Boiled Crawfish

Published on May 5, 2021 | By
boiled crawfish

For as many chefs that exist in Louisiana, there are an equal number of recipes and techniques for boiling crawfish. Most of the conversation at a boil is focused on everyone sharing their personal tips and unsolicited advice for how to make the best crawdads and what to add to the boil. In south Louisiana crawfish boils have become more creative and there are no limits when it comes to adding sweet and savory edibles other than the traditional corn and new potatoes.  I have eaten spicy mushrooms, artichokes, brussel sprouts, sausage, and pineapple all cooked and soaked in the spicy boil brew.

This recipe came from a family friend and has evolved over the years. I am sharing the original recipe but I am sure that your friends and family will be happy to offer their expert opinions and cooking tips too. Check out some of my other recipes like crawfish pies and crawfish bread!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 40 lbs

Ingredients

  • 1 jar bay leaves
  • 2-3 heads garlic, halved
  • 6 oranges, quartered
  • 2 boxes salt
  • 1-8oz bottle cayenne pepper
  • 14 lemons halved
  • 5-6 onions quartered
  • 6 bags Zatarian's crab boil
  • 8 oz Zatarain's liquid crab boil
  • 40 lbs live crawfish
  • new potatoes and 1/2 ears of corn
  • your choice of other vegetables such as artichokes, Brussel sprouts, mushrooms, etc. Some people also add sausage

Instructions

  1. Boiling and eating crawfish is an outdoor sport. Pick a beautiful spring weekend when the temperatures are climbing and pull out the crawfish cooking gear: 80 quart pot with strainer basket, paddle for stirring, ice chests, propane tank and burner, and lots of trays, newspaper, garbage cans and paper towels. Wash or rinse the crawfish several times to remove mud and dirt until the water runs clear. Fill an 80 quart crawfish pot halfway with water, about 8 gallons. The pot should have a heavy duty strainer basket. Add all of the seasonings listed above and bring to a boil.
  2. Let the mixture boil for 10 -15 minutes, then add potatoes and crawfish. Bring to a boil again and let the crawfish boil for about 7 minutes. Stir with a large paddle. Turn off the heat. Add other vegetables, fruit, sausage and cover.
  3. Soak the crawfish, tasting continuously, until they have the flavor and spice that you desire. This will probably take about 10-15 minutes. Stir the crawfish from time to time.
  4. Raise the basket and let the crawfish and vegetables drain. Once they have drained you can pour the contents of the basket directly onto a newspaper covered table (newspaper helps soak up the residual juices and liquid), or pour the crawfish into an ice chest and serve from there. Crawfish and veggies can be scooped and served on individual large trays.
  5. As we say in Louisiana, pinch da tails and suck da heads. Let the good times roll! Life is good.
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