How To Boil CrawfishI love Springtime in Mississippi! BBQ season kicks off, plants and trees come back to life, crappie start biting, and Crawfish prices drop! These delicious little mud bugs are a delicacy in the South, and if you don’t live down here you can easily have them shipped overnight right to your front door. I know it’s not bbq but I think everyone should know how to throw a crawfish boil, so I decided to share with you how I boil crawfish. First you’ll need a big pot and strainer basket. I use an 80qt aluminum pot made by Bayou Classic right here in Mississippi. They also sell the jet burners that I use to bring the big ole pot to a boil. Next you’ll need to source some crawfish. They’re available all over the place now days. Ask with your local seafood guy, or check out one of the Louisiana companies shipping them straight from the bayou. One company that I recommend is lacrawfish.com; they ship live crawfish overnight and have all sorts of products native to the swamp (you can even get gator – I have a friend coming in a few weeks to show us how to cook it!) Once you have the necessary equipment and the crawfish, it’s easy – but a lot more fun when you have friends to help. I invited my Buddy Mark Williams from Swine Life BBQ over and this is the recipe we’ve perfected. You’ll need some crawfish/crab boil (dry and liquid), salt, vinegar, butter, garlic, lemon, and a few special seasonings to wake up the flavor. For our setup we use 2 pots and 2 burners. The first pot is the boiling pot. This pot cranks up the temperature and cooks the crawfish.The second pot is where we soak the crawfish at a lower temperature so all the flavor in the pot gets drawn into the crawfish. Both pots are filled half way with water about 40 quarts each. Then the burners are lit and we add the seasonings:
- 4.5 lbs dry crawfish boil
- 32oz liquid crawfish boil
- 1 stick butter
- 1 cup vinegar
- 1 cup kosher salt
- 1 bottle Killer Hogs AP Seasoning
- 1 bottle Swine Life Mississippi Grit Seasoning
- a handful of peeled garlic cloves
- one lemon
Crawfish Boil Recipe
- ***This recipe is for 2 crawfish pots (1 cook pot & 1 soak pot)***
- – 2 sacks of Live Crawfish
- – 80 quarts Water (40 quarts ea. pot)
- – 2- 4.5lbs bags dry Louisiana Crawfish/Crab Boil Seasoning
- – 64oz Louisiana liquid Crawfish/Crab Boil
- – 2 bottles Killer Hogs AP Seasoning
- – 2 bottles Swine Life Mississippi Grit Seasoning
- – 2 cups White Vinegar
- – 2 cups Kosher Salt
- – 2 sticks Butter
- – 2-3 Lemons (halved)
- – 2 dozen Peeled Garlic Cloves
- – 3lbs new potatoes
- – 4 medium size onions
- – 2 dozen peeled cloves garlic
- – 4 pints whole white mushrooms
- – 4lbs smoked sausage cut into bite size pieces
- – 2 dozen corn on the cob (small size)
- Place live crawfish in a large tub or cooler and cover with water. Use a paddle to gentle stir crawfish, remove any debris or dead crawfish from top, and drain water. Repeat this process multiple times until water is clear.
- Place 2 80qt crawfish pots on propane burner stands. Fill both pots half way with water. Light burners and split remaining ingredients equally between both pots. Bring the pots to a boil, turn off burners and repeat process to boil twice (to increase flavor in water).
- Turn off the heat on one pot. This will be the soaking pot. (After 30 min this pot should be around 160 degrees)
- Place the crawfish in the strained basket and lower into the boiling/cook pot. As soon as it reaches a boil (about 5-10 min) start a timer for 3 min.
- Remove the strainer basket from the boiling pot and lower it into the soaking pot (water temp should be around 160 degrees). Soak the crawfish for 20 min.
- Pour the crawfish into a dry cooler and rest until the sides are ready.
- To cook the sides drop the potatoes, onion, mushrooms, and garlic into the strainer basket. Lower the basket into the boiling pot and cook for 10 minutes. Add the sausage and cook 5 minutes. Check potatoes for tenderness and turn off heat. Drop the corn in and soak for 5 minutes. Remove strainer from pot and pour into dry cooler and serve with crawfish
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Great advice on the Soak and NEVER sprinkle seasoning ON the cooked bugs. I’m 82 and have eaten more crawfish than I care to count over the 20 + years I spent working in the Oilfield in South Louisiana, and have been mightily Disappointed by the number of people who Short Cut the process by adding Burn to the Lips and Nothing for flavoring the Bugs.
How can I cook them quick fast and in a hurry
Malcolm what is that little widget that Mark uses to prop up the basket to drain?
Homemade, or store bought?
it’s some hook he had that did a great job. Ask him where he found it here: https://www.facebook.com/SwineLifeBBQ/
Damn that Crawfish video looks great – thanks for all the info and great tips and tricks – I think Hawgtown Bassmasters up here in Canada is going to go Crawfish instead of Pork at our July BBQ !
You guys let us know if you are ever in the area – we’ll take you out for some great Canadian Bass Fishing (and scenery). And again – thanks for all the great info – lots of guys have “sites” and for those of us that know our way around when we come across one like yours that takes us to the next level we just get hungry for more…
Where do I get one of those paddles with temp gauge? Also looks amazing wish there were Crawfish in BC Canada love to try this boil.
We have the Boil Boss Paddle with Integrated Thermometer available in our retail store – Malcom’s Shop – in Hernando, MS. You can also find them on Boil Boss’ website, here: https://theboilboss.com/products/boil-boss-temperature-sensing-paddle
I put frozen corn on the top with some ice. I also hose the pot down to cool it. Your recipe is similar to mine. You are spot on!
If I use a single pot set up and soak cooling with ice do I cook side first?
I known that the recipe calls for 2 sacks but how many pounds are you talking about? Thank you!