Louisiana is blessed with a bounty of delicious seafood, and we love getting together to enjoy it – and to swap boiling secrets! There are as many ways to boil seafood as there are cooks around here. Whether you’re boiling crawfish, shrimp or crab – or all three – the best boils start with Louisiana Fish Fry. Here are some of our secrets to help make your seafood boil special!Watch More Cooking Videos
Start with a 45-lb sack of live crawfish.
Rinse the crawfish several times until rinse water becomes clear.
Fill a 120-qt pot about halfway with water. Place over a high flame and bring the water to a boil.
Prepare additives: Cut up celery, halve lemons and onions, and chop off tops and bottoms of garlic bulbs. Cut sausage into pieces. Potatoes can be added whole, right in the bag.
Once the water has come to a rolling boil, add the crawfish.
Let the crawfish boil for about 4 minutes, then turn off the heat.
Add 2 bags of ice to the mixture to help the flavor set.
For less spicy crawfish, continue to soak for no more than 10-12 minutes.
For very spicy crawfish, continue to soak for at least 20 minutes.
Drain the crawfish and pour onto newspaper-covered table.
Before boiling crawfish, rinse away any mud or debris, and discard any dead or inactive mudbugs. (Some say that a flat tail after cooking indicates a crawfish cooked dead, but Louisiana State University has declared this a myth!) Some cooks swear by “purging” their crawfish in a bath of salt water, but it’s not truly necessary.