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Louisiana Shrimp and Crawfish Boil

BEST Louisiana Shrimp and Crawfish Boil Recipe

The best seafood boil!
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Prep Time 1 hour
Cook Time 2 hours 45 minutes
Total Time 3 hours 45 minutes
Servings: 15 servings
Course: Dinner
Cuisine: American
Calories: 786
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 30 lbs Crawfish
  • Fresh water (for purging)
  • 6 Lemons (washed and halved)
  • 1 Package Garlic (peeled)
  • 24 oz Mushrooms (rinsed)
  • 5 full links Sausage (cut into chunks)
  • 18 Frozen corn
  • 5 lbs Frozen shrimp
  • 4.5 lbs Boil Seasoning
  • 1.5 lbs Small Potatoes
  • Salted butter (melted for dipping)

Equipment

  • 60qt pot

Method
 

Instructions
  1. Fill cooler or tub with fresh water. Remove crawfish from sack and add to water. Stir crawfish gently, purge 20–30 minutes. Drain, refill, and repeat until water runs clean. Sort out any dead crawfish. Keep the live crawfish cool and moist by placing a wet towel on top of them before cooking. Do not add salt—it kills the crawfish.
  2. Prep the Fixins: Halve lemons, peel garlic, rinse mushrooms. Cut sausage into chunks.Portion frozen corn and shrimp.
  3. Fill 60qt pot a little over halfway with water (~35-40 quarts). Bring to a rolling boil (about 30–45 minutes). Add seasoning to boiling water - let seasoning infuse for about 10 minutes
  4. Add potatoes and halved lemons and boil for 5 minutes
  5. Add garlic and boil for 10 minutes
  6. Add sausage and boil for 5 minutes
  7. Add mushrooms and boil for 5 minutes
  8. Add frozen corn and boil for 5 minutes
  9. Add crawfish, bring back to a boil, and cook for 3–5 minutes max
  10. Cut the heat and add frozen shrimp immediately
  11. Let everything soak for 30–40 minutes
  12. Drain for about 30 minutes, and dump onto a large table/tray lined with newspaper or butcher paper. Serve hot with extra seasoning on top to your preference.