Seafood lovers, you might want to sit down for this one. Alton has tips for making only the best crawfish boil ever! Subscribe to Food Network: …



  1. the best crawfish come from northern waters, bigger and much cleaner tasting, not small and muddy like southern ones. Only downside is they take more work to get up north. but soooo worth it!

  2. Just buy you a big bag or two of Louisiana crawfish boil, a ~33lb sack of crawfish, red potatoes, frozen corn, garlic sausage, onion, garlic, mushrooms and citrus 4 or 5 large oranges (i prefer orange) or lemon. Cut citrus in half and squeeze and throw into the boil water and bring to boil, put your first batch of crawfish, veggies and sausage except the frozen corn in your strainer and lower and bring back to a boil for 3 minutes and shut the fire off. Add corn and let sit covered for ten minutes, then quench with a bag of ice so it can all soak up the seasonings and pull and serve on newspaper.

  3. The biggest thing missing here is Lemon's. Every crawfish bowl mix has that acidic lemon taste. We also usually cut several lemons in half and drop them in the pot with the potatoes and corn.
    P.S. Also weird not seeing mushrooms.

  4. I lived in Baton Rouge for about 5 years and fell in love with craw fish boils. I now live in Utah (my home state) and 2 summers ago I flew in 40 lbs of live crawfish. We had a big boil with all my friends and family. They had never had one before and they loved it.


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