Creole Crawfish Boil

Recipe courtesy Tyler Florence

Show: Food 911Episode: Mardi Gras Bash

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
50 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: 15 min
Cook: 50 min
Total:: 1 hr 25 min

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Ingredients

2 lemons, halved, plus more for serving
3 bay leaves
2 teaspoons salt
1/4 cup Old bay seasoning or Zatarains shrimp boil
4 medium onions, quartered
1 head garlic, halved
3 pounds red new potatoes, medium to large
4 ears sweet corn, halved
2 pounds smoked sausage, such as andouille or kielbasa
2 to 3 pounds live crawfish
Hot pepper sauce, for serving

Directions

Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than 1/2 way. Squeeze the lemon juice into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff.

Add the potatoes to the pot to give them a head start and simmer for 10 minutes. Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid. Toss in the crawfish and shut off the heat. Cover the pot and let the crawfish steep in the flavor for 15 minutes. Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that's covered with newspaper. Serve with lemons, hot sauce, and plenty of napkins.

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Comments & Reviews

recipe Creole Crawfish Boil
Beth Kansas CIty, KS 11-12-2008
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This is a Great Tailgating Recipe
Rated: 5 stars out of 5

My Husband and I have done this recipe for our tailgating parties at KSU football games for 3 years now. Every year its a... huge favorite and the aroma from the broth draws a crowd. We make a lot of extra because we know people will be stopping by asking about what we're cooking. I have substituted large tiger shrimp for the crawfish and works just as well. You can never use too much spice and we also add Tabasco and other spices!!! We use a large propane turkey fryer with a 60 quart large pot to boil everything in. Works wonderful. Read more
recipe Creole Crawfish Boil
Anonymous 12-16-2005
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good and easy
Rated: 4 stars out of 5

good and easy. Changing the portions works well. You may want to add some extra spice if you like it hot.
recipe Creole Crawfish Boil
Anonymous 10-10-2005
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Great Creole Boil
Rated: 5 stars out of 5

Great for a crowd. Wonderful flavor.
recipe Creole Crawfish Boil
Anonymous 06-23-2005
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Not the real thing crawfish boil
Rated: 2 stars out of 5

This recipe is far too bland to be considered an authentic Creole crawfish boil. I've never heard of using Old Bay Seasoning... (not a Southern ingredient) or adding bay leaves. Also, where's the liquid hot sauce - Tabasco or Crystal? I usually love the recipes on this show but this one missed the mark.Read more
recipe Creole Crawfish Boil
Brian Hanover Park, IL 03-25-2005
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Wonderfull
Rated: 5 stars out of 5

I love fish. So I will rate all seafood recipes with five stars
recipe Creole Crawfish Boil
LISA Wharton, NJ 12-14-2004
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A True Creole's Review
Rated: 4 stars out of 5

I was born and raised in the south on crawfish. Tyler did a good job maintaining the true flavors of the dish. The star is... the crawfish. PLEASE DO NOT SUBSTITUTE ZATARANS!! It throws off the flavor of the dish which can not be replicated by adding onion powder. and ALWAYS it them steaming hot.Read more