Crawfish Boil

Updated February 23, 2016


Feasting on Asphalt: The River Run

Published by Stewart, Tabori and Chang

This image courtesy of Joseph DeLeo

There are no tables at Big Fisherman Seafood so we spread newspapers on top of the big freezer.

Crawfish Boil: You can purchase the powdered mix at:

Chinese Pepper: You can find this pepper blend at

6 to 8 servings



Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free


Moodadventurous, festive

Taste and Texturehot & spicy, savory, spiced


  • 15 pounds crawfish
  • 2 pounds kosher salt, divided
  • 4 gallons water
  • 3½ ounces Big Fisherman Seafood boil mix (see Notes)
  • 5 tablespoons Chinese pepper (a Cajun pepper blend)(see Notes)
  • 2 pounds small new potatoes
  • 6 ears corn, cut in half
  • 2 heads garlic, unpeeled


Place the crawfish in a large bowl of cool water and add half of the salt. Stir around until the mud and dirt come off the crawfish. Rinse and pick out any debris and dead crawfish. Rinse several times with fresh water until the water runs clear, 8 to 10 times.

Fill an 8-gallon pot with the water and add the rest of the salt, the boil mix, and the Chinese pepper. Bring to a boil over high heat and stir to combine. Once the mixture comes to a boil, add the potatoes, corn, and garlic. Cook for 10 minutes.

Add the crawfish and boil for 3 minutes. Remove from the heat and let soak for 10 minutes to allow the crawfish and vegetables to absorb the flavors. Drain and serve.



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