Equipment Needed

• 1 burner, 2 pots, 1 basket, 1 paddle/skimmer

• 1 ice chest, gloves, towel

​

Step 1: Cook the Sides

1. Fill Pot 1 two-thirds full with water and bring to a simmer.

2. Add 3 lbs of seasoning (for 1 sack of crawfish) and stir to dissolve.

3. Place potatoes and corn in the basket and lower it into the pot.

4. Simmer for 18 minutes until tender.

5. Transfer to an ice chest with the lid slightly cracked to prevent overcooking.

6. Add cauliflower, sausage, asparagus, etc., at the appropriate time during the simmer.

​

Step 2: Prepare the Soak Water

1. Move Pot 1 off the heat.

2. Add extra seasoning and red pepper until it’s very spicy and salty (it should make you cough when tasted).

3. Let sit uncovered to cool to 150-170°F.

​

Step 3: Boil the Crawfish

1. Fill Pot 2 two-thirds full with water and bring to a boil.

2. While heating, rinse the crawfish thoroughly with a water hose.

3. Once boiling, add the basket of crawfish and return to a simmer.

4. Boil for 5 minutes, pushing them down as they float.

​

Step 4: Soak for Flavor

1. Remove the basket from Pot 2, drain briefly, and transfer it to Pot 1 (the seasoned soak water).

2. Let crawfish soak at least 5 minutes, tasting to check seasoning.

3. Soak longer (up to several hours) for deeper flavor.

4. Adjust seasoning if needed when serving.

​

Step 5: Keep It Going

• Continue boiling in Pot 2 and soaking in Pot 1, adding seasoning to the soak water after each batch.

• At the end of the boil, whoever didn’t help cook should clean the pots and basket!