Uncle Gene's Louisiana Crawfish Boil Recipe
  • 40 lbs of live crawfish, cleaned
  • 4.5 lb of crawfish boil seasoning (we used Zatarain's Crawfish Shrimp & Crab Boil)
  • 5 lbs of red potatoes
  • 5 lbs of baby carrots
  • 24 ears of corn, cut in half
  1. Fill turkey fryer half full with water. Turn it on and wait for it to boil.
  2. Add crawfish boil seasoning (to taste) to boiling water. For a moderately spicy batch, we used close to half of the 4.5 lb jar of crawfish boil seasoning. Add potatoes and carrots to the pot, cook for 10 min.
  3. Add corn on the cob, cook for another 5 minutes.
  4. Add live crawfish and cook for 15 minutes (if all the crawfish don't fit in the pot, cook them in two batches, using the same broth.)
  5. When the crawfish are done, take the strainer basket out and dump the crawfish into the clean cooler to keep them warm. Many times, local Cajun cooks dump the cooked crawfish onto a newspaper covered table, ready to eat.
  6. Peel and enjoy!
Equipment Needed:

Propane turkey fryer with handled draining basket.
Large ice chest, clean.
Recipe by Ever In Transit at https://everintransit.com/louisiana-crawfish-boil-recipe/