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Louisiana Crawfish Boil

While Scotty Peppers loves to spice things up, he’s a purist when it comes to Cajun-style crawfish. Boiling is the traditional and most popular way to cook crawfish down on the Louisiana bayou.

Preparing Time: 25 minutes
Cooking Time: 30 minutes
Prepared for: a party!


· Live Louisiana Crawfish
· Yellow Onions
· Lemons, halved
· Oranges, quartered
· Garlic, whole
· Celery stalks, halved
· Bay Leaves
· Red Potatoes
· Frozen Yellow Corn on the Cob
· Mushrooms
· Whole Artichokes
· Smoked Sausage
· Kosher Salt
· Cayenne Powder
· Crab Boil Seasoning Mix
· Concentrated Liquid Crab Boil

Plan to cook about 5 pounds of live crawfish for every adult.

Bring a pot (with basket) of water to a rolling boil. Use 1 gallon of water for every 2 pounds of crawfish. Don’t overfill the pot.

Season the boil with a heavy dose of salt, cayenne, quartered onions, lemon halves, quartered oranges, whole garlic, celery stalks, bay leaves, and commercial “crab boil” seasoning. For best results, use both crab boil dry seasoning as well as concentrated liquid crab boil seasoning.

Louisiana tradition calls for red potatoes and sweet yellow corn on the cobb. Also try boiling large mushrooms, whole pre-boiled artichokes, and smoked sausage in the same pot.

Boil crawfish for 5 minutes, then turn off the heat and let the crawfish soak for 20 to 25 minutes. The longer the soak, the spicier they will be. For best results, use frozen corn on the cobb to cool down the soak temperature.

Remove crawfish from pot with the wire basket, then pile on to a paper-covered table, peel and enjoy with Bayou Gotham® Hot Sauce!



Crawfish Season is Every Season® when you dash BAYOU BOURRÉ Louisiana Boil Hot Sauce to your meal — a Cajun dance party in your mouth!


Bayou Gotham® Bayou Bourré Louisiana Boil Hot Sauce

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