.
Add andouille sausage pieces and baby potatoes to the pot and cook for 15-20 minutes until the potatoes are fork-tender.
Carefully add the crawfish and corn nibblers to the boil, ensuring they are submerged. Continue boiling for 5-6 minutes.
Prepare the garlic butter sauce in a separate saucepan by melting butter and combining it with garlic, lemon juice, Old Bay seasoning, Creole Cajun seasoning, and parsley.
Line a baking sheet with foil or parchment paper. Remove the contents from the boil pot and discard unwanted bits. Pour the garlic butter sauce over the crawfish boil and mix well.
Serve immediately, either directly from the baking sheet or plated individually with lemon wedges.

Notes

Make sure to properly clean and purge the crawfish for the best flavor.
Feel free to adjust the spiciness by varying the amount of Cajun seasoning.
Fresh corn on the cob adds sweetness, but frozen corn can be used as an alternative.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Method: Boiling
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 2g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 25g
Cholesterol: 100mg