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Bucket of Grilled Crawfish

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Submitted by teyc71

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

A Beach-Side Crawfish Feast Built On Hot Rocks

This bucket of grilled crawfish borrows the New England clambake technique and adapts it for crawfish country. Hot stones radiate heat through layers of fresh seaweed, steaming the crawfish, potatoes, and corn together in one pile while infusing everything with briny ocean flavor.

The layered build is what makes the magic happen. Hot sandstone rocks at the base provide steady heat, seaweed soaked in ocean water on top creates the steam, and chicken wire keeps everything elevated and contained. Crawfish, halved red bliss potatoes, ears of corn, and lemon halves layer on top, with another blanket of seaweed sealing in the steam.

The ocean-water seaweed is the move that distinguishes this from a standard low-country boil. Saltwater infuses the food with a clean briny taste no kitchen seasoning can match. Pouring more seawater over dried-out spots during cooking keeps that flavor flowing.

Pro Tips

  • Use truly hot rocks. Build the fire well in advance and let it burn down to embers, leaving rocks at scorching temperature. Cool rocks won’t generate enough steam.
  • Keep the seaweed plenty wet throughout cooking. The recipe explicitly calls for topping up with ocean water, and skipping it dries out the steam source.
  • Layer corn and lemons on top of (not under) the crawfish. This protects them from direct heat and lets the lemon juice drip down through everything.
  • Cover the whole pile with a tarp or lid to trap steam if a beach breeze is blowing through. Open setups lose heat fast.
  • Eat right out of the pile. Plating just slows down the inevitable communal dig-in.

Variations

  • Add halved sausage links (andouille or kielbasa) to the layers for a Cajun crossover.
  • Throw in fresh clams, mussels, or live blue crabs for a full mixed-shellfish bake.
  • Serve with melted butter, hot sauce, and crusty bread on the side for dipping.

Ingredients

15 6.8
POUNDS KG CRAWFISH TAIL *
4 4
EARS EARS CORN *
15 15
EACH POTATOES
red bliss, halved
4 4
EACH LEMONS
halved
10 4.5
POUNDS KG SEAWEED
dipped in ocean water *

Directions

Build a fire cover with sandstone rocks.

Cover with seaweed.

Cover with chicken wire.

Cover with crawfish and potatoes.

Cover with corn and lemon halves.

Cover with more seaweed.

If seaweed dries out during cooking pour ocean water on top.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 562 1% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 44g 44%
Dietary Fiber 14g 55%
Sugars g
Protein 23g
Vitamin A 1% Vitamin C 151%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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