Small Campsite Crawdad Boil
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 3
- Difficulty
- Hard
A simple, hearty crawdad boil made for campsite cooking. Crawdads, corn, potatoes, andouille sausage, onion, lemon, and Cajun seasoning cook together in a flavorful buttery broth and are served with crispy garlic bread and hot sauce.
Ingredients
- 2–3 ears corn, halved
- Baby potatoes
- 1 onion, sliced
- 2 lemons, cut into wedges
- Blackstone Cajun Seasoning, to taste
- 3–4 cloves garlic
- Zatarain's Shrimp & Crab Boil Concentrate, 1 capful or more to taste
- 12–16 oz smoked andouille sausage, sliced
- 1 stick butter
- Live crawdads, thoroughly rinsed
- 1 loaf French bread
- Garlic & herb butter, for the bread
- Hot sauce, for serving (optional)
Directions
- Add 2–2½ quarts of water to a deep 6-quart rectangular pan. Add the corn, baby potatoes, onion, lemon wedges, Cajun seasoning, garlic, sliced andouille sausage, and 1 capful of Shrimp & Crab Boil Concentrate. Add more concentrate if you prefer additional heat.
- Place the pan on the side burner of the Blackstone Camping Griddle. Bring the water to a simmer, cover, and cook for about 5 minutes, or until the potatoes are approximately three-quarters of the way cooked.
- Add the stick of butter to the pan and cover again.
- Thoroughly rinse the live crawdads, then carefully add them to the pan. Bring the liquid back to a boil.
- As soon as the liquid returns to a boil, turn off the heat. Cover and allow the crawdads to soak in the hot seasoned liquid for 30 minutes.
- While the crawdads soak, preheat the Blackstone griddle to medium heat.
- Slice the French bread in half and spread the cut sides generously with garlic & herb butter. Place the bread butter-side down on the griddle and cook until golden brown and toasted.
- Drain and transfer the crawdads, sausage, corn, potatoes, onion, and lemon to a serving platter.
- Serve immediately with the toasted garlic bread and hot sauce, if desired. Remove and clean the crawdad tail meat before eating.