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Prep 30 mins
Cook 50 mins
Total 1 hr 20 mins
Yield 6 people

Authentic Cajun Crawfish Boil Party

Original recipe by: Genevieve
There is many ways to boil crawfish, but I promise this is the best crawfish boil recipe. It's spicy enough to keep you coming back but not too spicy for kids. 


  • 1 sack live crawfish, 30-40 lbs
  • 4.5 lbs Louisiana Brand Crawfish, Shrimp and Crab Boil, Powder
  • 8 oz Louisiana Brand or Zatarain's Crawfish, Crab & Shrimp Boil, Liquid
  • 6 large onions, halved
  • 6 fresh lemons, halved
  • 5 heads garlic
  • 5 lbs new potatoes
  • 1 dozen frozen corn cobs

Optional fixings

  • 1 whole pineapple
  • 1 can asparagus


Clean Crawfish

  • Quickly rinse live crawfish while still in the sack then release crawfish from sacks into a large cooler equipped with a lid & drain. Discard any deceased crawfish. 
  • Fill cooler with clean water until crawfish are completely covered. Close lid and let the live crawfish swim around for 5 minutes. A lid is vital as the crawfish will crawl out.
  • Drain. Repeat rinse/drain cycle 5-6 times until water is free of grit. 

Get Boiling

  • Bring 80 quart pot with basket filled halfway with clean water to a boil using a jet propane cooker
  • Add new potatoes and boil 15-20 minutes
  • Remove potatoes and set aside. 
  • Add dry & liquid seasonings. Bring to a rolling boil.
  • Carefully add crawfish, onions, & garlic. Bring back to a boil and cook 3-5 minutes. 
  • Turn off flame.
    Squeeze 6 lemons and add them to the pot, along with potatoes, and other fixings. 
  • Cover and let everything soak for at least 25 minutes, or until crawfish sink to the bottom of the pot. 
  • Uncover and, with the help of a friend, carefully lift basket out of hot water, propping it up above the water with the paddle
  • Let drain then serve. 


Seasoned boil water can be reused but will be more salty than the first batch. Adjust seasoning with liquid blend then as dry spices as needed.