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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.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Servings 15 -18 (depending on how hungry your guests are)

Ingredients
  

  • 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

Instructions
 

  • 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.
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