
Josh and I are obsessed with crawfish. As soon as the weather starts warming up, we’re on high alert, waiting for the first signs of live crawfish hitting the markets. Now that we’re approaching spring, we’re finally starting to see them pop up at local seafood shops, which means one thing—it’s officially crawfish boil season! There’s nothing like the smell of a pot full of spicy, citrusy crawfish steaming up the backyard, bringing friends and family together to peel, eat, and enjoy the flavors of the South.
For those who love fresh Louisiana crawfish, the best time to buy is late winter through early summer, with peak season typically running from March to May. Crawfish season is largely dependent on weather and water temperatures, as these little mudbugs thrive in warm, fresh waters. In 2025, the crawfish season is expected to be at its absolute best in mid-to-late March, when the supply is highest, prices stabilize, and the crawfish are big, juicy, and full of flavor. If you’re looking to host a proper crawfish boil, now’s the time to start planning—because once the season peaks, everyone will be racing to grab their sacks of live crawfish before they’re gone!

Ingredients (Serves 8-10 people)
The Essentials:
- 30-40 lbs live crawfish (about 3-5 lbs per person)
- 10 gallons of water (enough to fully submerge the crawfish)
- 1 cup salt (for purging crawfish)

Seasoning & Aromatics:
- 1/2 cup salt (for boiling water)
- 1/4 cup black pepper
- 1/4 cup cayenne pepper (adjust for spice level)
- 4 large onions, halved
- 2 heads garlic, cut in half crosswise
- 4 oranges, sliced (squeeze into the pot and toss in rinds)
- 4 lemons, halved (squeeze into the pot and toss in rinds)
- 1/2 gallon of Tampico Citrus Punch (for a slightly tangy, sweet citrus boost!)
- 4 bay leaves
- 8 sprigs fresh thyme (optional but recommended)
- 1 bottle Louisiana Fish Fry Liquid Seafood Boil (from Gift Set)
- 1 bag Slap Ya Mama Cajun Seafood Boil Seasoning (for Crawfish, Crab & Shrimp)
- 1 bottle Louisiana Cajun Fire Crawfish, Shrimp, and Crab Boil (for that extra spicy, smoky flavor!)
- 1 bag Zatarain’s Crawfish, Shrimp, and Crab Boil (classic Louisiana spice blend!)
The Extras (Optional but Recommended):
- 3 lbs smoked sausage, cut into chunks
- 5 lbs red potatoes, halved
- 6 ears corn, cut into thirds
- 2 lbs button mushrooms (soaks up flavor like crazy!)
- 2 lbs shrimp (for variety, add towards the end of cooking)
- 2-3 rutabagas, peeled and cut into chunks (adds a hearty, slightly sweet flavor to the boil)
- 1 lb okra, whole or halved (absorbs seasoning and adds a Southern touch)

Step-by-Step Instructions
Step 1: Purge & Clean the Crawfish
- Rinse the crawfish thoroughly in a large ice chest or tub. Drain and refill with fresh water 2-3 times.
- Add 1 cup of salt and stir gently. Let them sit for 5-10 minutes to purge any mud or waste.
- Rinse well one final time until the water runs clear.
👉 Pro Tip: Never use chlorinated tap water directly on crawfish—if your water is heavily treated, let it sit out for a few hours first!
Step 2: Prepare the Boil Water
- In a large pot (80-quart minimum), bring 10 gallons of water to a rolling boil.
- Add all seasonings, onions, garlic, oranges, lemons, bay leaves, Louisiana Fish Fry Liquid Seafood Boil, Louisiana Cajun Fire Crawfish Boil, Slap Ya Mama, and Zatarain’s seasoning.
- Pour in Tampico Citrus Punch and stir well. Let it simmer for 10-15 minutes to infuse the broth with flavor.
Step 3: Cook the Extras
- Add potatoes and sausage first, since they take the longest to cook. Boil for 10 minutes.
- Add corn, mushrooms, rutabagas, and okra and cook for another 5 minutes.
Step 4: Boil the Crawfish
- Carefully drop in the live crawfish and stir.
- Boil for 3-5 minutes, just until the shells turn bright red.
- Turn off the heat and let them soak in the seasoned water for 20-30 minutes with the lid on.
👉 Pro Tip: The longer you soak, the spicier they get!

Step 5: Serve It Up
- Use a strainer basket to pull out the crawfish, potatoes, sausage, and corn.
- Spread everything out on a lined table or serving tray.
- Dig in! No forks needed—just twist, peel, and eat!
👉 Pro Tip: Serve with melted butter, hot sauce, and extra seasoning for dipping!

Bonus Tips for a Legendary Crawfish Boil
✔ Add Ice After Boiling – Toss in a bag of ice after turning off the heat to stop the cooking process while enhancing flavor absorption.
✔ Have Plenty of Napkins & Drinks – Crawfish boils are messy! Cold beer, sweet tea, or lemonade pair perfectly.
✔ Play Some Zydeco Music – Nothing sets the mood like some classic Louisiana tunes!
Why This Boil is Special
The Tampico Citrus Punch and fresh oranges add a unique citrus sweetness that perfectly balances the bold Louisiana Cajun Fire, Zatarain’s, and Slap Ya Mama seasoning blends. This combination elevates the boil to the next level, giving you a spicy, tangy, and deeply seasoned feast.
So grab your pot, call your crew, and get ready for an unforgettable crawfish boil experience!