Louisiana Crawfish Boil

Spuddy Faucheux

The crawfish boil is the quintessential Cajun feast. It brings together not only the traditions of living off the land and waterways of South Louisiana, but the communal nature of the crawfish boil and feasting with friends and family!



35-40 LBS sack crawfish
2 boxes salt
8 oz cayenne pepper (more if you like hot)
3 bottles crystal hot sauce
1 bag powdered crawfish boil seasoning (I like Louisiana or Zaderian’s)
Liquid crab boil (optional) be careful with this; very concentrated
12 large lemons cut in half (squeeze all juice into the boiling water)
1 stalk celery
5 large bell peppers cut in half
One pack Button mushrooms fresh
8-10 heads garlic
5 lbs. onions halved
10 lbs. red potatoes
3-5  lbs. smoked sausage (I use Spuddy’s)
12 ears frozen corn
10 bay leaves
One bag of ice 


Put live crawfish into a large foot tub OR ice chest.  Fill with water and let crawfish purge.  I like to keep the hose in the crawfish and let the water run until the water is clear (5 to 10 minutes)
Fill crawfish pot half with water.  Squeeze lemons into the water and throw peelings in. Add onions, garlic, celery, and bay leaves.  Boil on a slow roll for 15 minutes.  
Add salt, pepper, powdered crab boil, liquid crab boil (optional), hot sauce, mushrooms, potatoes and sausage.  Boil for 10-15 minutes. 
Add crawfish to boiling water.  When the water comes back to a boil, boil for 3-6 minutes.  (Note: if the crawfish are young and tender, which is early in the season, 3-4 minutes. If the crawfish are older and hard, which is later in the season, 5-6 minutes.)
Turn the fire off.  Add frozen corn and soak for 5 minutes.  Add bag of ice.  Hose the outside of the pot until the crawfish sink.  Once crawfish sink, they are seasoned.   Remove from pot.  Spread on table covered with newspaper.  ENJOY!! 

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!