CRAWFISH BOIL WITH ORDINARY KITCHEN EQUIPMENT
????????This one is for those who want to try a Louisiana Crawfish Boil but don’t have the equipment! You can boil delicious crawfish with ordinary kitchen equipment, but there’s nothing like experiencing one in person down here in the south!
To everyone who disagrees with our method, we’re going to feature your methods through a contest we’ll be hosting soon, so stay tuned! Yes LA Crawfish is located above I10 ????
We welcome all types of Crawfish cooking methods!
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How To Throw A CRAWFISH BOIL - Step By Step Tutorial and Recipes for a Large 60 lb. Crawfish Boil
How To Throw a Crawfish Boil-
Today we're sharing a step by step tutorial, and our recipes for a large 60 lb. crawfish boil that you can do in your own backyard! (You can also do less than 60 lbs, using the same crawfish boiling brew.)
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This boil recipe will fill a 15 gallon pot which is commonly used for boiling 20 lbs of crawfish at a time. Our 60 lb. crawfish boil served 15-20 adults with 10 lbs. left over.
This crawfish boil recipe is from my friend Sequoia, a cajun if there ever was one! This is a citrus boil recipe which takes the usual brew and adds fresh orange and lemon juice. It is divine! The video will show you how to cook crawfish in 20 lb. batches, then how to serve and eat the crawfish. Sequoia also made a dipping sauce for the potatoes that was not shown in the video--- I included that below. ENJOY!!!!! :)
Don't forget to LIKE & SUBSCRIBE, it helps more people find this recipe! :)
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CRAWFISH BOIL PARTY INSTRUCTIONS:
60 lb. Crawfish Boil
Serves 12-18 Adults
How many crawfish to serve: 2-3 lbs. per person, or up to 5-10 lbs for serious crawfish eaters
WE BOUGHT: 60lb. crawfish (2 30 lb. bags)
15 gallon outdoor cooker kit - butane powered outdoor stove, and 15 lb pot. (Also sold as a turkey fryer)
GET THE POT HERE ----
GET THE BUTANE COOKER HERE -
GET THE LARGE PADDLE TO STIR -
Veggies in the boil:
6 heads garlic (2 per batch)
6 white onions (2 per batch)
6 small bags of red potatoes (2 per batch)
3 large containers of whole mushrooms (1 per batch)
24 half ears of corn (8 per batch)
4-6 lbs. assorted sausage, see note below
****Veggies are a personal choice and you should decide how much to get by asking your guests what they like. You can also boil more veggies between the times that your simmering crawfish. You can boil the sausage in 2 inch chunks, or we grilled ours bc we prefer that method.
For the boiling brew:
8 gallons of water
6 oranges
6 lemons
3 bags of powdered crawfish boil
3 bottles of crab boil concentrate
1 large bottle Louisianna Hot Sauce
1/4 c. cayenne
------------
This boil is made first and reused for every 20 lbs of crawfish boiled...
Part 1 - 20 lbs crawfish, strain from the simmering pot and serve
Part 2 - 20 lbs. crawfish, strain from the simmering pot and serve
Part 3 - 20 lbs. crawfish, strain from the simmering pot and serve
For the Boil:
Fill pot with water. Add 3 bags of powdered crawfish boil and 3 bottles of crab boil concentrate, 1 large bottle Lousianna Hot Sauce, add 1/4 c. cayenne. Add all the juice from the citrus fruits.
*** Every batch will get a little bit spicier
For every 20 lb. round of crawfish- Add 2 bags of red potatoes to the pot first because they need the longest cooking time.
Add 2 garlic heads whole, and 2 onions. cut 1/3 of the oranges and lemons and squeeze them into the water. Next add the crawfish. Stir, and bring to a boil.
Let boil 5 minutes. Turn off the heat. Add 1 package of mushrooms and 1/3 of the corn. Simmer for 20 minutes. Drain, Dump on table.
NOTE: Assorted sausage can be used as well and added in with the veggies, or grilled on the grill if you have that going as well. We used andouille, hatch chile pepper sausage, and mild sausage for the kids. Cut into 3 inch chunks and boil along with the crawfish if desired.
Cajun Mayo Dipping Sauce For Potatoes -
1 c. mayonaise
Add Tony Chachere's Creole Seasoning and Worcestershire to taste.Whisk until pink and flavorful. Serve with the boiled potatoes for a nice sauce.
How To Boil Crawfish
Crawfish Boil Recipe | Spicy, Boiled Crawfish with Sausage, Potatoes & Corn
#crawfishboil #crawfish #howtobbqright
How To Boil Crawfish
These delicious little mud bugs are a delicacy in the South. And I know it’s not bbq but I think everyone should know how to throw a crawfish boil.
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.
Once you have the necessary equipment and the crawfish, it’s easy, but more fun to do it with friends. I invited my Buddy Mark Williams from Swine Life BBQ over and this is the recipe we’ve perfected.
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 garlic cloves
- one lemon
Each pot is brought to boil and allowed to cool twice, so all of the flavors are mixed well and concentrated. At this point leave the burner going on the cook pot and turn off the heat on the soak pot. We want the soak pot to cool off all the way down to 160 degrees.
