Backyard Cajun Fire Boil
Recipes / Backyard Cajun Fire Boil
Recipe
Fire up your crawfish boil with our one of newest (and hottest!) boil products, Cajun Fire Seasoned Crawfish, Shrimp and Crab Boil.
Ingredients
- 1 (4.06-lb.) package Louisiana Fish Fry Cajun Fire Crawfish, Shrimp and Crab Boil
- 6 to 8 lemons, cut in half
- 2 lbs. onions, quartered
- 4 lbs. small red or new potatoes, unpeeled
- 12 ears corn on the cob, shucked and broken in halves
- 1 (approx. 35 lb.) sack crawfish, cleaned
- 3 lbs. smoked sausage, cut up into large pieces
- 4 lbs. large shrimp, unpeeled
Optional
- Louisiana Fish Fry Products Crawfish, Crab & Shrimp Boil, Liquid 16 oz (to taste)
- Louisiana Fish Fry Products Cajun Seasoning 8 oz (to taste)
PREPARATION
Fill an extra-large pot fitted with a basket strainer about halfway with water. Squeeze lemons into water and then add them to the pot. Bring to a rolling boil. Add seasoning mix and stir to combine. When seasoned water is boiling, add onion, potatoes and corn. Cook for 5 minutes. Next, gently add crawfish and sausage and cover the pot. Cook for 5 minutes. Add shrimp to the pot, cover and cook for 2 minutes. Remove pot from heat, cover and let sit for 15 minutes to allow seafood and vegetables to absorb flavors of spices. Lift strainer out of water and allow to drain over the pot. Carefully pour basket contents out on a newspaper-lined table outside.
PRO TIPS
Custom Boil Ingredients
People get wild with add-ons to their seafood boil, from pineapples to sweet potato to artichoke. Cook each according to its density. Put delicate veggies in a laundry bag and pull them out as soon as they’re cooked.
Seafood Temperatures
Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.
You may also be inspired by these delicious recipes
Beer & Bratwurst Stovetop Boil
Pub and patio favorites collide in this twist on the traditional stovetop boil featuring beer and bratwurst, submitted by Lori Baumgard, “Your Best Boil” recipe winner!
Get cooking
Chargrilled Oysters
Whether you’re looking for a party snack, a passed hors d’oeuvre or an elevated appetizer, chargrilled oysters are a crowd-pleaser. Our BBQ Shrimp Mix makes this quintessential Louisiana favorite easier than ever… And we’re not just shucking around!
Get cooking
“Official” Crawfish Boil Recipe
Anyone who says you can’t get any better than a classic Cajun seafood boil told you wrong. Ramp up any boil by doubling (or tripling!) up on your boil spices! We like to make use of our whole array of boil mixes, from our powdered spices, to our liquid boil, to our handy seed boil bag. So much flavor, that naysayer won’t know what hit him!
Get cooking