This crawfish boil is our best recipe for this Southern classic. Made in Louisiana style, it’s easy to make and perfect for a backyard party.
LC Whole Lotta Crawfish Note
Uh, if you haven’t already glanced at the amount of crawfish this recipe demands, take a gander. Yup. Twenty pounds. That’s a lot of crawfish, aka mudbugs (for reasons we’d rather not contemplate as we ready ourselves to rip out the tails and slurp on the shells). Chef Besh, the author behind this recipe, says it’s actually typical to allow up to five pounds of crawfish per guest–that’s double what’s called for in this recipe. Yet he feels it’s safe to assume that, given there are so many other ingredients–sausage, sweet corn, artichokes–this recipe will easily satisfy eight voracious eaters. If your local seafood counter or monger doesn’t regularly carry crawfish, ask if they can special order them. If not, you can easily find online purveyors that ship them, typically already boiled. Or simply substitute shell-on shrimp. As to how to eat the slippery little suckers, it’s quite the hands-on affair. Have at the ready a roll of paper towels and some Wet-Naps you snagged from a local fast-food joint–uh, we mean, some dainty little bowls filled with ice water and lemon slices and your finest white linen napkins.
- Quick Glance
- Quick Glance
- 25 M
- 1 H, 10 M
- Serves 8
Special Equipment: A very large pot
Fill a very, very large pot with 10 gallons water, leaving plenty of room for all the other ingredients. (Or you can use 2 or even 3 large pots, divvying all the ingredients evenly among them.) Bring the water to a boil with the kosher salt, boiling spices, lemons, cayenne, garlic, onions, celery and bell peppers if using, and the oil. Reduce the heat and gently simmer for 10 minutes.
Add the smoked sausage, potatoes, corn, and artichokes, if using, and continue to simmer for 15 minutes.
If using fresh crawfish, add the crawfish now along with the mushrooms, if using. Cover and simmer for another 10 minutes. Turn off the heat.
If using frozen or already boiled crawfish, add the crawfish now along with the mushrooms, if using. Cover and simmer for 15 to 20 minutes.
Strain everything from the boiling liquid, preferably using a large colander, which will make it easier to fish out all the good parts (that is, the crawfish and vegetables) from the rest. Dump the good parts that you strained onto a picnic table covered with newspaper (preferably the Times-Picayune). Then feast while drinking an Abita Amber beer.
Recipe Testers' Tips
Having made “frogmore stew” or, as this recipe calls it, “crawfish boil” for years, I was excited to try a new recipe. You could tell this recipe was written by a true New Orleans chef, as it was much spicier than my usual version, but I loved the added depth of flavor. All the main ingredients are the same, although we used shrimp instead of crawfish. I did use a lot less shrimp per person than the recipe calls for, as 20 pounds for eight people seemed like a lot. I didn’t cook this as long as is stated since I was using shrimp; when after about 6 minutes they tested done I turned the heat off. It’s still one of my all-time favorite meals. Next time I may just have to cut down on the cayenne for a few of us, although my parents and husband loved the level of spice.
This is a fun and totally satisfying experience. The seasonings and aromatics came together perfectly. I halved the ingredients since I only had four to feed, and instead of the 20 pounds of crawfish, I used 1 1/2 pounds of shrimp, which worked well in proportion to the halved ingredients. I pretty much stayed within the cooking steps and times stated in the recipe, which worked perfectly. I used andouille sausage, in keeping with the origins of this recipe—chef John Besh is from New Orleans—and the heat it provided was just enough to make the dish interesting. I used a 12-quart stock pot, which was a bit large for the amount of ingredients I had, and cooked the boil right on the stove top. I used all of the ingredients except for the artichokes and mushrooms. I added a diced red pepper in addition to the green pepper, which gave the dish a bit more color.