Prep Time 15 Min
Cook Time 25 Min
Servings4 servings People
Calories220 kcal
In my kitchen, I boil crawfish when they’re in season, usually sharing a big pot with family over the weekend. It’s one of those simple seafood dishes from waters around here, with hard red shells after cooking and a taste that’s mild but picks up whatever spices you throw in. I use a deep stockpot big enough to cover them completely with water. Fresh is best, but I’ve used frozen crawfish plenty of times—it just needs less time since it’s partly cooked already. Last batch I made, I added the lemon slices too early by accident and the broth turned out a bit bitter, so now I wait until after the spices go in. We eat it straight from the pot, picking out the meat, sometimes with corn or potatoes thrown in. Keeps things casual, no fancy setup needed, and everyone gets their hands messy together. Makes enough for four without leftovers usually.
Ingredients
- 3 1/2 pounds fresh crawfish
- 10 cups water
- 1/2 teaspoon dried oregano or thyme
- 1/2 teaspoon red pepper powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 head garlic, unpeeled and separated into cloves
- 1 lemon, sliced
Instructions
- Fill your large pot or stockpot with the 10 cups of water and get it boiling on high heat.
- Once boiling, add all the spices—oregano, red pepper, black pepper, salt, garlic powder, onion powder—and stir it around well. Let it bubble for a bit.
- Drop in the garlic cloves and lemon slices. Cover and keep it going for 15 to 20 minutes.
- Turn off the heat. Let the crawfish sit in there 5 to 10 minutes more so they take in the flavors.
- Taste the broth. If it’s too salty, pour in some more boiling water. Needs more spice? Adjust now before it cools. Cover and let it sit to cool a little.
- Drain when ready to serve. We usually have it with corn on the cob and potatoes right from the same pot.
Why You’ll Love This Recipe
- One pot handles everything, cleans up easy after a family meal.
- Spices balance the mild seafood flavor without overpowering.
- Fits casual get-togethers where people peel and eat together.
Chef’s Tips for Perfection
- Don’t overcrowd the pot or they won’t cook evenly—use the biggest one you’ve got.
- For frozen crawfish, cut the sitting time to 2 to 5 minutes; they’re done quicker.
- Throw in quartered potatoes or corn ears while boiling for a full meal. Shrimp works the same way if no crawfish around.
Storage and Reheating
Keep leftovers in an airtight container in the fridge up to two days. Reheat by steaming or quick boil in plain water so it doesn’t get tough—about 3 minutes max.
Nutritional Notes
Around 220 calories per serving, mostly from the protein in the crawfish. Low fat, but add butter on the side and it changes.
(Flavor-Packed Crawfish Boil)
