First time crawfish boiler - any tips appreciated!

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Don’t frick it up.

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That's why I'm here.

I posted a good method in the recipe book above.

Don’t purge, that’s complete horseshite and has been proven to be a myth.

Just clean them thoroughly.

Don’t over cook them. As soon as it’s back to a boil after putting the crawfish in, cut the heat, bring the temp down, check after 20 minutes of soaking and at 30. You’ll be fine. It isn’t rocket science.

You don't purge you wash and do it well.

No salt.

Boil the crawfish only for a few minutes if that.

Foolproof method. This is for 1 sack in 100 qt pot which is big enough for all the fixins.

1 4.5 lb bag powder boil. Louisiana, zatarains, and slap ya mama are all good. Which is best is personal preference.
12 ounces liquid crab boil. LA or zats, either is fine.
1/4 cup - 1 cup cayenne pepper. More or less on the last 2 ingredients for how spicy you want it.
10 lemons halved and squeezed into the water
10 onions split in half
2 stalks celery cut
8 heads of garlic
12-15 small new potatoes. About 2-3 per person.
Bag of frozen corn. 1-2 half ears per person.

Put the crawfish in an ice chest with the plug open or a round laundry basket with holes. Rinse thoroughly, but do NOT leave them in standing water. You'll kill them.

Fill the pot a little over halfway full.
Add powder boil, liquid boil, cayenne, onions, lemon, celery, and garlic.
Bring to a boil and let it come together a bit.
Add potatoes. Boil until soft. Check after 15 or so minutes.
Add crawfish. When the water starts to slightly bubble and foam, cut off the heat, add corn.
Soak until the crawfish sink, then start tasting. Make sure the flavor is good and they peel easily. Should be 30ish minutes.


Or just boil them in water, dump them in an ice chest, and sprinkle powder boil all over them.

Buy crawfish.
Fill pot just over half way with water and turn on heat.
Wash crawfish till water is clear (most important step).
Add dry spices, lemons, garlic, potatoes, etc, except corn
Boil from 12 to 15 minutes.
Add crawfish and sausage.
Bring back to boil for 1 minute.
Cut heat, add frozen corn, stir crawfish every few minutes and they will start to sink.
Taste after 15 minutes for spice and doneness.
Pull after that when they’re just right.

There are literally 10 threads a year on the topic of cooking crawfish. Just do some research. Your pot size matters in how much seasoning to use.

All I can say is take notes after each boil. I.e not enough seasoning, second batch bland or too spicy, what sides were good, etc and adjust your recipe for the next time. After a few boils you will come out with a more consistent flavor and the way you and your guests like it.

How to purge.
Dump them in an ice chest, fill with water. Drain and refill till the water runs clear.


Make sure you havs enough water to cover them when boiling.

Boil them till they float, soak them till they sink.