Best Crawfish Boil

Ingredients

• 2 ½ lbs crawfish shell-on, fresh or frozen
• 4 ears corn cut into 3-4 inch pieces
• 1 pound small yellow potatoes halved, you can also use red baby potatoes
• 1 onion peeled and sliced into 6 wedges
• 1 pound smoked sausage andouille or kielbasa, sliced into 1-inch thick pieces
• 8 cloves garlic smashed
• 1/2 cup Old Bay seasoning
• 1 lemon quartered
• salt and pepper to taste

For Serving

• 3 tablespoons unsalted butter for serving melted, or garlic butter seafood sauce, see recipe notes
• 2 tablespoons optional chopped parsley

Instructions 

1. Fill up a large pot with water over medium-high heat. Add old bay seasoning, garlic, and lemon. Bring it to a boil.
2. Add corn and baby potatoes into the water. Boil for about 10 minutes.
3. Add sausage and onions. Cover with a lid and boil for an additional 5 minutes.
4. Gently stir in crawfish. Boil for 5-6 minutes or until the crawfish turns into bright red color. Season with salt and pepper to taste. (If you crawfish is pre-cooked, you’ll only need 3-4 minutes; if yours is frozen, add 2-3 more minutes.)
5. Drain the mixture (you can reserve about 1/2 cup of the broth for serving).
6. Transfer the crawfish boil to a serving plate or on the newspaper.
7. Sprinkle with parsley. Serve with melted butter or homemade seafood boil sauce. Enjoy!