Crawfish Low Country Boil

Crawfish Low Country Boil - Double Knotted Apron

If you’re feeling a little cajun or just want something delicious for dinner, run by your local grocery or seafood market and pick up a couple pounds of crawfish. This is one of the easiest crowd-pleasing meals you can make in less than an hour.

What You’ll Need:

  • 2 lbs frozen crawfish, thawed
  • 1 dozen small/medium red potatoes, halved
  • 2 sausage links, precooked and cut into 2 inch pieces
  • 4 ears of corn, halved
  • 1/2 onion, coarsely chopped
  • 4 cloves garlic, chopped
  • 2 lemon slices
  • 2 tbsp Old Bay Seasoning

In a very large pot (mine is called a belly pot) fill 3/4 full with water. Add the Old Bay Seasoning, garlic, onion and lemon slices and bring to a boil. Boil for ten minutes and then add potatoes. Boil potatoes for ten minutes and then add the sausage and corn. Boil for another ten minutes. Check the tenderness of the potatoes and if they are fork tender, add the crawfish.

Crawfish Low Country Boil - 2 lbs Crawfish - Double Knotted Apron

Boil the crawfish for about five minutes or until bright red. The tails will pull off easily from the body when completely cooked. Don’t over cook or the meat will be tough.

Crawfish Low Country Boil - Old Bay Seasoning - Double Knotted Apron

Remove from heat and drain. Pour the contents out over baking sheets or newspaper (if you are feeling authentic)!

Crawfish Low Country Boil - Drain and Serve - Double Knotted Apron

Serve with some cocktail sauce, lemon and butter. Make sure you have plenty of wet naps around because it is about to get messy!


xo – M



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