How to Cook and Care for Live Crawfish: The Ultimate Boil Guide

There is a big difference between just "boiling mudbugs" and hosting a legendary backyard feast. In the Cajun world, everyone has an opinion, but we’re here to share the actual secrets of the Bayou. From understanding the biology of the crawfish to hitting that perfect soak temperature, this guide will turn any backyard into a world-class crawfish destination.

Here is how the pros handle "Mudbugs" from pickup to the table.

Storage & Care: The Expert Perspective

A common misconception is that crawfish "drown" if they stay in water too long. Having kept crawfish in aquariums for years, I can tell you that’s a myth—they have gills and many live their whole lives underwater. If your crawfish are dying, it’s not the water; it’s the environment.

Avoid the "Kiddie Pools": Never release your sack into a kiddie pool or tub. It gives them too much room to fight, and they are incredibly efficient at killing each other.
Watch the Chemistry: Tap water is full of chlorine. That "pool water" will shock and kill them faster than anything else. Travel stress and hard water are your real enemies.
Keep them in the Sack: The best way to keep them healthy is to keep them in their mesh bag, in a cooler, with a bag of ice.
Forget the Salt: Don't do a "salt purge." It’s a common misconception that stresses the crawfish and can actually kill them before they hit the pot.

We recommend keeping your crawfish in a cooler with a bag of ice placed over the top of the sacks until you are ready to cook. While they can be stored this way for up to 3 days if you regularly swap out the ice packs, we recommend planning your pickup as close to the boil time as possible for the best results. Be sure to keep the cooler out of direct sunlight in a shaded spot. his controlled environment keeps the crawfish at the proper temperature and in a docile state, ensuring they stay healthy and alive until they hit the pot.

Seasoning: The Flavor Battle

Seasoning is one of the most debated topics in the Cajun world. You’ll hear a thousand opinions on whether to season before, during, or after the boil. The truth? There are no wrong answers. From the bold, garlic-heavy Asian "Hot and Spicy" styles to the traditional Cajun soak, we’ve enjoyed incredible crawfish prepared in dozens of different ways.

Some styles rely heavily on external sauces and dips to deliver flavor, which can be a great way to eat. However, if your goal is to truly penetrate the shell and get that salt and spice deep into the meat itself, the "soak" is the only way to go. This guide focuses on that traditional method because it ensures every tail is packed with flavor from the inside out.

Boiling

Getting the water level right is the first step to a successful boil. Only fill your pot to slightly less than halfway. Keeping the water level as low as possible (while still covering the crawfish) is the key to efficiency; it prevents you from diluting your spices and wasting seasoning. Before you start, make sure your pot is large enough to handle the volume; if you’re cramped for space, you’ll need to cook in batches.

The Vegetable Strategy: You have two options for your "add-ons" like potatoes, corn, and garlic. You can cook them first, remove them, and set them aside to be added back later during the soak. Alternatively, you can time it in reverse: drop the potatoes early, then the corn and sausage, timing it so they are nearly finished just as the crawfish are ready to go in.

The Crawfish Boil: Plan on the crawfish taking roughly 10 minutes total to cook. Once you drop the sacks into the boiling water, give them a good stir halfway through to ensure even heat distribution. You’ll know the crawfish are perfectly cooked the moment they rise to the top of the water. Once they are floating and vibrant red, you are ready to kill the heat and move immediately to the ice bag step.

Pro Tip: The Ice Bag Stop

The bag of ice you used to keep your crawfish cool during transport has one final, essential job. At home, you can use this ice to instantly stop the cooking process the moment your crawfish are finished and create your soak tank in one pot.

Your goal is to lower the water temperature to between 150°F and 160°F. This prevents the meat from overcooking and turning soft, effectively turning your boil pot into the perfect soak tank.

Soaking: The Gate-Kept Secret of the Bayou

The soak is where the magic happens. Crawfish masters know that the only way to truly penetrate the shell with those delicious salt, clove, and chili-based seasonings is through a controlled temperature drop. While the boil cooks the meat, the soak provides the flavor.

Recharging the Flavor

Adding ice to your pot can dilute your water, so you’ll need to recharge your spice levels to ensure that "Bayou Gold" taste. We recommend using roughly 6 lbs of seasoning for every 30 lbs of crawfish. If you find the water has been diluted too much by the ice, don't be afraid to add seasoning back in until the spice level is exactly where you want it.

The Long Soak

Once you’ve hit that target range of 150°F – 160°F, the clock is on your side. Unlike the active boil, you can't really "over-soak" them. The crawfish can sit in this seasoned bath for as long as you have the patience—the longer they stay in that 150-degree water, the more salt and spice they will pull deep into the meat.

Serving: Cajun Style

Our favorite way to serve a boil on a sunny afternoon is Cajun Style. This is the most authentic way to experience crawfish and creates an incredible social atmosphere. Simply dump the steaming crawfish, corn, and potatoes directly onto a long, paper-lined table and watch everyone’s eyes lock onto the feast. It’s more than a meal; it’s a show.

A Fair Warning

While the "Table Dump" is the gold standard for a Bayou party, keep your environment in mind. If the weather is cold or if your group consists of slower, casual peelers, the crawfish will cool down very quickly once they hit the table. In those cases or if you aren't surrounded by "crawfish experts" on a mission, you might be better off serving in individual trays or smaller batches to keep the heat in.

Otherwise, spread them out, grab a cold drink, and let the picking begin!

Frequently asked questions

For a standard backyard boil, we recommend 3 to 5 pounds per person. If your group is full of "pro peelers" or you aren't serving many sides (like corn, potatoes, and sausage), you might want to lean closer to 5 to 7 pounds per person.

Live Louisiana crawfish are seasonal! The season typically runs from February through the July 4th weekend. Peak season, where you get the best balance of size and price, is usually March through May. We recommend doing large events around this time for best pricing,and size on crawfish.

We pride ourselves on "Farm to Pot" freshness. We only order live crawfish when you order. This ensures the mudbugs are coming straight from the farmer’s docks to our location, arriving alive and kicking so you don't have to worry about "dead loss."

Live crawfish are a market commodity, much like gasoline or fresh produce. Prices fluctuate daily based on the weather in the Bayou, the size of the daily catch, and demand. We track these changes daily to ensure we are offering you the fairest current market value.

Sizes change on normal field run bags as the season progresses getting to its peak in March:

Field Run: A natural mix of sizes found in the daily catch.
Select: The biggest bugs available, typically found later in the spring and are graded to all be a large size.

We source our live crawfish directly from Louisiana farms. We ensure you get authentic Louisiana mudbugs that are handled with care from the moment they leave the water.

Don't let those delicious tails go to waste! For the best results, peel any leftovers while they are still warm and store the meat in a sealed container—it will stay fresh in the fridge for a few days or in the freezer for up to 6 months. This is perfect for crawfish omelets, pasta, or étouffée. If you want to save and reheat them whole, store the crawfish in an open bowl in the fridge to keep them from getting soggy. Within 48 hours, you can bring them back to life by dropping them into a pot of 160 degree water seasoned with your favorite Cajun boil; it’s the only way to reheat them without losing that signature texture and flavor. Steaming them can work but ultimately leaves them more gritty than heating in a pot.

Yes! Because the market moves fast, we recommend joining our email list. You’ll get weekly updates on the current price per pound, notification of "price drops," and early access to our boil events here at Revel Patio Grill.