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Cajun Shrimp In Foil

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6 gallons of water

1– 12 oz bottle of liquid crab boil

1/2 container of salt ( or salt to your liking)

1 large bag of powdered Crawfish, Shrimp & Crab Boil or 4– 16 oz. bags

25 – 28 lbs of live Crawfish

8 lemons, cut in half

6 onions, cut in half

6 heads of garlic

2 containers of mushrooms

3 pounds of sausage, cut into thirds

1 bag small red potatoes

8–12 ears of corn

1 bunch of celery, cut in pieces or whole

4 Bell Peppers, cut in half

Optional: Cajun Seasoning to sprinkle over boiled crawfish


In a large container or ice, chest rinses your live crawfish off and soak them for 2 or 3 minutes, drain and repeat until the water runs clear.

Pour 6 gallons of water into a boiling pot with a strainer basket. Add 1- 12 oz bottle of liquid crab boil, 1/2 container of salt, and 4 smalls bags or 1 large bag of powdered Crawfish, Shrimp & Crab Boil to the pot until boiling. Note- we use 4 16 oz. bags of seasoning for 25 lbs of crawfish. For a whole sack of crawfish 30-40 lbs use the entire large bag (4.5 lb ) and a 16 oz. bag of Louisiana Crawfish Shrimp & Crab Boil Seasoning and one container salt. You may want to add more vegetables if you’re cooking a whole sack of crawfish. Also, look for bags of small red potatoes in the netted bags and throw the whole bag into the pot.

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Add lemons, onions, garlic, bell peppers, and two containers of mushrooms. Bring to a boil for 7 minutes.

Add sausage, celery, potatoes, corn on the cob (fresh or if frozen make sure corn’s defrosted) Cook on a low boil for 15 minutes then return to a full boil, next add the crawfish.

Once you add the Crawfish to the boiling water, return the water to a boil. Cook for 7 to 8 minutes.

Immediately after you turn the pot off add 1-2 bags of ice, let the crawfish soak for 15 minutes. After the crawfish soaks, remove the crawfish pulling the basket strainer out and pour onto a table layered with newspaper and dig in!

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