Crawfish Boil with Potatoes and Corn on the Cob

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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A vibrant, festive crawfish boil featuring spicy seasonings, tender crawfish, red potatoes, and sweet corn, perfect for sharing. This Caribbean-inspired Mardi Gras recipe, ready in about 60 minutes, pairs live crawfish, small red potatoes, 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 "Plan a meal with the AI" 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

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Instructions

  1. 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.
  2. Step 2: Add 1 lb halved small red potatoes to the seasoned boiling water and cook for 10 minutes until tender but firm.
  3. Step 3: Add 4 ears of corn cut into thirds to the pot and boil for another 5 minutes.
  4. Step 4: Carefully add 5 lbs rinsed live crawfish to the pot. Cover and cook for 5 minutes until crawfish turn bright red.
  5. Step 5: Turn off heat and let crawfish soak in the seasoned water for 15 minutes to absorb flavors.
  6. 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.

Frequently asked questions

How long does Crawfish Boil with Potatoes and Corn on the Cob take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crawfish Boil with Potatoes and Corn on the Cob?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep live crawfish from drying out.

Can I substitute ingredients in Crawfish Boil with Potatoes and Corn on the Cob?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crawfish Boil with Potatoes and Corn on the Cob for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crawfish Boil with Potatoes and Corn on the Cob?

Caribbean mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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