Cooking Louisiana  -  Todd's Boiled Crawfish
Todd's Boiled Crawfish


30-40 lbs Crawfish
3 boxes of Iodized Salt
1 Bag Corn on the cob
2 lb Bag of Lemons
5 lb Bag of Red Potatoes
1 lb White Mushrooms
1 Bunch of Celery
3 Heads of Garlic
3 lbs Sausage
1 lb White or Red Onions
16 oz Bottle of Zatarain’s Liquid Crab and Shrimp Boil
7 oz Jar Cayenne Pepper (Powder)
4 oz of Olive Oil


Dump crawfish into a large ice chest. Fill with water, close cover and remove the drain plug. Once all water has drained repeat as necessary until water drains clear. Rinse crawfish sack clean of debris (if any) and set aside as you will use it to boil the vegetables.

Using a 120-quart boiling pot with basket and cover, remove basket and fill pot 1/3 with water. Add ½ of the bottle of liquid crab boil, 1-1/2 boxes of salt, 1/3 jar of cayenne pepper. Stir until mixed and cover pot and bring water to a boil.

Slice celery into 4 to 5 inch pieces. Slice onions, potatoes and lemons in half. Slice sausage into 2 to 3 inch pieces. Place all vegetables and sausage into crawfish sack and tie end of sack securely.

Once water begins to boil, put vegetable sack into pot carefully. Bring water to a boil again and boil vegetables until potatoes are soft. Remove sack from pot and drain.

Add ½ box salt, ¼ bottle of liquid crab boil and ¼ bottle of cayenne pepper and 4 ounces of olive oil into pot. Stir until mixed cover pot and bring water to a boil.

Once the crawfish are clean and purged, pour crawfish into boiling basket. Place basket into pot and stir until all crawfish are immersed in water. Cover pot and bring water to a boil again. Boil crawfish approximately 5 minutes. Turn off burner, remove cover, add 1 box of salt and stir crawfish. Using a garden hose, spray the outside of the pot all around to cool water down. Don’t be tempted to add water to inside of pot to speed the process as this will reduce the liquid seasoning concentration. As the water, cools the crawfish will slowly sink to the bottom of the pot. Once the crawfish are no longer floating, carefully remove basket. Drain the crawfish thoroughly and serve.