Fill your 80 qt. boiling pot to one inch below halfway point of your pot with basket in.
Open a beer
Add Pontchartrain Seafood's homemade seasoning mix and drink beer
Cut lemons in half and squeeze juice into to water and drop in lemons.
Add halved onions, halved garlic, and celery.
Stir pot with paddle
Light the fire on the pot and cover with lid
Bring to a rolling boil
While pot is coming to a rolling boil, take crawfish out of sack and put in ice chest.
Gently rinse crawfish off with hose until water is clear.
Add crawfish and have another beer
Push crawfish down in water with paddle and cover
Bring water back to rolling boil and time 2 ½ minutes
After 2 ½ minutes shut heat off and remove cover
Add small bag of ice to water and if outdoors hose off with water underneath and around pot.
(the change of water temperature helps crawfish absorb seasoning)
Let crawfish soak a total of 30 minutes with cover off. After 10 minutes stir crawfish with paddle pushing
crawfish from top to bottom of pot. Repeat stirring after 20 minutes. After 30 minutes scoop
crawfish out of pot or if using basket remove basket. Dump crawfish on table and open beer. Enjoy crawfish and beer together.
If you like sausage, potatoes and corn with your boil we recommend you boil in a separate pot. These items are season robbers.
This crawfish boil recipe is courtesy of Pontchartrain Seafood. See our
selection of fresh Louisiana seafood at http://www.pontchartrain-seafood.com/.
We carry the finest shrimp, crabs, oysters, catfish, alligator and
more. We also carry our own line of homemade Louisiana seasonings,
so that your next crawfish boil, crab boil, or shrimp fry will be
something to remember.