Spicy crawfish, sweet corn, and tender potatoes cooked with bold Cajun seasonings for a flavorful dish.
# Ingredients:
→ Seafood
01 - 4 lbs live crawfish, thoroughly rinsed
→ Vegetables
02 - 6 ears corn, husked and cut into halves or thirds
03 - 2 lbs small red potatoes, scrubbed
04 - 2 yellow onions, quartered
05 - 1 head garlic, halved horizontally
06 - 1 lemon, sliced
→ Sausage
07 - 1 lb smoked Andouille sausage, cut into 2-inch pieces
→ Seasonings and Aromatics
08 - 1/2 cup Cajun seasoning blend
09 - 2 tablespoons kosher salt
10 - 1 tablespoon whole black peppercorns
11 - 4 bay leaves
12 - 1 teaspoon cayenne pepper
13 - 4 tablespoons unsalted butter, melted
14 - 1 bunch fresh parsley, chopped
→ For Serving
15 - Lemon wedges
16 - Hot sauce
# Instructions:
01 - Fill a large stockpot with 5 gallons of water. Add Cajun seasoning, salt, peppercorns, bay leaves, cayenne, onions, garlic, and lemon slices. Bring to a rolling boil over high heat.
02 - Add potatoes and cook for 10 minutes.
03 - Add corn and sausage; continue boiling for another 8 minutes.
04 - Add crawfish to the pot. Stir gently, cover, and let boil for 3 to 5 minutes, just until the crawfish turn bright red.
05 - Turn off the heat and let the pot sit, covered, for 10 minutes to allow the flavors to meld.
06 - Drain the boil using a large strainer or by pouring out the liquid carefully.
07 - Transfer crawfish, potatoes, corn, sausage, and vegetables onto a large, lined table or serving platter. Drizzle with melted butter and garnish with parsley.
08 - Serve hot with lemon wedges and hot sauce on the side.
