The Cook's Corner

Boiled Crawfish

Staff Report
April 15, 2009 at 12:09 pm  | Mobile Reader | Pring this storyPrint 

The Cook's Corner
Photo and recipe courtesy of
Any spring social event in Louisiana is most definitely centered around a crawfish boil. This time of year, is a time to relax with family and friends, enjoy the outdoors, and enjoy the bounty of the season, live Louisiana crawfish.

For most, the magic behind your boil remains in the hands of two details - fresh, lively crawfish, and your cooking liquid.

There are many recipes, but here’s one.


- 15 pounds live Louisiana crawfish

- 4 large Spanish onions, quartered

- 6 lemons, halved

- 4 heads garlic, halved widthwise

- 8 fresh bay leaves

- 3 bags crab boil

- 1 bunch fresh Thyme

- 1 cup Creole seasoning

- 1/2 cup cayenne, to taste

- 1.5 pounds Kosher salt

- About 5 gallons of water, or enough to fill a 30-quart boiling pot.

- 3 pounds small, redskin potatoes

- 6 ears of fresh corn, shucked, trimmed and cut


Bring the water to a boil in a 30-quart boiling pot with the onions, lemons, garlic, bay leaves, crab boil, cayenne and salt. When the mixture reaches a boil, reduce to a simmer, partially cover and cook for 45 minutes to 1 hour. Let soak.

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