A Louisiana Crawfish Boil is more than just a meal—it's a celebration. Whether you're hosting a backyard party or simply craving some authentic Cajun flavors, this guide will walk you through the entire process. From selecting the freshest ingredients to serving up a mouthwatering feast, follow these steps for a perfect Louisiana Crawfish Boil recipe.
To get started, gather the following ingredients:
30-40 lbs. of live crawfish (feeds about 10 people)
8-10 gallons of water (adjust for pot size)
1 lb. of seafood boil seasoning (Zatarain's or Louisiana Fish Fry recommended)
1 cup salt
4-6 lemons (halved)
2-3 onions (quartered)
1-2 heads of garlic (halved)
5 lbs. small red potatoes
4-6 ears of corn (halved)
2 lbs. smoked sausage (cut into chunks)
6 bay leaves
1 stick of butter
Optional: mushrooms, asparagus, or Brussels sprouts for extra flavor
A large outdoor boiling pot (at least 80 quarts)
A propane burner
A strainer basket
Long-handled paddle or spoon
Ice chest or cooler (for purging crawfish)
Rinse and Purge: Place the live crawfish in a large cooler or tub. Rinse them thoroughly with fresh water, draining and repeating until the water runs clear.
Salt Purge (Optional): Some prefer to add salt to the water to help clean the crawfish's digestive tracts. Let them sit in salted water for 10 minutes, then rinse again.
Remove Dead Crawfish: Any crawfish that don't move when touched should be discarded.
Fill Your Pot: Fill the boiling pot with enough water to cover all ingredients. Bring to a rolling boil over high heat using a propane burner.
Add Seasonings: Stir in the seafood boil seasoning, salt, lemon halves, garlic, onions, bay leaves, and butter. Let the water boil for about 10 minutes to infuse flavors.
Cook Potatoes and Sausage: Add potatoes and smoked sausage first. Boil for 10-12 minutes, as they take longer to cook.
Add Corn and Extra Veggies: After the potatoes soften slightly, add corn, mushrooms, and any other optional vegetables. Boil for another 5 minutes.
Cook the Crawfish: Finally, add the live crawfish to the pot and stir well. Cover and let boil for 3-4 minutes.
Soak for Maximum Flavor: Turn off the heat and let the crawfish soak in the seasoned water for 20-30 minutes. Stir occasionally to ensure even seasoning absorption.
Drain and Serve: Lift the basket or strain the crawfish, allowing excess liquid to drain.
Spread It Out: Cover a long table with newspaper or butcher paper and dump the crawfish and vegetables right onto it for easy, communal eating.
Pair with Dipping Sauces: For added flavor, serve with melted butter, garlic butter, or Cajun remoulade.
Provide Plenty of Napkins: Crawfish boils are messy—embrace it and have paper towels or wet wipes on hand.
Add a Cajun Playlist: To complete the Louisiana experience, set the mood with some zydeco or jazz music.
Don't Forget the Beverages: Pair your boil with cold beer, sweet tea, or classic Louisiana cocktails like a Hurricane.
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