Crawfish boil

Ingredients

• 1.2 kg cleaned live crawfish or raw shell-on jumbo shrimp
• 600 g baby potatoes
• 4 pieces fresh corn on the cob
• 300 g smoked sausage such as kielbasa or andouille
• 3 tbsp Cajun seafood boil seasoning blend
• 2 pieces lemons
• 1 piece garlic
• 5 l water
• to taste fine salt
• 60 g melted unsalted butter
• 0.5 bunches flat-leaf parsley

Method

1. Rinse the potatoes, cut the corn cobs into shareable rounds, slice the sausage into thick pieces, halve the lemons, and split the head of garlic to expose the cloves.
2. Fill a very large stockpot with the water, Cajun seasoning, halved lemons (squeeze the juice in and drop the halves into the pot), garlic, and salt; bring to a rolling boil until distinctly fragrant with lemon, smoke, and spice.
3. Add the potatoes, maintain a steady boil, and cook until a paring knife pierces them with almost no resistance while the centers remain slightly firm.
4. Add the corn and sausage, then continue boiling until the corn turns bright yellow and the sausage infuses the broth.
5. Add the crawfish or large shrimp, stir gently, cover, and cook just until the shells turn bright orange-red and the flesh is opaque and plump.
6. Turn off the heat and let everything rest briefly in the spiced broth, just long enough to deepen the seasoning without toughening the shellfish.
7. Drain thoroughly while keeping some steam and aromatic juices; discard any crushed lemon halves and loose garlic pieces if desired.
8. Spread the potatoes, corn, sausage, and shellfish across a large warm platter, drizzle with melted butter, sprinkle with chopped parsley, and serve immediately with extra broth or lemon wedges at the table.

Nutrition

Per serving

Energy

608.7 kcal

Protein

76.92 g

Carbohydrate

32.72 g

Fat

20.4 g

Fibre

6.09 g

Calcium

42.47 mg

Iron

1.5 mg

Magnesium

20.32 mg