Cajun Crawfish & Seafood Boil
This Cajun crawfish & seafood boil makes the ultimate summertime feast. An aromatic one pot meal with fresh seafood, corn, and potatoes bathed in my delicious Cajun butter sauce.
Servings: 8 people
Calories: 610kcal
Cost: $35-85
Equipment
- Newspaper or vinyl tablecloth
Ingredients
Cajun Spice Mixture
- 2.5 tablespoon Paprika
- 1.5 teaspoon Cayenne *See note to adjust heat level
- 1.5 teaspoon Onion powder
- 1.5 teaspoon Garlic Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon White Pepper Black Pepper can be substitued
- 2 teaspoon Salt
Seafood and Vegetables
- 1 tablespoon Vegetable Oil
- 8 oz Andouille or Smoked Sausage Cut into 1-inch pieces
- 2 teaspoon Minced Garlic
- 48 ounces Chicken broth 6 cups
- Water
- 1 lb Small Gold Potatoes
- 4 ears Corn Cut in half or about 3 inch pieces
- 1 lb Mussels or Clams
- 1 lb Shrimp deveined, shelled but with tails
- 1-2 lb Snow Crab Legs
- 2 lb Crawfish frozen, pre-cooked
- Chopped Parsely for garnish
- Hot Sauce for serving
- 3 Sticks Unsalted Butter 2 sticks for recipe, 1 or more for serving, but you may need more. Remove ½ salt if using salted butter
- 4 Lemons Sliced into wedges
Instructions
- In a medium bowl, combine all spices for the Cajun seasoning mixture: 2.5 tablespoon Paprika, 1.5 teaspoon Cayenne, 1.5 teaspoon Onion powder, 1.5 teaspoon Garlic Powder, 1 teaspoon Dried Thyme, 1 teaspoon Dried Oregano, 1 teaspoon White Pepper, 2 teaspoon Salt. Clean and prep all seafood.
- Heat 1 tablespoon Vegetable Oil in a large stockpot over medium-high heat. Add 8 oz Andouille or Smoked Sausage and cook until browned on both sides. Add 2 teaspoon Minced Garlic and ¼ cup of the Cajun seasoning mixture. Stir and cook for one minute.
- Pour the 48 ounces Chicken broth into the pot. Add 4 ears Corn and 1 lb Small Gold Potatoes. Add enough Water to cover the potatoes and corn. Bring to a boil and cook about 20 minutes. The potatoes should be tender, and the corn cooked through.
- After the potatoes are done, add 1-2 lb Snow Crab Legs, 1 lb Shrimp, 1 lb Mussels or Clams, and 2 lb Crawfish to the pot. Cook 5-6 minutes or until the shrimp is pink and cooked through. Remove from heat and drain, reserving ½ cup of liquid.
- While the pot is boiling, melt the 2 sticks of butter in the microwave and skim the top cloudy part off. Whisk in 2 teaspoons of the Cajun seasoning mixture. Add in the reserved liquid and whisk. Pour over the seafood or serve on the side for dipping.
- Serve on a cookie sheet or directly on the table over newspapers or plastic tablecloths. Garnish with Chopped Parsely if desired. Serve with melted butter, lemon wedges, Hot Sauce, and crab cracker utensils or mallets.
Notes
Heat/Spice Level:
This is well seasoned but not particularly spicy (my family is a bunch of proud whimps by Louisiana standards). That being said, I often leave out the cayenne for guests who are sensitive or have even doubled it for those who like some kick. You can also serve hot sauce and a cayenne shaker on the side so others can choose their own level.
Nutrition
Serving: 3cups | Calories: 610kcal | Carbohydrates: 29.6g | Protein: 61.7g | Fat: 27.3g | Saturated Fat: 11.3g | Cholesterol: 315mg | Sodium: 948mg | Potassium: 1337mg | Fiber: 4.3g | Sugar: 4.2g | Calcium: 182mg | Iron: 7mg
