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- Gather your ingredients.
- In a large bowl, sprinkle the salt on top of the crawfish and add 2 quarts of water. Stir gently and let sit for about 3 minutes. This helps the crawfish purge mud a bit.
- Drain and rinse with clean water.
- Remove any floating (dead) crawfish, then drain again. Don’t let the crawfish sit in water too long, because they need air to breathe.
- Make sure any dead crawfish are discarded.
- In a large pot over high heat, add the remaining water and bring to a rolling boil.
- Add the crawfish boil seasoning and allow to boil for 3 – 5 minutes.
- Squeeze the lemon juice directly into the water, and add the lemon halves in the water as well.
- Add in the potatoes, corn, sausage, and onion, and allow to boil for 10 minutes, or until the potatoes begin to get tender.
- Maintain a vigorous rolling boil.
- Add the crawfish carefully into the pot — be careful! They will probably be rather ornery and may jump on you.
- Stir the pot gently, and maintain a rolling boil for about 5 minutes.
- Turn off the heat and cover the pot. Leave the pot on the burner for 30 minutes to allow the crawfish to soak up the spices.
- Drain the pot well.
- Pile the crawfish and veggies into a large bowl, or do it the old-fashioned way by dumping it all onto a newspaper-covered table, and enjoy!
Stella and Daniel Antic'S RECIPE NOTES:
Learn how to cook crawfish on the stove! Dan and I love a good crawfish boil feast, but we’ve always gone to restaurants to get our mudbug fix. My parents told me the local grocery store had live crawfish on sale, so we decided to give it a shot ourselves. While most recipes call for 35 pounds of crawfish, we scaled the ratios back to feed just the two of us, and to do it on the stovetop rather than outside on a big burner. However, you could easily multiply this to feed a crowd. Just make sure you have plenty of paper towels handy, because you’re gonna get messy!