“Official” Crawfish Boil Recipe - Louisiana Fish Fry

Wash LIVE crawfish in a #3 Tub with fresh water until runoff is clear. Remove any dead crawfish. Save crawfish sack for potatoes. Add two 3 oz. bags of Louisiana Fish Fry Products Crawfish, Shrimp & Crab Boil to pot. Add live crawfish, onions, garlic, lemons, and corn to your boil basket and carefully lower into boiling water. Turn your burner to high and return to a boil. BOIL FOR 5 MINUTES AFTER WATER RESUMES BOILING. Turn off burner. Return new potatoes to boil pot. Let your crawfish and potatoes soak 20 minutes. Taste your crawfish. If you would like them spicier, let them soak another 5 minutes. (CAUTION: Your crawfish will turn mushy if allowed to soak too long!) Crawfish are ready! Take a moment to jot down any adjustments you might want to make for your next boil. Boiling another sack? Follow the same method as above but this time use only HALF the seasonings. Fill 80-quart boil pot with water. Add one 4.5 lb. bag of Louisiana Fish Fry Products Powdered Crawfish, Shrimp, & Crab Boil to the water. Add 8 oz. Louisiana Fish Fry Products Liquid Crawfish, Shrimp, & Crab Boil. Add 4 oz. Louisiana Fish Fry Products Cayenne Pepper. Stir seasonings and bring to a boil. Place your new potatoes into the crawfish sack. Place potatoes into a boiling basket and lower into the boiling water. Cook potatoes approximately 20 minutes or until fork tender. Remove from pot and set aside in container. Reduce heat on burner.