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    • Cajun Crayfish Boil

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Cajun Crayfish Boil is a classic seafood dish enjoyed for generations in the Louisiana bayou. This flavorful dish is a great way to bring a taste of the South to your table. The combination of Cajun and Old Bay seasonings, fresh vegetables, and spices creates a unique flavour that is sure to please. Whether you are looking for a quick and easy dinner or a special occasion dish, Cajun Crayfish Boil will surely be a hit.
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    Ingredients

    • 2 pounds fresh or frozen crayfish
    • 2 tablespoons Cajun seasoning
    • 2 tablespoons Old Bay seasoning
    • 2 lemons, cut into wedges
    • 1 onion, cut into wedges
    • 2 celery stalks, cut into 1-inch pieces
    • 2 cloves garlic, minced
    • 2 bay leaves
    • 1 teaspoon black peppercorns
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 1 teaspoon hot sauce
    • 2 quarts water
    • 2 tablespoons sea salt

    Method

    • How to Make Cajun Crayfish Boil
    • Rinse the crayfish thoroughly under cold running water
    • Fill a large stockpot with 2 quarts of water
    • Add Cajun seasoning, Old Bay seasoning, sea salt, black peppercorns, bay leaves, and hot sauce to the pot
    • Squeeze the juice from lemon wedges into the pot, then add the rinds
    • Add onion wedges, celery pieces, and minced garlic to the pot
    • Bring the pot to a rolling boil over high heat
    • Reduce heat and simmer the seasoned broth for 10 minutes to infuse flavors
    • In a separate small pan, combine olive oil and butter, warming gently until butter melts and mixture is blended
    • After the broth has simmered, carefully add the crayfish to the boiling liquid
    • Return to a boil, then cook crayfish uncovered for 5–7 minutes or until the shells turn bright red and flesh is opaque
    • Stir in the melted butter and oil mixture into the pot for richness and flavor
    • Turn off the heat and let the crayfish rest in the seasoned broth for 3–5 minutes to absorb more flavor
    • Using a slotted spoon, transfer crayfish, onions, celery, and lemon wedges to a large serving platter
    • Spoon some of the cooking liquid over the crayfish for extra moisture and seasoning
    • Serve immediately, garnished with extra lemon wedges if desired