Boiled Crawfish for a Crowd Justin Wilson
Gather your crowd and bring a taste of the Louisiana bayou to your backyard with this classic "Boiled Crawfish for a Crowd" inspired by Justin Wilson's legendary Cajun cooking. This festive recipe combines 30 pounds of live crawfish with a bold blend of Cajun seafood boil seasoning, zesty lemons, aromatic garlic, and hearty accompaniments like new potatoes, sweet corn, and smoky andouille sausage. Perfectly seasoned and bathed in spicy, citrusy flavors, the crawfish are boiled until their shells turn a vibrant red, then soaked to absorb every ounce of the rich, spiced broth. The addition of a quick ice bath locks in the flavor while ensuring the cook time stays just right. Serve this ultimate Southern-style feast family-style, complete with tender veggies and sausage, and watch as everyone digs in for a true taste of Louisiana tradition. Perfect for backyard gatherings, cookouts, or any occasion that calls for good food and great company, this recipe is a show-stopping centerpiece for any crowd.
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Recipe Information
Ingredients
- 30 pounds Live crawfish
- 1 cup Salt
- 16 ounces Cajun seafood boil seasoning
- 8 Lemons
- 4 Garlic heads
- 4 Yellow onions
- 5 pounds New potatoes
- 12 ears Corn on the cob (halved)
- 3 pounds Andouille sausage (cut into chunks)
- 3 Bay leaves
- 1 stick Butter
- 10 pounds Ice
- 0.5 cup Hot sauce
Instructions
Rinse the live crawfish thoroughly in a large tub or cooler filled with water, removing any debris or dead crawfish. Repeat this process several times until the water runs clear.
Fill a 60-quart or larger outdoor stockpot halfway with water and bring it to a boil over high heat.
Add salt, Cajun seafood boil seasoning, bay leaves, and hot sauce to the water. Squeeze the lemons into the pot and drop the squeezed halves in. Stir to combine.
Peel the outer layers off the garlic heads and cut off the tops to expose the cloves. Add the garlic heads, whole onions (peeled), potatoes, and the butter to the boiling water. Allow these ingredients to cook for 10-12 minutes until the potatoes begin to soften.
Add the halved corn cobs and andouille sausage chunks, then cook for another 5 minutes.
Carefully dump the crawfish into the boiling pot. Stir to ensure they are submerged, then cover the pot and cook for 5-7 minutes, or until the crawfish shells turn bright red.
Turn off the heat. Add ice to the pot to quickly stop the cooking process and allow the crawfish to soak in the seasoned water for 15-20 minutes. This allows them to absorb the seasoning flavors.
Lift the basket insert (if using) or strain the crawfish and veggies from the pot using a large slotted spoon. Transfer to a serving table or large platter.
Serve the boiled crawfish with the cooked vegetables and sausage scattered for easy sharing. Offer additional hot sauce on the side, and enjoy with friends and family!
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1123 mg | 374% | |
| Sodium | 13925 mg | 605% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.6 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 20.8 mg | 115% | |
| Potassium | 4172 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
