Louisiana Crawfish Boil
6 gallons of water
1– 12 oz bottle of liquid crab boil
1/2 container of salt or more (salt to your liking)
1 large bag of powdered Crawfish, Shrimp & Crab Boil or 4– 16 oz. bags
25 – 28 lbs of live Crawfish
8 lemons, cut in half
6 onions, cut in half
6 heads of garlic
2 containers of mushrooms
3 pounds of sausage,cut into thirds
1 bag small red potatoes
8–12 ears of corn
Optional: Cajun Seasoning to sprinkle over boiled crawfish
In a large container or ice chest rinse your live crawfish off and soak them
for 2 or 3 minutes, drain and repeat until the water runs clear.
Pour 6 gallons of water into a boiling pot with a strainer basket. Add 1- 12 oz
bottle of liquid crab boil, 1/2 container of salt, and 4 smalls bags or 1 large
bag of powdered Crawfish, Shrimp & Crab Boil to the pot until boiling. Note- we
use 4 16 oz. bags of seasoning for 25 lbs of crawfish. For a whole sack of crawfish
30-40 lbs use the entire large bag (4.5 lb ) and a 16 oz. bag of Louisiana Crawfish
Shrimp & Crab Boil Seasoning and one container salt. You may want to add more vegetables
if you’re cooking a whole sack of crawfish. Also, look for bags of small red potatoes
in the netted bags and throw the whole bag into the pot.
Add lemons, onions, garlic, bell peppers, and two containers of mushrooms. Bring to
a boil for 7 minutes.
Add sausage, potatoes, corn on the cob (fresh or if frozen make sure corn’s defrosted)
Cook on a low boil for 15 minutes then return to a full boil, next add the crawfish.
Once you add the Crawfish to the boiling water, return the water to a boil. Cook for 7 to 8 minutes.
Immediately after you turn the pot off then add 1-2 bags of ice, let the crawfish soak for 15 minutes.
After the crawfish soaks, remove the crawfish pulling the basket strainer out and pour onto a table
layered with newspaper and dig in! (or into well insulated cooler)
For some great musique en cajun
We do not own rights to music or have affiliation with artists.
We get asked often "How do I store crawfish until I am ready to cook them?"
We reccomend storing them in coolers with a light layer of ice. It is important to keep the crawfish chilled (39-45 degrees) and moist. Keep drain plug open, so that crawfish are not sitting in standing water.Depending on time of season will determine how long you can keep them alive.
***This does NOT guarantee how long your crawfish will live.***