Go Back
Print

The Best Crawfish Boil Recipe

A good, ole Louisiana Crawfish Boil how-to including the recipe for the most flavorful boil you'll ever enjoy!

Ingredients

  • 30-40 lbs live crawfish
  • 2.5 lbs Zatarain’s Crawfish Shrimp, and Crab Boil Complete
  • 2 lbs Louisiana Crawfish Shrimp, and Crab Boil
  • 8 oz Zatarain’s liquid Shrimp & Crab Boil Garlic & Onion flavor
  • 1 cup distilled vinegar
  • 7-8 oz powdered chicken bouillon
  • 1 cup kosher salt
  • 3 onions
  • 3 bell peppers
  • 4 celery stalks
  • 3 garlic pods
  • 3 oranges
  • 3-4 lemons
  • 1 stick salted butter
  • Boiling potatoes
  • Frozen corn
  • Sausage frozen or thawed

Instructions

  1. Pour crawfish into a large cooler with a drainage hole
  2. Place water hose into cooler and run water into the cooler with the drainage hole opened.
  3. Remove any dead crawfish (if the tails are straight, they’re gone!)
  4. Continue until the water in the cooler is clear
  5. Turn on the fire and place the boiling pot on top
  6. Fill the pot with water until it is 2-3 inches over halfway full.

  7. And in the Zatarain’s seasoning (both powder and liquid), the Louisiana seasoning, chicken bouillon, salt, and vinegar.

  8. Stir well.
  9. Place the holed, steamer insert into the pot
  10. Add in the veggies
  11. Squeeze the juice from the oranges and lemons before toss them into the pot.
  12. Add the butter and stir well.
  13. Cover the pot with the lid to encourage the boil
  14. Once boiling, add on the potatoes
  15. Stir, cover with the lid, and allow to boil for 10 minutes.
  16. Carefully remove the steamer insert
  17. Pour crawfish into the insert on top of the potatoes.
  18. Carefully place insert back into the pot.
  19. Cover with a lid and boil the crawfish for 5-7 minutes
  20. Turn the fire off.
  21. Add in frozen corn and/or sausage to help cool the boil.
  22. Stir until the temp inside the pot has lowered to 150°F *see video and info above for instructions*
  23. Cover and allow the crawfish to soak for at least 30 minutes; or until the corn and sausage is done, and the majority of the crawfish has sunk to the bottom of the pot**
  24. Remove the steamer insert and allow it to drain.
  25. Enjoy!