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Spicy Cajun Crawfish Boil Pot with Andouille Sausage
Created by: Howcan Team
Ingredients
- 5 pounds live crawfish
- 2 pounds Andouille sausage, sliced
- 6 quarts water
- 1 cup Cajun seasoning
- 2 lemons, halved
- 2 onions, quartered
- 6 cloves garlic, smashed
- 6 ears of corn, halved
- 3 pounds small red potatoes
- 2 tablespoons hot sauce
- 2 tablespoons salt
Instructions
- In a large stockpot, bring 6 quarts of water to a boil.
- Add the Cajun seasoning, lemons, onions, and garlic to the boiling water.
- Allow the mixture to boil for 10 minutes to infuse the water with flavor.
- Add the potatoes and Andouille sausage to the pot and cook for 10 minutes.
- Add the corn and cook for an additional 5 minutes.
- Stir in the live crawfish, hot sauce, and salt. Cover and cook for 5 minutes.
- Turn off the heat and let the pot sit, covered, for 15 minutes to allow the flavors to meld.
- Drain the pot and transfer the contents to a large serving platter or table lined with newspaper.
- Serve hot and enjoy the spicy Cajun crawfish boil pot with Andouille sausage!
The Spicy Cajun Crawfish Boil Pot with added Andouille sausage is a mouthwatering dish that originated in the heart of Louisiana. This flavorful concoction combines the rich flavors of the bayou, with the spicy kick of Cajun seasoning and the smoky goodness of Andouille sausage. The dish has its roots in traditional Cajun and Creole cooking, where fresh crawfish are boiled with a mix of aromatic spices, potatoes, corn, and now, the addition of savory Andouille sausage. This dish is a staple at many Louisiana restaurants and is often enjoyed at festive gatherings and outdoor events. For the best version of this dish, head to the Cajun and Creole restaurants in New Orleans, where skilled chefs expertly prepare this iconic dish. The key to getting this dish right lies in the quality of the ingredients and the perfect balance of spices, ensuring a spicy, flavorful, and satisfying meal.
75 min
8
450 calories
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