Ingredients
Scale
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)
Instructions
- To begin, if using fresh crawfish, wash crawfish very well under running cool water.
- 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.
- 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).
- 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.
- Toss in Cajun Butter Sauce. Cover and let stand 5-10 minutes.
- Garnish with chives or parsley. Serve with extra dishes of cajun butter sauce for seafood and spicy aioli sauce.
Notes
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