Crawfish Boil

Courtesy Chef Amy Sins

All across Louisiana in the spring, backyard crawfish boils bring together spicy, Louisiana seafood and friends and family for a feast!


1 sack crawfish, 30-40 lbs, rinsed and purged
1 mesh packet Zatarains Crab Boil
1 bag powdered crab -- crawfish boil seasoning
1 bottle liquid crab boil -- to taste
mustard seed -- handful
corriander seed, handful
peppercorns -- handful
celery seed -- handful
allspice -- 1/4 handful
clove -- 1/4 handful
1 box kosher salt
15 bay leaves
1 bag lemons & 2-3 cups lemon juice -- pureed together
1 bag lemons -- halved
1 bag garlic -- tops cut
4-6 onions -- halved
1 bag red potatoes
2 lb sausage -- cut in 2 inch links
1 pack frozen corn
1-2 bags ice
2 sticks butter


How to clean crawfish:
Open sack of crawfish and pour into an ice chest (keep uncovered), add enough water to cover the crawfish . Drain ice chest and repeat. Let crawfish sit in fresh water for at least 10 minutes. As they move around they will release the mud and debris. Drain again if the water is very dirty. Keep the ice chest in a shaded area while the crawfish soak.
How to boil crawfish:
Place the basket in the pot and fill halfway with water. Add the powdered seasoning, mesh packet, mustard seed corriander, peppercorns, celery seed, allspice, clove, and 1 cup of salt. Place the lid on the pot and turn the burner to high. Bring the water to a rolling boil and infuse spice blend for 10-15 minutes.
Add the garlic, onions and the potatoes and cook covered for 10-12 minutes.
Add the crawfish and sausage and stir. Return to a boil and cook 5 minutes after it returns to a boil.
Turn off the burner. Add frozen corn and 1 bag of ice. Hose down the side of the pot to help it cool.
Some people add butter because they say it helps the crawfish peel. Let the crawfish soak for 15-20 minutes and then taste. Add liquid crab boil for additional flavor and soak longer for spicier crawfish.
Drain and serve.

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