Best 2 Stove Top Crawfish Boil Recipes

**Crawfish boil**, a quintessential Southern dish, is a celebratory feast that is synonymous with summer gatherings and seafood indulgence. Typically prepared in a large pot over an open flame, this iconic dish originated in Louisiana and has since become a beloved tradition across the United States. The essence of a crawfish boil lies in its simplicity: fresh crawfish, corn on the cob, potatoes, and sausage are boiled together in a flavorful broth infused with Cajun or Creole seasonings, creating a symphony of bold and aromatic flavors. This article offers a collection of stove-top crawfish boil recipes that bring the vibrant spirit of this classic dish into the convenience of your kitchen. From traditional recipes that stay true to the authentic Louisiana experience to creative variations that introduce unique flavor combinations, these recipes cater to diverse preferences and skill levels. Whether you're a seasoned crawfish boil enthusiast or a curious home cook looking to embark on a culinary adventure, this comprehensive guide provides all the necessary information and step-by-step instructions to create a memorable and delicious crawfish boil at home.

Let's cook with our recipes!

LOUISIANA CRAWFISH BOIL

Louisiana Crawfish Boil image

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Provided by IMANKAY

Categories Trusted Brands: Recipes and Tips Sparkle

Time 1h45m

Yield 10

Number Of Ingredients 15

Ingredients

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50 live crawfish, rinsed

Steps:

Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, 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.
Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g

CRAWFISH BOIL

Crawfish Boil image

Crawfish boils are a messy, fun, hands-on, social experience and not as intimidating as one would think. Add as little or as much heat as you like-these little guys get more flavorful the longer they sit. Bring the spicy bold flavors of this Louisiana shellfish to your next backyard gathering. Don't forget the paper towels!

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

10 pounds live crawfish (18/22 pp size)
2 cups kosher salt
1 1/2 pounds crab and crawfish boil seasoning, such as Zatarain's
1 1/2 pounds smoked sausage, such as andouille or kielbasa, sliced into 2-inch pieces
4 ears corn, broken into 3-inch pieces
2 large onions, peeled and quartered
3 lemons, juiced, rinds reserved
2 heads garlic, cut in half crosswise
1 stick (8 tablespoons) unsalted butter
1 bunch fresh thyme
4 fresh bay leaves
3 pounds small red potatoes
6 to 8 pounds ice cubes
Seafood boil seasoning, such as Old Bay, for serving

Steps:

Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.

Tips:

Choose live crawfish: For the freshest and best-tasting crawfish boil, opt for live crawfish. Look for ones that are active and have a greenish-brown color.
Purge the crawfish: Purging the crawfish in cold water for 30 minutes to an hour before cooking helps to remove any mud or grit from their digestive tracts.
Season the water: Use a generous amount of seasoning in the boiling water to infuse the crawfish with flavor. Common seasonings include Cajun seasoning, Old Bay seasoning, garlic, onions, and lemons.
Do not overcrowd the pot: Avoid overcrowding the pot with crawfish, as this can prevent them from cooking evenly. Cook the crawfish in batches if necessary.
Bring the water to a boil, then reduce the heat: Bring the water to a rapid boil, then reduce the heat to a simmer. This helps to prevent the crawfish from overcooking.
Cook the crawfish for 8-10 minutes: Simmer the crawfish for 8-10 minutes, or until they turn bright orange and the shells are firm. Do not overcook the crawfish, as this can make them tough.
Serve the crawfish hot: Serve the crawfish immediately with melted butter, lemon wedges, and your favorite dipping sauce.

Conclusion:

Stove-top crawfish boils are a delicious and easy way to enjoy this classic Cajun dish. With a few simple tips, you can cook crawfish that are perfectly seasoned and cooked to perfection. So gather your friends and family, and enjoy a feast of stove-top crawfish boil!