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2026 Annual TD Crawfish Boil Recipes and Discussion thread
Posted on 3/31/26 at 9:38 am
Posted on 3/31/26 at 9:38 am
Usually by Easter, we've had several threads discussing crawfish boil recipes, methods. I've only seen a couple. Why not have a thread where we discuss our methods?
I hadn't seen this video done by the Crawfish App, but it is a really good quick overview of the basic crawfish boil process. They are very specific with all the details, including amount of water used, measurements for seasoning and all ingredients. They don't use ice to cool, but that's more a personal preference. They also didn't use any liquid boil, which seems a little odd.
I know many like to keep things pretty simple. That's cool. I am always looking to tinker with things and try something different each year. Last year, I saw someone mention on here that they threw in some scallops when they cut the heat, so I may do that this year.
Some other things I like to add that aren't traditional:
- Frozen chinese dumplings when cutting the fire (keep in separate basket and serve before crawfish are done)
- Baby bok choy'
- Golden beets, sliced thin
- Whole and halved jalapenos
- Serrano and Habanero pepper slurry for an extra spicy batch
I've tried many other things, like broccoli, cauliflower, napoles (cactus), green beans, poaching eggs, and more, but I've kind of settled on the list above.
Anyone want to share something unique they do? Or just share your recipe in general?
I hadn't seen this video done by the Crawfish App, but it is a really good quick overview of the basic crawfish boil process. They are very specific with all the details, including amount of water used, measurements for seasoning and all ingredients. They don't use ice to cool, but that's more a personal preference. They also didn't use any liquid boil, which seems a little odd.
I know many like to keep things pretty simple. That's cool. I am always looking to tinker with things and try something different each year. Last year, I saw someone mention on here that they threw in some scallops when they cut the heat, so I may do that this year.
Some other things I like to add that aren't traditional:
- Frozen chinese dumplings when cutting the fire (keep in separate basket and serve before crawfish are done)
- Baby bok choy'
- Golden beets, sliced thin
- Whole and halved jalapenos
- Serrano and Habanero pepper slurry for an extra spicy batch
I've tried many other things, like broccoli, cauliflower, napoles (cactus), green beans, poaching eggs, and more, but I've kind of settled on the list above.
Anyone want to share something unique they do? Or just share your recipe in general?
This post was edited on 3/31/26 at 9:40 am
6
Posted on 3/31/26 at 9:56 am to SUB
My recipe for an 80 qt pot:
1 sack of crawfish
4 lbs Slap Ya Mama dry seasoning
15 oz Chackbay seasoning
5 oz salt
4 pods garlic, each cut in half across all cloves
3 onions, halved
2 lbs sausage cut into 1-2 inch pieces
1 large package of white button mushrooms
large bag of frozen corn
A few pounds of red and golden potatoes, some cut in half
16 oz liquid zattarains crab boil
1 sack of lemons, halved
2 lb jalapeno, some halved
1. Fill pot half full of water. Bring pot to a boil and lower heat
2. Add SYM, Chackbay, salt, garlic, potatoes and let boil 5 minutes
3. Add onions, jalapenos, mushrooms and let boil 10 minutes
4. Turn heat to full. Once you are at a rolling boil, add crawfish and put lid on
5. Monitor pot for steam coming out the lid. I usually check after about 5 minutes, but every burner / pot is different. Once all the crawfish are floating and the water is bubbling / simmering, cut heat off.
6. Add frozen corn and 10 lb bag of ice
7. Add 13 oz liquid boil and squeeze lemons.
8. Let sit for 15-20 minutes and start taste testing then and every 5 minutes after until desired spice level achieved. Then remove basket from pot and serve.
1 sack of crawfish
4 lbs Slap Ya Mama dry seasoning
15 oz Chackbay seasoning
5 oz salt
4 pods garlic, each cut in half across all cloves
3 onions, halved
2 lbs sausage cut into 1-2 inch pieces
1 large package of white button mushrooms
large bag of frozen corn
A few pounds of red and golden potatoes, some cut in half
16 oz liquid zattarains crab boil
1 sack of lemons, halved
2 lb jalapeno, some halved
1. Fill pot half full of water. Bring pot to a boil and lower heat
2. Add SYM, Chackbay, salt, garlic, potatoes and let boil 5 minutes
3. Add onions, jalapenos, mushrooms and let boil 10 minutes
4. Turn heat to full. Once you are at a rolling boil, add crawfish and put lid on
5. Monitor pot for steam coming out the lid. I usually check after about 5 minutes, but every burner / pot is different. Once all the crawfish are floating and the water is bubbling / simmering, cut heat off.
6. Add frozen corn and 10 lb bag of ice
7. Add 13 oz liquid boil and squeeze lemons.
8. Let sit for 15-20 minutes and start taste testing then and every 5 minutes after until desired spice level achieved. Then remove basket from pot and serve.
This post was edited on 3/31/26 at 9:57 am
Posted on 3/31/26 at 9:59 am to SUB
Cook em til they float, soak em til they sink.
Posted on 3/31/26 at 10:00 am to SUB
Couple "atypical" things I've tried and like:
-Blending the lemons and oranges, peels and all, vs just squeezing them. Very noticible flavor diffirence
-Fresh corn vs frozen. Tastes so much better.
-2 pot method. I was a skeptic but it's legit.
-High performance cooker. If you $ to burn these are F'n awesome and perform as advertised. I have the 120qt w/ the XL drain valve.
-Blending the lemons and oranges, peels and all, vs just squeezing them. Very noticible flavor diffirence
-Fresh corn vs frozen. Tastes so much better.
-2 pot method. I was a skeptic but it's legit.
-High performance cooker. If you $ to burn these are F'n awesome and perform as advertised. I have the 120qt w/ the XL drain valve.
