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Stovetop Crawfish Boil
Zoey

Stovetop Crawfish Boil with Garlic Butter Sauce

Stovetop Crawfish Boil with Garlic Butter Sauce is a vibrant, mouthwatering dish that brings the essence of Louisiana to your table. Perfectly cooked crawfish, tender baby potatoes, and sweet corn come together in a rich garlic butter sauce, creating an unforgettable flavor experience. Ideal for gatherings or casual dinners, this recipe invites everyone to indulge and savor each moment together.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main
Cuisine: Louisiana
Calories: 360
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 lb crawfish tails (fresh or frozen)
  • 1 lb baby potatoes
  • 2 ears corn on the cob (cut into thirds)
  • 4 cloves garlic (minced)
  • ½ cup unsalted butter
  • 1 lemon juice
  • 2 tbsp Old Bay seasoning
  • 2 cups low-sodium chicken broth

Equipment

  • large pot
  • separate pan

Method
 

Instructions
  1. Prepare by washing the potatoes and cutting the corn.
  2. In a large pot, bring water to a rolling boil over high heat and add Old Bay seasoning.
  3. Add potatoes and cook for 15 minutes until fork-tender.
  4. Stir in corn and boil for an additional 5 minutes.
  5. Add crawfish tails and simmer for another 5 minutes.
  6. In a separate pan, melt butter over medium heat, sauté garlic until fragrant, then stir in chicken broth and lemon juice.
  7. Pour the garlic butter sauce over the crawfish boil before serving on a platter.