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Louisiana Crawfish Boil

Featured Recipe of the H-E-B Backyard Crawfish Boil with Chef Matt and H-E-B Seafood Partner Brian


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

20 - 30 minutes


5 servings


6  (3 oz. bags) Zatarain's dry spice boil

8  oz.  liquid boil concentrate

25  lbs.  live crawfish

6  bottles/cans of Blonde Ale (Southern Star Bombshell Blonde)

3  large onions

6  ears corn, shucked and halved

2 1/2  lbs.  small, red potatoes

1  lb.  andouille sausage links

1  c.  vegetable oil


Bring water to a boil and add powdered crawfish boil,liquid boil, vegetable oil, onions (quartered), and beers. Boil for 20-30 minutes.

While it's boiling, clean the crawfish using two 2 5-gallon buckets, 1 that has holes, 1 that doesn't. Rinse until the water runs clear, about 4 to 6 times.

After the liquid has boiled, add the potatoes and corn. Bring back to a boil and cool for 10 minutes.

Add crawfish and sausage. Boil for 3 minutes.

Turn off the heat. Leave it covered and let it sit for 10 minutes.

Strain everything, using the basket in the pot, and serve.
Nutritional Information
No Nutritional Information Available

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