Name: Stovetop Crawfish Boil with Garlic Butter Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Southern American
Ingredients: 6 lbs live or frozen crawfish, rinsed well; 10-ounces Louisiana Crawfish Shrimp & Crab Boil Seasoning; 4 cups seafood stock (or chicken broth); 1 large yellow onion, cut into quarters; 4 celery stalks, cut into rough chunks; 8 cloves of garlic, crushed; 2 bay leaves; 2 oranges, cut into quarters; 2 lemons, cut into quarters; ¼ cup distilled white vinegar; 1 tablespoon Louisiana concentrated Crawfish Crab & Shrimp Boil liquid; 1 lb andouille sausage, cut into 3-inch pieces; 1–2 lbs baby red potatoes; 6–8 fresh or frozen corn on the cob nibblers; 1 cup (2 sticks) unsalted butter; 10 cloves of garlic, finely minced; 2 tablespoons lemon juice; 1 tablespoon Old Bay seasoning; 1 tablespoon Creole Cajun Seasoning– homemade or store-bought; 1 tablespoon fresh chopped parsley – optional

Description

A delicious and lively Stovetop Crawfish Boil featuring flavorful garlic butter sauce.

Ingredients

Scale

6 lbs live or frozen crawfish, rinsed well
10-ounces Louisiana Crawfish Shrimp & Crab Boil Seasoning
4 cups seafood stock (or chicken broth)
1 large yellow onion, cut into quarters
4 celery stalks, cut into rough chunks
8 cloves of garlic, crushed
2 bay leaves
2 oranges, cut into quarters
2 lemons, cut into quarters
¼ cup distilled white vinegar
1 tablespoon Louisiana concentrated Crawfish Crab & Shrimp Boil liquid
1 lb andouille sausage, cut into 3-inch pieces
1–2 lbs baby red potatoes
6–8 fresh or frozen corn on the cob nibblers
1 cup (2 sticks) unsalted butter
10 cloves of garlic, finely minced
2 tablespoons lemon juice
1 tablespoon Old Bay seasoning
1 tablespoon Creole Cajun Seasoning– homemade or store-bought
1 tablespoon fresh chopped parsley – optional

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Instructions

Prep the crawfish by thoroughly cleaning/purging them, whether they are live or frozen.
In a large stockpot or dutch oven, combine 1 ½ gallons of water, dried boil seasoning, seafood stock, onion, celery, garlic, bay leaves, oranges, lemons, vinegar, and liquid boil. Bring the mixture to a boil, then reduce and simmer for 25-30 minutes.
Add andouille sausage pieces and baby potatoes to the pot and cook for 15-20 minutes until the potatoes are fork-tender.
Carefully add the crawfish and corn nibblers to the boil, ensuring they are submerged. Continue boiling for 5-6 minutes.
Prepare the garlic butter sauce in a separate saucepan by melting butter and combining it with garlic, lemon juice, Old Bay seasoning, Creole Cajun seasoning, and parsley.
Line a baking sheet with foil or parchment paper. Remove the contents from the boil pot and discard unwanted bits. Pour the garlic butter sauce over the crawfish boil and mix well.
Serve immediately, either directly from the baking sheet or plated individually with lemon wedges.

Notes

For a more intense flavor, let the boil simmer longer.
Use disposable gloves when handling the crawfish and sauce for easier cleanup.
Feel free to enhance the spice level by adding hot sauce.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Seafood
Method: Stovetop
Cuisine: Southern American

Nutrition

Serving Size: 1 plate
Calories: 650
Sugar: 3g
Sodium: 1800mg
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 120mg