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Boiled Crawfish



1 sack of live crawfish (40 lbs.)

3 lb. bag yellow onions, cut in half

3 lb. bag boiling potatoes

1 stalk celery cut into thirds

6-8 heads of garlic

6-8 lemons, cut in half

10 Rouses bay leaves

12 oz bottle Louisiana hot sauce

8 oz jar Cajun Power garlic sauce

4.5 lb. bag Rouses Complete Seafood Boil

8 oz Zatarain’s Liquid Crab Boil

12 ears mini cob corn

8 oz button mushrooms

8 lb bag of ice



Purge crawfish in a #3 tub until water runs clear. Drain. Fill boiling pot halfway with water, add all ingredients except crawfish, corn, and mushrooms and bring to a boil. Let boil for 12-15 minutes. Add crawfish, corn, and mushrooms. Wait for water to come back to a boil, then let boil 5 more minutes. Turn off fire then add 8 lb. bag of ice. Let crawfish soak for 15 minutes. Take crawfish out of pot & dump onto table covered with newspaper.  Enjoy!


Tommy Rouse boiling crawfish in his backyard. Boiled Crawfish

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