• 1     quart-sized jar seafood boil seasoning
• 1     cup cayenne pepper, in all
• 10     pounds yellow onions, unpeeled, halved
• 1     pound whole garlic pods, cut in half
• 1    5-pound sack lemons, lemons cut in half
• 2     sacks live Louisiana crawfish (about 30 to 40 pounds each)
• 5     pounds new potatoes, scrubbed
• 15     globe artichokes, trimmed
• 5     pounds frozen corn on the cob
• 2     pounds smoked sausage, cut in 6-inch pieces
• 2     bunches celery stalks
• 2     pounds whole white mushrooms
•     Loads of beer for serving

Crawfish Boil 

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Peppers:

• 1 stick butter
• 1 small sweet onion, minced
• 1 small green bell pepper, minced
• 3 garlic cloves, minced
• 1 cup Louisiana crawfish tails, with fat
• 2 cups small, peeled Louisiana shrimp
• 1 cup Louisiana crabmeat, picked
• ¾ teaspoon salt
• ½ teaspoon cayenne

Crawfish Cream Sauce

• 2 tablespoons vegetable oil
• ¼ cup minced tasso
• 1 small sweet onion, minced
• 1 small red bell pepper, minced
• 2 teaspoons Italian seasoning
• 1 pound Louisiana Crawfish tails, with fat
• 1 quart heavy cream
• salt, pepper, and hot sauce to taste

Seafood Stuffed Peppers with Crawfish Cream Sauce

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• ½ cup vegetable oil
• 1 cup all-purpose flour
• 4 quarts water
• 2 or 3 large onions, chopped
• 2 cloves garlic, chopped
• ¼ cup finely chopped parsley
• ½ cup chopped celery
• salt and pepper to taste
• 1 pound sliced okra, fresh or frozen
• 3 pounds boneless skinless chicken, cut into chunks
• 1 pound smoked pork sausage, sliced
• 1 pound crawfish tails (optional)
• hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

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• 1 pound of peeled crawfish tails 
• 1 pound of shrimp, peeled and deveined 
• ½ cup of oil 
• 1 large bell pepper
  
• 1 small onion
• 1 rib of celery celery 
• 1 teaspoon of cayenne pepper 
• Salt and black pepper, to taste 
• 2 eggs 
• 1 cup of bread crumbs , or 3 or 4 slices of bread, cubed 
• 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

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• 1½ cups (3 sticks) butter 
• 3 cups chopped onions 
• 2 cups chopped green bell peppers 
• 1 cup chopped celery 
• ½ cup all-purpose flour 
• ½ cup chopped fresh parsley 
• 1½ pounds medium shrimp, peeled and deveined 
• 1½ pounds peeled crawfish tails 
• 2 cups half-and-half 
• 1 pound Velveeta or American cheese, cubed 
• 2 tablespoons chopped pickled jalapeño peppers 
• 2 teaspoons chopped garlic 
• salt 
• cayenne pepper 
• 1 pound fettuccine, cooked according to the package directions and drained 
• 1 cup grated Parmesan cheese 

Shrimp and Crawfish Fettuccini

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• 1 large onion, chopped
• 1 bell pepper, chopped
• 6 cloves garlic, minced
• 1/2 cup butter
• 2 10-ounce cans tomatoes with chilies
• 2 10-ounce cans tomato sauce
• 1 cup chopped celery
• salt, black pepper, and cayenne pepper, to taste
• 1 pound peeled shrimp, ground
• 1 pound peeled crawfish tails, ground
• 1 onion, grated
• 1 bell pepper, minced
• salt and cayenne pepper to taste

Seafood Boulettes in Tomato Gravy

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• 5 tablespoons butter, in all
• 1 cup finely diced red onion
• 1 cup finely diced celery
• 4 green onions, white and green parts, finely sliced
• 4 cloves garlic, finely minced
• 1 tablespoon Creole seasoning
• 2 tablespoons lemon juice
• 3 tablespoons flour
• 12 ounces cooked Louisiana crawfish tails
• 8 ounces shredded pepper jack cheese
• 1 prepared piecrust

Crawfish Pie

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• 1 pound Louisiana crawfish tails
• 1 pound elbow macaroni, cooked until just al dente (don't overcook)
• 5 cups shredded sharp cheddar, in all
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dry mustard
• hot sauce
• 1/2 stick butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 2½ cups half & half

Crawfish Mac & Cheese

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• 1 egg, beaten
• ¼ cup evaporated milk
• ½ teaspoon prepared mustard
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup flour
• ½ cup cornmeal
• ½ teaspoon baking powder
• 1 pound large, peeled crawfish tails
• oil for frying

Battered Fried Crawfish Tails

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• 2 cups cooked Jazzmen Rice
• 1 bunch green onions, finely chopped
• 1/2 bunch cilantro, finely chopped
• 1 roasted poblano pepper, seeded and skinned, finely chopped
• 1/2 cup piquillo peppers, finely chopped
• 2 tablespoons baking soda
• 2 pounds Louisiana crawfish tail meat
• salt and pepper
• 2 cups extra virgin olive oil
• 2 cups water
• oil for frying
• 1 cup mayonnaise
• 1/3 cup Sriracha sauce

Crawfish Fritters with Sriracha Aioli

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