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Cajun Crawfish Boil
Created by: Howcan Team
Ingredients
- 5 pounds live crawfish
- 8 quarts water
- 1 cup salt
- 1/2 cup Cajun seasoning
- 6 ears of corn, halved
- 4 pounds small red potatoes
- 2 pounds smoked sausage, cut into 2-inch pieces
- 6 cloves garlic, smashed
- 4 lemons, halved
Instructions
- In a large stockpot, bring 8 quarts of water to a boil.
- Add 1 cup of salt and 1/2 cup of Cajun seasoning to the boiling water.
- Add the halved corn, red potatoes, smoked sausage, and smashed garlic to the pot.
- Boil for 10 minutes.
- Add the live crawfish to the pot and boil for an additional 10 minutes.
- Squeeze the lemon halves into the pot and then add them to the boil.
- Turn off the heat and let the crawfish and other ingredients soak in the seasoned water for 15 minutes.
- Drain the crawfish boil and spread it out on a table covered with newspaper or butcher paper.
- Serve hot and enjoy with your favorite Cajun sides and cold beverages.
Crawfish, also known as crayfish, have a rich history in Southern cuisine. These freshwater crustaceans are a staple in Cajun and Creole cooking, particularly in Louisiana. The tradition of hosting crawfish boils dates back to the early 1700s when French settlers in Louisiana began incorporating the local crustaceans into their culinary repertoire. Today, renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized crawfish dishes, such as étouffée and jambalaya, in their restaurants. The best place to enjoy authentic crawfish dishes is in Louisiana, where the tradition of boiling these succulent crustaceans with Cajun spices and serving them with corn and potatoes is a beloved culinary experience.
60 min
6
350 calories
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