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Welcome to Crawfish.com!

How to Boil Crawfish

Customers frequently ask us for tips on boiling crawfish, so we've written a handy guide to teach you how to boil crawfish the right way every time.

Before you get started, make sure you have all your essential equipment for the boil.

What You'll Need

  • a) A large stockpot with basket strainer, stand, and paddle (an 80 quart pot will accommodate one sack of crawfish, which is roughly 35-40 lbs.)
  • b) A full propane tank and an outdoor gas burner (We recommend the Jet Burners for cooking crawfish)
  • c) Enough crawfish to feed your hungry guests… A good rule of thumb is to purchase approximately 4-5 lbs of live crawfish per person.
  • d) Any lagniappe ingredients that you wish to add to your boil. Remember, a successful crawfish boil is one with a little extra!

Steps to Boil Crawfish

Some of the steps to boiling Crawfish
  • 1. Fill a large stockpot with just enough water to cover crawfish and lagniappe ingredients once added. Depending on the size of your stockpot and the amount of live crawfish purchased, more than one boil / batch may be required.
  • 2. Add approximately 2 oz of our Louisiana Fish Fry Crawfish and Crab seasoning mix per pound of live crawfish. For extra spice, consider adding a 1/2 tablespoon of liquid crab boil per pound of crawfish. Add salt and halved lemons to suit your taste. Stir, cover pot, and ignite burner.
  • 3. Once simmering, add any lagniappe ingredients that will require additional cooking time such as small onions (white or yellow), garlic pods, and small red potatoes.
  • 4. Bring to a rolling boil. Add other lagniappe ingredients that require less cooking time such as celery, mushrooms, corn on the cob, sausage, etc.
  • 5. Add crawfish and stir. Cover and return to a rolling boil. This may take several minutes.
  • 6. Once water is at a rolling boil, boil your crawfish for two to three minutes only.
  • 7. Turn off burner. Add one to two 5 lb bags of ice to the pot to stop the cooking process and help the crawfish absorb seasoning.
  • 8. Let the crawfish soak uncovered for 15 to 25 minutes (to your desired spice level).
  • 9. Remove basket from the stockpot, drain, and pour crawfish and other ingredients onto a newspaper lined table. Peel 'um while they're hot and ENJOY!
Remove crawfish and serve.