Go Back
+ servings
Very close up of crawfish, corn, and potatoes after crawfish boil

Best Crawfish Boil Recipe

This crawfish boil recipe is both delicious and crazy simple — a winner every time.
5 from 2 votes
Course Main Course
Cuisine American, Cajun, Seafood, Southern
Servings 12 people


  • 32 pounds crawfish
  • 2 Zatarain’s Crawfish Shrimp & Crab Boil Bags
  • 2 Zatarain’s Concentrated Shrimp and Crab Boil bottled
  • 1 cup Cajun Seasoning plus extra for sprinkling
  • ¼ cup cayenne pepper
  • 2 lemons halved
  • 2 pounds smoked sausage links cut into chunks
  • 8 ears of fresh corn cut into thirds
  • 3 pounds new potatoes


  • Fill an 80-quart boiling pot ¾ of way full of water and bring to a rolling boil. If you don’t have an 80-quart pot, you can use two large pots and divide the seasonings and ingredients between them. You can also boil the crawfish in batches.
  • Add Zatarian’s seasoning bags, bottles, Cajun seasoning, cayenne, lemon halves, and cut sausage to the pot(s).
  • Add the potatoes and allow to boil for about 5 minutes, or until a knife easily pierces through the potatoes.
  • Add crawfish and corn to the pot and allow to cook until the crawfish turn red, about 5 minutes. Remove the crawfish and vegetables to a drainer set over a pot. Once crawfish and vegetables are drained, pour onto newspaper and sprinkle with additional Cajun seasoning.
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!