"Bayou-Self" Crawfish Boil

Here's a manageably sized crawfish boil that you can do on the stovetop.

Yield: 4 servings (serving size: 1 1/2 pounds crawfish, 3 potatoes, and 2 corn halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 8%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 35.3g
  • Carbohydrate: 46.7g
  • Fiber: 6.9g
  • Cholesterol: 226mg
  • Iron: 3mg
  • Sodium: 777mg
  • Calcium: 151mg


  • 1/4 cup mustard seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons whole allspice
  • 2 teaspoons crushed red pepper
  • 2 teaspoons whole cloves
  • 1/4 teaspoon black peppercorns
  • 6 bay leaves, crumbled
  • 2 gallons water
  • 3/4 cup salt
  • 1/4 cup All That Jazz Seasoning
  • 3 tablespoons paprika
  • 2 tablespoons ground red pepper
  • 12 small red potatoes (about 12 ounces)
  • 4 onions, halved
  • 4 lemons, halved
  • 4 whole garlic heads
  • 4 ears shucked corn, halved crosswise
  • 6 pounds live crawfish


  1. Place first 7 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
  2. Combine cheesecloth bag, water, salt, All That Jazz Seasoning, paprika, and ground red pepper in an extra-large stockpot, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
  3. Add the potatoes, onions, lemons, and garlic. Cover and return to a boil; cook 10 minutes. Add the corn and crawfish. Cover and return to a boil; cook 15 minutes or until done. Let stand 30 minutes. Drain; discard cheesecloth bag.
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