Low Country Crawfish Boil • Seafood Nutrition Partnership


2, 2 oz. packages crawfish boil seasoning mix, such as Zatarain's
3 garlic cloves, crushed
2-3 bay leaves
1 medium yellow onion, quartered
4 medium lemons, cut into quarterss
2 pounds small red potatoes
6 ears of corn, halved (feel free to put extra in)
15 pounds live Louisiana Crawfish (frozen will work, too)
4 pounds of raw shrimp, peels and deveined
A low country crawfish boil is the perfect way to celebrate National Crawfish Day or just a warm spring day.


1.Fill an extra-large pot fitted with a basket strainer about halfway with water. Bring to a boil. Add the seasoning mix and stir to combine, return the pot to a boil.
2.Squeeze 2 whole lemon into the water then add them to the pot along with the potatoes, onion, and corn. Next, gently add the crawfish and cover the pot.
3.Cook for 5 minutes then remove the pot from the heat.
4.Let the crawfish, veggies and potatoes sit for 5 minutes before adding the shrimp in. Let both sit for 10 more minutes.
5.Lift the strainer and pour everything onto a newspaper lined table (preferably outside).
6.Get messy!

A low country crawfish boil is the perfect way to celebrate National Crawfish Day or even just a warm spring day. Grab some friends or family and prepare a Cajun-style feast that is sure to impress your favorite seafoodies.

DYK crawfish are in season during spring; specifically in Louisiana! The season for wild-caught crawfish runs from mid-January through early July, which gives you plenty of time to grab some of these delicious freshwater crustaceans.


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