This recipe is intended to serve about 10 people.

Ingredients:

• 30-35 pounds live crawfish
• 5 gallons of water
• 2 bags of crawfish boil seasoning (approximately 4.5 lbs total, or according to taste)
• 2 lemons, halved
• 2 large onions, halved
• 10 garlic cloves
• 6 bay leaves
• 1 bunch of fresh thyme
• 4 pounds small red potatoes
• 8 ears of corn, halved
• 2 pounds smoked sausage, cut into chunks
• 1 cup salt
• Freshly ground black pepper
• Hot sauce to taste (optional)

Instructions:

1. Purge the crawfish: Rinse the live crawfish with fresh water until the runoff water is clear. Some recommend purging in salt water, but this step is controversial and may not be necessary.

2. Prepare the boiling mixture: In your high-performance cooker, bring 5 gallons of water to a boil. Once boiling, add in the crawfish boil seasoning, lemons, onions, garlic, bay leaves, thyme, salt, black pepper, and hot sauce (if using). Let the mixture boil for about 15 minutes to allow the spices to blend.

3. Add potatoes and sausage: Add the red potatoes and sausage to the pot and let them cook for about 10 minutes.

4. Add the corn: After the potatoes and sausage have cooked for 10 minutes, add the corn to the pot and cook for another 10 minutes.

5. Cook the crawfish: Add the crawfish to the pot, stir, and let them cook for about 5-10 minutes, until they turn bright red.

6. Let it soak: Once the crawfish are cooked, turn off the heat and let everything soak for about 20-30 minutes. The longer they soak, the spicier they will get.

7. Drain and serve: After soaking, drain the crawfish and accompanying ingredients. Dump everything onto a large table covered with newspaper or serving trays, and let your guests dig in!

Enjoy your classic crawfish boil! Remember to have plenty of napkins and bowls for discarded shells. For extra fun, provide bibs and let the good times roll!

Crawfish Boil

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Servings

10

Prep Time

10 minutes

Cook Time

25 minutes

South Louisiana Crawfish Boil 

Author:

HP Cookers

Ingredients

• HPC 120 QT Powered Cooker

• Cajun Crawfish Cleaner

• 30-35 pounds live crawfish

• 5 gallons of water

• 1 bags of crawfish boil seasoning (approximately 4.5 lbs total, or according to taste)

• 2 lemons, halved

• 2 large onions, halved

• 10 garlic cloves

• 4 pounds small red potatoes

• 8 ears of corn, halved

• 2 pounds smoked sausage, cut into 1-2” chunks

Directions

1. Purge the crawfish: Rinse the live crawfish with fresh water until the runoff water is clear. Utilize a Cajun Crawfish Cleaner for quick, thorough and easy cleaning.

2. Prepare the boiling mixture: In your high-performance cooker, add the water, add in the crawfish boil seasoning, lemons(squeezed), onions, & garlic.

3. Light your burner: to begin bringing your cooker to a boil.

4. Add potatoes and sausage: Add the red potatoes and sausage to the pot and let them cook while your cooker comes to a boil. Once boiling, boil for 5 minutes to cook the potatoes.

5. Add your crawfish: Once a raging boil is achieved, add your crawfish(the raging boil will drop), once it comes back to a boil(approx 90 seconds), then set your timer for 2 minutes. After 2 minutes of boiling cut the power.

6. Let it soak: Once the crawfish are cooked, turn off the heat and add your frozen corn to help cool down the pot. Let everything soak for about 20-30 minutes. The longer they soak, the spicier they will get.

7. Taste testing: Give it a stir and sample taste test a couple crawfish every 5 minutes. Once the level of spiciness is achieved for you liking, then remove the basket from the pot.

8. Drain and serve: After soaking, drain the crawfish and accompanying ingredients. Dump everything onto a large table covered with newspaper or serving trays, and let your guests dig in!

9. Enjoy your classic crawfish boil! Remember to have plenty of napkins and bowls for discarded shells. For extra fun, provide bibs and let the good times roll!

Recipe Video

Recipe Note

Try adding other items you like such as brussel sprouts, pineapple chunks, orange slices, hot dogs, just about anything that will soak up seasonings will be a treat!

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