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Serves 4-9 (depends on appetite)

When boiling crawfish you can use a large boiling pot that is usually heated by a butane flame for outdoor gaterings, or you can use the stove top and a large, deep pot for indoor cooking. For a 30- to 35- pound sack of crawfish, pot 1/2 to 2/3 full of water.

Option 1:

Add 1 1/2 (16 oz.) boxes of salt, one half bulb of garlic, and 3 tablespoons of cayenne pepper.

Option 2:

Add 1 1/2 (16 oz.) boxes of salt, 3 lemons cut in half, 3 or 4 onions cut in half, 3 tablespoons red pepper and 2 tablespoons black pepper (optional).

Option 3:

Add 2 or 3 boxes dried crab boil mix or 2 or 3 bottles liquid crab boil and garlic.

Option 4:

Experiment. Place whatever seasoning you like, oinions, peppers and so forth. It is extremely difucult to overseason crawfish


Bring water/spice solution to a boil. Before boiling crawfish, try boiling ears of corn cut in half and small new potatoes for side dishes. The corn and potatoes soak up the seasonings and provide a spicy meal. Boil the potatoes 15 to 30 minutes depending on size and corn about 5 to 10 minutes. Bring water to rolling boil and add 1/3 to 1/2 sack of crawfish and boil for about 7 minutes. Check to make sure they are cooked to your satisfaction. Use a basket or strainer to remove crawfish.

I recommend adding a stick of butter ever few pots to make the crawfish easier to peal.

It is recommended to have several clean coolers on hand. The corn, potatoes, and crawfish can be placed in these coolers to keep them warm while the cooking continues. This also ensures that the crawfish stay warm between servings.