Louisiana Live Crawfish & More
Boiled Crawfish, Tails & Pies
Sausage, Boudin & Tasso
& Turducken Rolls
Deep Fried Turkeys
Sauces & Marinades
Spices & Mustard
Country Dinner Mixes
Hot Pepper Sauce
Pickles & Peppers
Orleans Party Time Stuff!
Gras King Cakes & More
& Dips, Pralines, Snacks
Pudding & Cake Mixes
Orleans Beignet Mixes
Candies, Jellies, Syrups
Orleans Creole Coffees
O'Brien's Drink Mixes
Boxes, Crates & Tins Etc
Regional & Cook Books
Music and Zydeco
Cookware, Bowls & Mugs
Aprons, Tote Bags Etc
Food & Gift Ideas
Fax Order Form
Frequently Asked Questions
Our Louisiana Links:
Cajun Fun, Facts & Free Stuff
Enter our Turducken Sweepstakes
Mardi Gras & King Cake
Cajun & Creole
Cooking & Eating Crawfish
Louisiana Cajun Calendar
Link To Us
||All About Cooking, Eating & Buying Crawfish...
How to Get Live Crawfish
How to Get Boiled Crawfish
How to Get Crawfish Tails and Pies
How To Cook Crawfish
How to Eat Crawfish
The Louisiana Crawfish
How to Handle Live Crawfish
Every year, folks in Southern Louisiana look forward with anticipation to the arrival of
Springtime. That's when the crawfish season gets in full gear, and friends and family get
together to enjoy this fantastic Cajun delicacy.
And whether you call them crawfish, crayfish, crawdads or mudbugs, you can enjoy this same
treat wherever you are in the Continental US. Because we can deliver live Cajun crawfish
to your door, and you can have your own Louisiana Crawfish Boil in your own backyard! Click here to learn more about these critters.
Here is all the information you need to do your own Crawfish Boil.
The following recipe serves ten people (or two Cajuns)
One Large Boiling Pot,
Basket Insert and Lid
Outdoor Propane Cooker
Large Tub or Two Ice Chests
Our Bayou Classic 30 Quart
Seafood Boiler & Turkey Fry Pot is ideal for boiling crawfish. It comes with a 30 Quart Pot, vented lid, perforated rack, grab hook
and 12" stainless
thermometer. And you can select your burner and basket
It's really popular in these parts for cooking deep fried turkey.
But it's equally at home at a Crawfish Boil.
This versatile unit will cook about 10-15 lbs of crawfish per batch.
If you're cooking 30 lbs, just make a couple of batches. Or pick up a
60 lb Boiling Pot with Strainer Basket and a High Pressure Propane Burner
We also have a great selection of Patio Stoves, Propane Cookers, Larger Cook Pots up to 100 Qt Size,
and lots more for your outdoor cooking needs
Click this link to see the rest of our great Southern Outdoor Cookware
30 lbs of Live Crawfish
8 Small Onions
8 Small Potatoes
8 Ears of Corn
3 lbs Cajun Seafood Boil
(Comes with your order when you buy our crawfish party pack)
Six Pack of Cold Beer
Click Here to return to our Crawfish page.
1. If you have not
already done so, drink a cold beer.
2. After your beer, you
would normally purge the crawfish. This is not necessary since our crawfish come
pre-purged. Just rinse out the crawfish with fresh water and boil. If you want, use the
time you saved by not purging the crawfish to have another beer.
3. Drink another beer.
Give one to a friend.
4. Fill the large pot
half full with fresh water, place on outdoor propane cooker, and start the fire. Place the
lid on the pot and bring water to a boil.
5. Add about 1/3 lb of
Cajun Seafood Boil to water. Let the boiling water mix it well for a minute or
6. Time to drink
another beer. Send sober friend to store for more beer.
7. Drop in the onions
(halved), the potatoes and fresh garlic. Let this cook, keeping an eye on the potatoes.
(Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is
cooked. Hint; Do not over cook potatoes, slightly under cook them because they will
continue to steam and cook in ice chest. You don't want to end up with mashed potatoes.)
When the potatoes are almost done, add the corn and mushrooms. After they have cooked,
lower the fire on the burner and remove the basket. Place the vegetables in a small clean
ice chest - don't close the lid - just place foil on top. Time to drink another beer.
8. Turn the heat up on
the burner. Add more spice to the water. (About 1/2 lbs., save rest of spice for later.)
