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Louisiana Crawfish Boil

serves 8-10


  • 10 gallons of water
  • 2 cups kosher salt
  • 2 each 3oz bags of Zatarain’s Boil Bag
  • 3 tablespoons cayenne
  • 5 each lemons cut in half
  • 5 heads of garlic with their tops cut off
  • 3 yellow onions peeled and cut in half
  • 3 celery stalks
  • 20-25 lbs. Cameron’s Seafood Crawfish
  • Optional:
  • 3 lbs. smoked sausage cut into chunks
  • 3-4 lbs. small red bliss potatoes
  • 8-10 ears of corn
  • 1 lb. button mushrooms
  • 4-6 fresh artichokes
  • 4-6 green bell peppers


  1. Fill your boil pot (with the basket inserted) with water, salt, boil seasoning (kept in the bag), cayenne, lemons, garlic, onion and celery. Bring to a boil over high heat and let cook for 15 minutes.
  2. Add your crawfish and any of your optional ingredients. Reduce heat to medium low (a low simmer) and cook for 15-20 minutes or until the potatoes are just about just about fork tender (just a little crunchy). If you are not using potatoes, stick to just 15 minutes of cooking time. Turn the heat down to low (not simmering or boiling) and let the boil sit for an additional 15 minutes (this is to absorb the all the flavor).
  3. Remove the basket from the pot and spread it’s contents on a paper-lined table. Enjoy!!