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+ servings

Crawfish Boil

You don't have to live in Louisiana to enjoy a good, old-fashioned crawfish boil. We ordered a 40 lb container of crawfish from the Louisiana Crawfish Company and had it shipped to the Midwest. Peak crawfish season is from February to June.
Prep Time 20 mins
Cook Time 3 hrs
Servings 15 -18 (depending on how hungry your guests are)


  • 40 pounds crawfish
  • 20 pounds potatoes
  • 20 ears of Corn
  • 2 whole garlic bulbs
  • 6 lemons, halved
  • 1/4 cup Sriracha
  • 1 bag Louisiana Crawfish Company Crawfish Boil Cajun Seasoning


  • Using a 10-gallon pot, fill with water 3/4 full, add crawfish boil seasoning and bring to boil.
  • Add 5 lbs of potatoes, 5 ears of corn, garlic, lemons and 2 tbs Sriracha sauce.
  • Cook 1 minute per pound of potatoes. Control heat to prevent boil over.
  • Add 10 lbs of crawfish and boil for another 2-3 minutes. Turn off the heat.
  • Let crawfish soak, covered, for 15-20 minutes.
  • At this point, if you are using a basket, remove the basket and let the liquid drain off, back into the boil pot.
  • Dump the contents of the basket onto the serving table and sprinkle with 2 tbs of Cajun seasoning.
  • Repeat the process, starting with adding potatoes and corn. Each batch will get progressively spicier, so be careful.
Tried this recipe?Let us know how it was!