Large pile of cooked crawfish and vegetables.

Cajun Crawfish Boil

When cooking for a large crowd it's hard to beat the fun and excitement of a crawfish boil. shows you how to prepare this cajun classic.

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes


  • 40 pounds Live Crawfish
  • 5 pounds Smoked Sausage such as Andouille
  • 5 pounds Red Potatoes quartered
  • 20-30 Frozen corn niblets
  • 16 oz White Mushrooms
  • 8-9 whole garlic heads
  • 8-9 Lemons cut in half
  • 8-9 Large Yellow Onions quartered
  • 2 pounds Crawfish Boil Seasoning
  • 8 oz Zatarain's liquid crawfish boil
  • 2 small bags of ice roughly 7 pounds each


  1. Step 1: Crack open a cold beer.

  2. Be sure and keep some ice on your live crawfish preferably in a cooler while you are prepping for the cook.

  3. Don't forget to insert your boiling basket before dumping in any of your ingredients.

  4. Fill your pot with water and add dry and liquid seasoning

  5. Add potatoes, garlic, lemons, and onions

  6. Turn on the burner and bring the water to a boil

  7. Sprinkle a light coating of salt on the crawfish that are in the cooler and rinse with fresh water to purge them.

  8. Repeat this process by emptying the water after each fill until the water is no longer brownish. Be careful not to drown your crawfish.

  9. Once the water in the pot is at a rolling boil dump your crawfish in the pot and cook for 7 minutes.

  10. After 7 minutes turn off the burner and add in the sausage, mushrooms, frozen corn, and around 7 pounds of ice.

  11. Steep your crawfish for 20-30 minutes.

  12. Lay down some newspaper on a table.

  13. Remove the crawfish with the boiling basket and dump the crawfish out on the newspaper-covered table.

  14. Grab another cold beer and dig in.