Crawfish boils tend to involve a crowd, so you're likely to need a lot of seasoning for a big pot of seafood. We asked an ...

Instructions: Fill a 10-gallon pot of water halfway with water. Place all the ingredients, except the crawfish, corn and potatoes, in the pot and bring to a rapid boil. Add corn and potatoes and ...

Put étouffée mix, chicken stock, tomato juice, tomatoes, seasoning blend and seasonings in a very large pot and cook over medium heat about 15 minutes. Add crawfish tails and simmer 10 minutes ...

Add onions, celery, garlic, 1/4 cup green onions, and seasoning mix to taste. Saute until vegetables are tender, about 5 minutes. Stir in seafood and Worcestershire.

Also don't allow someone to have small pile of this seasoning next to them to dip crawfish meat in. That's just wrong. Hopefully the batch isn't so bland that this thought crosses someone's mind.

add 2 cups of heavy whipping cream, 1tbsp of hot sauce, and 1 tbsp Worcestershire sauce and 1 tbsp of creole seasoning. Blend together. Bring to boil.

As we all know, a crawfish boil is a delicacy, even if it looks like a giant mess. Regardless, if you’re into the classic Louisiana style (seasonings in the water) or the modern Viet-Cajun style ...

“We take all the seasoning from a crawfish boil — crawfish tails, corn — and mix it in a fresh bread batter and fry it,” Rito said.