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A festive crawfish boil with corn, potatoes, and spicy seasoning is a Louisiana family gathering staple. This high protein, communal feast captures the spirit of Southern outdoor entertaining.
Rinse live crawfish thoroughly under cold water, discarding any debris or dead crawfish.
Fill a large stockpot with enough water to cover all ingredients (approx. 10 quarts). Bring water to a rolling boil over high heat.
Add cajun seasoning blend, kosher salt, bay leaves, onions, garlic, and lemons to the boiling water. Boil for 8–10 minutes to infuse flavors.
Add potatoes and sausage to the pot, reducing heat slightly to maintain a strong boil. Cook for 10 minutes.
Add corn and continue boiling for 5 minutes. Check potatoes for tenderness with a fork.
Carefully add crawfish to the pot. Increase heat to ensure quick reboil, then cook uncovered for 5–6 minutes. Turn off heat and add butter.
Let the crawfish soak in the seasoned water for 10–15 minutes off the heat to absorb flavor, then drain immediately to avoid overcooking.
Spread the contents onto a large, newspaper-covered table for communal eating. Drizzle with hot sauce if desired.
