Louisiana Crawfish Boil

Name: Louisiana Crawfish Boil
Cuisine: American
Ingredients: 2–3 lb smoked boudin sausage (pork, alligator, or seafood); 2–3 lb smoked boudin sausage (pork, alligator, or seafood); 2–3 lb smoked boudin sausage (pork, alligator, or seafood); 2–3 lb smoked boudin sausage (pork, alligator, or seafood); 1–2 Atlantic blue crabs per person (optional); 6 ears corn, shucked and halved crosswise; All-Purpose Backyard Boil Stock; 12 medium Yukon Gold or Red Bliss potatoes; 12 medium Yukon Gold or Red Bliss potatoes; 3–5 lb live Louisiana crawfish (preferably from Louisiana Crawfish Company) per person; 2–3 cups Cajun seasoning, homemade or store-bought

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

Louisiana is famous for its festive crawfish boils. From Mardi Gras to Memorial Day, the height of crawfish season in Louisiana is a time of celebration and neighborhood gathering. Heavy doses of Cajun or Creole seasoning are a must, and for us, we enjoy pairing our mudbugs with another Louisiana specialty—smoked boudin sausage.

Ingredients

All-Purpose Backyard Boil Stock
2–3 cups Cajun seasoning, homemade or store-bought
3–5

Method

Make the boil stock as directed. For this particular variation, we like to add 1 cup of the Cajun seasoning at the very beginning of preparing the boil when we add the Zatarain’s boil.

With the boil stock at a rolling boil, add the crawfish and cook until bright red, 3–5 minutes. Using a spider or other large perforated utensil, scoop them out into a large bowl or other vessel, generous