Now you have to clean the crawfish; basically wash all the mud and dirt from the swamp off of them. I use a tub called “The Crawfish Washer”; but you don’t have to use the crawfish washer a simple cooler will work just fill and drain it multiple times until the water is clear.
Dump the clean crawfish in the strainer basket and lower them down into the boiling pot. As soon as the pot returns to a boil (about 5 - 10 minutes) set a timer for 3 minutes. The crawfish will turn a bright red and float to the top of the pot. Carefully pull the strainer basket out and lower it into the soak pot. Stir the crawfish around and set a timer for 20 minutes.
If you’re only using one pot you can simply add a 10lb bag of ice to the boil pot. Be sure to kill the burner and stir the ice into the pot. It will chill the water down and create the same effect. It’s great for 1 sac of crawfish but if you’re cooking multiple sacs, you’ll have to add more flavor because the ice will dilute the water.
Once the crawfish have soaked for 20 minutes, dump the strainer into a dry cooler and close the lid.
Drop the potatoes, onions, garlic, and mushrooms into the strainer basket and lower it into the boiling pot. Cook everything for 10 minutes and add the smoked sausage. Cook another 5 minutes and check the potatoes for tenderness. As soon as they’re fork tender turn off the gas and add the corn. Let it soak for 5 minutes and it’s ready to eat.
Dump the crawfish out on newspaper and add the sides and you’ll have a crawfish feast. All you need is some buddies and a cooler of cold beer!
***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- 4.5 lbs 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 garlic cloves
Crawfish sides:
- 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)
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Crawfish Boil Beginners Guide | Easy Recipe Included #crawfishboil #cajunboilpot #seafoodboil
Hello Frac Crew!
At first I thought this was going to be a fail due to about 10 pounds of Crawfish dying. It is never a good feeling wondering if you are going to be the one that ruins Mother's Day dinner. Luckily we still had plenty.
Crawfish boils have always been one of my favorites. Melissa is allergic, so I really never wanted to go through the trouble just for me. After seeing Russ Jones, AKA Smokey Ribs, post his Crawfish boil I knew that it was time that I gave it a try.
I used my 100 quart pot from Loco Cooker. It got the job done and took about 25 minutes to come up to a boil.
Using The Boil Boss was honestly such a breeze. It is a simple design that really makes a difference. I honestly do not know how people can do a boil without one.
Thank you so much for watching:
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Boiling 10,000 Crawfish!!! Epic Louisiana Crawfish Throw Down in Cajun Country!!
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1. Spuddy’s Cajun Food Restaurant: Cajun-Style Andouille + Jambalaya
ADDRESS: 2644 LA-20, Vacherie, LA 70090, USA
OPEN: N/A
????????Cajun-Style Andouille: Cut the pork into small pieces. Using a meat grinder, use a chopper plate that will grind the meat into chunks and place in bowl. Add salt and cayenne pepper to the grounded pork and mix. Stuff the pork into the andouille casing. Place the raw andouille into a smoker and allow to cook for 2 to 24 hours.
????????Jambalaya: In a cast iron pot, add hog lard and bring to a simmer. Once simmering, add chopped onion and cook until caramelized. Mix in pieces of chopped pork and allow to cook until it’s tender. Add chopped andouille and cook until brown. Add hot sauce, celery, bell peppers, smoked sausage and water into the pot. Add salt, pepper, paprika, garlic and cayenne pepper. Add more water to the mixture (roughly 1.5 gallons). Finally, add 8lbs of extra long grain rice and continuously stir for 10 minutes or until the water is gone. Cover the pot for 45 minutes, then serve when ready.
????PRICE: Cajun-Style Andouille - 8.50 USD per pound | Jambalaya - 4.00 USD per serving
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2. Spuddy’s Place: Crawfish
ADDRESS: N/A
OPEN: N/A
????????Crawfish: Fill a large pot ⅓ to ½ with water. Bring water to a boil, then add salt, pepper, crab boil. Add the potatoes, onions, garlic, mushrooms, lemons, sausage, or anything else you like. When the potatoes are soft, shut the fire off and let it soak for half an hour to absorb the seasonings. Take everything out. Bring water to a boil then add crawfish to boiling water. Add frozen corn to the mixture and let sit for 20 minutes. When the crawfish sink, the meal is ready to serve.
????PRICE: 7.00 USD per pound
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Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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How to Make Crawfish Boil | Get Cookin' | Allrecipes.com
In this video, Nicole makes crawfish boil with spicy cajun seasoning and tangy citrus flavor. Plus, she shows you how to properly peel and eat a crawfish. This recipe has a lot of different ingredients that contribute to the delicious flavor of the crawfish, from lemons and oranges to potatoes, corn, and sausage. Boil all of those ingredients together with the crawfish for a tasty bayou delicacy!
#Allrecipes #Recipe #Food #Crawfish #Seafood #CrawfishBoil
Read the article and get the recipes here:
0:00 Introduction
0:05 Cleaning the Crawfish
0:44 Prepping the Boiling Pot
1:36 Aromatics and Citrus
3:06 Veggies and Crawfish
4:00 Straining the Crawfish
4:33 How to Peel and Eat Crawfish
5:30 Perfect Bite
5:46 Bloopers
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How to Make Crawfish Boil | Get Cookin' | Allrecipes.com