Wood-Fired Cajun-Spiced Crawfish Boil

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A smoky, spice-packed crawfish boil inspired by Louisiana’s Cajun traditions, cooked over an open wood flame for a deeply infused flavor. This Cajun-inspired seafood recipe, ready in about 55 minutes, pairs live crawfish, water, lemon wedges for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 lbs live crawfish
• 6 quarts water
• 4 lemon wedges
• 1/4 cup cajun seasoning blend
• 2 tbsp kosher salt
• 2 whole garlic bulbs, halved
• 1 lb small red potatoes
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 4 ears corn on the cob, cut into thirds
• 3 bay leaves
• 1/2 cup (1 stick) butter

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Instructions

1. Step 1: Build a medium wood fire or prepare a charcoal grill for direct heat and bring 6 quarts of water to a rolling boil in a large pot over the fire.
2. Step 2: Add 1/4 cup cajun seasoning blend, 2 tbsp kosher salt, 2 halved garlic bulbs, 3 bay leaves, and the juice from 4 lemon wedges to the boiling water; simmer for 10 minutes until fragrant and well-seasoned.
3. Step 3: Add 1 lb small red potatoes to the pot and boil for 10 minutes until just tender.
4. Step 4: Add 1 lb sliced andouille sausage and 4 ears of corn cut into thirds; cook for 5 minutes.
5. Step 5: Add 4 lbs live crawfish and cover the pot, boiling for 5-7 minutes until the crawfish turn bright red and are cooked through.
6. Step 6: Drain the pot and transfer the crawfish boil contents to a large serving tray; melt 1/2 cup butter and drizzle over everything while hot for richness and added flavor.