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Stovetop Crawfish Boil with Garlic Butter Sauce Recipe

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★★★★★

4.5 from 115 reviews

This Stovetop Crawfish Boil with Garlic Butter Sauce is a classic Southern seafood feast featuring tender crawfish simmered with andouille sausage, baby potatoes, and corn. Infused with a spicy Louisiana boil seasoning blend and bright citrus, the boil is complemented by a rich garlic butter sauce seasoned with Old Bay and Creole Cajun spices for a perfectly messy and flavorful meal.

Ingredients

Scale

Seafood Boil 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

Garlic Butter Sauce

  • 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

  1. Prep the crawfish: Clean and purge live crawfish by rinsing until water runs clear. For frozen, thaw in cool water and rinse thoroughly to remove debris. Drain and set aside until ready to boil.
  2. Build the boil: In a 10-quart (or larger) stockpot or Dutch oven over medium-high heat, combine 1½ gallons water, boil seasoning, seafood stock, onion, celery, crushed garlic, bay leaves, oranges, lemons, vinegar, and concentrated boil liquid. Stir well, bring to a boil, then reduce heat and simmer for 25-30 minutes to meld flavors.
  3. Add andouille & potatoes: Add sausage pieces and baby potatoes to the pot, stirring to combine. Cook for 15-20 minutes until potatoes are nearly fork-tender.
  4. Add crawfish & corn: Gently add crawfish and corn nibblers. Ensure all ingredients are submerged and stir gently. Boil for 5-6 minutes until crawfish shells turn bright red.
  5. Make garlic butter sauce: In a small saucepan over medium heat, melt butter and add minced garlic, lemon juice, Old Bay seasoning, Creole Cajun seasoning, and parsley. Stir frequently and simmer for 5-6 minutes until fully combined, then remove from heat.
  6. Assemble the boil: Line a large baking sheet or platter with foil or parchment paper. Using a spider strainer, remove crawfish boil contents, discarding onion, celery, bay leaves, and citrus bits. Pour garlic butter sauce over the boil and toss thoroughly to coat.
  7. Serve: Serve the boil family-style on the platter, with lemon wedges on the side. Optionally, serve on individual plates. Enjoy with crusty bread to soak up the flavorful butter sauce.

Notes

  • Use disposable gloves when tossing the boil to keep hands clean.
  • Frozen crawfish should be rinsed even if labeled “ready-to-eat” to remove any residue.
  • Adjust the amount of boil seasoning to taste or spice preference.
  • Serve immediately to enjoy the crawfish at their freshest.
  • Use a large enough pot to prevent overcrowding and ensure even cooking.
  • This recipe works well with other shellfish like shrimp or crab if desired.

Keywords: Crawfish boil, Cajun seafood boil, garlic butter sauce, Southern recipe, seafood feast, andouille sausage, boil seasoning

Find it online: https://thefoodrecipe.com/stovetop-crawfish-boil-with-garlic-butter-sauce-recipe/