clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Crawfish Boil, printbox.

Carolina Crawfish Boil

  • Author: Steve Gordon
  • Prep Time: 40 minutes
  • Cook Time: 2 minutes
  • Total Time: 42 minutes
  • Yield: Serves 2 1x
  • Category: Main Dish
  • Method: Stove top
  • Cuisine: American, Southern


A quick and basic recipe to enjoy a Crawfish Boil at home, in your own kitchen. Perfect for one or two people. Can be adjusted easily to serve more folks.



4 lbs fresh Crawfish
1 3oz package Zatarain’s Crawfish, Shrimp, Crab Boil
1 stick Butter
2 Tablespoons Salt
1 medium Onion
1 lemon, quartered or sliced
6 small Red Potatoes
2 ears Corn


Place live crawfish in sink and spray well with water to remove any mud.
Block drain and add about an inch of water. Let crawfish remain in water while you prepare the pot.
Place 5 quarts water in an 8 quart or larger stock pot.
Bring water to a rolling boil over High Heat.
Add Zatarain’s spice packet to boiling water.
Add butter.
Add salt.
Add onion, peeled. Can add whole or cut in half.
Add lemon, sliced or quartered.
Add potatoes.
Let pot return to a boil, then reduce heat to Medium-High.
Cook ingredients until the potatoes are fork tender.
Drain and rinse crawfish again.
Block drain and add enough water to completely submerge the crawfish by about an inch.
Add corn to the stock pot. Let corn cook for 10 minutes.
Drain and rinse crawfish once again.
Add live crawfish to the pot. Press crawfish down with spoon to submerge them in the pot.
Cover pot with lid.
Turn heat off. Leave pot covered. Let pot sit for 15-20 minutes.
Remove cooked crawfish, potatoes, corn, onion from pot, place on serving platter.

Keywords: crawfish, crawfish boil, carolina crawfish boil, zattarain's crab boil, potatoes, corn, crawfish boil for one