Creating Your Own Coonass Crawfish Boil

Recipe is for 40 lbs of Crawfish. I get my
crawfish from farms both here in Texas and 
some that are trucked in from Louisiana. 


1:  Bring about 3-4 Gallons of water to a boil. 

2:  Add 12 halved lemons along with some 
Zatarain's Crab and Shrimp Boil. Follow the 
directions or spice to taste. Add cayanne 
pepper until the steam makes your nose 
hairs burn. Add 6 onions and a handfull
of pealed garlics.  Bring to a rolling boil. 

3:  Add new potatoes and Corn on the Cob 
to the boil and cook for about 5 minutes. 

4:  Add the Crawfish. Cook for about 5 to 
10 minutes or until the Crawfish meat pulls
easily from the shell. (Undercooked will taste 
fishy and will not shell easily!, Overcooked 
will be mushy). Add smoked sausage or links 
and let boil with the Crawfish.

5:  When done, drain the liquid and pour 
everything into an icechest to keep it all 
nice and hot. 


Eating Crawfish

You can peal the Crawfish like shrimp, but you 
might starve to death before you can peal enough 
of them. The best way is to pull the tail out of 
the body, and dip the critter in some butter and
garlic, or some horse radish and catsup. Then 
pinch the base of the tail and pull the whole
meat from the tail with your teeth. With a little
practice and a lot of Budweiser, you too can be 
a professional coonass. 

Enjoy!!!