“Official” Crawfish Boil Recipe

Recipes / “Official” Crawfish Boil Recipe

print Share

Recipe

Anyone who says you can’t get any better than a classic Cajun seafood boil told you wrong. Ramp up any boil by doubling (or tripling!) up on your boil spices! We like to make use of our whole array of boil mixes, from our powdered spices, to our liquid boil, to our handy seed boil bag. So much flavor, that naysayer won’t know what hit him!

Ingredients

  • One 35-40 lb. sack of live crawfish
  • 4 lbs. new potatoes
  • One 4.5 lb. bag of Louisiana Powdered Fish Fry Products Crawfish Shrimp and Crab Boil
  • 8 oz Louisiana Fish Fry Products Liquid Crab Boil (optional)
  • 4 oz Louisiana Fish Fry Products Cayenne Pepper (optional)
  • 2 lbs. of quartered onions
  • 5 garlic pods
  • 1 lb. quartered lemons
  • 10-15 corn cobbettes
  • Two (3 oz) bags of Louisiana Fish Fry Products Crawfish Shrimp & Crab Seed Boil (optional)

    PREPARATION

    Wash LIVE crawfish in a #3 Tub with fresh water until runoff is clear. Remove any dead crawfish. Save crawfish sack for potatoes. Add two 3 oz. bags of Louisiana Fish Fry Products Crawfish, Shrimp & Crab Boil to pot. Add live crawfish, onions, garlic, lemons, and corn to your boil basket and carefully lower into boiling water. Turn your burner to high and return to a boil. BOIL FOR 5 MINUTES AFTER WATER RESUMES BOILING. Turn off burner. Return new potatoes to boil pot. Let your crawfish and potatoes soak 20 minutes. Taste your crawfish. If you would like them spicier, let them soak another 5 minutes. (CAUTION: Your crawfish will turn mushy if allowed to soak too long!) Crawfish are ready! Take a moment to jot down any adjustments you might want to make for your next boil. Boiling another sack? Follow the same method as above but this time use only HALF the seasonings. Fill 80-quart boil pot with water. Add one 4.5 lb. bag of Louisiana Fish Fry Products Powdered Crawfish, Shrimp, & Crab Boil to the water. Add 8 oz. Louisiana Fish Fry Products Liquid Crawfish, Shrimp, & Crab Boil. Add 4 oz. Louisiana Fish Fry Products Cayenne Pepper. Stir seasonings and bring to a boil. Place your new potatoes into the crawfish sack. Place potatoes into a boiling basket and lower into the boiling water. Cook potatoes approximately 20 minutes or until fork tender. Remove from pot and set aside in container. Reduce heat on burner.

    PRO TIPS

    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

    Extra Flavor for Boils

    For stocks and boils, try replacing some of the water with clam juice. The brininess will bring out the seafood flavor.

    You may also be inspired by these delicious recipes

    Cajun Potato Salad

    Our Crawfish, Shrimp & Crab Boil isn’t just for the boiling pot! Ever think of throwing some in a side dish for a little savory seafood goodness? Potatoes never knew this kind of flavor. Now you’re thinking outside the pot!

    Get cooking

    Gary Galeziewski's Cajun Crawfish Arancini

    Cajun meets Italian in this tasty dish from Gary in our finance department. Louisiana crawfish and Arborio rice combine forces in an eclectic appetizer, finished off with our zesty Louisiana Fish Fry Remoulade Sauce. Cajun Crawfish Arancini make a great addition to a main course as a side or appetizer.

    Get cooking

    Baked Crawfish Pasta

    Looking for a different spin on a classic Etouffée? Try swapping out the rice for pasta, and even throwing in another protein to complement the requisite crawdads. Our fail-safe Etouffée Base seals the deal!

    Get cooking

    SHARE YOUR PRO TIP