Take the lemons (halved) and squeeze the juice in the water. Then add the lemons to the
water. When the water comes to a boil place the crawfish into the basket and put the
basket in the pot. (Be careful - it's very hot!) Put the lid on the pot and enjoy another
9. When the water comes
back to a boil - keep a very close eye on this part - let it boil for 4 minutes and turn
off the fire. Let it soak for another 3 minutes and then remove. Kill the boil by adding
cold water or ice, not much is needed maybe a gallon or so. Then let the crawfish soak.
They will sink to the bottom and fill with spicy water (JUICES).
10. Get an old table
and place old newspapers on top. Dump the basket of crawfish on top of the newspaper and
sprinkle with leftover spice.
11. Dump the onions,
potatoes, corn and garlic on top of the crawfish. Now it's time to really drink beer and
eat. The vegetables are for those guests who cannot figure out how to peel the crawfish.
At least they won't starve.
1. To hold hot crawfish
for a short time (1-2 hours), you can use a styrofoam ice chest. Most plastic chests will
melt or warp.
2. Use leftover spice
to experiment. You can always add more to the ice chest. Sprinkle it on, stir it up and
let it steam in chest for 10 minutes. Then test again.
1. Order three to five pounds (per person) of fresh boiled crawfish.
2. (Optional) Put on a special bib to protect clothing. (This allows a little more freedom
with the crawfish.)
3. Take a deep breath to enjoy the fullness of the aroma.
4. Grab the nearest crawfish off the pile.
5. Hold the crawfish with your left hand and gently twist off the tail.
6. Take the head and suck the hot, spicy juices out of it.
7. Squeeze your thumb and forefinger at the sides of the top of the tail, causing the
shell to break.
8. Remove the meat and eat. Go to step 4 and repeat as often as you like.
Click Here to see our pictures of 'How to Peel Crawfish'.
Don't worry about ordering more crawfish than you can eat.
Because we've got some great suggestions for your left-overs
Just peel them and put them in the freezer until you're ready for another treat.
Here's some suggestions with the help of a few popular Cajun mixes from our Cajun Shop
website (just click the links for a closer look):
1. First, these critters taste great cold, or reheated from the freezer.
2. Just click the links and check how to use those left-over crawfish in delicious Cajun
recipes like Crawfish Etouffee and Seafood Gumbo
3. If you don't have time to start from scratch, we suggest that you check out
Mam Papaul's Gumbo with Roux Mix
It's an outstanding mix and easy directions are on the box
4. And finally, we round out our list with an old Louisiana favorite.
No list of Cajun crawfish dishes is complete without Crawfish Etouffee
And Zatarain's Etouffee Mix is a common resident in Louisiana
We plan to add to our list in coming weeks & hope you enjoyed these ideas
Also remember that Louisiana Crawfish is a seasonal product, not a legal season, but one
defined by Mother Nature. Crawfish generally become available as early as mid-November
through as late as mid-August. A consistent supply can't be counted on until early March
running through mid June. The height of the season is mid-March to mid-May.
When possible try to take delivery of fresh or live seafood on the day you plan to use it.
This will ensure the freshest possible product.
Live crawfish will
arrive in an insulated box with special gel ice packs that supply the refrigeration for
shipping. Chances are these will be exhausted by the time you receive your crawfish.
Therefore, you must refrigerate the crawfish as soon as possible. If you don't have access
to a refrigerator large enough to hold the shipment, no worry, you can use regular bagged
ice and ice chests.
Simply open the box that they arrived in and remove the mesh bag of live crawfish. You
can discard the gel packs but retain the burlap cloth that covers the mesh bag. Check to
make sure they are alive. (They should be moving, unless they are really cold and then
they might be in a sleepy state).
Hose the crawfish sack down to ensure the crawfish are moist. Now place the mesh bag containing the crawfish into an
ice chest. Cover them again with the burlap cloth. Open the drain plug and position the
chest so excess water will drain. Outdoors in a cool place is preferable. Crawfish should
not be stored in standing water. Punch some holes in the plastic ice bag. This will allow
the melting ice to drip onto the crawfish. Place bagged ice on top of live crawfish. One
8# bag should be enough to hold small orders (10-15#) overnight. Use two bags for each 30#
If you do not have an ice chest you may use the shipping boxes they arrived in. Drain
any excess water that may be in the bottom of box. Make some drain holes in the bottom
corners of box so any other accumulating water can drain. Follow the same instructions for
the ice as above.
This should allow you to store your live crawfish overnight. However we still recommend
that you use the crawfish the same day you receive when possible.