Crawfish Boil

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  • 1(16-ounce) package powdered shrimp and crab boil seasoning
  • 1(8-ounce) bottle liquid shrimp and crab boil
  • 3(4-pound) boxes of salt
  • 1(30-40 pound) sack of live crawfish
  • 8 large lemons, halved
  • 4 large oranges, halved
  • 1 bag small red potatoes
  • 8 large heads garlic, not peeled, tops cut off
  • 6 to 8 onions, cut in half
  • 1 large pack of mushrooms (optional)
  • 1 pack of smoked sausage (optional)
  • 8 ears of corn (frozen)


  1. Fill crawfish pot about half full of water and bring to a boil. Add powdered seasoning, liquid shrimp and crab boil, and two boxes of salt to the pot.
  2. In a large washtub, add crawfish, water and half a box of salt to purge the crawfish. After 5 to 10 minutes, empty water, add remaining salt and wash them a second time. Make sure to remove any dead fish, grass or trash from the crawfish at this time. Making sure the crawfish are purged and very clean is essential to ending up with a tasty product in the end.
  3. Once water has come to a rolling boil in the pot, squeeze the juice from the lemons and oranges into the pot and toss in the rind. Add potatoes, garlic, onions, mushrooms and sausage to the pot, and boil for 10 minutes.
  4. Add crawfish to boiling water, cover the pot and bring back to a rolling boil. From the point that the water comes to a rolling boil, boil for no more than about 3 to 5 minutes depending on size of crawfish.
  5. After the crawfish have boiled, turn off burner and add the frozen ears of corn.
  6. Let crawfish soak for about 20 minutes or desired seasoning level. The longer they soak, the more seasoning they absorb. Never do less than 15 minutes or more than 30 minutes.
  7. Enjoy!