- American
- Cajun & Creole
- Dinner or Main Course
- Fish & Seafood
- North American
Ingredients
- 1¼ cups kosher salt, divided
- 5 lb. whole live crawfish
- 2 lb. medium waxy potatoes
- 6 celery stalks, cut into 3-in. pieces
- 2 medium yellow onions, quartered
- 1 garlic head, halved crosswise
- 1 lemon, halved, plus additional wedges for serving
- ½ cup Creole seasoning
- ½ cup Old Bay Seasoning
- ½ cup Worcestershire sauce
- 3 Tbsp. cayenne pepper
- 3 lb. head-on jumbo shrimp
- 3 medium ears corn, shucked and halved
- Cocktail sauce, for serving
- Hot sauce, preferably Original Louisiana, for serving
This spicy Cajun boil, inspired by one served at Charles Seafood in Harahan, Louisiana, has been a reader favorite since it first graced our pages in 2013. The key to a good boil is making sure your ingredients don’t overcook. Start with your vegetables and spices, then layer in your seafood last.
Featured in “ New Orleans” by Lolis Eric Elie.
Ingredients
- 1¼ cups kosher salt, divided
- 5 lb. whole live crawfish
- 2 lb. medium waxy potatoes
- 6 celery stalks, cut into 3-in. pieces
- 2 medium yellow onions, quartered
- 1 garlic head, halved crosswise
- 1 lemon, halved, plus additional wedges for serving
- ½ cup Creole seasoning
- ½ cup Old Bay Seasoning
- ½ cup Worcestershire sauce
- 3 Tbsp. cayenne pepper
- 3 lb. head-on jumbo shrimp
- 3 medium ears corn, shucked and halved
- Cocktail sauce, for serving
- Hot sauce, preferably Original Louisiana, for serving
Instructions
Step 1
Step 2
Step 3
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