Can y’all post your crawfish boil recipes???

Boil in water, place in ice chest and shake on the Tony's. -Lafayette

I went to Chow Yum Phat this past week and tried the weirdest crawfish ever. They had tons of mined garlic on the outside of the crawfish. It was like they dusted the crawfish with garlic instead of Tony's. It wasn't bad...they were seasoned right, it was just weird with all of the garlic.

1 jar CajunLand
2 small bag Proboil
1 large bottle crystal hot sauce
1 8oz bottle zataran's liquid garlic and onion crab boil
1 8oz bottle zataran's liquid lemon crab boil
Bag of lemons (8-10) juiced and then peels tossed in
4 onions cut in half

2nd boil add 1/3 - 1/2 amount of dry seasonings and a little more liquid.

3rd boil is always too salty so we have an extra pot to cook 3rd & 4th sacks.

For 1 sack of crawfish (possibly 90 qt pot)

1 bag chackbay
3/4 bag Louisiana
1.5 16 oz. bottles of Louisiana liquid
Some salt
Sausage
Onions
Potatoes
Mushrooms
Garlic
Frozen Corn
8-10 Lemons, halved
8-10 oranges, halved

My process:
1. Add seasoning, bring to boil.
2. Add potatoes, garlic, onions, sausage bring back to boil.
3. Cut heat, let soak about 15 minutes.
4. Dump veggies in ice chest. Sprinkle with some salt.
5. Bring water back up to boil, add half of your citrus (squeezed).
6. Add sack of (cleaned) crawfish, sprinkle with salt.
7. Bring back to boil.
8. Once it starts to boil, cut the heat.
9. Add rest of squeezed citrus, mushrooms, and frozen corn.
10. Soak until they sink. Usually about 20 minutes or so.
11. I then add to same ice chest with vegetables, but i remove the top from the ice chest. If you close the ice chest, you run the risk of continuing to cook the crawfish. With ice chest lid open, you retain some heat.
Your other option is to just serve by dumping on a table.

Second batch:

Depending on seasoning from first batch, usually 1/2 to 1 bag of chackbay, 1/2 bag or so of Louisiana, and 1 more bottle of liquid boil. Use about 1/2 the amount of citrus than used in first boil, same procedure.

They come out really good. I got the general seasoning amounts from a thread about 3 years ago or more. I really like this recipe, and so has everyone that has had it. I get that many people are protective over their recipes and can get defensive. If you follow this recipe, you'll make some really good boiled crawfish.

For a 100 qt pot (so 50 qt water)

5 lb Slap Ya Mama dry seasoning
15 oz chackbay
5 oz salt
4 pods garlic
Potatoes (1.5 per person)
Corn (1 per person)
Sausage
Mushrooms
3 large onions
2 lb fresh jalapenos
1.5 sacks of crawfish (45-50 lbs)
16 oz Zataran's liquid boil
1 bag of lemons
10 lb bag of ice


1. Bring pot to a boil and cut back heat but keep boiling.
2. Add 5 lbs Slap Ya Mama dry seasoning, 15 oz chackbay seasoning, and 5 oz salt
3. Add potatoes (however many you want) and 4 garlic pods, cut in half horizontally
4. Let boil for 15 minutes or until potatoes are soft
5. Add onions and 2 lb Jalapenos, cut in half.
6. Let boil for 5-10 min, then add sausage and mushrooms
7. Turn heat to full to get a rapid boil
8. Remove basket from pot and add 1.5 sacks of crawfish (45-50 lbs) to your basket and drop it in the boil and put lid on
9. Wait for steam to start rising from the out of the lid and check to see if crawfish are floating and water bubbling. If they are, cut the heat.
10. Add frozen corn and one 10 lb bag of ice.
11. Add 16 oz liquid boil and squeeze a bag of lemons into the boil and stir.
15. Start tasting after 15 min and pull when desired flavor achieved.

Rinse crawfish in ice chest until it runs very clear
Fill pot (80 or 100qt) a little over halfway
Add one bag of either LA seasoning or Cajunland tub
One of the liquid LA
Fire it up and bring to a boil
Add potatoes(I just use the new red potatoes for boils), onions and garlic if theyre very large
I dont do a specific time here. Its probably 7-10 minutes
Pull the basket out and add crawfish and all the other fixins.
Drop basket back in and crank up the heat
While the basket is heating up for a few minutes, I usually open the lid and give it one stir
Close lid and wait for white smoke/steam to start coming out.
Let boil for 1-2 minutes then cut heat
Immediately add squeezed lemons/frozen corn and start hosing the outside of the pot
Best way to cool down everything is to just keep stirring. A bag of ice doesnt do anything to a 100qt pot that was just boiling
Drink some more beer and start tasting at 15 minutes
We usually pull around 25 to 30 minutes and let the pot drain
Thats the jist of it

As long as you buy quality crawfish, clean them like hell, and dont overcook(which is hard to do imo) them, you should be fine.

When to add veggies to me is usually based on size. Fragile stuff like a mushroom can be added right before you cut the fire. Large onions will take awhile. So will large garlic.

Once you boil a few times, you kind of get your own way and times.

Crawfish are hard to screw up imo. Good luck

Couple personal preference things to add:
Stir early and often, especially after you add the crawfish for a few minutes after, and during the soak.

After you hit a boil you can cut your fire way down and still maintain that, saves much propane. Also not as loud.

I can assure you the absolute best method of boiling crawfish(traditional southern Louisiana) is to boil them in pure water for 7-9 minutes and then soak them in a second seasoned pot that has already cooled down from the boiling point some.