Boiled Crawfish
A classic Louisiana-style crawfish boil, simple and flavorful, perfect for a casual gathering.
- Total time
- 45 min
- Servings
- 6
- Calories
- 250
- Protein
- 35g
Ingredients
- 5 lb live crawfish
- 2 gallon water
- 1 cup crawfish boil seasoning
- 2 whole lemons
- 1 head garlic
- 1 whole onion
- ½ cup salt
Instructions
- 1
Rinse the 5 lb live crawfish in cold water, discarding any dead ones. Set aside.
- 2
In a large pot, combine 2 gallons water, 1 cup crawfish boil seasoning, 0.5 cup salt, 2 halved lemons, 1 peeled onion, and 1 head garlic cut in half. Bring to a rolling boil over high heat, about 15 minutes.
- 3
Add the crawfish to the boiling pot. Stir gently, then cover and return to a boil. Cook until the shells turn bright red and the tails are tender, about 5-7 minutes.
- 4
Turn off the heat and let the crawfish soak in the seasoned water for 15-20 minutes to absorb more flavor. Taste one to check seasoning.
- 5
Drain the crawfish in a colander and serve hot, piled on a newspaper-lined table. Enjoy peeling and eating immediately.
Tools you’ll need
- large stockpot
- colander
- large spoon
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