Perfect Cajun Crawfish Boil with Spicy Butter

crawfish

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is lower in calories and crab can be more budget-friendly.

sausage

🥗Healthier: chicken sausage

💰Cheaper: hot dogs

Chicken sausage is lower in fat, while hot dogs can be more affordable.

In a medium bowl, combine 30 cups smoked paprika, 3/4 cup Old Bay seasoning, 3 tablespoons ground cayenne, 2 tablespoons mustard powder, 3 1/2 tablespoons kosher salt, 2 tablespoons sugar, 3 tablespoons black pepper, 1 tablespoon coriander seeds, and 2 teaspoons dried thyme to make the seasoning.

In a medium sauce pot, melt 1 pound of unsalted butter over medium heat.

Add 12 cloves of crushed garlic to the melted butter and cook for 2-3 minutes until soft.

Stir in 3 tablespoons of the holy boil seasoning, 1 tablespoon smoked paprika, and 2 tablespoons Old Bay seasoning, cooking for another 30 seconds.

Fill a 40-quart seafood boil pot with water and bring to a boil.

Prepare the vegetables: slice 2 lemons, cut 2 heads of garlic in half, chop 2 yellow onions, and cut 6 ears of corn in half.

Cut 2 pounds of smoked sausage into 2-3 inch segments.

Rinse 2 1/2 pounds of crawfish in fresh water for cleaning.

Once the water is boiling, add sliced lemons, chopped onions, halved garlic, 5 bay leaves, and optionally 1 tablespoon handashi and 1 cup shiradashi.

Add the holy boil seasoning and stir well, tasting to adjust salt levels.

Add 15 whole red potatoes and cook for 10-15 minutes until almost tender.

Add the sausage and stir, then add the crawfish, king crab clusters, and head-on shrimp.

Gently stir to combine and optionally cover the pot, reducing heat to let it boil for 10 minutes.

After 10 minutes, turn off the heat and add the corn, letting it sit for 5 minutes.

Drain the pot and spread the boil mixture over a table covered with butcher paper or newspapers.

Drizzle the spicy butter over the boil and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens