Crawfish Boil

Coastal Living
Crawfish BoilRecipe

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

This Louisiana classic dish is one of the most popular, and arguably most delicious preparations of fresh crawfish. Plenty of experienced crawfish boilers would advise you to save yourself some after dinner clean-up and skip the serving ware, as this dish is best served directly on the tabletop--just be sure to lay down a few layers of parchment paper first. Sol is a brand of light Mexican lager that works great in this recipe, but if you have trouble finding it, Corona is a fine substitute. 

Makes 6 servings


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2 (12-ounce) bottles light lager beer (such as Sol)
1 pound small red potatoes
1 pound andouille sausage, cut into 2-inch pieces
2 large onions, quartered
2 fennel bulbs, quartered
2 jalapeños, halved lengthwise
2 lemons, halved
1 cup salt
1 cup Old Bay seasoning
3/4 cup Cajun seasoning
1/2 bunch thyme, tied with twine
10 pound whole crawfish
12 lemon wedges (optional)


Hands-on: 15 Minutes
Total: 1 Hour, 30 Minutes

Combine 6 gallons water, beer, and next 10 ingredients in a large stockpot over medium-high heat. Cover and bring to a simmer; cook 10 minutes. Increase heat to high; add crawfish. Cover and cook 12 to 15 minutes or until crawfish are done. Serve with lemon wedges, if desired.

Created date

February 2016