Indoor Crawfish Boil Dinner (Printable Version)

A vibrant sheet pan dish combining crawfish, sausage, veggies, and bold Cajun seasoning for easy indoor dining.

# What You’ll Need:

→ Seafood

01 - 1.5 pounds whole cooked crawfish, thawed if frozen

→ 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, 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

# Step-by-Step Guide:

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.
03 - Spread 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 - Remove sheet pan from oven. Scatter sausage, crawfish, and lemon slices evenly over 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.

# Additional Tips::

01 -
  • It tastes like a full crawfish boil without the backyard logistics or three-hour commitment.
  • Everything cooks on one pan, which means your cleanup is genuinely minimal and your kitchen stays cooler.
  • The lemon and butter mingle together while roasting, creating this glossy, addictive sauce that makes even plain bread disappear.
02 -
  • Overloading the pan defeats the purpose—spread everything in a single layer so it roasts instead of steams, which means better browning and texture.
  • Don't skip patting the crawfish dry before tossing them in the butter mixture, or they'll release moisture and become rubbery instead of tender.
03 -
  • Use a sheet pan with raised edges so nothing rolls off while you're tossing, and consider lining it with parchment because peel-off cleanup beats scrubbing any day.
  • If you find your potatoes aren't soft enough after 20 minutes, cover the pan loosely with foil before adding the crawfish so they steam a little and finish cooking through.
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