Boil – Crawdad, Shrimp, Crab

What do you get when you throw crawdads (crayfish, crawfish, mudbugs), shrimp, onion, corn on the cob, potatoes and spices all into one boiling pot of water? One tasty meal! Mmmm, mmmm, good! It’s a pretty simple thing to do and is a great way to feed a lot of people for not a lot of effort. Our sure-fire recipe:

  • 20 mini corn cobs
  • 20 new potatoes
  • 2lbs 20-30 uncooked, shell on shrimp
  • 4lbs fresh local crawdads
  • 1 large onion
  • Spices
  • 1 big boiling pot

Bring the pot up to boil and start with your spices and onion. Peel the onion, and then it’s up to you whether you leave it whole or quarter it. You can mess around and come up with your own spice mixture, but I really like starting with the Louisiana Boil Bag (yellow box at the store) and then augment and add from there.

Once it’s to a rolling boil, add in the ingredients in order of what will take the longest to cook:

Potatoes (5 min), then corn (5 min), then crawfish (2 min), then shrimp. Once everything is in together, make sure the water returns to a boil and let it boil for another 7 minutes. Cut the heat and let it simmer down another 7 minutes. Pull your strainer basket out (most boil pots come with this) and dump the tasty goodness onto a table lined with newspapers … DIG IN!

You can mix and match just about any kind of shellfish or seafood. We’ve done this with crab and crab legs, crawfish, shrimp, etc. Then get in and use the utensils God gave you!

Here are the little guys who were flown in same-day from Louisiana for our last boil gathering: