Crawfish Boil: How to Prepare & Cook Live Crawfish (aka Mudbugs) by Donna John

Cooking Tips
6 months ago
Crawfish Boil: How to Prepare & Cook Live Crawfish (aka Mudbugs)

It's crawfish season! Thinking of having a crawfish boil but not sure how to do it? Here's how to prepare and cook live crawfish, plus some extra tips to make your get-together a success.

How to prepare crawfish:

  • Store live crawfish in a cool, shaded location. Keep them in the sack until you're ready to cook.
  • You’ll need to purge the crawfish before cooking. Put the crawfish into a large bucket or cooler. Cover them heavily with salt and fill the cooler with water to submerge the crawfish. Stir the crawfish for about five minutes with a large paddle or spoon.
  • After five minutes, remove any crawfish that are floating. The dead crawfish must be thrown away. 
  • Continue purging until the water is mostly clear. Drain the water from the cooler.

How to cook crawfish:

  • Fill a large metal pot (60 gallons works well) with water. Season the water with crawfish boil seasoning of your choice.
  • You can also add lemon halves, garlic and even fresh herbs, if desired. Bring to a boil.
  • Add potatoes and corn. Cook until almost tender.
  • Add the crawfish. Return to boil and cook about 10 minutes. Turn off the heat, cover and let the crawfish sit about 15 minutes.
  • Remove crawfish, potatoes and corn from liquid, draining well. Continue to cook more batches of crawfish. 

More crawfish boil tips:

  • Cook 3 to 5 pounds of crawfish per person.
  • For easy cleanup, cover large tables with newspaper and dump the crawfish directly on the table.
  • Give guests crawfish trays or cut cardboard boxes in half and use those instead. When you're done, simply toss them in the garbage. 
  • Serve with bottled or homemade remoulade sauce and/or cocktail sauce. Some people like tartar sauce, too. 
  • Put out rolls of paper towels and wet hand wipes (it gets messy!). 
  • Along with the corn and potatoes, you can also throw in mushrooms and even hard-boiled eggs (they are delicious). 
  • Learn how to peel crawfish

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How to Peel Crawfish: Put the "Aw" Back in Crawfish By Learning How to Peel 'Em!

Donna John
Anymore tips to share, Candy Stephens ? And no, going to a restaurant isn't an option. ;-) What's your favorite crawfish boil?
Candy Stephens
A cheap, hard plastic baby pool is great for purging! Make sure to repeat the process until the water is mostly clear. Cook a first batch that is well-seasoned; a second batch that is more spicy; and a third batch for those who like 'em HOT! Personally, I prefer the flavor to come from the boil instead of the extra messiness of a shake after they're done.

Can't wait to have a boil soon! Had them at a couple of different restaurants this week, while I wait ;)
Donna John
A plastic baby pool is a great idea! Good one! I like them so hot my lips feel swollen. You cool them down with a cold beer or margarita. Where did you eat them this week? Candy Stephens Were the ones at Floyd's good?
Elisa All Schmitz 30Seconds
Holy cow! Sounds like a ton of fun. Please invite me to your next boil, Donna John and Candy Stephens ! 😀
Stacey Roberts
My recipe is a mishmash of 2, I’ll try to put it together and get it to you. I owe a very kind and patient Cajun from Bozeman Montana who helped me more than once work the kinks out. Very important and you probably know this, put the meat in right at the end.
Elisa All Schmitz 30Seconds
Holy smokes, Stacey Roberts ! This is a tip waiting to happen. Great pix. Can't wait to see the full piece, thank you! Donna John Bagwell
Donna John
Oh, yeah! You make it dark like I like it. Mmmm. Can't wait to get my hands on that recipe. Stacey Roberts
Stacey Roberts
It’s a slow and low dish with lots of love. Need a 13.5 liter le creuset. Your Bagwell will come in very handy for leftovers which there will be unless you’ve invited the whole family, those once removed included!
Stacey Roberts
Served over uncle ben’s converted rice, potato salad made with potatoes, hard boiled eggs, real mayo and sweet pickle relish and my mama’s banana pudding. I don’t drink so I make a big pitcher of sweet tea, but for those who do I guess cold beer is the topper
Elisa All Schmitz 30Seconds
You’re making me so hungry, Stacey Roberts ! Stacey Roberts Bagwell When is dinner?! 😀

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