How To make Boiled Crawfish
Ingredients
4
each
boxes salt (no size mentione
6
each
pouches crab boil
9
each
lemons
8
oz
cayenne pepper
5
pound
small white onions
1
garlic
24
each
small potatoes
1
smoked sausage
1
corn
50
pound
live crawfish
Directions:
Bring seasonings to boil for 10 minutes. Add potatoes, corn,
and smoked sausage. Boil for another 10 minutes. Add crawfish.
Bring back to boil. Cut fire off immediately. Let soak for
20 to 30 minutes. Drain. Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember,
they can still pinch you through gloves.
How To make Boiled Crawfish's Videos
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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Even though Meat Church is synonymous with BBQ, I have boiled crawfish for over 20 years. I attended a crawfish boil hosted by some buddies years ago and was immediately hooked. I convinced the cooks from Louisiana to help me learn the craft at a young and went on to host huge, annual boils that became legendary.
Crawfish cooks lead me to fall in love cajun cuisine and have become heavily influenced by it ever since. I love the state of Louisiana, its people, and have taken tons of trips to Louisiana since Katrina to explore & dine.
One thing I figured out early was there are so many different ways to cook crawfish and so many different items to put in the boil. The basics for me are to season the water to your liking, not over boil the crawfish, let them soak (but not too long), add lot of potatoes, corn, sausage and whatever other veg you want your crowd to try and to NOT season the outside of the crawfish after. I've seen and tried a lot of variation over the years. 1 pot vs 2 (hot and cooler to soak), adding veg at different times to vary the heat level, etc. Here is our basic recipe we followed in this video but feel free to make it your own. The fun in outdoor cooking it changing, tweaking and testing new ways to cook recipes. Just get outside and cook something for your family & friends. Enjoy!
Ingredients
1 sack of live crawfish (typically ~35 lbs)
1, 4.5 lb bag of Crawfish Boil Seasoning
8 oz (or more if you like it spicy Crawfish Boil Liquid Concentrate
1lb (or more if desired) Meat Church Holy Voodoo Seasoning
6 large lemons halved
6 large white onions halved
4 cloves of garlic. Tip sliced off to expose.
4 sticks of butter
5 lb (or more) small red potatoes
3 lb (or more) sausage sliced. We like andouille.
1 dozen (or more) corn on the cob (cobbettes)
Crawfish boiling pot and burner
We use Loco Cookers -
Optional items
16 oz white mushrooms
Other veg that loves the heat - cauliflower, asparagus
Cayenne pepper (only add if you are really trying to kick up the heat in the boil)
Anything else you want to add the boil!
Clean your crawfish
Rinse and purge the crawfish. I dump my crawfish out of the sack and into a wash basin or cooler. Then run fresh water over them until they run clean. Remove any dead crawfish. I do not use the old salt trick. I don't think it's necessary.
Prepare your Boil
Fill you pot and ignite the fire to boil the water. Be sure not to overfill the pot and you are going to dump the crawfish and vegetables in the water as well and don't want it to overflow when boiling.
Add the entire contents of the Holy Voodoo & your desired amount of crawfish seasoning (based on spiciness desired) to the water. For a large pot (100 qt or more) I like to add at least 1/3 of a gallon of the concentrate + plus some of the powdered boil seasoning. Add the seasoning to your taste. If you like it spicy then add more!
Bring the water to a boil.
While the water is coming up to temp add the lemons (I like to squeeze the juice in the boil then drop), onions & garlic.
After the water is boiling
Add the potatoes and sausage. Some folks add the corn and mushrooms here. I usually wait and add them when I kill the fire and the crawfish are soaking, but it works either way.
After 10 minutes of boiling the potatoes and sausage drop in the live crawfish. Turn your burners wide open (max fire) and bring them to a boil. When the water returns to a boil allow them to cook for 3 mins then kill the fire.
Add the mushrooms and corn. I love a Loco Crazy Spoon -
Allow the crawfish to soak for 20 - 30 minutes to add spiciness. When the crawfish are starting to drop in the water you know they are soaking up those spices. If you soak them too long the crawfish will turn into mush.
Dump the crawfish and fixins on a table and tell your friends and family to gather around!Follow Matt
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How to boil crawfish Louisiana style
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