Vegan Crawfish Boil
Our vegan crawfish boil has all the spicy, aromatic deliciousness of a traditional boil, without any of the guilt associated with mass crustacean homicide.
Ingredients
- 1 lb vegan sausage we used Beyond Sausage’s Italian sausage
- 1 tablespoon extra virgin olive oil
- ½ to 1 lb boil mix depending on your heat preference, plus more to top (optional) (We like the Louisiana Fish Fry brand)
- 1 onion peeled and quartered
- 1 garlic bulb cut in half
- Juice of 1 orange
- Juice of 1 lemon
- 1 orange sliced
- 1 lemon sliced
- 2 bay leaves
- 2 lbs mushrooms sliced in half
- 2 lbs baby potatoes
- 2 ½ lbs corn 8 mini corn on the cob or 3 wholes ears of corn, cut into thirds
- ½ stick vegan butter melted
- Parsley to garnish
Instructions
- Heat olive oil in a pan over medium heat. Brown sausage and let cool. Then cut into 1-inch slices.
- Fill a 16 to 20-quart pot with water, add boil mix, onion, garlic, orange and lemon juices, orange and lemon slices and bay leaves, and bring to a boil. Then add mushrooms, potatoes, corn, and sausage. Cover and return to rolling boil at medium-high heat. Cook 10 mins, or until potatoes fork tender.
- Remove pot from heat and let it sit for 10 minutes. Then strain and pour over melted butter. Top with more seasoning (optional) and garnish with fresh parsley. Enjoy!
Notes
- You don’t need a giant, stainless steel, propane-fired pot to make your boil. A large stovetop pot will suffice.
- Be liberal with the seasoning. You want to penetrate every molecule of the sausage, potatoes, corn and mushrooms. That being said, be aware that it can have a bit of a kick.
- Our favorite boil seasoning brand is Louisiana Fish Fry Products. If you don’t have it at your local grocery store, you can buy it online here.
Tried this recipe?Let us know how it was!