Boiling the Best Crawfish At Home
One-Pot, Authentic Cajun Crawfish Boil with corn, potatoes, sausage and mushrooms.
#crawfishboil #boilcrawfish #howtobbqright
How to Boil Crawfish with a spicy cajun seasoning for a crawfish boil with all the fixings recipe.
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's King Craw Crawfish Boil -
One Pot Crawfish Boil Recipe
Ingredients:
- 1 sack live crawfish
- 5lbs Malcom’s King Craw Crawfish and Crab Boil
- 6 lemons halved
- 3 large yellow onions quartered
- 2-3 heads of garlic peeled
- 1 stick butter
- 16oz white vinegar
- 1 can pickled jalapenos with juice
- 1 dozen frozen corn on the cob tots
- 2# small red potatoes
- 2 pints of mushrooms
- 3# smoked sausage cut into chunks
Directions:
1. Clean the crawfish by circulating them in cool water until the water runs clear. Drain the water and set the crawfish in the shade.
2. Fill an 80qt crawfish pot with fresh water about ½ way and place on crawfish burner.
3. Add crawfish boil mix, butter, vinegar, and lemons.
4. Bring the pot to a rolling boil and add onions, garlic, and pickled jalapeños.
5. Drop the potatoes and set a timer for 10 minutes
6. Drop the mushrooms and sausage and set a timer for 5 minutes
7. Add the crawfish and bring the pot back to a boil. As soon as it starts to boil set a timer for 3 minutes then kill the fire.
8. Add the corn and stir the crawfish with a paddle to help the pot cool a little. Place the lid back on and soak for 45 minutes before serving.
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A Cajun Crawfish Boil
Every Cajun has his/her own unique way of boiling crawfish. This recipe will leave your guests with the most succulent crawfish they have ever had.
Ingredients:
Chackbay Seasoning
Salt
Lemons
Oranges
Garlic
Onion
Potatoes
Sausage
Corn
Hot Dogs (Wheenies)
Recipe
Step 1: Prep your appetizers, peel back your onions and garlic, and slice your sausage links.
Step 2: Rinse your crawfish using the strainer
Step 3: Add enough water to cover the crawfish, then add 1/2 box of salt and 1/2 pouch of Chackbay Seasoning to your pot
Step 4: Place your appetizers in boil bags and place them in the pot
Step 5: When the water comes to a boil, time your appetizers for 10 minutes
Step 6: After 10 minutes remove the appetizers and place the crawfish in the pot. (*If boiling corn, take corn out after 10 minutes) Add the appetizers back into the pot on top of the crawfish, except for the corn.
Step 7: Once the water come back to a boil, time the crawfish and appetizers for 6 minutes.
Step 8: After 6 minutes turn off fire, remove your appetizers and cool the pot down to 150 degrees so that the crawfish do not continue to boil.
Step 9: While the water is cooling squeeze lemons and oranges into the pot. Allow the crawfish to soak 45 minutes to 1 hour.
Step 10: Bring your appetizers to the table for starters (sausage, onions, garlic, potatoes, weenies, corn, etc.
Step 11: Make your dip: Mix - Ketchup, Mayonaise, Wostichire, Garlic Salt & Black Pepper
Step 12: Serve the crawfish into trays and allow the remaining crawfish to soak while enjoying succulent & juicy crawfish.
Crawfish Facts:
It takes about 7 pounds of crawfish to get 1 pound of peeled meat.
Crawfish is a great source of protein and low in calories. Several nutrients can be found in Crawfish. Calcium, biotin, iron. niacin, phosphorus, selenium, vitamin B-12, B-6 and A.
Boiling 10,000 Crawfish!!! Epic Louisiana Crawfish Throw Down in Cajun Country!!
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This experience couldn’t have happened without the help of Randy Bibb and Delgado Professional Tour Guiding ( With Randy’s help, we were introduced to Spuddy, one of his students training to become a professional tour guide. The entire class even joined us for the Crawfish Throwdown. Spuddy is now offering custom Cajun food tours in the New Orleans area!
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» Crawfish Boil
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 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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Louisiana Crawfish Étouffée
Ingredients & Method Below????????
Ingredients:
* 32oz Beef broth
* 1 1⁄2 Stick(s) butter
* 1 Pound(s) crawfish tails w/ fat
* 3/4 cup of flour
* 3 Pod(s) garlic, chopped fine
* Creole seasoning to taste
* 1 onion chopped
* 1 green bell pepper chopped
* hot sauce to taste
* white pepper to taste
* green onion whites
Method:
* Melt butter in a skillet.
* Add flour and creole seasoning to make a roux. Stir until blended and the color of peanut butter.
* Add onion, bell pepper, green onion whites, and garlic. Cook until tender.
* Add beef broth and bring to a boil. Then reduce heat, add crawfish tails, and cover.
* Cook for 15-20 minutes on low heat.
* Add white pepper and creole seasoning to taste.
* Simmer until the seasoning blends.
* Serve over rice and garnish with green onions or parsley.
Check out our story to learn more about this dish!
#CrawfishEtouffee #south #recipe #crawfish #Louisiana #cooking
How to cook frozen crawfish
Hi guys! In this video I will show you guys how to cook frozen crawfish. If you like this video, please like ,subscribe and comment below.