Dinner · 60 min · cajun

Backyard Crawfish Boil

Weeknight-friendly Cajun cooking: Backyard Crawfish Boil comes together in 60 minutes with live crawfish, small potatoes, and not much else. The macros do the talking: 38g protein, 70g carbs, and 70g fat in every 1037-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 10 lb Live crawfish
• 3 lb Small potatoes
• 6 ears Corn
• 2 lb Smoked sausage
• 8 oz Crawfish boil seasoning
• 4 Lemons
• 2 heads Garlic
• 2 Yellow onions
• 1 cup Butter
• 2 tbsp Hot sauce

Steps

1. Purge the crawfish in clean salted water 20 minutes, rinsing until the water runs clear. Discard any that do not move.
2. Bring a huge pot of water to a rolling boil with the boil seasoning, halved lemons, garlic heads, and quartered onions. Boil 10 minutes to build the seasoned water.
3. Add the potatoes and cook 12 minutes, then the sausage and corn for 8 minutes. Everything should be nearly done before the crawfish go in.
4. Add the crawfish, return to a boil, and cook 5 minutes. Kill the heat, cover, and soak 20 minutes — the soak is where the flavor penetrates.
5. Drain and dump onto a newspaper-covered table. Serve with melted butter spiked with hot sauce and plenty of napkins.

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