Cajun Seafood Boil

SpoonFed: Via Saveur

SAV0413_New Orleans


1 ¼ cups kosher salt
5 lb. whole live crawfish or frozen seasoned, boiled crawfish, thawed
6 ribs celery, cut into 3″ pieces
2 yellow onions, quartered
1 head garlic, halved crosswise
1 lemon, halved, plus wedges
½ cup Creole seasoning
½ cup Old Bay Seasoning
¼ cup Worcestershire sauce
3 tbsp. cayenne pepper
2 lb. medium waxy potatoes
3 lb. head-on jumbo shrimp
3 ears corn, shucked and halved
Cocktail sauce, for serving
Hot sauce, preferably Original Louisiana, for serving


Whisk 1 cup salt in a large stockpot filled with 2 gallons cold water until dissolved. Add the crawfish and let sit 20 minutes; drain, rinse, and chill. Add remaining salt, celery, onions, garlic, halved lemons, Creole seasoning, Old Bay, Worcestershire, cayenne, potatoes, and 2 gallons water to stockpot; bring to a boil. Reduce heat to medium; cook until potatoes are just tender, 10-12 minutes. Add crawfish, shrimp, and corn; cook, covered, until seafood is cooked through, 5-7 minutes more. Drain contents of pot, discarding the liquid; transfer crawfish, shrimp, potatoes, corn, celery, and onions to a large platter. Serve with lemon wedges and cocktail and hot sauces.