Go Back

Labor Day Crawfish Boil

This Labor Day Crawfish Boil recipe, designed for 14 servings, creates a vibrant, flavorful seafood feast. Crawfish, potatoes, corn, and Andouille sausage are simmered in a unique broth of fruit juices and Cajun spices. The dish is served with a rich, garlic-infused seasoned butter, perfect for a festive gathering.
Print Recipe Pin Recipe
Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 14 people
Calories 3905.3 kcal

Equipment

  • 1 Large Stock Pot Minimum 60-quart capacity for 14 servings
  • 1 Outdoor Propane Burner Essential for large volume boils and consistent heat
  • 1 Large Spider Strainer For safely removing cooked ingredients
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 2 cups orange juice
  • 2 cups apple juice
  • .25 cups Cajun seasoning
  • 1 piece lemongrass
  • 1 pound crawfish
  • 3 small potatoes
  • 2 ears of corn
  • .5 pounds Andouille sausage
  • 8 ounces grass-fed butter
  • 2 tablespoons chopped garlic
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon cayenne pepper

Instructions
 

  • In a very large stockpot, combine orange juice, apple juice, and 0.25 cups of Cajun seasoning. Thoroughly bruise the lemongrass stalk and add it to the pot.
  • Bring the liquid to a rolling boil over high heat, ideally on an outdoor propane burner.
  • While the liquid heats, wash and cut potatoes into uniform bite-sized pieces. Cut each ear of corn into 2-3 inch segments. Slice the Andouille sausage into thick rounds.
  • Add the cut potatoes to the vigorously boiling liquid. Cook for 10-15 minutes, or until they begin to soften.
  • Add the corn and sliced Andouille sausage to the pot. Continue to boil for another 5-7 minutes, ensuring all ingredients are submerged.
  • While the main boil continues, prepare the dipping butter: In a separate small saucepan, melt the grass-fed butter over low heat. Stir in the chopped garlic, 1 tablespoon of Cajun seasoning, 2 teaspoons of salt, 2 teaspoons of pepper, and 1 teaspoon of cayenne pepper. Keep warm.
  • Add the crawfish to the boiling pot. Stir gently to ensure even cooking. Cook for only 3-5 minutes, or until the crawfish turn bright red and begin to float.
  • Turn off the heat. For maximum flavor absorption, allow the crawfish and vegetables to soak in the hot liquid for an additional 10-15 minutes. This step is critical for flavor infusion.
  • Carefully drain the entire contents of the pot using a large spider strainer or by carefully tipping the pot if it has a spigot, discarding the boiling liquid.
  • Serve the hot crawfish, potatoes, corn, and sausage immediately, generously drizzled with or dipped into the warm seasoned butter.

Notes

Freshness is paramount for crawfish; consider purging them if sourced directly from a farm to ensure clean flavor. Bruise the lemongrass stalk before adding it to the boil to maximize its aromatic release. Layer ingredients into the boil strategically: potatoes first, as they require the longest cooking time, followed by corn and sausage, and finally the crawfish, which cook very quickly. Overcooking crawfish makes them tough. The post-boil soak is crucial for infusing maximum flavor into the crawfish and vegetables; let them steep in the hot, seasoned liquid for 10-15 minutes after the heat is off. The seasoned butter is not optional; it's an integral part of the experience, offering a rich, spicy counterpoint.