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  • 1/4 cup coarse salt, plus more
  • 2 lemons, sliced into 1/2-inch-thick rounds
  • 4 (3-ounce) boxes of Zatarain’s Crawfish Boil
  • 1 head of garlic, cloves separated and peeled
  • 2 teaspoons cayenne
  • 2 dried bay leaves
  • 2 1/2 pounds (about 36) small new potatoes
  • 6 ears corn, shucked and halved crosswise
  • 15 pounds live crawfish
  • Freshly ground pepper


  1. Fill a large stockpot with about 15 quarts water. Add salt, lemons, crawfish boil, garlic, cayenne, and bay leaves; bring to a boil over high heat. Reduce to a simmer; cook for 15 minutes.
  2. Add potatoes, corn, and onions. Return to a boil; cook for 5 minutes.
  3. Add crawfish, and return to a boil. Cook for 10 minutes.
  4. Using a large slotted spoon, transfer crawfish and vegetables to a large serving platter. Season with salt and pepper. To eat, hold crawfish in one hand; gently twist off tail. Peel off first 2 or 3 rings; suck juices out of the head. Squeeze sides at top of tail with thumb and forefinger to break shell; remove meat.

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