Bring the backyard boil inside. This scaled-down crawfish boil recipe is easy to fix right in your kitchen. Start the party with Zatarain’s Crawfish, Shrimp and Crab Boil and add in artichokes, mushrooms, sausage, and even broccoli in the pot. Crawfish never tasted so good.
Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris
Mix 8 quarts water, Crab Boil, onion and garlic in large (20-quart) stockpot. Bring to boil on high heat; boil 5 minutes. Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes
Turn off heat and let stand 20 minutes. Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool. Drain and serve