Louisiana Boiled Crawfish

Nothing screams Louisiana quite like a big, steamy pot of crawfish boil. The air fills with the scent of cayenne, garlic, and citrus. Friends gather around newspapers spread on picnic tables, peeling tails, sucking heads, and laughing through the spice. If you're lucky enough to get your hands on fresh, live crawfish (especially here in New Orleans), this is the hands-on, flavor-packed way we do it down South.

This recipe is for about 20 pounds of live crawfish — perfect for 5–7 hungry people, depending on appetites. It's heavy on seasoning for that signature bold, fiery kick, with a smart soaking step that lets the flavors really sink in.

Ingredients

For the purge:

• 20 lbs live crawfish
• About 1/3 can (from a standard large salt container) salt
• Enough water to just cover the crawfish

Seasonings for the boil:

• 1 full can salt (use a standard canister — about 26oz depending on brand)
• 16 oz bottle liquid crab boil (Zatarain's or Louisiana brand works great)
• 2/3 can cayenne pepper (adjust down if you want medium heat)

Veggies & aromatics:

• 6–8 lemons, cut in half
• 1 large orange, cut in half
• 4–6 onions, quartered or halved
• 4–6 whole garlic bulbs (poke a few holes in each with a knife)
• 1 large bunch celery, roughly chopped or left in big pieces
• 8–10 red potatoes (medium size, whole or halved if large)
• 8–12 ears frozen corn on the cob
• 1–2 lbs whole white mushrooms

Finishing touches:

• 4 generous handfuls of ice
• 2/3 can salt (from the purge can — or about 1–1½ cups)
• 1 cup cayenne pepper (for that final kick)

Step-by-Step Instructions

1. Purge the crawfish Rinse the live crawfish thoroughly in a large tub or ice chest until the water runs mostly clear. Cover them with fresh water and stir in about 1/3 can of salt. Let them purge (spit out mud and impurities) for 30 minutes. Drain completely and discard the purge water. (This step is key for clean, grit-free mudbugs!)
2. Start the boil base In your large crawfish pot (60–80 quart recommended for this size), add all the seasonings: the full can of salt, 16 oz liquid crab boil, and 2/3 can cayenne pepper. Toss in the halved lemons and orange (squeeze some juice in first for extra brightness), onions, poked garlic bulbs, celery, and potatoes. Fill the pot with water about halfway up (enough to cover everything once the crawfish go in — don't overfill!). Important: Hold back the corn and mushrooms for now.
3. Bring it to a rolling boil Fire up the burner and bring the seasoned water to a full, rolling boil. Let it bubble hard for about 30 minutes. This gives the veggies a head start and builds deep flavor in the broth.
4. Add the crawfish Once the water is roaring, dump in the drained crawfish. Stir gently to submerge them. Cover the pot and wait for it to return to a full boil (you'll see steam pouring from under the lid).
5. Quick boil & mushroom timing As soon as it hits a rolling boil again, add the whole white mushrooms and set a timer for 3 minutes.
6. Finish strong Immediately cut off the fire. Throw in 4 big handfuls of ice to drop the temperature quickly. Add the frozen corn on the cob, the remaining 2/3 can of salt, and 1 cup cayenne pepper. Give everything a good stir.
7. The all-important soak Leave the lid off and let everything rest in the hot (but no longer boiling) seasoned water for 20 minutes. This is where the magic happens — the crawfish soak up all that spicy, garlicky goodness without overcooking.
8. Drain & serve Use the basket to lift everything out and let it drain for 5 minutes. Dump the whole haul onto newspaper-covered tables (or large trays). Serve hot with plenty of cold drinks — you'll need them!

Pro Tips for Next-Level Crawfish

• Spice level: This version runs hot (classic Louisiana-style). Taste the broth before adding the final cayenne if you're spice-sensitive.
• Timing is everything: Crawfish overcook fast and get mushy. The short 3-minute boil + long soak is the secret to juicy, easy-to-peel tails.
• Leftovers? (If you have any!) Peel the tails and save for étouffée or pasta the next day.
• Traditional sides: Cold beer, potato salad, and the controversial crawfish dip to cool the palate.

Crawfish boils aren't just about the food — they're about the gathering, the mess, and the memories. Fire up that pot, call your people, and laissez les bons temps rouler! Who's ready for the next one?