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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Louisiana
Ingredients
Scale
- 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 (juiced)
- 2 tbsp Old Bay seasoning
- 2 cups low-sodium chicken broth
Instructions
- Prepare by washing the potatoes and cutting the corn.
- In a large pot, bring water to a rolling boil over high heat and add Old Bay seasoning.
- Add potatoes and cook for 10-15 minutes until fork-tender.
- Stir in corn and boil for an additional 5 minutes.
- Add crawfish tails and simmer for another 5 minutes.
- In a separate pan, melt butter over medium heat, sauté garlic until fragrant, then stir in chicken broth and lemon juice.
- Pour the garlic butter sauce over the crawfish boil before serving on a platter.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 920mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg