Cajun Seafood Boil

This spicy boil is inspired by one served at Charlie’s Seafood in Harahan, Louisiana. This recipe first appeared in our April 2013 special feature on New Orleans.

Cajun Seafood Boil Cajun Seafood Boil
This spicy low-country boil is inspired by one served at Charlie's Seafood in Harahan, Louisiana.
Yield: serves 6-8


  • 1 14 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
  • 12 cup Creole seasoning
  • 12 cup Old Bay Seasoning
  • 14 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


  1. 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.