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 and place on a high flame and let the water begin to boil.
Prepare additives: cut up celery, halve lemons and onions, chop off tops and bottoms of garlic bulbs: and 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 and 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.