Cajun Crawfish Boil Corn (Printable)

A flavorful Cajun boil featuring seasoned crawfish, corn, and potatoes cooked to perfection.

# What You’ll Need:

→ Seafood

01 - 4 lbs live crawfish, thoroughly rinsed

→ Vegetables

02 - 6 ears corn, husked and cut into halves or thirds
03 - 2 lbs small red potatoes, scrubbed
04 - 2 yellow onions, quartered
05 - 1 head garlic, halved horizontally
06 - 1 lemon, sliced

→ Sausage

07 - 1 lb smoked Andouille sausage, cut into 2-inch pieces

→ Seasonings and Aromatics

08 - 1/2 cup Cajun seasoning blend
09 - 2 tbsp kosher salt
10 - 1 tbsp whole black peppercorns
11 - 4 bay leaves
12 - 1 tsp cayenne pepper
13 - 4 tbsp unsalted butter, melted
14 - 1 bunch fresh parsley, chopped for garnish

→ For Serving

15 - Lemon wedges
16 - Hot sauce

# How-To:

01 - Fill a large stockpot with 5 gallons of water. Add Cajun seasoning, salt, peppercorns, bay leaves, cayenne, onions, garlic, and lemon slices. Bring to a rolling boil over high heat.
02 - Add potatoes to the boiling liquid and cook for 10 minutes.
03 - Add corn and Andouille sausage to the pot and continue boiling for 8 minutes.
04 - Add crawfish to the pot. Stir gently, cover, and boil for 3 to 5 minutes until crawfish turn bright red.
05 - Turn off heat and let the covered pot sit for 10 minutes to allow flavors to meld.
06 - Drain the boil using a large strainer or by carefully pouring out the liquid.
07 - Transfer crawfish, potatoes, corn, sausage, and vegetables onto a large lined table or serving platter. Drizzle with melted butter and garnish with parsley.
08 - Serve hot with lemon wedges and hot sauce on the side.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying the feast with people you care about.
  • The spice level is completely under your control, so whether you like it gentle or face-melting, you're in charge.
  • There's something magical about how the flavors meld together—sweet corn, tender potatoes, and that bold Cajun kick all become part of one unforgettable meal.
02 -
  • Don't skip the resting period at the end—those 10 minutes are when the crawfish finish cooking gently and become tender instead of becoming tough little rubber balls.
  • If you add the crawfish too early or cook them too long, you'll bite into rubber, so watch the clock and stop the second they turn that brilliant red color.
  • Make sure your pot is truly large enough—5 gallons of water needs room to boil properly, and crowding it will cook everything unevenly.
03 -
  • Invest in a truly large pot—at least 8 gallons—because trying to boil everything in a smaller pot means crowding and uneven cooking that will ruin your whole effort.
  • Have all your ingredients prepped and ready before you start boiling, because once the water hits a boil, things move fast and you won't have time to chop anything.
  • Serve on a newspaper-lined table or butcher paper to make cleanup easier and to embrace the messy, casual spirit of a real crawfish boil.
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