Get ready to spice up your Low Country Boil event with our tantalizing “Cajun Crawfish Boil” recipe—a burst of bold flavors that pay homage to the fiery Cajun spirit. This traditional Southern dish brings together tender crawfish, hearty potatoes, and sweet corn, all seasoned to perfection with authentic Cajun spices. With each bite, you’ll be transported to the bayous of Louisiana, savoring the rich blend of savory and spicy that defines this classic delicacy. So, roll up your sleeves, gather your friends, and prepare to savor the authentic taste of the South with our Cajun Crawfish Boil, a centerpiece that celebrates the essence of camaraderie and culinary delight.


  • 4 oz. Tony Chachere’s seasoning
  • 1 lemon, sliced in half
  • 1 large onion, peeled and quartered
  • 1 pound red potatoes, scrubbed and quartered
  • corn on the cob
  • 3 lb. fresh crawfish (shrimp may be substituted)


  1. Fill an 8-quart pot with 4 quarts of water.
  2. Add seasoning, lemon, onion, and potatoes to water. Bring to a boil over high heat and cook for 10 minutes. 
  3. Add corn to the mixture and cook for 3 more minutes. 
  4. Add crawfish and cook for 3 more minutes, or until crawfish are bright red.

Serve with crusty bread and garlic butter.