Step-by-step photos and instructions for a Louisiana-style Crawfish Boil loaded with vegetables and so much flavor!
So. Much. Fun. There are a whole lot of adjectives I could use to describe my introduction to a crawfish boil, but WOW sums it up nicely.
I’m laying out all the steps here so you can set up and cook a Louisiana seafood boil with shrimp or crawfish. Spoiler alert – doing a Louisiana-style seafood boil on the stove is much simpler than you might think. (I’ll be sharing directions specifically for a shrimp boil at home next week!)
Heads up – this is going to be a long one. If you are just here for the instructions, hit that handy “jump to recipe” button at the top of the post.
Crawfish Boil
While in Louisiana for Sean’s family reunion, our cousin Rick volunteered to do a Louisiana-style crawfish boil for us. And oh, there really aren’t words for how excited I was to experience this for the first time.
As far as eating crawfish goes, if you aren’t familiar with them already, they taste like a cross between their crustacean cousins lobster and shrimp. What’s not to love about that?
I was thrilled we were able to be there from start to finish and learn from the master. And yeah, Rick is a legit master of the seafood boil. Don’t miss the custom skimmer, the crawfish on his belt and his hat, and the very cool stirring paddle in some of the photos for evidence of his passion for it all.
Crawfish boils are a social event in Louisiana – and wherever else you might be lucky enough to enjoy one. This isn’t just a meal shared with friends or family. It’s an experience. (Have I stated that clearly enough?)
Ha, and here’s a pro tip for you: Don’t wear white, friends. That’s a rookie move and your Tide stick will be put to good use after the boil.