Louisiana crawfish, also known as crawdads or mudbugs, are usually boiled in a large pot with heavy seasoning and potatoes, corn, and onion. The methods are varied, but the crawfish boil is a Southern tradition that would do well just about anywhere crayfish have invaded.
8-10 servings
You will need a large (~60 quart) boil pot with basket, propane burner, and large stirring spoon
15–20 pounds live crawfish, purged and rinsed
2 pounds andouille sausage, cut into 2-inch pieces
3 pounds small red potatoes
8 ears corn, halved
3 large yellow onions, quartered
2 heads garlic, halved crosswise
2 lemons, halved
Seasoning
1 cup Louisiana-style crab boil seasoning (such as Zatarain’s)
3–4 tablespoons cayenne pepper (adjust to taste)
4 bay leaves
2 tablespoons black pepper
1 tablespoon dried thyme (optional)
1 stick butter (optional, for richness)
Step 1
Fill the pot halfway with water (about 6–8 gallons).
Add seasoning mix, cayenne, bay leaves, black pepper, thyme (if using), onions, garlic, and lemons.
Bring to a rolling boil and cook 10 minutes to build flavor.
Step 2
Add potatoes and boil 10–15 minutes until just fork-tender.
Step 3
Add sausage and corn. Boil another 5 minutes.
Step 4
Add live crawfish and return to a boil.
Once boiling, cook 3–5 minutes.
Step 5
Turn off heat. Add butter if using.
Let everything soak 20–30 minutes (longer = spicier). Stir occasionally to circulate seasoning.
Lift the basket and drain.
Step 6
Dump onto a newspaper-lined table or large trays.
Serve immediately.
Tip
To eat crawfish, twist off the tail. Pinch the tail, pull out the meat. Suck the head (optional but traditional).
