So my Brother In-Law LOVES boiled crawfish. His birthday is coming up and I'd like to do a boil for him. I have the basic concept figured out, but I need someone to help fill in the blanks. I know if I ask 10 differant people Ill get 10 differant answers. So bring on the recipes. Thanks in advance> oh, and I plan on buying live an burping myself. is this a bad idea??

Kroger has them live for order. Stick with Kroger or does someone know anyplace cheaper?????

I did a bunch a week ago. (4 sacks ~155lbs)

I have a 72 qt pot

I fill it with about 10 gallons of water; 1/3 gallon of liquid crab boil; 6 lemons cut in half; 1 3lb bag of powdered seafood boil seasoning; 2lbs of salt; 4 or 5 onions; 3 beers; and 2 sticks of butter

Get that to a rolling boil and let it go for about 20 minutes so that all of the flavors and spices have time to leech out into the water.

Add a sack of purged crawfish, bring it back to a boil and kill the fire. Let it soak for 10 minutes and add 5-10 lbs of ice to the pot. (the temperature shock makes the bodies suck up some juice).

Pull the strainer basket and dump them in a cooler or straight to the table.

Fire back up the pot to a rolling boil and add sack 2. Repeat till you give up, get full or run out of money and bugs.


If you aren't doing a minimum of 40 lbs. or so, I would buy them already cooked from a local eatery because by the time you pay for the bugs and all the spices and stuff it's about as cheap as paying the extra to get already cooked ones in my opinion.

As far as buying them, I'd check out Fiesta or an Asian market. They usually have good prices. Thier customers aren't used to paying a lot more because of the time of year. Lol.

Also, here's a thread from a little wats back that might help. Let us know how it goes!

http://texasfishingforum.com/forums/ubbthreads.php/topics/4555726/Crawfish#Post4555726

I used to Cook & Cater for a livin and we'd usually just use a the big jar or bag of the Zatarain's Seafood boil in an 80 qt size pot fill about 1/2 way w/ water per boil. Gradually add more seasoning per boil afterward. Add several lemons sliced, Onions quartered, Garlic Cloves sliced in half, 1/4 cup of oil or stick of butter or link sausage to help them peel nicely. If you are going to boil your potatoes w/ the crawfish or any other seafood, you need to make sure that you let them boil and get soft before you put the seafood in the pot; usually about 20 minutes. Then put in your seafood. Make sure the burner is on High power the whole time you are cooking.
1 sack Crawfish (apx 40 lbs.) for about 13-15 minutes.
Shrimp =no more than 5 minutes
3 dozen - 5dozen crabs 15-20 min.
Shut down and soak for 20 minutes. Can pour in ice after shutting down, but have had mixed results w/ it.

Good Luck!!

Greg's way is about the way I do mine... I went to a boil yesterday, and they didn't have a clue what they were doing, so I ended up taking over...

What is your measuremant on spices per lbs of crawfish? I kind of guestamate and don't have an exact amount do add a litle more after each batch. I use the Zatatran bag mix. I've read that some use 2-3oz boxes per 4lbs of crawdads.

I usually add spice as I go. People get to drinking cold beer along the way and their toungues don't work as good so, you need to keep up with the tingle.