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Crawdad Boil


  • 12 pounds Live Crawdads

  • 8 quarts water

  • 1 package (16 ounces) Zatarain's® Preseasoned Crab Boil or Old Bay seasoning

  • 1 large onion, peeled

  • 1 head garlic, halved crosswise

  • 1 1/2 pounds small red potatoes

  • 6 ears corn, shucked and halved crosswise


  1. Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris

  2. Mix 8 quarts water, Crab Boil or Old Bay Seasoning, onion and garlic in large (20-quart) stockpot. Bring to boil on high heat; boil 5 minutes. Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes

  3. Turn off heat and let stand 20 minutes. Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool. Drain and serve with butter and lemon.

Variations: Add sausage, shrimp or artichokes to the boil, or top with parsley, or lime and cilantro.

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