Cajun Boil Recipe (Louisiana Seafood Boil)
This spicy Cajun boil is inspired by one served at Charlie’s Seafood in Harahan, Louisiana—and is one of our readers' all-time favorites.
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Cooking tools:
- Stockpot
- Whisk
- Mixing bowl
- Measuring cup
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Colander
- Serving platter
Ingredients
- 1¼ cups kosher salt, divided
- 5 lb. whole live crawfish
- 2 lb. medium waxy potatoes
- 6 celery stalks, cut into 3-in. pieces
- 2 medium yellow onions, quartered
- 1 garlic head, halved crosswise
- 1 lemon, halved, plus additional wedges for serving
- ½ cup Creole seasoning
- ½ cup Old Bay Seasoning
- ½ cup Worcestershire sauce
- 3 Tbsp. cayenne pepper
- 3 lb. head-on jumbo shrimp
- 3 medium ears corn, shucked and halved
- Cocktail sauce, for serving
- Hot sauce, preferably Original Louisiana, for serving
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