The head should twist off easily. If it doesn’t, the crawfish may not be fully cooked.
The head may be discarded if you are squeamish about eating it.
An outdoor eating area A 60 gallon (227. 1 L) pot A large metal strainer with a handle Outdoor cooking facilities, such as an outdoor cooking burner
If you’re in the US South, crawfish is seasonally available in seafood and grocery stores, in addition to crawfish trucks. Other states, such as California, have locally-harvested crawfish. Check with your local fishmonger. Crawfish can also be purchased online. Live crawfish should be kept cool and away from light and heat until they’re ready to boil.
Don’t let live crawfish sit in water for too long, as they will drown. Some people add a box of salt to the water to help purge the crawfish. Dead crawfish will float to the top, and should be discarded.
The juice of 8 lemons, and the lemon peels. 1 pound crawfish boil seasoning.
8 onions, peeled and sliced in half 10 pounds new potatoes 20 ears of corn, shucked and cut in half 5 heads of garlic, split in half
Provide extra spices, butter, and other condiments if desired. If you would rather not serve the boil in the traditional Cajun style, scoop the vegetables and crawfish directly onto plates.
