It’s a Crawfish Party!
Including a Crawfish Boil Recipe, Crawfish Dipping Sauce, where to purchase,
how much you’ll need per person, how to store, boil, and serve.
My husband and I have helped host at least one Crawfish Boil each year for the last 15 years! We love a good Crawfish Boil and so do our friends. Any time we’re up for a boil, we have no shortage of guests!
Tips for cooking crawfish
When getting your crawfish, you’ll want to get farm-raised live crawfish and be sure to have enough for everyone. A good rule of thumb is to plan for 3 pounds of crawfish per person. Naturally, this number depends on what else you serve and your guests. I find it to be an accurate estimation.
Next, you need to think about your sides. The standard is just some potatoes and corn on the cob but you can also have mushrooms, onions, garlic, lemons, artichokes, and some even put cut up hot dogs or sausage in the pot too.
We like to add lemons, onions, potatoes, garlic, corn, Brussel sprouts, sausage, and mushrooms. We also add a half cup of butter, this makes the crawfish release easier when peeling.
Sides can make or break a boil.
Your equipment should be a large pot, depending on the amount you are cooking. A 60 or 80 qt. can boil up to 30 pounds at a time. If you are just cooking 10 to 20 pounds, a 20-quart pot is fine. You will also need a burner to put the pot on (unless you are doing it on the stove), and some propane so you can actually have a boil.
You’ll need to season the water. There are various kinds of seasoning from liquid to dry and it depends on what you like. Naturally, the more seasoning you add and the longer you allow the crawfish to sit in the spice the hotter they’ll be.
Crawfish Boil Recipe
- Heat the water to a boil and add spices. You’ll want about 5 gallons of water for each 10 pounds of crawfish.
- Add lemons, potatoes, garlic, corn, sausage, mushrooms and butter. You want to carefully watch the potatoes and slightly undercook them. This usually takes 10 to 15 minutes. Remember they’ll continue to cook after the crawfish are added.
- At this point, add your crawfish. This will make the water temperature drop. Bring the water back up and when the water is just about to boil turn off the heat.
- Add ice to the crawfish to stop the cooking process. I usually add as much ice as the pot will hold which is approximately 4 to 5 gallons of ice.
- This is an important step. Allow the crawfish to sit in the water bath to soak in the spices. We shoot for 45 minutes. The longer they sit, the more spices they’ll absorb and the hotter/spicier they’ll be.
- Serve! Cover a long table with newspaper. Dump the crawfish out on the table and spread them out so they’ll cool. Everyone will stand around the table and eat. Have bowls sitting around to collect the shells. Serve with bowls of melted butter and Crawfish Dipping Sauce if desired. However, they are delicious plain.
Or, you may want to build a table similar to this. It’s bar height and has removable buckets in the center. The buckets are for the shells, which can be easily removed when full.
- 1 and 3/4 cups mayonnaise
- 3/4 cup ketchup
- 1 tablespoon hot sauce or to taste
- 1 tablespoon lemon juice
- 1 teaspoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- Add all ingredients to a bowl and whisk until smooth. Make recipe a few hours before you want to eat it to give flavors time to marry. Refrigerate until ready to use. Store in refrigerator up to 1 week.
More recipes to enjoy!
Call Me PMc Seafood Recipes.