First a disclaimer: I took a short cut with the crawfish. I used my favorite seafood company called Louisiana Crawfish Company (lacrawfish.com) I’ve ordered crawfish from them at least once a year every May for my annual birthday crawfish boil and I’ve always had nothing but the perfect experience with them over the past 5 years. The crawfish are precooked and perfectly seasoned when they arrive via FedEx to your front door.
The boiled crawfish are available in increments of five pound mesh bags and they arrive to your doorstep in a styrofoam cooler with gel ice packs. You can enjoy them cold right out of the cooler when they arrive (my preference) or heat slightly and then serve. The company also carries and ships live crawfish, Louisiana brown shrimp, blue crabs, and a host of other Louisiana products and goods that I’ve ordered. Sorry for sounding like an advertisement, but no one else has come close to the quality and price to have one of my hometown favorites delivered to my door. Depending on the guests that your expecting for your party I would allow 1-2 pounds per regular person but if you’re serving Louisianians you had better increase that to about 3-5 pounds per person. Later this week I’ll do a shrimp boil from scratch and that will hopefully give you fun ideas that you can do almost anywhere even if you have to use frozen shrimp.
A crawfish boil is not complete without boiled potatoes, corn, celery, onions, and sausage.
For 20 pounds of crawfish I boiled:
- 5 lbs red new potatoes, halved if larger than 2 bites
- 3 lbs smoked sausage cut into 2 inch pieces
- 6 ears of corn shucked and halved
- 2 onions peeled and quartered
- 1 Large head of garlic
- 5 celery stalks cut into 2-3 inch pieces
- 1 bag zatarain’s crab and shrimp boil
- 1/4 cup Tony Chachere’s original creole seasoning.
- 1/4 tablespoon salt
- 2 tablespoons cayenne pepper
- 2 lemons, quartered
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