Serving Sizes: Typically 3 to 5 pounds of crawfish per person.
• 3 – 5 lbs. live, cleaned Shaver’s Crawfish
• Shaver’s Crawfish, Crab & Shrimp Boil
• Fresh garlic cloves, if desired
• 1 lemon, halved
• 2 red potatoes, quartered
• 1 yellow onion, peeled & quartered
• 4 corn on the cob halves
Clean your crawfish.*
Place a lift out basket into a 5 gallon stockpot. Fill with 3 gallons water. Add Shaver’s Crawfish, Crab & Shrimp Boil and lemon. Cover and heat over high temp until boiling.
The basket makes it easier to drain once the crawfish are cooked. If you do not have a basket, just dip them out with a strainer or large slotted spoon.
Add garlic, potatoes and onion. Boil approximately 15 minutes or until tender.
Add cleaned, live crawfish and corn to the pot. Cover and continue to boil for 5 minutes.
Remove the pot from the heat. Let the pot sit covered for at least 5 minutes and up to 30 minutes. The crawfish will become spicier the longer they sit in the pot.
Drain the crawfish. Pour crawfish into a large serving bowl to eat immediately. Or, place cooked crawfish in an insulated and covered container to stay hot. Small ice chests work well.
• To serve more than one person, consider using two stockpots. Make sure each one has Shaver’s Crawfish, Crab & Shrimp Boil, lemon and garlic, if desired. Use one stockpot for a larger batch of crawfish. Use the other stockpot for potatoes, onion and corn. Remember to cook potatoes and onion for the recommended time, then add in corn for the remaining of time.
• Andouille sausage, cut in 2 inch lengths, is a common added ingredient in crawfish boils.
• For a spicier mix, add additional cayenne pepper to taste.