Louisiana Crawfish Boil

  • 3 lbs. crawfish
  • 8 -10 cups water
  • 6 oz. Louisiana Crawfish Shrimp & Crab Boil
  • 2 tablespoons McCormick Cajun seasoning
  • 1 tablespoon McCormick Lemon Pepper seasoning
  • 1 head garlic (unpeeled but separated)
  • 3 ears corn (cut into 2-inch pieces)
  • 12 oz. small red potatoes, halved
  • 14 oz. smoked sausage, cut into chunky pieces (Hillshire Farms)
  • 1 lemon (sliced into rounds)
  1. Fill a large pot with water. Bring the water to a boil. Add the Louisiana Crawfish Shrimp and Crab Boil, Cajun seasoning and Lemon Pepper seasoning. Stir well to a rolling boil. Add the garlic, corn, potatoes, sausage and lemon slices. Cover the pot with its lid and cook for 10 minutes.
  2. Taste the crawfish boil water and adjust seasonings as need be. Transfer the crawfish into the pot and cook for 3-4 minutes, with the lid covered.
  3. Turn off the heat and let the crawfish soak for 10 minutes. The longer the crawfish soaks, the spicier they will be. Remove all the ingredients using a strainer and serve immediately.
Adapted from
Primary Ingredient
Sweet Corn
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