How to Boil Crawfish | Louisiana Recipe | BBQGuys.com

live crawfish

💰Cheaper: frozen crawfish

More accessible and budget-friendly.

crawfish seasoning

🥗Healthier: homemade spice blend

Control ingredients and reduce sodium.

sausage

🥗Healthier: turkey sausage

💰Cheaper: hot dogs

Lower fat option or more economical choice.

Rinse the crawfish in an ice chest to remove mud and debris.

Set the rinsed crawfish in the shade with a little ice.

Fill a 120 quart pot about ¾ of the way with water.

Add 1/4 cup of salt to the pot.

Pour in a 4.5 lb bag of dry crab boil.

Add 16 ounces of liquid crab boil.

Add a generous handful of cayenne pepper and stir well.

Prepare the vegetables: cut the red potatoes in half, add a sack's worth, and add 8 heads of sweet corn on the cob.

Separate the cloves of 2 heads of elephant garlic and add them to the pot.

Boil the vegetables and sausage for about 20 minutes until the potatoes are tender.

Check doneness of potatoes with a butter knife; they are done when the potato slides off.

Pour the rinsed crawfish into the strainer and submerge them in the boiling water.

Start timing the crawfish cook after the water comes back to a boil; boil for around 6 minutes.

Slice fresh lemons and squeeze them into the pot, adding the rind as well.

Add a bag of ice to the pot to stop the cooking process and let the crawfish soak for about 20 minutes.

Let the crawfish strain off over the pot for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens