Stove Top Crawfish Boil Recipes

Steps:

• Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Steps:

• Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.
• Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes.
• Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.
• Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.
• Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.

Steps:

• In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.
• In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.
• In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.
• In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.

Steps:

• Combine water, dry crab boil, and seafood seasoning in a multi-functional pressure cooker (such as Instant Pot®). Add live crawfish. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Carefully pour crawfish and the liquid into a large bowl and let sit for 30 minutes to soak while you prepare the rest of the meal.
• Add potatoes, corn, andouille sausage, and 1 tablespoon seafood seasoning to the pot. Pour in water and stir until evenly combined. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Divide the mixture between 4 plates and serve with crawfish.