Dinner

Stovetop Crawfish Boil with Garlic Butter Sauce Recipe

ByElena Hart January 30, 2026January 30, 2026

Introduction

This Stovetop Crawfish Boil with Garlic Butter Sauce brings the lively flavors of a classic seafood boil right to your kitchen. Bursting with spices, tender crawfish, and a rich garlic butter sauce, it’s perfect for a festive meal with family and friends.

A large white tray filled with a colorful crawfish boil layered with bright red crawfish scattered throughout, golden yellow corn on the cob pieces cut into chunks, reddish-brown sausages cut in half, light brown small potatoes, and thick slices of orange. The ingredients are sprinkled with finely chopped green herbs and a drizzle of garlic butter sauce, creating a glossy texture. The tray is lined with printed newspaper-style paper and set on a white marbled surface. A bottle of beer, a filled glass, and small bowls of seasoning and sauce are placed nearby, completing the rustic, hearty presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 lbs live or frozen crawfish, rinsed well
10 ounces Louisiana Crawfish Shrimp & Crab Boil Seasoning

4 cups seafood stock (or chicken broth)
1 large yellow onion, cut into quarters

4 celery stalks, cut into rough chunks
8 cloves of garlic, crushed

2 bay leaves
2 oranges, cut into quarters
2 lemons, cut into quarters

¼ cup distilled white vinegar
1 tablespoon Louisiana concentrated Crawfish Crab & Shrimp Boil liquid
1 lb andouille sausage, cut into 3-inch pieces

1-2 lbs baby red potatoes
6-8 fresh or frozen corn on the cob nibblers
1 cup (2 sticks) unsalted butter

10 cloves of garlic, finely minced
2 tablespoons lemon juice
1 tablespoon Old Bay seasoning

1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
1 tablespoon fresh chopped parsley (optional)

Instructions

Step 1: For live crawfish, clean and purge them by rinsing until the water runs clear. For frozen crawfish, thaw in a large bowl of cool water, swish to remove debris, and rinse again if needed. Drain and set aside.

Step 2: In a large stockpot or Dutch oven, combine 1½ gallons of water, boil seasoning, seafood stock, onion, celery, crushed garlic, bay leaves, oranges, lemons, vinegar, and boil liquid. Stir well and bring to a boil over medium-high heat.
Step 3: Reduce heat to medium and simmer the mixture for 25-30 minutes to let the flavors meld.
Step 4: Add the andouille sausage and baby red potatoes. Stir to combine and cook for 15-20 minutes until the potatoes are nearly fork-tender.

Step 5: Add the crawfish and corn nibblers, making sure everything is submerged. Stir gently and continue boiling for 5-6 minutes until the crawfish shells turn bright red.
Step 6: While the boil cooks, prepare the garlic butter sauce. In a small saucepan over medium heat, melt butter with minced garlic, lemon juice, Old Bay seasoning, Creole Cajun seasoning, and parsley. Simmer and stir for 5-6 minutes until well combined, then remove from heat.
Step 7: Using a spider strainer, transfer the boil ingredients onto a large foil- or parchment-lined baking sheet or platter. Discard onion, celery, bay leaves, and citrus pieces.

Step 8: Pour the garlic butter sauce over the crawfish boil and toss thoroughly with hands (using gloves if preferred) to coat everything evenly.
Step 9: Serve the crawfish boil immediately. Offer lemon wedges and crusty bread to soak up the extra sauce. Enjoy the festive mess and bold flavors!

Tips & Variations

Use frozen crawfish for convenience and ensure thorough rinsing even if labeled “ready-to-eat.”

Add extra hot sauce or cayenne pepper to the garlic butter for more heat.
Swap andouille sausage for smoked kielbasa if preferred.
Include extra vegetables like mushrooms or artichokes for a twist.

Storage

Store leftover crawfish boil in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to maintain moisture. Garlic butter sauce may be reheated separately and poured over before serving.