This recipe is a simple, one-pot crawfish boil method that cooks a perfect sack – with all the fixings – and with a little spice. And you know I got this cajun crawfish boil loaded with corn, potatoes, sausage and mushrooms.
One-Pot, Authentic Cajun Crawfish Boil with corn, potatoes, sausage and mushrooms.
Malcom Reed
Ingredients
- 1 sack live crawfish
-
5lbs Malcom’s King Craw Crawfish and Crab Boil
- 6 lemons halved
- 3 large yellow onions quartered
- 2–3 heads of garlic peeled
- 1 stick butter
- 16oz white vinegar
- 1 can pickled jalapenos with juice
- 1 dozen frozen corn on the cob tots
- 2# small red potatoes
- 2 pints of mushrooms
- 3# smoked sausage cut into chunks
Directions
Clean the crawfish by circulating them in cool water until the water runs clear. Drain the water and set the crawfish in the shade.
Fill an 80qt crawfish pot with fresh water about ½ way and place on crawfish burner.
Add crawfish boil mix, butter, vinegar, and lemons.
Bring the pot to a rolling boil and add onions, garlic, and pickled jalapeños.
Drop the potatoes and set a timer for 10 minutes.
Drop the mushrooms and sausage and set a timer for 5 minutes.
Add the crawfish and bring the pot back to a boil. As soon as it starts to boil set a timer for 3 minutes then kill the fire.
Add the corn and stir the crawfish with a paddle to help the pot cool a little. Place the lid back on and soak for 45 minutes before serving.
