Crawfish Boil

Chef Larry "Lee" White

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  • 35-40 lbs. live crawfish (1 sack)
  • 20 gallons water
  • 3-5 lbs. unpeeled new potatoes
  • 1-4 lb. bag Louisiana Crawfish Boil Mix
  • 12 ears of corn
  • 2 lbs. smoked sausage (cut into 1 inch pieces)
  • 3 lemons, halved
  • 2 head garlic, halved
  • 4 onions, halved
  • 4 celery stalks
  • 1 lb. HEB unsalted butter


In a large boiling pot, bring vegetables and seasonings to a boil about 15 to 20 minutes. Add butter, potatoes, corn and smoked sausage. Boil for another 10 minutes. Add crawfish and bring back to a boil. Boil crawfish for 10 minutes. Turn off heat. Let soak for 20 to 30 minutes. Drain and spread on a large table lined with newspaper. Peel and enjoy!

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