Stovetop Crawfish Boil
My husband and I love a good crawfish feast. A local fishing place in our town was ordering live crawfish so we decided to order some and do our own feast instead of going to a restaurant! While most recipes call for 35 pounds, we scaled the ratios back to feed just four of us, and to do it on the stovetop rather than outside on a big burner.
5 pounds of live crawfish
Water (I’m not sure the exact amount. I just filled up my pot)
Crawfish boil seasoning (I used 2 Zatarains Crawfish Boil in a Bag)
6-10 baby red potatoes
5-6 ears of corn cut into halves
1 package of Andouille sausage cut into 2″ pieces
1 onion, peeled and cut in half
1 lemon, cut in half
- You will need to clean your fish. You can see how to do that by clicking HERE. Make sure to remove any dead ones.
- In a large pot over high heat add water and let come to a rolling boil.
- Add the crawfish boil seasoining and allow to boil for about 5 minutes.
- Squeeze the lemon juice into the water and toss the lemon halves into the water.
- Add the potatoes, corn, sausage and onion. Allow to boil for about 10 minutes or until the potatoes start to get tender.
- Be sure to maintain a rolling boil.
- Carefully add the fish into the boiling water.
- Gently stir the pot and maintain a rolling boil for about 5 minutes.
- Turn the heat off and place a lid on the pot. Leave the pot on the burner for 30 minutes to allow the crawfish to soak up the spices.
- Drain the pot.
- Lay down some newspapers and dump the crawfish, potatoes, sausage and corn on it.