Justin Wilson’S Boiled Crawfish

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Servings: 10 Difficulty: Intermediate
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A festive Southern boil loaded with spicy, aromatic flavors and fresh seafood
Justin Wilson's Boiled Crawfish recipe image
Justin Wilson's Boiled Crawfish recipe image
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Justin Wilson’S Boiled Crawfish

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 897.3

Description

Experience the ultimate Southern celebration with this classic boiled crawfish recipe. This dish combines live crawfish with a robust blend of crab boil, cayenne pepper, and fresh lemon juice for a deeply aromatic and spicy broth. The addition of small white onions, garlic, smoked sausage, corn on the cob, and small potatoes creates a hearty and satisfying meal that is perfect for sharing. The flavors penetrate the shells, resulting in tender, juicy meat with a pleasant kick of heat. Ideal for backyard gatherings, family reunions, or a casual weekend feast, this recipe captures the essence of traditional Cajun and Creole cooking. Serve it directly on the table with plenty of napkins for a fun, hands-on dining experience.

Ingredients

Directions

  1. Fill a large stockpot with enough water to cover the ingredients by several inches and place it over high heat.
  2. Add the crab boil, salt, cayenne pepper, sliced lemons, onions, and garlic to the water.
  3. Bring the seasoned water to a rolling boil and let it simmer for 10 minutes to infuse the flavors.
  4. Add the small potatoes, corn on the cob, and smoked sausage to the pot.
  5. Boil for 10 minutes until the potatoes are slightly tender but still firm.
  6. Add the live crawfish to the pot.
  7. Bring the water back to a boil.
  8. Immediately remove the pot from the heat source and cover it.
  9. Let the crawfish soak in the hot seasoned broth for 20 to 30 minutes to cook through and absorb flavor.
  10. Drain the mixture into a large colander or spread it out on a table covered with newspaper.
  11. Serve immediately while hot, allowing guests to peel and eat.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 897.3kcal
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 1.6g8%
Cholesterol 106.5mg36%
Sodium 1170500.3mg48771%
Total Carbohydrate 192.5g65%
Dietary Fiber 63.3g254%
Sugars 32.5g
Protein 62.7g126%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Always wear gloves when handling live crawfish to protect against pinches. Even through gloves, they can still pinch, so handle them carefully.

Clean the crawfish thoroughly before cooking. Rinse them well with a garden hose or in a large basin of water, removing any dead ones that float to the top.

Some people enjoy eating the "fat" (tomalley) found in the head of the crawfish. It is considered a delicacy by many, though others prefer to discard it.

For best results, use a dedicated pot for boiling crawfish as the spices can stain and flavor the metal.

Serve with plenty of napkins, paper towels, and a bucket for shells. Traditional condiments like hot sauce or remoulade are often served on the side.

Keywords: crawfish, boil, crawfish boil, spicy seafood, southern cooking, cayenne, lemon, smoked sausage, corn on the cob, potatoes, garlic, onions, crawfish recipe, seafood boil, cajun, creole, party food, summer meal, outdoor cooking, live crawfish
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