Ingredients:

  • 3-5 pounds live crawfish
  • 1/4 cup salt (for purging)
  • 5-6 quarts water
  • 1/4 cup Cajun seasoning
  • 1 lemon, halved
  • 4 cloves garlic, smashed
  • 2-3 ears of corn, halved
  • 1-2 pounds small red potatoes
  • Optional: 1-2 pounds smoked sausage, cut into pieces

Instructions:

  1. Purge the Crawfish: Rinse crawfish in cold water to remove dirt and debris. Soak crawfish in a large tub with salted water for about 15-30 minutes.
  2. Boil the Water: In a large stockpot, bring 5-6 quarts of water to a rolling boil.
  3. Add Seasonings and Vegetables: Stir in Cajun seasoning, lemon halves, and smashed garlic. Add red potatoes and corn to the boiling water. Cook for 15-20 minutes, or until potatoes are tender.
  4. Cook the Crawfish: Add purged crawfish and sausage (if using) to the pot. Boil for approximately 3-5 minutes, until crawfish turn bright red.
  5. Uncover and Let Steep: Remove from heat, cover the pot, and let the crawfish steep in the seasoned water for an additional 5-10 minutes.
  6. Drain and Serve: Use a colander to drain the crawfish and vegetables. Serve immediately on a large platter or on newspapers for a traditional touch.