Crawfish Boil


This recipe calls for 10lbs of crawfish, but you can easily double or triple the recipe to fit your needs.  I usually plan on three pounds of crawfish per person, which seems like a lot, but remember, there is a lot more shell than there is meat.


  • 1 tbsp black pepper
  • 1 tbsp coriander
  • 2 tbsp cloves
  • 1 tbsp allspice
  • 1 lb salt
  • 4 tbsp cayenne pepper
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 1 tbsp onion powder
  • 1 tbsp thyme
  • 1 tbsp oregano
  • 1 tbsp ground mustard
  • 1 tbsp dill
  • 6 bay leaves
  • 3 lbs potatoes
  • 8 ears of corn
  • 2 heads of garlic
  • 2 lbs mushrooms
  • 2 lbs brussels sprouts
  • 10 lbs crawfish


  1. Fill a large outdoor boiling pot and strainer with 5 gallons of water and bring water to a boil.
  2. While the water is heating, rinse and stir the crawfish in a large ice chest multiple times to ensure they are fully cleaned. Be sure to discard any dead ones. The crawfish will naturally take on the clean water and purge themselves of the waste so the water might look very dirty with the initial cleaning.
  3. Once water has reached a boil, add the spices and stir around.
  4. Add the potatoes, corn, and garlic. Cook covered for 5 minutes.
  5. Then add the mushrooms and asparagus. Cook covered for another 5 minutes.
  6. Finally, add the crawfish. Cook covered for 5-10 minutes.
  7. Serve and enjoy immediately.

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