Crawfish Boil Bowl

A boil scaled down to a pot and a bowl. Potatoes go in first because they take the longest, and the crawfish go in last because they're already cooked.

Ingredients

• 1 lb cooked crawfish
• 2 cups baby potatoes, halved
• 1 corn on the cob, cut into pieces
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp Old Bay seasoning
• 1 lemon, cut into wedges
• Chopped parsley, for garnish

Preparation

1. Potatoes first. Boil in salted water for 10 minutes.
2. Corn. Add and cook 5 more minutes, until tender.
3. Drain and return everything to the pot.
4. Dress. Add butter, garlic and Old Bay. Toss to coat.
5. Crawfish. Gently fold in and heat 2–3 minutes.
6. Serve in bowls with lemon wedges and parsley.

Serving

Serves 2–3. Napkins, and a bowl for shells.

Pro tips

• Salt the potato water properly. It's the only chance to season the potatoes from the inside.
• The crawfish are already cooked — they need warming, not boiling. Two to three minutes, folded gently.
• Toss the butter and Old Bay in the hot pot off the heat so the residual heat blooms the spice.
• Halve the potatoes rather than leaving them whole. They cook evenly and soak up more butter.