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finished recipe displayed on the table over parchment with sides of sauce

How to Boil Crawfish



6 pounds crawfish

2 onions, quartered

1 head fresh garlic

8-10 small red potatoes

2-3 ears of corn on the cob

2 tablespoons sea salt

2 tablespoons Old Bay Seasoning

2 bay leaves

Cajun butter sauce (for serving)


  1. To begin, if using fresh crawfish, wash crawfish very well under running cool water. 
  2. Fill a stock pot about 3/4 full of water (for 6 pounds of crawfish I used a very large Dutch oven.) Add 2 tablespoons coarse sea salt, 2 tablespoons Old Bay Seasoning, 3 quartered onions, two bay leaves and a head of garlic cut in half to your pot of water. Bring the entire mixture to a boil over high heat. 
  3. Add red potatoes and corn. Cook 8 minutes (if your potatoes are larger, cut them in half, or plan to boil at this stage for 10-12 minutes and wait to add the corn until the potatoes have boiled about 5 minutes). 

  4. Add crawfish. Bring the mixture back up to a boil. Cover and cook 3-4 minutes, until the crawfish float to the surface and turn deep red. Transfer cooked crawfish, potatoes, corn, onions and garlic to a second stock pot or roaster pan.
  5. Toss in Cajun Butter Sauce. Cover and let stand 5-10 minutes.
  6. Garnish with chives or parsley. Serve with extra dishes of cajun butter sauce for seafood and spicy aioli sauce.


Use crawfish alone, or add a combination of your favorite seafood, including shrimp, crab legs, mussels and clams.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Easy Recipes
  • Method: Stove Top
  • Cuisine: American, Cajun

Keywords: How to boil crawfish, crawfish recipe, crawfish boil recipe