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.
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.
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.
