The LoCo Cooker’s Family Crawfish Boil Recipe

The LoCo Cooker’s Family Crawfish Boil Recipe


Start here:


  • 1 Sack of Crawfish
  • 6 large onions (quartered-no need to peel)
  • 1 bundle of celery (separated and cut in half)
  • 6 lemons (cut in half)
  • 4 garlic clusters (cut in half-no need to peel)
  • 2 packs of mushrooms (cut in half so soak up more brine-optional)
  • 1 jar of green olives (optional)
  • 1 – 3 lb. bag of red potatoes
  • 3 links of sausage (cut into 2”-3” chunks)
  • 12 pk of corn niblets


  • 1 – 4.5 lb. bag of LoCo Seafood Boil (entire contents)
  • 1 - 16oz bottle of LoCo Liquid Boil (put about half the bottle)
  • 1- bag Crawfish/shrimp boil seasoning
  • Cayenne Pepper (to taste)
  • 1 lb. Salt (put about ¼ of the bottle) 

Boil Instructions:

  1. While your water is heating, make sure to wash the crawfish well until the water turns from murky to clear. Make sure to pick out any dead crawfish and discard them.
  2. Add seasonings (dry and liquid) to water along with, cayenne, and salt. Stir well so that the dry seasonings are fully dissolved. Taste the water after seasoning is dissolved to make sure the flavor is to your liking. If you think it needs more seasoning, then add to taste.
  3. Squeeze juice from lemons into water and then drop them along with onions, celery, garlic, mushrooms, olives, and sausage into water. If you like your corn spicy add it now also!
  4. Once water is at a rolling boil, place potatoes in.
  5. Check potatoes after 5 - 10 mins. You want them to be soft on the outside and still raw in the center.
  6. Stir in your crawfish. Crawfish should boil for about 5 minutes at a rolling boil. Do not cook too long or they will get mushy.
  7. Once done, turn off the heat source; let soak for about 15-30 mins (or longer if needed). Be sure to stir often. The goal is to get crawfish to sink to the bottom and absorb all the seasoning. Taste Testing recommended! Pull a couple of crawfish out to see how well they are absorbing the seasoning.
  8. Corn would be stirred in now if you prefer a not-so-spicey flavoring. This will also help to reduce the water temp allowing the crawfish to sink to the bottom quicker.
  9. After soaking, drain water from the boil.
  10. Once drained, ready to serve.
  11. Serve in your desired style. LoCo Style would be to dump Crawfish boil on a table covered with newspaper or butcher paper AND

Back to blog