WALKER — From its humble roots when a backyard boiler would throw a few pounds of locally caught crawfish into a pot with only a little salt and maybe some cayenne, until today’s boils, when ...

30 pounds live crawfish; 30–60 quarts water, depending on batch size; 48 ounces powdered crawfish boil seasoning, divided; 4 ounces liquid crawfish-boil seasoning ...

Bring to a full rolling boil. Stir in the preseasoned crab boil package and add potatoes. Reduce the heat to medium-low. Boil 20 minutes or until potatoes are fork-tender.

Boil crawfish 6 to 8 minutes, stirring occasionally. Then turn off the fire, add frozen corn, and let soak. Since the crawfish are still cooking, add a bag of ice to pot and spray the pot’s exterior ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking ...

Crawfish boil culture persists because, at its core, it is an endlessly adaptable format. You don’t even have to cook crawfish to achieve the same effect — crab, shrimp, or a gigantic pot of ...

Crawfish boils are always an inherently social pursuit. You can love crawfish, you can be obsessed with them, you can post your social media pictures of all their red shell glory until your phone ...

1 ½ lbs. new potatoes, boiled until tender or left over from your crawfish boil 8 oz. Andouille Sausage – 1/4″ sliced into quarter rounds 2 cobs corn, cooked and sliced off the cob ...

2 cups corn, scraped from crawfish-boil corn on cob. 1 cup bite-size pieces crawfish-boil sausage. 1 cup bite-size pieces crawfish-boil potatoes. 1 pound crawfish tails, peeled, deveined.

We purchased 10 pounds of live crawfish, which cost about $113 after shipping, and included all the Cajun and Creole seasonings needed for the boil. All but a half-dozen of the crawfish were alive ...