A crawfish boil is the ultimate cajun neighborhood party! We normally set up tents with folding tables and chairs. We have zydeco music playing, an ice chest full of drinks, (water, soda and beer!), and all our friends & neighbors!
 
What You Need for a Crawfish Boil
  • 1 sack (about 35-40 pounds) of live Louisiana crawfish
  • 1 4.5 lb. bag of Zatarain’s Crawfish, Shrimp & Crab Boil, Sack Size
  • 1 8-ounce bottle of Zatarain’s Concentrated Shrimp and Crab Boil
  • 3 ounces of Cayenne pepper
  • 1 32-ounce bottle of hot sauce
  • 3 ounces of garlic powder
  • 1 bag of small red potatoes, approximately 3 pounds
  • 3 pounds of yellow onions, cut in half
  • 6 lemons cut in half
  • 4 heads of garlic, halved
  • 2 heads of celery, cut into large pieces
  • 8 frozen mini ears of corn on the cob
  • 1 package (about 10 ounces) of whole white button mushrooms
  • 1 ½ lbs. Rouses smoked sausage, or andouille, cut in chunks
  • 2 large bags of ice
  • An 80-quart boiling pot
  • A Propane burner for cooking the crawfish
Boiling the Crawfish
  1. Open the sack of crawfish and pour them into a large tub. Add enough water to cover the crawfish and allow them to move around a bit. With a gloved hand, pick through the crawfish and remove dead crawfish, baits, sticks, grass and any other foreign objects.
  2. Purge your crawfish (see purging instructions)
  3. Keep crawfish in a shaded area while preparing for the boil.
  4. Place the basket in pot and fill halfway with water.
  5. Add all of the seasonings and spices except for half the bottle of hot sauce.
  6. Place the lid on the pot and set propane burner on high.
  7. Bring water boil.
  8. When the pot begins to steam, set a timer for 12 minutes.
  9. After 12 minutes, remove lid. Add the crawfish, vegetables and sausage. Replace lid.
    (I use a wooden boat oar to remove and replace the lid, the flat part fits right through the handle and keeps me from burning my hands and arms)
  10. When the pot begins to steam again, cook another 5 to 7 minutes.
  11. Shut off the propane flame and remove the lid.
  12. Add the rest of hot sauce and stir with a cooking paddle to release heat from the pot.
    You can also add ice to help the crawfish absorb the seasoning and to stop the crawfish from continuing to cook.
  13. While the crawfish are soaking, sample a few to see if more seasoning is needed.
  14. Soak for 10 minutes, pull the basket out of the water, drain and toss onto newspaper.
 
 
 

"The Proper Method to Purge Crawfish"

"Always Purge and Thoroughly Wash Live Crawfish Before Boiling"

Dump the live crawfish into your ice chest or a large tub. (make sure the drain is closed).

Note: Do not put your ice chest in the grass. The salt water that you drain from your ice chest may damage your lawn.

Add just enough water to cover the top of the crawfish.
Sprinkle one half of a 26 oz. box of salt on top of the crawfish.
Gently stir the crawfish with a paddle to mix the salt and the water together.
After 5-10 minutes drain the water from the ice chest.

Note: If you do not have a drain in the container that you are using to purge the crawfish, use the crawfish sack to keep the crawfish contained during the draining process.

Fill the ice chest with water once again.

Sprinkle the remaining salt (1/2 box) on top of the crawfish and gently stir.
Discard any crawfish that have already died (the dead crawfish will float to the top).

Note: Under no circumstances should you boil dead crawfish.

After 5-10 minutes drain the water from the ice chest and thoroughly rinse the crawfish.
Make sure that all of the water has drained from your ice chest (tilt one end up).


Note: Making sure the crawfish are purged properly is essential to great tasting crawfish. Since they are raised in muddy water, purging causes them to expel all the mud and dirt in their systems.

Remove any grass or debris that you may find in your ice chest.

If you follow the instructions above, your crawfish will be properly purged and ready to be boiled. Place the live crawfish in a cool and shaded area until they are ready to be boiled. If you should find any dead crawfish when it is time to boil them, simply remove and discard.
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