Here are a few tips on how I would do a crawfish boil. There is no correct way to make it, as everyone has “the best” recipe. But the main goal is to enjoy a few cold beverages with friends over a communal pot of crawfish. And remember, it’s just a Cajun court bouillon.
Vegetables
New Potatoes, Cob Corn, Sausage, Garlic, Lemons, Mushrooms
Seasonings
Zatarans or Rex Crawfish Boil (Follow directions on the box for measurments)
Crawfish
Down here we figure ten pounds per guest, but for Georgia, probably three to five.
Bring water to boil, add seasonings, lemons, and garlic. Let go for twenty minutes until well incorporated. Add potatoes, the mushrooms, then sausage, then corn and cook. By the time the corn is done, the potatoes should be finished. Remove all the vegetables, bring back to boil. Add crawfish, bring to rolling boil, and shut off. Ice down the container, or if outside use a hose, not completely cold, but slow down the heat. Start tasting crawfish for desired taste around 45 minutes, or before, whenever you think they’re ready. Dump them on newspaper, serve vegetables with some butter, and wash it all down with conversation and a few cold Hi-Lifes.
