Ingredients
Equipment
Large pot (You want a pot that holds two quarts of liquid for every pound of crawfish)
Gas or propane burner (Big enough to hold your crawfish boil pot)
Cooler (Large enough to hold your crawfish)
Ingredients
Water
15lbs Live Crawfish
1lb Crawfish Boil Seasoning
Directions
Clean crawfish thoroughly by rinsing them in fresh cool water*.
Fill your pot halfway with water, just enough to cover the crawfish you’ll be adding in step 4 (approximately two quarts of liquid for every pound of crawfish).
Light the burner and wait for the water to begin boiling. This can take 20-30 minutes.
Once the water is rapidly boiling, add the crawfish, then cover with a lid. Wait for the water to return to a boil.
Let the crawfish boil for no more than 3 minutes**. They will continue to cook as you remove and season them in the next few steps.
In the meantime, sprinkle a light layer of crawfish boil seasoning into your clean cooler. Add your boiled crawfish and then add another layer of seasoning on top. Do this in increments, typically 1 pound of seasoning for every 15 pounds of crawfish.
Close your cooler and shake it to thoroughly mix everything together.
Keep the cooler closed for about 15 minutes and to allow the flavors mix together.
Platter your crustaceans and call everyone around to begin your feast!
Recipe Note
Make it your own:
- Purchase extra seasoning to season the water ahead of boiling – make sure to stir it in.
- Add garlic, lemon, and some of your favorite vegetables (we like potatoes, corn, and onion!) into the seasoned, boiling water — just make sure that you don’t overcook them!
- Add extra seasoning and your favorite hot peppers to kick it up a notch - for those that like some heat.
*Our crawfish come washed but a nickname for crawfish is “mudbugs” so they may still need a brief wash.
**Add an extra minute for the large (select) size crawfish.
