Indoor Crawfish Boil Dinner (Print Version)

A vibrant sheet pan meal with crawfish, sausage, and veggies seasoned with Cajun spices for indoor cooking.

# What You'll Need:

→ Seafood

01 - 1.5 pounds whole cooked crawfish, thawed

→ Sausages

02 - 12 ounces smoked andouille sausage, sliced into 0.5-inch pieces

→ Vegetables

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

→ Seasonings and Finishing

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

# How to Make It:

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

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is blissfully simple and your kitchen stays reasonably sane.
  • The Cajun seasoning gets toasty and concentrated on the vegetables while the crawfish stay tender and perfectly heated through.
  • You can make it any night of the week without hauling out a massive pot or worrying about your neighbors hearing boiling water rage.
02 -
  • Don't skip the initial twenty-minute roast for vegetables alone—this head start is what gives them color and makes them taste like actual food instead of steamed disappointment.
  • Crawfish are already cooked, so your only job in that second roast is heating them through gently; they go from tender and sweet to rubbery fast if you're not careful.
03 -
  • Don't crowd your sheet pan or the vegetables will steam instead of roast—use two pans if you need to, and this actually helps them cook more evenly.
  • Buy good smoked sausage because it's the flavor anchor; cheap sausage can be gritty and oversalted, which ruins the whole balance.
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