Posted on 3/31/26 at 10:18 am to SwampCollie
quote:
-Blending the lemons and oranges, peels and all, vs just squeezing them. Very noticible flavor diffirence
I think I've seen you or someone else mention this before in year's past. How much lemon / orange do you use for a sack of crawfish / 80 qt pot?
Posted on 3/31/26 at 10:34 am to SUB
Here goes lets make things more complicated than it needs to be
Posted on 3/31/26 at 11:23 am to Crawdaddy
Name checks out
Posted on 3/31/26 at 11:58 am to SUB
Use an 80 quart pot
Fill pot about 1/3 full with water
Add all ingredients except mushrooms, corn, potatoes, sausage and crawfish
Bring to a boil
Add remaining ingredients
Return to a boil while stirring occasionally
Turn off heat
Let steep while stirring occasionally
Taste test occasionally and remove when ready
One box of salt
Two boxes of black pepper
One bottle of cayenne pepper
Four pouches of dry crab boil
Four bottles of liquid crab boil
One bottle of Tabasco
Two onions halved
Three lemons halved and squeezed
Four cloves of garlic halved
Dash of olive oil or stick of butter
Mushrooms
Corn
Potatoes
Andouille sausage cut into chunks
40 pounds of crawfish
Fill pot about 1/3 full with water
Add all ingredients except mushrooms, corn, potatoes, sausage and crawfish
Bring to a boil
Add remaining ingredients
Return to a boil while stirring occasionally
Turn off heat
Let steep while stirring occasionally
Taste test occasionally and remove when ready
One box of salt
Two boxes of black pepper
One bottle of cayenne pepper
Four pouches of dry crab boil
Four bottles of liquid crab boil
One bottle of Tabasco
Two onions halved
Three lemons halved and squeezed
Four cloves of garlic halved
Dash of olive oil or stick of butter
Mushrooms
Corn
Potatoes
Andouille sausage cut into chunks
40 pounds of crawfish
Posted on 3/31/26 at 2:31 pm to SUB
quote:
How much lemon / orange do you use for a sack of crawfish / 80 qt pot
Squeezing them I'd use a sack (dozen ish) lemons and 6 oranges. TBH I couldn't really taste them but kept doing it b/c they look nice
Blending I use 6 lemons and 4 oranges. Can definitely taste them.
Another "perk" is it's less trash to pickup / pick out after the boil
Posted on 3/31/26 at 2:34 pm to SwampCollie
quote:
SwampCollie
Thanks! I'm gonna try it this year.
Posted on 3/31/26 at 3:05 pm to SUB
quote:
video done by the Crawfish App
concise, accurate and exactly as it should be done. I would suggest adding zatarain's liquid just befpore the corn.
quote:
Some other things I like to add that aren't traditional:
- Frozen chinese dumplings when cutting the fire (keep in separate basket and serve before crawfish are done)
- Baby bok choy'
- Golden beets, sliced thin
- Whole and halved jalapenos
- Serrano and Habanero pepper slurry for an extra spicy batch
I've tried many other things, like broccoli, cauliflower, napoles (cactus), green beans, poaching eggs, and more, but I've kind of settled on the list above.
Posted on 3/31/26 at 3:57 pm to Missouri Waltz
quote:
One box of salt
Two boxes of black pepper
One bottle of cayenne pepper
Four pouches of dry crab boil
Four bottles of liquid crab boil
One bottle of Tabasco
What in the 5lb 9oz baby Jesus is this?
Just when you think you've seen it all.
Posted on 3/31/26 at 4:17 pm to SUB
There’s no one correct way to boil crawfish. If your method works and they are good, then keep doing it.
What isn’t needed is overthinking. You don’t need 100 different ingredients. Find the flavor you like and stick with it. Try different things and see if it’s good. Make up your own mind and stop doing things just because someone else says they do it. There’s no one magic ingredient. Do it your way!
My way:
Add a bag of seasoning, and usually onions and lemons. That’s usually all I use.
Boil potatoes and sausage until the potatoes are tender.
Add the corn and cook for about 4 minutes.
Then pull the basket, add the crawfish to the basket, and make sure your water is boiling.
Drop the crawfish in and cover with the lid. When steam starts pushing from the lid, it’s boiling. Let it cook for 1-2 minutes, then cut the fire.
Let them soak until they taste good. It works for me and I like it.
What isn’t needed is overthinking. You don’t need 100 different ingredients. Find the flavor you like and stick with it. Try different things and see if it’s good. Make up your own mind and stop doing things just because someone else says they do it. There’s no one magic ingredient. Do it your way!
My way:
Add a bag of seasoning, and usually onions and lemons. That’s usually all I use.
Boil potatoes and sausage until the potatoes are tender.
Add the corn and cook for about 4 minutes.
Then pull the basket, add the crawfish to the basket, and make sure your water is boiling.
Drop the crawfish in and cover with the lid. When steam starts pushing from the lid, it’s boiling. Let it cook for 1-2 minutes, then cut the fire.
Let them soak until they taste good. It works for me and I like it.
Posted on 3/31/26 at 6:13 pm to SixthAndBarone
quote:
If your method works and they are good, then keep doing it.
I had a method that “worked” 15+ years ago. It was dusting crawfish. I thought they tasted good and everyone else eating them said so too. Had I had your mindset, I would have never switched to soaking which was better. My initial soaking recipe also “worked”, but had I had your mindset, I would have never even tried chackbay, which made things taste even better also.
Some people like to experiment and try different things. Some aren’t interested in that. Both are fine.
This post was edited on 3/31/26 at 6:16 pm
Posted on 3/31/26 at 6:17 pm to SUB
As I said in my post,
quote:
Try different things and see if it’s good.
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