If you’ve never experienced a crawfish boil, then you need to add it to your must-do list. We’ll help guide you through the simple process and ensure your experience is LoCo!
Using the right equipment is essential. We’ve considered every aspect of your experience and put unique features into our products that will allow you to cook faster, so you can party longer.
Our SureSpark Technology eliminates any worry of catching your hair on fire. We’ve seen all the videos and ain’t nobody got time for that. All you need is one good finger to hear the roar of that ignition. With the press of a button, you’ll be off and boiling.
We are constantly researching and working with our favorite chefs (and everyday cooks) to come up with seasonings that are just right. Check out our boil mix and liquid here. It’s up to you, but we like to use both- a little of this, and a splash of that.
You’ll want to give your crawfish a good flavor soak. Here’s a tip: they cook first and then they receive flavor. No need to rush the process- it’s already quick, so let them sit. When you’re ready to serve, all of our cookers include a simple draining system. Our pots have a patented Twist & Drain (also see Twist & Steam) function and our carts have a unique handle and lid design for quick transfer from water to the tabletop. You don’t ever have to hold a basket to drain your food again...
Check Out Our LoCo Crawfish Boil Recipe!
Ingredients: (For 1 sack of crawfish – 30lbs to 34lbs)
Tip – plan for 3lb to 5lb of crawfish per person when cooking for a crowd
- 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
- 1 jar of green olives
- 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 (season to taste…pumps up the heat)
- Full propane tank
- LoCo Food Handling Gloves
- LoCo 90 Qt Cart Boiler (or any LoCo cooker 80qt capacity and up)
- LoCo Boil Bag
- LoCo Crazy Spoon
- LoCo Party Table
- LoCo Party Platters
- LoCo Scoop
- Cooler to dump crawfish into
- Fill pot to the max fill line (or about half full) with water
- Ignite burner (turning the regulator all the way up) and place on stand. (make sure wind is blowing flame away from the propane tank)
- While the burner is heating the water, make sure to wash the crawfish well until the water turns from murky to clear.
- Add seasonings (dry and liquid) to water. Stir well so that the dry seasonings are fully dissolved then close the lid. Taste the water to make sure the seasoning is good. If you think it needs more seasoning, then add to taste.
- Open the “Food Chute” in the lid and squeeze all lemons into the pot and then drop them in along with onions, celery, garlic, mushrooms, olives, and sausage. The “Food Chute” allows you to add ingredients without getting splashed and prevents the need for opening the lid so there is less heat lost.
- Once water is up to a rolling boil, add potatoes.
- After 5 mins check the doneness of the potatoes. Ideally, you want them to be soft on the outside and still raw in the center. This typically happens at 5-10 minutes.
- Once the potatoes are ready, add your crawfish and stir them into the boil. You should boil for about 5 minutes (in a rolling boil). You do not want to cook too long as they can get mushy.
- After the crawfish boil for 5 minutes, turn off the burner (at regulator and tank) and open the lid to let the heat out. Let soak for about 15-30 mins (or longer if needed). After you turn the burner off you can add a couple of pounds of shrimp for some guests to snack on while waiting for the crawfish to finish their soak. Place these in a LoCo Boil Bag and drop into the hot water for about 4-5 mins. Be sure to use your LoCo Crazy Spoon to stir often, as this cools the water faster. The goal is to get the crawfish to sink to the bottom and absorb the seasoning. (start tasting the crawfish after they sink to make sure they are as hot or mild as you want them. The longer they soak, the spicier they get).
- Add the corn after you turn the burner off and stir in. This will also help to reduce the water temp allow the crawfish to sink to the bottom quicker.
- After soaking, lift the basket and lay the Crazy Spoon across the pot (or raise basket and place in Twist & Drain position) for several minutes. This provides a hands-free solution for draining your crawfish. Position the cooler under the “Food Chute” then dump onto the lid and into the cooler. Serve onto LoCo Party Platters and Party Table and enjoy with all your friends and family!