One of my favorite times to visit New Orleans is during crawfish season. It generally starts in late February or early March and runs through the end of June. At the end of the season they’re normally really large and begin to get hard.
I love seafood and my first crawfish boil experience was totally mid blowing as I have never seen so much seafood at once before. This crawfish boil we bought 5 mesh bags of crawfish to feed about 40 people.
To host a crawfish boil, you will need a steel stockpot lined with a draining basket and a burner.
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| Stockpots on the burners |
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| Steering paddle |
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| Crawfish boil recipe |
First, add seasoning, onions, garlic and lemons and boil for 10 minutes. Then, toss potatoes, mushrooms, sausage and corn in the spicy seafood boil and boil for 5 minutes.
In the meanwhile, soak crawfish so the dead ones will rise to the top.
Add crawfish to the boil.
Crawfish boil is ready.
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