How To Boil Crawfish

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Crawfish Boil Recipe | Spicy, Boiled Crawfish with Sausage, Potatoes & Corn

#crawfishboil #crawfish #howtobbqright

How To Boil Crawfish

These delicious little mud bugs are a delicacy in the South. And I know it’s not bbq but I think everyone should know how to throw a crawfish boil.

First you’ll need a big pot and strainer basket. I use an 80qt aluminum pot made by Bayou Classic right here in Mississippi. They also sell the jet burners that I use to bring the big ole pot to a boil. Next you’ll need to source some crawfish. They’re available all over the place now days. Ask with your local seafood guy, or check out one of the Louisiana companies shipping them straight from the bayou.

For our setup we use 2 pots and 2 burners. The first pot is the boiling pot. This pot cranks up the temperature and cooks the crawfish.The second pot is where we soak the crawfish at a lower temperature so all the flavor in the pot gets drawn into the crawfish. Both pots are filled half way with water about 40 quarts each. Then the burners are lit and we add the seasonings:
- 4.5 lbs dry crawfish boil
- 32oz liquid crawfish boil
- 1 stick butter
- 1 cup vinegar
- 1 cup kosher salt
- a handful of garlic cloves
- one lemon

Each pot is brought to boil and allowed to cool twice, so all of the flavors are mixed well and concentrated. At this point leave the burner going on the cook pot and turn off the heat on the soak pot. We want the soak pot to cool off all the way down to 160 degrees.

Now you have to clean the crawfish; basically wash all the mud and dirt from the swamp off of them. I use a tub called “The Crawfish Washer”; but you don’t have to use the crawfish washer a simple cooler will work just fill and drain it multiple times until the water is clear.

Dump the clean crawfish in the strainer basket and lower them down into the boiling pot. As soon as the pot returns to a boil (about 5 - 10 minutes) set a timer for 3 minutes. The crawfish will turn a bright red and float to the top of the pot. Carefully pull the strainer basket out and lower it into the soak pot. Stir the crawfish around and set a timer for 20 minutes.

If you’re only using one pot you can simply add a 10lb bag of ice to the boil pot. Be sure to kill the burner and stir the ice into the pot. It will chill the water down and create the same effect. It’s great for 1 sac of crawfish but if you’re cooking multiple sacs, you’ll have to add more flavor because the ice will dilute the water.

Once the crawfish have soaked for 20 minutes, dump the strainer into a dry cooler and close the lid.

Drop the potatoes, onions, garlic, and mushrooms into the strainer basket and lower it into the boiling pot. Cook everything for 10 minutes and add the smoked sausage. Cook another 5 minutes and check the potatoes for tenderness. As soon as they’re fork tender turn off the gas and add the corn. Let it soak for 5 minutes and it’s ready to eat.

Dump the crawfish out on newspaper and add the sides and you’ll have a crawfish feast. All you need is some buddies and a cooler of cold beer!

***This recipe is for 2 crawfish pots (1 cook pot & 1 soak pot)***
- 2 sacks of live crawfish
- 80 quarts water (40 quarts ea. pot)
- 2- 4.5 lbs bags dry Louisiana Crawfish/Crab boil seasoning
- 64oz Louisiana liquid Crawfish/Crab boil
- 2 cups white vinegar
- 2 cups kosher salt
- 2 sticks butter
- 2-3 lemons halved
- 2 dozen garlic cloves

Crawfish sides:
- 3lbs new potatoes
- 4 medium size onions
- 2 dozen peeled cloves garlic
- 4 pints whole white mushrooms
- 4lbs smoked sausage cut into bite size pieces
- 2 dozen corn on the cob (small size)

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Me watching this at 3 am knowing I'll never boil 66 lbs of crawfish for anybody.

TheWalterHWhite

It feels so good to see a crawfish/ low country boil done right. It is cringe so see people just boil it in unseasoned water and then sprinkle the seasoning on top. Although I don’t eat meat anymore I was excited watching this. It reminds me of my childhood growing up in Coastal Georgia and eating seafood all the time. It brought back good memories when I saw the red sausages.

aneshabrown

After watching this I felt so stupid. The concept of soak pot is brilliant and stupid easy (it was like a why haven't I thought of this before). I always run one rig with ice but the soak pot is soooo much simpler and easy. Damn.... Thanks again for a great video!

ocnier

Good times with a bunch of people, lots of laughs and ice cold beer

crisc

Thanks for such a wonderful channel! So informative and a happy jolly character! I've learned so much from you!

shirvinzeinalzadeh

Man, I need some of that in my life! Hello from Biloxi!

DrBombay

Wow!!!! I want to join y'all on our next crawfish boil!! I feel like you'd just keep it totally entertaining!! :D

tinytaenzerin

I like your video my friend, good food

VillageFoodFactoryAsia

Should purge them overnight in a light saline solution overnight. It’s important to clean them outside, but also important to pull the feces out of the crawfish before cooking or else you’ll have dirty crawfish.

ryanrobinson

Why are straight tails are rejected? I've never had crawfish before, so I'm curious.

starstrudel

I wish i lived in those Southern states. Foods look delicious.
Those crawfish cost a fortune here in Europe.
Wondering how much it cost in the US?

EDMVT

Strange to see the sides go last. We do the sides first to better flavor the boil and then the crawfish last. We also have started putting peanuts in there to get some great cajun peanuts.

whothehellischance

I love the measurements
Stick of butter
1 thing of this
1 thing of that
a bag of this
palm full of that

thats how you know that the food is gunna be good.

The_JEB