Stovetop Crawfish Boil with Garlic Butter Sauce
Stovetop Crawfish Boil with Garlic Butter Sauce is a flavor explosion that turns any gathering into a festive occasion. Imagine succulent crawfish, smoky Andouille sausage, and fresh corn swimming in a rich garlic butter sauce. This easy-to-follow recipe not only tantalizes your taste buds but also creates lasting memories as you share laughter and good food with loved ones. Perfect for casual meals or special celebrations, this dish is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Boiling
- Cuisine: Southern
Ingredients
Scale
- 2–3 pounds fresh crawfish
- 1 pound Andouille sausage, sliced
- 4 ears fresh corn on the cob, halved
- 1–2 pounds small new potatoes
- 6 cloves garlic, minced
- 1 stick (1 cup) unsalted butter
- Old Bay seasoning to taste
- 2 lemons, cut into wedges
Instructions
- Rinse crawfish under cold water to remove debris. Chop sausage into bite-sized pieces and cut corn and potatoes.
- Fill a large pot with water, bring to a rolling boil, and add salt generously.
- Add new potatoes and sausage; boil for about 10 minutes until potatoes are tender.
- Add corn and rinsed crawfish; sprinkle Old Bay seasoning over the top and simmer for another 5 minutes until crawfish turn bright red.
- In a separate pan, melt butter over medium heat, then add minced garlic; sauté until fragrant (about 2 minutes).
- Drain the boiled mixture (reserve some liquid if desired), pour garlic butter sauce over it, garnish with lemon wedges, and serve.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 570
- Sugar: 3g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 160mg