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Classic Cajun-Style Crawfish Platter

Name: Classic Cajun-Style Crawfish Platter
Total time: 45 min
Yield: 6 servings
Ingredients: 4 pounds live crawfish, rinsed well; 2 quarts water; 1/4 cup kosher salt, plus more for seasoning water if needed; 2 lemons, halved; 1 large yellow onion, quartered; 1 head garlic, split crosswise; 2 bay leaves; 2 tablespoons Cajun seasoning, plus more to taste; 1 tablespoon paprika; 1 teaspoon cayenne pepper, optional; 1 1/2 pounds baby potatoes; 4 ears corn, husked and halved; 12 ounces smoked sausage, sliced into 2-inch pieces; 2 tablespoons unsalted butter; 2 tablespoons chopped parsley, optional; Optional: 4 tablespoons unsalted butter; Optional: 1 small garlic clove, finely grated; Optional: 1 tablespoon lemon juice; Optional: 1 teaspoon Cajun seasoning; Optional: Pinch of black pepper

This crawfish platter is built for easy sharing: tender potatoes, sweet corn, smoky sausage, and seasoned crawfish piled onto a lined tray for a casual seafood spread. The crawfish cook quickly, so the rest of the platter is about timing and presentation. A simple garlic-lemon butter on the side adds richness without taking over.

6 portions · 1 full batch · 45 minutes

Original recipe: 6 servings.

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Mouth-watering cooked crawfish platter perfect for seafood lovers. Ideal for culinary presentations. — Stock photograph used as serving inspiration; it is not a photograph of a kitchen test of this recipe.

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Total portions to cook

6 portions · 1 full batch · 2 portions now · 4 for later

Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.

For the original batch: Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.

Ingredients

4 pounds live crawfish, rinsed well
2 quarts water
1/4 cup kosher salt, plus more for seasoning water if needed
2 lemons, halved
1 large yellow onion, quartered
1 head garlic, split crosswise
2 bay leaves
2 tablespoons Cajun seasoning, plus more to taste
1 tablespoon paprika
1 teaspoon cayenne pepper, optional
1 1/2 pounds baby potatoes
4 ears corn, husked and halved
12 ounces smoked sausage, sliced into 2-inch pieces
2 tablespoons unsalted butter
2 tablespoons chopped parsley, optional

Optional garlic-lemon butter

Optional: 4 tablespoons unsalted butter
Optional: 1 small garlic clove, finely grated
Optional: 1 tablespoon lemon juice
Optional: 1 teaspoon Cajun seasoning
Optional: Pinch of black pepper

Method

Set a large stockpot over high heat. Add the water, salt, lemons, onion, garlic, bay leaves, Cajun seasoning, paprika, and cayenne if using. Bring to a boil, then lower to a steady simmer for 10 minutes so the broth tastes well seasoned.
Add the potatoes and cook for 8 to 10 minutes, until they are just starting to turn tender at the edges. They should still feel a little firm when pierced with a knife.
Stir in the corn and smoked sausage. Cook for 5 minutes more, until the corn is bright yellow and the sausage is heated through.
Add the crawfish last. Turn off the heat, cover the pot, and let the crawfish steep for 5 to 7 minutes. They are ready when the shells are bright red and the meat is opaque and firm, not mushy.
While the crawfish steep, melt the butter for the dip in a small saucepan or microwave-safe bowl. Stir in the garlic, lemon juice, Cajun seasoning, and black pepper.
Drain the crawfish, potatoes, corn, and sausage well. Shake off any excess liquid so the platter stays neat.
Line a large serving tray with parchment or butcher paper. Pile the potatoes, corn, sausage, and crawfish onto the tray. Drizzle with the 2 tablespoons butter and finish with parsley, if using. Serve the garlic-lemon butter alongside for dipping.

Serving, later meals and useful notes

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

If you can’t find live crawfish, use 4 pounds frozen peeled crawfish tail meat and add it only in the final 2 minutes of the boil, just long enough to heat through. For a milder platter, cut the Cajun seasoning back to 1 tablespoon and serve extra seasoning at the table. If you want more heat, add a sliced fresh chili to the simmering broth.