Crawfish Boil with Potatoes and Corn on the Cob

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, festive crawfish boil featuring spicy seasonings, tender crawfish, red potatoes, and sweet corn, perfect for sharing. This Caribbean Mardi Gras recipe, ready in about 60 minutes, pairs live crawfish, small red potatoes, and corn on the cob for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 375 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Caribbean cuisine 375 cal/serving

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Ingredients

5 lbs live crawfish, rinsed and drained
1 lb small red potatoes, halved
4 ears corn on the cob, cut into thirds
1/2 cup crawfish boil seasoning
2 lemons, quartered
6 garlic cloves, smashed
6 quarts water
1/4 cup salt
4 tbsp unsalted butter, melted
1/4 cup chopped fresh parsley, for garnish

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Instructions

Step 1: In a large stockpot, bring 6 quarts water to a rolling boil. Add 1/2 cup crawfish boil seasoning, 1/4 cup salt, 6 smashed garlic cloves, and 2 quartered lemons. Boil for 10 minutes to infuse flavors.
Step 2: Add 1 lb halved small red potatoes to the seasoned boiling water and cook for 10 minutes until tender but firm.
Step 3: Add 4 ears of corn cut into thirds to the pot and boil for another 5 minutes.
Step 4: Carefully add 5 lbs rinsed live crawfish to the pot. Cover and cook for 5 minutes until crawfish turn bright red.
Step 5: Turn off heat and let crawfish soak in the seasoned water for 15 minutes to absorb flavors.
Step 6: Drain the boil water and transfer crawfish, potatoes, and corn to a large serving tray. Drizzle 4 tbsp melted unsalted butter over the top, sprinkle 1/4 cup chopped fresh parsley, and serve immediately.