BEST Louisiana Shrimp and Crawfish Boil Recipe
Serves 15
60 mins prep
165 mins cook
225 mins total
The best seafood boil!
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Fill cooler or tub with fresh water. Remove crawfish from sack and add to water. Stir crawfish gently, purge 20–30 minutes. Drain, refill, and repeat until water runs clean. Sort out any dead crawfish. Keep the live crawfish cool and moist by placing a wet towel on top of them before cooking. Do not add salt—it kills the crawfish.
Prep the Fixins: Halve lemons, peel garlic, rinse mushrooms. Cut sausage into chunks.Portion frozen corn and shrimp.
Fill 60qt pot a little over halfway with water (~35-40 quarts). Bring to a rolling boil (about 30–45 minutes). Add seasoning to boiling water - let seasoning infuse for about 10 minutes
Add potatoes and halved lemons and boil for 5 minutes
Add garlic and boil for 10 minutes
Add sausage and boil for 5 minutes
Add mushrooms and boil for 5 minutes
Add frozen corn and boil for 5 minutes
Add crawfish, bring back to a boil, and cook for 3–5 minutes max
Cut the heat and add frozen shrimp immediately
Let everything soak for 30–40 minutes
Drain for about 30 minutes, and dump onto a large table/tray lined with newspaper or butcher paper. Serve hot with extra seasoning on top to your preference.
