How-To's
How to Boil Crawfish
1. Pour the crawfish into a large container of water. You can use an old ice chest, a small wading pool or any large container that can be drained.
2. Drain the water, and repeat this step until the water drains clean. You should use gloves to remove any dead crawfish from the water. (We recommend not using salt to "purge" the crawfish, as it can kill them.)
3. Depending on the size of your crawfish pot, combine an appropriate amount of water and crawfish boil seasoning in the pot and bring it to a boil.*
Let the water boil on a high setting for 5 minutes. You can use as much or as little crawfish boil seasoning as you like. Read the instructions on the container for the recommended amount.
*Our recommendation for a 120-Quart pot: Add a 4.5 lb. bag of Louisiana Fish Fry Seafood Seasoning, 1 16-oz bottle of Louisiana Fish Fry Liquid Crawfish, Crab & Shrimp Boil, 1 Stick of Butter, and several lemons - squeeze the juice into the water and then add entire lemon.
4. Add any extras that you would like (potatoes, corn-on-the-cob, sausage links, garlic cloves, mushrooms, onions, etc.) to the boiling water and cook them for about 5 minutes. They should be removed before they are overcooked.
5. Add more seasoning to the water and return to a boil. Place crawfish in the boiling water. Cover the pot and allow the water to boil again. After the pot begins to steam, continue boiling for approximately 4 minutes.
6. Turn off the pot and let crawfish sit for approximately 5 minutes (the longer you let them sit, the spicier they will be).
7. Pour the crawfish, corn, potatoes, etc. into insulated containers such as large ice chests, or onto a table lined with plastic or newspapers. Sprinkle with additional seasoning if desired.
8. Repeat process until all of the crawfish is cooked. (Our seasoning recommendation for subsequent batches: 1 Stick of Butter, 8-oz Bottle of Louisiana Fish Fry Liquid Crawfish, Crab & Shrimp Boil, 16-oz bag of Louisiana Fish Fry Seafood Seasoning, Several lemons along with juice.)
2. Drain the water, and repeat this step until the water drains clean. You should use gloves to remove any dead crawfish from the water. (We recommend not using salt to "purge" the crawfish, as it can kill them.)
3. Depending on the size of your crawfish pot, combine an appropriate amount of water and crawfish boil seasoning in the pot and bring it to a boil.*
Let the water boil on a high setting for 5 minutes. You can use as much or as little crawfish boil seasoning as you like. Read the instructions on the container for the recommended amount.
*Our recommendation for a 120-Quart pot: Add a 4.5 lb. bag of Louisiana Fish Fry Seafood Seasoning, 1 16-oz bottle of Louisiana Fish Fry Liquid Crawfish, Crab & Shrimp Boil, 1 Stick of Butter, and several lemons - squeeze the juice into the water and then add entire lemon.
4. Add any extras that you would like (potatoes, corn-on-the-cob, sausage links, garlic cloves, mushrooms, onions, etc.) to the boiling water and cook them for about 5 minutes. They should be removed before they are overcooked.
5. Add more seasoning to the water and return to a boil. Place crawfish in the boiling water. Cover the pot and allow the water to boil again. After the pot begins to steam, continue boiling for approximately 4 minutes.
6. Turn off the pot and let crawfish sit for approximately 5 minutes (the longer you let them sit, the spicier they will be).
7. Pour the crawfish, corn, potatoes, etc. into insulated containers such as large ice chests, or onto a table lined with plastic or newspapers. Sprinkle with additional seasoning if desired.
8. Repeat process until all of the crawfish is cooked. (Our seasoning recommendation for subsequent batches: 1 Stick of Butter, 8-oz Bottle of Louisiana Fish Fry Liquid Crawfish, Crab & Shrimp Boil, 16-oz bag of Louisiana Fish Fry Seafood Seasoning, Several lemons along with juice.)
How to Eat Crawfish
"Where the
Bayou Meets the Brazos"
