Milton Zatarain's Crawfish Boil June Zatarain Bertucci, Milton Zatarain’s daughter This is a classic Louisiana crawfish boil recipe from the Zatarain family repertoire. Cook/Prep Time: 45 MinutesServings: 12 to 15 Ingredients 6 gallons of water 2 dozen lemons, cut in half 4 large onions, quartered 3/4 cup celery seed 1 cup allspice 2 1/2 pounds salt, not iodized 1 1/2 cups cayenne pepper 3/4 cup liquid crab boil 2 cups whole bay leaves1 2 bags Zatarain crab boil 40 pounds live Louisiana crawfish 1 gallon ice water Directions Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes. Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!