A Frozen Crawfish Boil is still Great

If you’re a fan of Crawfish, you’re going to love this recipe.  The problem is that there are a lot of places that don’t have access to live Crawfish, if they have access to them at all.  If you’re lucky, you can at least find them frozen in your seafood department at your local grocery store.  “Lucky” may be a loose term because any good cook knows that any pre-cooked anything, let alone frozen, is a recipe for disaster.  But, if you consider the fact that King and Snow Crab legs don’t get shipped, practically, any other way, then believe me when I say, you’re in good hands with this post.  The trick is to reconstitute and reheat these mud bugs without over cooking them and to be sure to add enough flavor.  When it’s done right, no Cajun will ever know they’re eating a Frozen Crawfish Boil.

How to Season a Frozen Crawfish Boil

Just to be clear, this recipe can be used for both Live or Frozen Crawfish.  It will flavor and season them both, properly.  The only difference will be the amount of time live Crawfish need to cook before they soak and to get good flavor into either/or you definitely need to soak.  Frozen crawfish are the easiest to prepare because the cleaning and purging have already been done for you.  All you need now is the right ingredients and they’ll get the re-heat they need, along with a good soak, and all of the flavor you would expect great Crawfish to have in just a matter of minutes.

The Broth is what makes it Incredible

To make a killer broth for a Crawfish Boil, start with a spicy base. Thankfully, seasoning blends like Slap Ya Mama, Zatarain’s, or Old Bay make it easy and affordable. Liquid versions are available too if you prefer. The only downside? The suggested water-to-seasoning ratios can be overwhelmingly spicy, even for heat lovers like me. Reducing the seasoning solves the heat issue but dulls the flavor. My solution? Add Knorr Tomato Bouillon—it balances the heat with a medium kick and amps up the flavor to perfection.

Cutting the Heat but adding Flavor

I recommend Knorr Tomato Bouillon because it works best for this recipe. Why tomato instead of chicken, beef, or vegetable? Tomato-based broths are common in spicy dishes like Mexican or Indian cuisine, so it just fits. I also add onion and a full stick of butter. Crab boil seasoning already includes onion, garlic, paprika, cayenne, pepper, lemon, and salt, so there’s little else you need unless you want to experiment. For an Asian twist, ginger works well. This approach lets you control both heat and flavor while preparing the boil exactly as shown in the video.

What to do with the leftover Seasoned Boil

Be absolutely sure to strain and save the broth for other recipes.   It can be used in sauces, soups and many recipes that require broth.  And if you’re looking for more Cajun recipes, be sure to check out my Crawfish Etouffee, Jambalaya, Oysters Rockefeller, Bourbon Chicken or Boudin Recipes.  I have more Cajun recipes than this and, if you’re interested, you can search for them by category on this website or just watch and flip through this Cajun Playlist I have on YouTube.

Frozen Crawfish Boil Ingredients:

• 5 lbs of Frozen Crawfish – Rinse them well; their sweet, delicate meat is the star of the dish.
• 1 gallon of Water – Forms the base for a flavorful broth.
• 1 Whole Onion, peeled and quartered – Adds a natural sweetness and depth to the boil.
• 1/3 cup of Tomato Bouillon (adjust to taste) – Enhances the broth with a rich, slightly tangy flavor.
• 1/8 cup of Crawfish Boil Seasoning – Packs the heat and classic Cajun spices.
• 1 Stick of Butter – Smooths out the spices and adds richness to the broth.

Directions:

1. Rest for Flavor: Turn off the heat and let the crawfish sit in the broth for an additional 10
2. Prepare the Crawfish: Rinse the crawfish thoroughly in cold water to remove any dirt or debris. Set them aside while you prepare the broth.
3. Make the Broth: In a large pot, bring 1 gallon of water to a boil. Add the onion, tomato bouillon, crawfish boil seasoning, and butter. Stir well to combine.
4. Simmer for Flavor: Lower the heat and let the broth simmer for about 10 minutes to blend the flavors. Adjust seasoning as needed.
5. Cook the Crawfish: Add the cleaned crawfish to the pot and increase the heat to bring the water back to a boil. Cook for 3-5 minutes or until the crawfish shells turn bright red.

Recommendations:

Boil Pot & Burner, Seafood Boil Pot, Frozen Crawfish, Frozen Shrimp, Red Potatoes, Andouille Sausage, Corn on the Cob, Boudin, Crawfish Boil Seasoning, Slap ya Mama.