Brad Benson's Crawfish Boil Recipe

Ingredients

• 30lb. Sack of live crawfish

• 3 lbs. Louisiana Fish Fry Products Crawfish, Shrimp & Crab Boil Dry Seasoning  

• 16 oz. Liquid concentrated seafood boil

• 1 quart of lemon juice

• Red potatoes 

• Whole Mushrooms

• Corn on the cob

Post Boil Seasoning:

• 16 oz. Louisiana Fish Fry Products Crawfish, Shrimp & Crab Boil Dry Seasoning  

• 1 quart of lemon juice

• 12 oz. Margarine Squeeze 

Instructions: 

1. Fill a pot with about 20 quarts of water and add 

   • 3 lbs. of dry Louisiana Crawfish, Shrimp & Crab Boil Dry Seasoning  

   • 16 oz. Liquid concentrated seafood boil

   • 1 quart of lemon juice

2. Bring water to a boil

3. Add live crawfish.

4. Boil on high temperature for 10-12 minutes.

5. Remove crawfish from pot, and add to an empty ice chest.

6. Add 16 oz. Louisiana Fish Fry Products Crawfish, Shrimp & Crab Boil Dry Seasoning  

   • 1 quart of lemon juice

   • 12 oz. Margarine Squeeze

7. Close ice chest & shake vigorously.

8. Add vegetables to the pot with seasoned water. Boil until potatoes are tender.