Best Cajun Crawfish Boil With Sausage (Crayfish Boil)

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Keep your next seafood boil simple with this perfect crawfish boil! It’s a small-scale recipe but this Cajun boiled crawfish recipe still has amazing Cajun flavor!

You might think preparing a Louisiana crawfish boil might be overwhelming, but I promise this recipe is super simple. And served with this crawfish boil dipping sauce, it's incredible!

Once you source your crawfish, boiling them up with some corn, potatoes, sausage and seasonings couldn’t be easier - not too different from this Cajun seafood boil we love!

We have a serious love for crawfish (like this crawfish etouffee, crawfish gumbo and crawfish bisque) so it’s about time I shared this crawfish boil with potatoes and corn with you. It’s a fun way to enjoy crawfish season and it's perfect for just 2-4 people.

Plus, you can double, triple, quadruple the recipe to make enough for a crowd. And it's super easy!

And, if crawfish aren’t in season or not available where you live, no worries. You can use frozen crawfish in this recipe too!

Jump to:

What are crawfish?
What is a crawfish boil?
Why this recipe works
Ingredients
Step by step instructions
Expert tips
How to Eat Crawfish
Frequently Asked Questions
More Southern inspired recipes
Recipe
💬 Comments

Close up view of cooked crawfish with corn and potatoes.

What are crawfish?

Crawfish (or crayfish) are freshwater crustaceans that resemble little lobsters and typically come from Louisiana. They may also be called crayfish or crawdads or even mud bugs. Their meat is similar in flavor to lobster, crab or shrimp.

Crawfish are typically in season in early spring and summer, though it can vary depending on what part of the country you're in. I look for fresh crawfish in April/May timeframe.

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What is a crawfish boil?

It’s a Southern style seafood boil with crawfish, spicy seasonings and veggies (most notably corn and potatoes). It’s usually drained and emptied out onto paper (or newspaper) lined tables to enjoy casually with a crowd.

Why this recipe works

The recipe is for a small boil so it’s perfect for 2-4 people. Feel free to double or triple the recipe for a crowd.
If you don’t have a source of live crawfish, you can use frozen crawfish for this recipe (which is what I do).
This seafood boil comes together in less than an hour!

Ingredients

The following is an overview of some of the ingredients needed for this recipe. For the full list of ingredients and quantities, please see the recipe card below.

You’ll need 2 pounds of fresh or frozen whole crawfish for this recipe. For convenience, I’m using cooked and frozen crawfish but have included tips for cooking fresh as well.

Key ingredients for crawfish boils include sausage, corn, potatoes and Cajun seasoning.

You’ll need fresh ears of corn, cut into small pieces. This is ideal for serving. Similarly, you’ll also want to use mini potatoes or small ones cut in half. We normally use red potatoes but you can also use Yukon gold.

Any type of smoked sausage will work in a seafood boil. Andouille is a great choice, as it has a smoky and spicy flavor, but you can also use kielbasa.

For a bold and spicy flavor, you’ll need 4 tablespoons of Cajun seasoning and some liquid crab boil (the BEST crawfish boil seasoning!). While you can use store-bought, homemade Cajun seasoning is easy to make!

Step by step instructions

Make sure the crawfish have been washed thoroughly. Place them in a large pot of water and use your hands to swish them around to loosen any dirt.

Do this twice then rinse them under cool water. Throw away any discolored ones.

Combine all the ingredients in a large pot, except the crawfish, and bring to a simmer for 10 minutes. The potatoes need to be boiled for about 10 minutes to become tender enough and to soak up the seasoning.

All the ingredients, except the crawfish, brought to a simmer in a large pot.

Adjust the seasoning to taste, if necessary. Sometimes I add more spice here if I want it extra spicy!

Add the crawfish and cook for 3-4 minutes.

Turn off the heat and let the mixture sit for 5-10 minutes, strain and serve alone or with this seafood butter sauce.

**To be authentic, strain and and pour it on paper lined picnic tables in the backyard (or indoors if you can clean up easily) to make a crawfish boil table.

Expert tips

Make sure you’re using a large enough pot to boil the crawfish and vegetables.
You’ll need to use enough water to cover the crawfish so they cook properly.
If you’re not using frozen crawfish (which are usually fully cooked), you’ll want to make sure your crawfish are fresh, alive and clean.
If using cooked and frozen crawfish, add them to the boil frozen. If you defrost them first, reduce the cooking time.
If using live crawfish, pick out any dead ones. It’s normal to find a few in your sack of crawfish, but they should not be consumed.
You should cook your live crawfish soon after buying them. If you’re not cooking them the same day, make sure to store them on ice in a cooler but cook within a few days.
Give the crawfish a good rinse before boiling them to remove any dirt. You may also want to purge them. Here are a few tips on how to clean crawfish.
You can add shrimp, lobster, oysters, mussels, crab or any other shellfish to the boil.

Close up view of boiled crawfish with corn and potatoes.

How to Eat Crawfish

Separate the tail from the head.
Gently peel the shell off the tail to expose the tail meat and enjoy it with seafood butter sauce.
My favorite part is the head. Gently suck the head of the crawfish to get out all the flavorful goodness.
You can't usually eat the claws unless you have crawfish that are big enough to have claws. In that case, just crack them open and use your teeth to pull the meat out.

Frequently Asked Questions

How long do you boil crawfish for?

Fresh or frozen crawfish will boil in just 3-4 minutes. If you thaw the frozen crawfish first, they will only take a minute or so to cook (as they are normally fully cooked before freezing).

What is served at a crawfish boil?

Typically a crawfish boil includes the seasoned and boiled crawfish, smoked sausage, potatoes, corn and garlic.

How do you eat crawfish?

Since the crawfish are cooked with the shell on, you’ll need a few tips and tricks for eating them.
1. Separate the tail from the head.
2. Gently peel the shell off the tail to expose the tail meat and enjoy it with seafood butter sauce.
3. My favorite part is the head. Gently suck the head of the crawfish to get out all the flavorful goodness.
4. You can't usually eat the claws unless you have crawfish that are big enough to have claws. In that case, just crack them open and use your teeth to pull the meat out.

Can you use another type of seafood instead of crawfish?

Absolutely! If you can’t find crawfish, you can use crab, shrimp, prawns or lobster. You'll just need to adjust the cooking time for the shellfish you are cooking.

What type of sausage is best for a crawfish boil?

Any type of smoked sausage will work for this recipe. I love a good andouille sausage!

What can you do with leftover crawfish?

Remove the crawfish from the shells and serve it with salads or pasta. It’s also delicious in these crispy Cajun crawfish egg rolls or this easy homemade crawfish pie!

Overhead view of crawfish boil on brown paper.

More Southern inspired recipes

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