Indoor Crawfish Boil Dinner (Print)

A bold indoor boil with crawfish, sausage, and seasoned veggies roasted to perfection on a sheet pan.

# Components:

→ Seafood

01 - 1½ pounds whole cooked crawfish, thawed if frozen

→ Sausages

02 - 12 ounces smoked andouille sausage, sliced into ½-inch pieces

→ Vegetables

03 - 1 pound baby red potatoes, halved
04 - 3 ears corn, each cut into 4 pieces
05 - 1 large yellow onion, cut into thick wedges
06 - 1 red bell pepper, sliced

→ Seasonings and Extras

07 - 4 tablespoons unsalted butter, melted
08 - 2 tablespoons olive oil
09 - 3 tablespoons Cajun seasoning
10 - 1 teaspoon smoked paprika
11 - 4 garlic cloves, minced
12 - 1 lemon, sliced
13 - Fresh parsley, chopped for garnish
14 - Lemon wedges for serving
15 - Salt and black pepper to taste

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss potatoes, corn, onion, and bell pepper with olive oil, 2 tablespoons melted butter, 2 tablespoons Cajun seasoning, smoked paprika, and half the garlic. Season with salt and pepper to taste.
03 - Spread seasoned vegetables in a single layer on the prepared sheet pan. Roast for 20 minutes.
04 - In the same bowl, toss crawfish and sausage with remaining butter, remaining Cajun seasoning, and remaining garlic. Add lemon slices.
05 - After 20 minutes, remove sheet pan from oven. Scatter sausage, crawfish, and lemon slices evenly over roasted vegetables. Gently toss everything together.
06 - Return to oven and roast for 12 to 15 minutes until crawfish are heated through and sausage is sizzling.
07 - Garnish with fresh parsley and serve hot with lemon wedges.

# Chef Secrets:

01 -
  • Everything cooks together on one pan, so cleanup won't ruin your evening the way a crawfish boil traditionally does.
  • The butter and Cajun seasoning mingle into this addictive liquid gold that makes crusty bread actually necessary.
  • You get that festive, communal feeling without needing a crowd or outdoor space—perfect for a random weeknight.
02 -
  • Don't overcrowd the pan or your vegetables will steam instead of roast—if you're doubling the recipe, use two pans and your life becomes easier.
  • The crawfish are already cooked, so they only need 12 to 15 minutes max or they'll toughen up and lose their delicate texture.
  • Those lemon slices aren't decoration—roasting them concentrates their juice into a bitter-bright sauce that makes everything better.
03 -
  • Line your pan with foil instead of parchment if you like to tip everything directly onto a serving platter—the foil lining slides right off and catches that precious butter underneath.
  • Buy crawfish from a seafood counter where you can ask when they came in; fresher product means better texture and flavor, even though they're already cooked.
  • Keep the oven light on during that last 12 to 15 minutes so you can watch the sausage edges turn brown and crispy without opening the door and losing heat.
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