If you buy live crawfish, which may be tough to do unless you live in the southern United States, you’ll need to clean or “purge” the crawfish before eating them (see the note, below).

In a very large stockpot, bring 10 1/2 quarts (10 L) of cold water to a boil over high heat. Add 1/2 cup (125 mL) of the seafood seasoning, the lemon halves, and the potato quarters.

The average price for boiled crawfish is now $7.10 and the average price for live crawfish is $4.79 per pound. A 35-pound sack of live crawfish will cost you around $165.

2. Chop an onion leftover from the crawfish boil. If you didn’t boil onions or there are none left, add a freshly chopped onion. If you are using a cooked onion, cook for 2 minutes.

Cook the crawfish tails while stirring until they release some liquid, about 10-12 minutes. Dissolve the flour in the water and add it to the crawfish mixture. Season with salt and cayenne.

The finalists, Crawlins Seafood (from the suburb of Terrytown) and Mr. Shrimp’s Kitchen, boiled hundreds of crawfish, corn cobs, and potatoes, piling them high on plates that disappeared faster ...

In recent years, though, the price of that pile of crawfish has been on a rollercoaster. After drought and extreme temperatures caused devastation for crawfish farmers in 2024, boiled crawfish ...