Few gatherings capture the spirit of community and celebration quite like a crawfish boil. Whether you're in the heart of Louisiana or bringing the tradition to another part of the country, hosting a successful crawfish boil requires the right ingredients, technique, and, most importantly, a host who knows what they’re doing.
Ben McBride, owner-operator of Heritage Seafood and seafood purveyor to many of our favorite restaurants in Austin, was kind enough to stop by Made In HQ to answer our questions (and demonstrate how to host a successful boil). Here’s everything you need to know, from sourcing to serving.
Sourcing the Best Crawfish
The foundation of any great crawfish boil is high-quality, live crawfish. If you're in Louisiana or Texas, finding fresh crawfish is easy, but if you're hosting in another state, you’ll want to find a reputable seafood supplier.
When buying crawfish, McBride recommends a plan for two to five pounds per person, depending on appetite and interest. Remember you’ll have add-ins like sausage, corn, and potatoes to help round out the meal.
Handling the Crawfish
Much like cooking lobster or crab, there’s a right (and humane) way to store, cook, and clean your crawfish before it’s time to eat.
Storing Live Crawfish
Proper storage is crucial to keeping your crawfish fresh and lively before cooking. Never submerge them in water, as they will suffocate. Instead, store them in a well-drained cooler with ice to keep them cool and damp without direct exposure to airflow, which can dry them out. A good seafood purveyor will help ensure you get a fresh batch ready for boiling.
Cleaning and Purging
While some believe in purging crawfish with salt, McBride explains that this is a myth and can actually harm the crawfish. If you want to purge them properly, rinse them in fresh, aerated water for 18-24 hours before boiling. However, it is not necessary to purge crawfish before cooking, it’s a matter of personal preference. Regardless, you should rinse them well with fresh water before cooking to remove any dirt or impurities.
Prepping Additional Ingredients
A classic crawfish boil isn’t just about the crawfish. You’ll need a mix of vegetables, sausage, and seasonings to build out the meal. Here’s a guide for ingredient ratios when cooking a 30-pound sack of crawfish:
- Corn: About Roughly 2–3 ears per every 5-6 pounds crawfish
- Potatoes and Sausage: Roughly one pound per every 5-6 pounds crawfish
- Extras (optional): Artichokes, garlic, mushrooms, onions, and shrimp to diversify the spread
A well-balanced boil ensures everyone gets a satisfying mix of flavors while making the crawfish go further.
Cooking the Crawfish: Step-by-Step Process
Cooking crawfish is all about timing and layering flavors. Here’s how to do it right:
- Start with a rolling boil: Lightly season the boiling water with salt and a mild seasoning blend.
- Cook the potatoes first: These take the longest to soften. Then follow with remaining ingredients (sausage, corn, and any extras).
- Boil the crawfish for exactly 7 minutes: This ensures they cook through without becoming tough.
- Transfer the crawfish to a second pot filled with a highly seasoned soaking liquid (heated to about 115–120F): This allows the crawfish to absorb seasoning without becoming overcooked.
- Let them steep before serving: The longer everything sits in the seasoning, the more flavorful the boil becomes.
Common Mistakes to Avoid
Avoid these pitfalls to ensure a perfect crawfish boil:
- Improper storage: Never store crawfish in sealed coolers or submerged in water.
- Overcrowding the pot: Cooking too many ingredients or crawfish at once lowers the water temperature, leading to uneven cooking.
- Over-seasoning too early: Using a two-pot method ensures you get bold flavor without overwhelming spice.
- Boiling dead crawfish: Always check to make sure your crawfish are alive before cooking.
Serving and Enjoying
The best part of a crawfish boil is the communal experience. Once the crawfish are ready, serve them by dumping them onto a table covered in newspaper for a classic presentation. Encourage guests to peel and eat with their hands, enjoying the full sensory experience. Pair your boil with cold beer, plenty of bowls for the discards, and a few fresh lemons.
If your guests are new to crawfish, take a moment to show them the best way to peel and eat efficiently (and don’t forget to suck the heads). A little guidance goes a long way in making sure everyone enjoys the meal.
Ready to Cook?
Hosting a crawfish boil is about more than just cooking—it’s about bringing people together over great food and conversation. With the right ingredients, technique, and a little patience, you’ll be serving up a Louisiana-style feast in no time. Grab your biggest pot, gather your friends, and get boiling.
Looking for the right cookware for your boil? Our Chef-Sized Stainless Clad 32QT Stock Pot—which we put to the test for our office boil—can hold up to 30 pounds of crawfish.
