Recipe courtesy of Jake Smollett
Creole Crawfish and Shrimp Boil
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 429
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 40
- Cholesterol
- 253
- Sodium
- 832
- Total: 1 hr 10 min
- Active: 35 min
Ingredients
1 pound purple, red and white fingerling potatoes
1/2 cup Creole seasoning, plus more for serving, optional
10 thyme sprigs, separated
4 fresh bay leaves
2 heads garlic, tough outer skins removed and halved lengthwise
2 lemons, halved
1 bag crawfish, shrimp or crab boil seasonings, such as Zatarain¿s
1 yellow onion, peeled and quartered
1 pound andouille sausage, cut into 1-inch slices on the bias
2 ears yellow or white corn, cut into thirds
2 pounds live crawfish, rinsed
1 pound (26-30 count) Gulf white shrimp, peel on and deveined
Kosher salt
Directions
- Combine the potatoes, Creole seasoning, thyme, bay leaves, garlic, lemons, boil seasonings bag and onion with 6 quarts cold water in a 14-quart or larger pot with a colander insert. Cover and bring to a boil; reduce to a simmer and cook 10 minutes.
- Add the andouille and corn to the pot. Cover and simmer an additional 15 minutes. Add the crawfish, cover again and cook 10 minutes. Add the shrimp and stir to combine. Cover and cook for 4 to 5 minutes more. Carefully strain the seafood, sausage and vegetables and serve on a large table covered with newspaper. Season with salt or additional Creole seasoning.