Louisiana Crawfish Boil

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    Ingredients Print Recipe

  • 80 Gallon boiling pot with strainer basket, propane and a burner
  • 40 Gallons Water
  • 1 4.5 lbs (Sack Size) Zatarain's Crawfish, shrimp and crab boil
  • 1 16oz. Zatarain's concentrated liquid shrimp and crab boil
  • 1 3 lb. bag of yellow onions cut in half
  • 8 heads of garlic
  • 1 Celery cut into 3- 4 in pieces
  • 12 Lemons cut in half
  • 24 frozen corn on the cob
  • 5 lbs. Red or new potatoes
  • 3 lbs. whole mushrooms
  • 2 lbs. polska kielbasa sausage cut into pieces
  • 2 dozen red hot dog wieners


Directions 1. Get a large (80 gallon) pot with strainer basket, propane & burner, and fill half full with water. Add the garlic, dry and liquid crab boil seasonings, lemons, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the corn, onions, and mushrooms, cook 15 minutes more. Stir in the sausage and hot dogs, cook 5 minutes more. Add the crawfish, return mixture to boil, and then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough. Turn off fire and Let soak for 45 minutes. 2. Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a table covered with newspapers.
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