How Much Crawfish Do I Need?

  •   10 lbs. |  2-3 people
  •   20 lbs. |  4-6 people
  •   30 lbs. |  6-10 people
  •   40 lbs. |  8-12 people Recipe by IMANKAY

“What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you’ll crave over and over. Add other seafood or vegetables to your liking.”


Original recipe makes 10 servings

  • 2 heads garlic, unpeeled

  • 5 bay leaves

  • 2 (3 ounce) packages dry crab boil

  • 1 tablespoon liquid shrimp and crab boil seasoning

  • salt and pepper to taste

  • 3 large oranges, halved

  • 3 large lemons, halved

  • 2 large whole artichokes

  • 15 red potatoes, washed

  • 30 pieces baby corn

  • 2 large onions, sliced

  • 2 (16 ounce) packages mushrooms, cleaned

  • 1/2 pound fresh green beans, trimmed

  • 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices

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  1. Fit a large (5 gallon) pot with a strainer insert, and fill half full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
  2. Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.