Crawfish and Shrimp Boil with Tangy Sauce
Crawfish and Shrimp Boil with Tangy Sauce
Ingredients
For the Boil
- 1 gallon original Sunny-D, plus 3 to 4 cups reserved for sauce
- 1 cup Louisiana crawfish boil seasoning, powdered, less if preferred less spicy
- 2 pounds frozen corn
- 2 pounds baby red potatoes
- 2 pounds baby yellow potatoes
- 2 pounds frozen crawfish, thawed
- 2 pounds raw shrimp, shell-on, head-on
- 6 hard-boiled eggs, optional
For the Tangy Sauce
- 2 sticks butter
- 1 cup garlic, chopped
- 2 cups onion, finely chopped
- 1/2 cup garlic powder
- 1/2 cup onion powder
- 1/3 cup Louisiana crawfish, shrimp & crab boil seasoning
- 1 1/2 cups granulated sugar
- 4 cups original Sunny D
- 1 tablespoon lemon pepper
- 1 tablespoon paprika, add up to 2 tablespoons for deeper color/flavor
Instructions
- 1
In a very large stockpot, pour in 1 gallon of original Sunny-D. Add 1 cup of Louisiana crawfish boil seasoning. Stir to combine.
⏱️ 2 min
- 2
Add the frozen corn, baby red potatoes, and baby yellow potatoes to the pot. Bring the liquid to a full rolling boil over high heat and cook for 15 minutes.
⏱️ 20 min
- 3
While the vegetables are boiling, prepare the shrimp: Using kitchen shears, cut off the heads and feet of the raw shrimp (this is optional, but recommended for easier eating). Make a shallow cut along the back of each shrimp and remove the dark intestinal vein.
⏱️ 10 min
- 4
After the vegetables have boiled for 15 minutes, add the thawed frozen crawfish and the cleaned raw shrimp to the pot. Bring the pot back to a low boil. Once it begins to boil gently, immediately turn off the heat, cover the pot with a lid, and let it steep for another 4 to 5 minutes to finish cooking the seafood without overcooking.
⏱️ 10 min
- 5
While the boil is steeping, prepare the tangy sauce. In a separate large saucepan, melt 2 sticks of butter over medium heat.
⏱️ 2 min
- 6
Add the 1 cup of chopped garlic and 2 cups of finely chopped onion to the melted butter. Sauté for a couple of minutes until the onions are softened and fragrant.
⏱️ 3 min
- 7
Stir in the 1/2 cup garlic powder, 1/2 cup onion powder, 1 tablespoon lemon pepper, 1 to 2 tablespoons paprika, and 1/3 cup Louisiana crawfish, shrimp & crab boil seasoning.
⏱️ 1 min
- 8
Add the 1 1/2 cups of granulated sugar to the saucepan and stir all ingredients together until well combined.
⏱️ 1 min
- 9
Pour in the 4 cups of original Sunny D. Bring the sauce to a simmer and let it simmer for 3 to 4 minutes, stirring occasionally.
⏱️ 5 min
- 10
Taste the sauce and adjust seasonings as desired. If a thinner consistency is preferred, add more Sunny D. Keep in mind the sauce will thicken as it cools.
⏱️ 1 min
- 11
Carefully drain the cooked crawfish, shrimp, corn, and potatoes from the stockpot and transfer them to a very large serving bowl or platter. If using, add the hard-boiled eggs.
⏱️ 2 min
- 12
Generously pour the prepared tangy sauce over all the ingredients in the serving bowl. Toss everything thoroughly to ensure the sauce coats all the seafood and vegetables evenly.
⏱️ 2 min
- 13
Serve immediately. Offer extra sauce on the side for dipping. Enjoy the 'sucky sucky' of the shrimp heads and remember to check crawfish for the intestinal tract.
Kitchen Tools
Crawfish and Shrimp Boil with Tangy Sauce
For the Boil
- 1 gallon original Sunny-D, plus 3 to 4 cups reserved for sauce
- 1 cup Louisiana crawfish boil seasoning, powdered, less if preferred less spicy
- 2 pounds frozen corn
- 2 pounds baby red potatoes
- 2 pounds baby yellow potatoes
- 2 pounds frozen crawfish, thawed
- 2 pounds raw shrimp, shell-on, head-on
- 6 hard-boiled eggs, optional
For the Tangy Sauce
- 2 sticks butter
- 1 cup garlic, chopped
- 2 cups onion, finely chopped
- 1/2 cup garlic powder
- 1/2 cup onion powder
- 1/3 cup Louisiana crawfish, shrimp & crab boil seasoning
- 1 1/2 cups granulated sugar
- 4 cups original Sunny D
- 1 tablespoon lemon pepper
- 1 tablespoon paprika, add up to 2 tablespoons for deeper color/flavor
Instructions
- 1
In a very large stockpot, pour in 1 gallon of original Sunny-D. Add 1 cup of Louisiana crawfish boil seasoning. Stir to combine.
⏱️ 2 min - 2
Add the frozen corn, baby red potatoes, and baby yellow potatoes to the pot. Bring the liquid to a full rolling boil over high heat and cook for 15 minutes.
⏱️ 20 min - 3
While the vegetables are boiling, prepare the shrimp: Using kitchen shears, cut off the heads and feet of the raw shrimp (this is optional, but recommended for easier eating). Make a shallow cut along the back of each shrimp and remove the dark intestinal vein.
⏱️ 10 min - 4
After the vegetables have boiled for 15 minutes, add the thawed frozen crawfish and the cleaned raw shrimp to the pot. Bring the pot back to a low boil. Once it begins to boil gently, immediately turn off the heat, cover the pot with a lid, and let it steep for another 4 to 5 minutes to finish cooking the seafood without overcooking.
⏱️ 10 min - 5
While the boil is steeping, prepare the tangy sauce. In a separate large saucepan, melt 2 sticks of butter over medium heat.
⏱️ 2 min - 6
Add the 1 cup of chopped garlic and 2 cups of finely chopped onion to the melted butter. Sauté for a couple of minutes until the onions are softened and fragrant.
⏱️ 3 min - 7
Stir in the 1/2 cup garlic powder, 1/2 cup onion powder, 1 tablespoon lemon pepper, 1 to 2 tablespoons paprika, and 1/3 cup Louisiana crawfish, shrimp & crab boil seasoning.
⏱️ 1 min - 8
Add the 1 1/2 cups of granulated sugar to the saucepan and stir all ingredients together until well combined.
⏱️ 1 min - 9
Pour in the 4 cups of original Sunny D. Bring the sauce to a simmer and let it simmer for 3 to 4 minutes, stirring occasionally.
⏱️ 5 min - 10
Taste the sauce and adjust seasonings as desired. If a thinner consistency is preferred, add more Sunny D. Keep in mind the sauce will thicken as it cools.
⏱️ 1 min - 11
Carefully drain the cooked crawfish, shrimp, corn, and potatoes from the stockpot and transfer them to a very large serving bowl or platter. If using, add the hard-boiled eggs.
⏱️ 2 min - 12
Generously pour the prepared tangy sauce over all the ingredients in the serving bowl. Toss everything thoroughly to ensure the sauce coats all the seafood and vegetables evenly.
⏱️ 2 min - 13
Serve immediately. Offer extra sauce on the side for dipping. Enjoy the 'sucky sucky' of the shrimp heads and remember to check crawfish for the intestinal tract.