Louisiana Crawfish Boil
Seafood Boil Ingredients
3 lbs Live Louisana Crawfish, purged and washed
1 pack H-E-B Premium Select Jalapeño Sausage, sliced thin
4 ears of corn, cut into segments
3 lbs red potatoes
1 whole onion, sliced
2 lbs jumbo easy-peel shrimp
1 cup boil seasoning
1 tbsp boil concentrate
Shop all seafood boil ingredients here!
Seafood Boil Instructions
1. Fill up a medium stockpot with water, leaving enough room at the top to add the seafood. Add boil seasoning, boil concentrate, lemon, onion, and bring to a light boil.
2. Place the corn and red potatoes into the seasoned water. Boil for 15 minutes.
3. Add the crawfish and sausage. Cover with a lid and boil for an additional 15 minutes.
4. Add the shrimp. Boil for 5 minutes (shrimp will turn pink, do not overcook).
5. Drain the water. Transfer to bag evenly adding ingredients to each bag.
6. Pour butter sauce all over, and/or reserve some sauce on the side to dip the seafood in (recipe below). Making sure to coat all ingredients.
7. Shake the bag and let sit for 5 min.
Jazz up your crawfish boil with Chef Vicky V’s special finger-lickin’ addition below!
Tasty Texas Butter Bag Ingredients
1 lb butter or 4 sticks
1 yellow onion, sliced
1 cup of garlic, minced
1 bunch of greens onions, cut into thirds lengthwise
2 oz Tito’s Vodka
1 cup of Savannah Rose Sweet Tea Punch
1 cup boil seasoning
3 tbsp Old Bay seasoning
2 tbsp H-E-B costal rub
1 jalapeño, sliced
Tasty Texas Butter Instructions
1. Melt one stick of butter in a skillet on medium heat. Add onions, green onions, and sauté until they become translucent.
2. Add garlic and sauté for 30 seconds, stirring constantly so the garlic doesn’t burn. Add vodka, hot sauce, boil seasoning, Old Bay, and H-E-B coastal rub. Add lemons and orange and jalapenos. Squeezing while you add them.
3. Add secret ingredient Savannah Rose Sweet Tea Punch.
4. Add the remaining 3 sticks of butter.
5. Boil until butter is melted and the mixture has become clear. Stir consistently.
6. Pour over cooked seafood.
Crawfish Boil Facts Comin’ Atcha’Crawfish are freshwater shellfish dating back 115 million years. They’re also the state crustacean of Louisiana. Native Americans were eating crawfish long before any Europeans arrived in America, but they didn’t season crawfish the way we do today.
The first crawfish boil dates back to the Cajun settlers of the Atchafalaya swamp grounds in western Louisiana, and most wild-caught crawfish are still harvested from the Atchafalaya Basin today.
The popularity of the crawfish boil grew in New Orleans and surrounding areas in the 1970’s where families host backyard crawfish boils all throughout Spring. Everyone has their secret crawfish seasoning ingredients, but really, the most important part of any crawfish boil is having fun while feasting with friends and family.