Crawfish Boil

Published on: April 16th, 2008
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live crawfish, 1 sack, approx. 35 lbs


  • Zatarain's Shrimp/Crab Boil, liquid (4 oz.) or dry (8 sacks)
  • salt, 2 26-ounce boxes
  • cayenne pepper, 8 ounces
  • lemons, 6 cut in half
  • margarine, 1 stick (optional)
  • small new red potatoes, whole (optional)
  • onion, whole (optional)
  • corn on the cob pieces (optional)
  • smoked sausage, whole link (optional)
  • other optional additions could include a whole head of garlic sliced in half, artichokes, mushrooms, celery, and pineapple

Equipment needed:

  • 60-80 quart boiling pot, with a strainer insert
  • propane burner with large jet orifice, and adjustable high pressure gas regulator


  1. With the pot on the burner, fill pot with enough water so that when the crawfish are added, the water level is a couple of inches below the top. Usually this is about half the pot.
  2. Turn on the burner full blast. You need a burner and regulator that throws a fire over the pot's entire base, with the flame licking up the side. It needs to be hot enough to bring the pot to a rolling boil in about 15 minutes.
  3. Add the list of seasonings above and any optional additions as the water is heating.
  4. Boil crawfish: once the water comes to a rolling boil.

    • Add the strainer insert with live crawfish to the boiling water. The water will cool and stop boiling. Cover pot.
    • Turn the burner/regulator up full blast to bring the water back to a rolling boil as fast as possible.
    • Once the water starts a rolling boil again, boil 3 minutes. Regulate the burner so the rolling boil is maintained, but so the pot does not boil over.
    • Soak 13 minutes: Turn the burner off, keep the pot covered, and let the crawfish soak for 13 minutes.
  5. Remove the strainer from the water, and let the crawfish drain.
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