Heart Healthy from WakeMed Heart Center

Traditional Crawfish Boil

February 15, 2018 |

Recipe courtesy of Chef Joe Fasy.
as seen on episode “Crawfish“, Season 7

Flavor, NC | Traditional Crawfish Boil


Boiling is the most popular method of cooking crawfish for home consumption. Plan on cooking about 5 pounds of live crawfish for every adult eating. Bring a pot of water to a rolling boil. Use 1 gallon of water for every 2 pounds of crawfish. Do not overfill the pot to avoid overflowing.

  • 1 lb. onions
  • 2 lemon halves
  • 2 T. red pepper
  • 1 Head of garlic
  • 1 package Powdered Seafood Boil
  • 1 Bottle of Liquid Seafood Boil
  • 1 Package of Whole Seafood Boil
  • ¼ cup salt are added


It is traditional to boil, whole artichokes, smoked sausage in the same pot.

  1. Bring water, onions, lemons, red pepper, garlic and boil seasonings to a rolling boil.
  2. Boil the crawfish for 10 minutes, turn off the heat and allow the crawfish to soak for another 10-15 minutes before removing from the water. This allows the crawfish to absorb the seasonings. The longer they soak, the spicier they will be!
  3. Remove the crawfish from the water with a wire basket or sieve, pile on a paper-covered table, peel, pinch, and enjoy!

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Category: Recipes

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