Classic Crawfish Boil With Frozen Crawfish
This easy crawdad boil recipe brings bold Southern flavors to your table with minimal effort. Using frozen crawfish, it’s a simple, crowd-pleasing dish perfect for gatherings, featuring Cajun seasoning, corn, potatoes, and sausage.
Ingredients
- 3 lbs Frozen crawfish Thawed precooked if available
- 4 ears Corn on the cob Cut in halves or thirds
- 1.5 lbs Baby potatoes Whole or halved if large
- 1 lb Smoked sausage Sliced into 1-inch pieces
- 1 whole Lemon Halved
- 4 cloves Garlic Crushed
- 3 tbsp Cajun seasoning Store-bought or homemade
- 2 tbsp Salt To taste
- 4 leaves Bay leaves Optional but recommended
- 1 gallon Water Adjust to cover ingredients
Instructions
Thaw crawfish:
- Place the frozen crawfish in the refrigerator overnight or use a cold water bath for faster thawing.
Prepare the boil:
- Fill a large pot with water. Add salt, Cajun seasoning, garlic, lemon halves, and bay leaves. Bring to a boil.
Cook potatoes and corn:
- Add potatoes to the pot and boil for 10–12 minutes. Then, add corn and cook another 5 minutes.
Add sausage:
- Toss in the sausage and cook for 5 minutes.
Add crawfish:
- Finally, add thawed crawfish and boil gently for 2–3 minutes. Turn off heat and let everything soak in the hot water for 15–20 minutes to absorb flavor.
Serve:
- Drain and serve everything on a tray or directly on newspaper for a classic Southern-style experience.
Notes
- Frozen crawfish are already cleaned and often precooked, making them ideal for quick and easy crawdad recipes.
- You can swap in sweet potatoes or mushrooms for variation.
- For extra spice, add red pepper flakes or hot sauce to the boil water.
- Leftovers store well in the refrigerator for up to 2 days.