Recipe courtesy of NOLA Crawfish King

Louisiana Crawfish Boil

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  • Level: Advanced
  • Total: 1 hr 30 min
  • Active: 40 min
  • Yield: 15 to 20 servings
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One 35- to 40-pound sack live crawfish

3 pounds small (size "B") red potatoes

3 pounds smoked sausage, cut into 3-inch pieces

8 to 10 oranges, sliced

6 artichokes, halved

6 heads garlic, halved 

2 stalks celery, cut into 2-inch pieces

One 4 1/2-pound bag powdered crawfish boil mix, such as Louisiana Fish Fry

8 ounces liquid crawfish boil, such as Louisiana Fish Fry

Twenty-four 3-inch ears frozen corn 

One 16-ounce container white mushrooms

One 1-pound bag frozen Brussels sprouts


Special equipment:
an 80-quart pot with a strainer; a high pressure propane burner; a large stirring paddle
  1. Wash the crawfish with fresh water in a large plastic tub; let the water run until clear, then drain.
  2. Fill an 80-quart pot halfway with enough water to cover the seafood and fixin's. Add the potatoes, sausage, oranges, artichokes, garlic and celery -- things that take longer to cook. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes.
  3. Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get.