Louisiana Crawfish Boil


This crawfish boil is quite a feast! Invite the family and dig into this messy, yummy meal. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

close up view of Louisiana Crawfish Boil, including crawfish, shrimp, corn, mushrooms, oranges and artichokes
Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins

Host a fabulous and flavorful crawfish boil at home with this top-rated recipe.

What Is a Crawfish Boil?

"Crawfish boil" refers to both a dish and the event where it's served. Seafood boils (usually shrimp, crab, and crawfish) are common in Louisiana and in areas along the coastal Southern United States. Traditionally, crawfish boils consist of heavily seasoned live crawfish cooked with sausage and vegetables such as corn and potatoes.

Crawfish Boil Ingredients

These are the ingredients you'll need for this top-rated crawfish boil recipe:

· Spices and seasonings: This flavorful crawfish boil is seasoned with garlic, bay leaves, dry crab boil, liquid shrimp and crab boil seasoning, and salt and pepper.
· Vegetables: You'll need red potatoes, oranges, artichokes, green beans, onions, and baby corn.
· Fruits: Oranges and lemons lend brightness and fresh, fruity flavor.
· Sausage: Cut your smoked sausages into ½-inch slices.
· Crawfish: Try to find live crawfish if you can! In a pinch, you can use frozen.

How to Host a Crawfish Boil

You'll find the full, step-by-step recipe with detailed instructions below. But here are a few helpful hints and tips to know before you start cooking:

1. You don't need a fancy table setting to host a crawfish boil at home. In fact, after cooking, the ingredients are traditionally dumped onto a table lined with newspapers.
2. This Louisiana crawfish boil recipe will serve about 10 people, but it's easy to double or even triple the recipe. Trust us: You'll probably need more crawfish than you think.
3. Live crawfish work best for this recipe. You can often find them at your local seafood market or fishmonger, but you can also order them online. Make sure to figure out where you're going to get your crawfish a few days in advance so you're not scrambling at the last minute.

Learn more: How to Eat Boiled Crawfish

How Long to Boil Crawfish?

Crawfish are usually the last thing you'll add to an already boiling pot of seasonings, vegetables, and sausage. Since it's easy to overcook crawfish, you only want to boil them for about 5 minutes. You'll know they're done when the shells turn bright red and the tails pull out easily.

Allrecipes Community Tips and Praise

"We make it right on the campfire in a big pot," says Paula Mercier. "I do throw in a couple pounds of raw shrimp and use frozen Cajun crayfish the local store sells."

We always include a stick of butter per batch as this helps with the peeling process," according to jaysmom. "Those tails come right out!!"

Editorial contributions by Corey Williams


  • 2 heads garlic, unpeeled

  • 5 bay leaves

  • 2 (3 ounce) packages dry crab boil

  • 1 tablespoon liquid shrimp and crab boil seasoning

  • salt and ground black pepper to taste

  • 15 red potatoes, washed

  • 3 large oranges, halved

  • 3 large lemons, halved

  • 2 large whole artichokes

  • 2 (16 ounce) packages mushrooms, cleaned

  • ½ pound fresh green beans, trimmed

  • 2 large onions, sliced

  • 30 pieces baby corn

  • 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices

  • 50 live crawfish, rinsed


  1. Fill a very large pot about 1/3 full with water. Add in garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.

  2. Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more.

  3. Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.

  4. Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition Facts (per serving)

541 Calories
22g Fat
38g Carbs
51g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 541
% Daily Value *
Total Fat 22g 28%
Saturated Fat 8g 38%
Cholesterol 286mg 95%
Sodium 1927mg 84%
Total Carbohydrate 38g 14%
Dietary Fiber 10g 34%
Total Sugars 13g
Protein 51g
Vitamin C 79mg 396%
Calcium 214mg 16%
Iron 5mg 26%
Potassium 1646mg 35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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