A Southern crawfish boil is more than a meal—it’s a gathering. Rooted in tradition, it brings friends and family together around tables, seasoned with laughter, music, and bold Cajun spice. Live crawfish are boiled briefly, then soaked in a deeply flavored broth alongside corn, potatoes, and sausage, allowing every bite to absorb the heat and soul of the South. It’s casual, communal, and meant to be eaten with your hands—slow enough to savor, loud enough to remember.
INGREDIENTS (Serves ~6–8)
- 10 lb live crawfish (purged)
- 1 large sack liquid crawfish/crab boil OR 1½ cups dry boil seasoning
- 1 box crawfish boil seasoning (Zatarain’s or Louisiana)
- 2 tbsp cayenne • 1 tbsp black pepper • 2 tbsp garlic powder
- 6–8 lemons (halved), 4 onions (halved), 2 heads garlic (halved)
- 4–5 lb red potatoes • 8 ears corn (halved)
- Optional: mushrooms, andouille sausage, artichokes
- Finish: ½ cup salt • ½ cup sugar (optional) • butter • extra seasoning
HOW TO COOK
- Purge: Rinse crawfish in cold water until mostly clear. Do not salt.
- Boil Base: Fill pot halfway with water. Add seasonings, lemons (squeezed first), onions, and garlic. Boil 10–15 minutes.
- Veggies: Add potatoes (10 min), sausage & dense veggies (5 min), then corn (5 min).
- Crawfish: Return to rolling boil, add crawfish, cook 3–5 minutes. Turn off heat.
- Soak (Key Step): Add salt, sugar, butter, and extra seasoning. Soak 20–30 minutes, stirring occasionally.
Southern crawfish available at Southern Ice Co. beginning Super Bowl Sunday on February 8, 2026. Call 832.948.9315 to reserve your table for the Super Bowl.
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