Posted on Tuesday, February 25, 2025
17 Pro Tips, Creative Fixins, Nutritional Fun Facts & More
Crawfish season is here! I love that a crawfish boil brings people together in an old-fashioned "food ritual” where everyone participates in the cooking before joining together to eat. The community part of it is almost as much fun as the eating!
My husband is from south Louisiana, and he can work through a pile of crawfish in short order. PRO TIP: For veteran crawfish eaters, plan for 4-5 pounds of live crawfish per person. For crawfish-eating amateurs, estimated 2-3 pounds and have plenty of fixins for filling tummies.
See your local Brookshire Brothers about ordering live Louisiana crawfish!
While eating crawfish is mostly about having fun, they're pretty nutritious too! DID YOU KNOW these little critters are rich in a variety of vitamins and minerals? Specifically, mudbugs provide B vitamins, folate, vitamin E, and other minerals such as selenium (an antioxidant mineral).
Getting creative with the “fixins” can be a wonderful way to make the meal more filling, delicious, colorful, and nutritious. The boiling liquid makes a tasty “stock” that can be used to flavorfully cook a variety of sides. Mesh bags are available for keeping veggies and other sides separated from the crawfish in the boil. Some pros use frozen corn to help cool the water down and allow the crawfish to cook gently.
Need some inspiration for the fixins? Try some of these options for a fun and festive crawfish feast. Just remember to add sturdier sides with potatoes at the beginning of the boil and add more delicate veggies later in the cooking process.
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- Sausage, especially smoked or andouille varieties
- Shrimp
- Potatoes
- Garlic bulbs, cut in half
- Corn on the cob
- Onions, sliced in half
- Celery
- Lemons, cut in half
- Asparagus
- Mushrooms
- Brussels sprouts
- Cabbage
- Cauliflower
- Broccoli
- Fresh green beans
- Carrots
Find all these ingredients on Brookshire Brothers Anywhere!
Let the good times roll! Or, as the Louisiana French might say "Laissez les bons temps rouler!"
First crawfish boil? Here is everything you need to know!
Cooking crawfish is an art with many questions: How long do you boil crawfish? How much water do you need? How many pounds of crawfish do you need per person? We're here to help with this guide featuring the Nothing to Mix – Just Pour and Boil recipe from our vendor partner Louisiana Fish Fry. With just the right amount of the finest garlic, onion, paprika and lemon, this powdered boil guarantees a perfect result every time.
Before you begin, keep your crawfish fresh in a cooler full of ice. When you're ready to start cooking, rinse them with fresh water.
DIRECTIONS- Fill a large pot with enough water to cover seafood. We recommend cooking (and eating) outside using a 19-quart stockpot with an interior basket; alternatively, you can cook smaller batches on the stovetop instead.
- Add LA Fish Fry Crawfish, Shrimp & Crab Boil and any other fixins. Stir well and bring to a rolling boil.
- Add crawfish. Return to a rolling boil, and boil for 5 minutes.
- Turn fire or stove off and let the crawfish soak for 15-25 minutes. NOTE: The longer seafood soaks, the spicier it will be.
- Serve drained crawfish & fixins over a large table covered in newspapers. Keep paper towels handy and use an extra plate or bucket to dispose of the shells.
Visit your local Brookshire Brothers to get cookin' today!