Recipe courtesy of Allen Jaeger

Famous Louisiana Boiled Crawfish

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 10 min
  • Inactive: 35 min
  • Cook: 1 hr 30 min
  • Yield: 12 to 15 servings or 45 appetizer servings
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3 cups cayenne pepper

1 1/2 cups ground crab boil

5 cups salt

1 sack crawfish (40 to 45 pounds)

1 gallon chilled After Boil Ingredients, recipe follows

After Boil Ingredients:

1 gallon water

4 whole heads garlic

2 large onions

1/2 stalk celery

5 lemons


  1. In a large stockpot, bring 10 gallons of water to a full boil. Add seasonings and bring water back to a full boil. Add crawfish, and bring back to a full boil. Once crawfish return to full boil, turn off fire, and add 1 gallon of the chilled After Boil Ingredients. Soak for 35 minutes, and then they are ready to eat.

After Boil Ingredients:

  1. In a large pot, combine 1 gallon water with garlic, onions, celery, and lemons. Bring to a full boil for 15 minutes. Remove from heat and chill.
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