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Traditional Southern Crawfish Boil

Crawfish are in season during spring; specifically in Louisiana the season for wild caught crawfish runs from mid-January through early-July.
Course Main Course
Cuisine American, cajun, Southern
Keyword crawfish, Lousiana, seafood, shellfish, spring
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 508kcal


  • 2 (2-ounce) packages crawfish boil seasoning mix (I use Zatarain’s)
  • 1 medium grapefruit, halved
  • 2 pounds small yellow and purple new potatoes
  • 1 medium yellow onion, quartered
  • 6 ears of corn, husks removed and halved
  • 15 pounds live Louisiana crawfish, cleaned


  • Bring an extra-large pot fitted with a basket strainer and filled about halfway with water to a rolling boil. Add the seasoning mix and stir to combine, return to a rolling boil.
  • Squeeze the grapefruit halves into the water then add them to the pot along with the potatoes, onion, and corn and cook for 5 minutes.
  • Next, gently add the crawfish and cover the pot. Depending on the size of the pot, this may have to be done in batches.
  • Cook for 5 minutes then remove the pot from the heat and let sit for 15 minutes so the crawfish absorb the flavor of the spices.
  • Lift the strainer and pour the cooked crawfish out on a newspaper-lined table outside.


Calories: 508kcal | Carbohydrates: 75g | Protein: 46g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 280mg | Sodium: 233mg | Potassium: 1943mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1342IU | Vitamin C: 77mg | Calcium: 156mg | Iron: 5mg