To create the perfect crawfish boil you’ll need live crawfish, some vegetables, a pot, burner, propane, a good amount of Fruge’s seasoning, and some good people to share the experience with.

1. When getting your crawfish, you’ll want to get farm-raised live crawfish and be sure to have enough for everyone (usually about 3-5 pounds per person).
2. Next you need to think about your sides. The standard is just some potatoes and corn on the cob but you can also have mushrooms, onions, garlic, lemons, artichokes, and some even put cut up hot dogs or sausage in the pot too. The sides may seem simple but they play a large part in the experience and can make or break a boil.
3. Your equipment should be a large pot, depending on the amount you are planning to boil. A 60 or 80 qt. can boil up to a sack (30 lbs.) at a time. If you are just cooking 10/20 lbs, a 20 quart is fine. You will also need a burner to put the pot on (unless you are doing it on the stove), and some propane so you can actually have a boil.
4. To ensure that your crawfish taste great you’ll need the right type of seasoning. You have multiple types of seasoning to boil with and it all comes down to what you prefer. Fruge seasoning is a wonderful choice. We took years to come up with the perfect blend. It’s perfect for a layered effect. The more you put on, the spicier it gets, so you can choose how much is perfect for you. Dry seasoning is very useful because you can not only season the water with it but can add seasoning to the crawfish after they are out of the water.
5. Now, one of the most important parts of the crawfish boil are the people you share it with. With the right group, the boil should be just as fun as when you are eating the crawfish so choose some close friends that you can knock back a beer with a make it a party because nothing says a good time like a crawfish boil.

Now that you know what you will need, lets talk about how to make your food taste the best.

1. Start by filling the pot a little more than half way and begin heating up the water to cook your sides. For the best results, you can add a little bit of seasoning (about half a pound) but that is your choice and they will still turn out great without it. After you have finished the sides be sure to put them in an ice chest to stay hot while you cook the crawfish.
2. Before dropping in the crawfish, you’ll want to add some more seasoning (anywhere from 1-3 extra pounds) to the water and then bring the water to a boil. Usually we suggest 1 lb. of seasoning per 10 lbs. of crawfish. Once that water is bubbling, you can add the crawfish.
3. When cooking the crawdads, you only want to boil about one sack at a time. They should take about 5 minutes and you can take them out when you can see the crawfish floating in the water (pro tip: before removing the crawfish, use a hose and spray water in the pot by dunking the end of the hose in and out of the pot. This will make the crawfish soak up water and be more juicy to eat).
4. When the crawfish are done, take them out and pour into a large ice chest while someone sprinkles more dry seasoning on them (.5-2 pounds of seasoning) and then close the lid and shake them up a little. Repeat these steps until you are out of crawfish to cook.

Now its time to eat, you can choose to eat with trays or just dump them on the table. Grab from the pile but be sure to have some paper towels nearby because they can be pretty messy. Be sure before you begin to grab a cold beer because you have just pulled off the perfect crawfish boil and you deserve a drink.