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Crawfish Boil

Developed by Chef Jay Ducote

Watch us cook up this dish and more on Catch and Cook Season 2, presented by Mossy Oak.

Stream Catch & Cook on YouTube:
Catch & Cook Season 2: Crawfish Boil

Ingredients

  • 1 sack - approximately 35# - Louisiana live crawfish
  • 1 bag - 4.5# - Cajun Ninja PI-YAHHHHH!! seafood boil
  • 8 lemons, halved
  • 4 oranges, halved
  • 6 yellow onions, halved
  • 6 bulbs garlic, halved through the cloves
  • 3 lbs red potatoes, cut in halves
  • 3 lbs smoked sausage, cut in large pieces
  • 2 lbs whole button mushrooms
  • 24 frozen corn on the cob

Instructions

  1. Empty the sack of crawfish into a large container such as a cooler or wheelbarrow. Clean and rinse the crawfish with fresh water, usually from a hose.
  2. Prepare the Pot:
  3. Fill an 80-100 QT pot 1/3 full of water and put it on high heat.
  4. As the water is heating, with the strainer basket in, pour in the bag of Pi-YAHHHHH!! Crawfish Boil, squeeze in the juice of the lemons and oranges then drop the halves in the pot. When the water reaches a rolling boil, add the onions, garlic, sausage, potatoes, and mushrooms. Cook for 20 minutes, then remove everything from the pot.
  5. Bring the pot back to a rolling boil, add the crawfish to the strainer basket, and then slowly lower the basket into the pot. Cover and cook with the burner on high for 7 minutes. Turn the heat off and let it soak for 10 minutes. Stir in the frozen corn and soak for another 15 minutes. Remove and enjoy!