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Homemade Seafood Boil

Prep Time 10 minutes
Cook Time 30 minutes


  • 1/2 cup pickling spice
  • 4 tablespoons mustard seeds
  • 4 tablespoons black peppercorns
  • 4 tablespoons celery seeds
  • 2 teaspoons crushed red pepper flakes
  • 4 teaspoons ground ginger
  • 10 bay leaves
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 4 teaspoons cayenne pepper
  • 1/2 cup salt


  1. Place all seasonings into a food processor or coffee grinder and pulse until powdery and blended. Store in an airtight container or plastic zipper bag to keep fresh.
  2. Fill your pot halfway full with water. Season water with seafood boil seasoning (1/4 cup for every quart of wateadd onions (1 for every 4 quarts), garlic (2 for every 4 quarts), lemons (2 for every 4 quartand bring to a boil.
  3. Add potatoes and boil for 12-15 minutes, or until just slightly fork tender. Remove from the pot and put into your cooler to steam (remove the garlic, onions and lemons as well). Bring the seasoned water back to a boil and add corn. Boil corn for 5 minutes, remove from the pot and put into the cooler and close the lid.
  4. Add crawfish to the pot, making sure you have enough water to just cover the crawfish (especially after cooking the vegetableand bring to a boil. Once the water begins to boil, set timer for 3 minutes and cook. Remove the crawfish and put into the cooler along with the vegetables. Season the crawfish and the cooked vegetables with additional seafood boil seasoning (as much as you’d like).
  5. Let everything steam together for 10 minutes. Line a table with butcher paper or newspaper and dump the cooler onto the table. Serve boil with melted butter for dipping.