How to Boil Crawfish on the Stovetop (family style)

A crawfish boil is typically a backyard affair that involves several dozen pounds of live crayfish cooked on a huge pot over an outdoor propane stove.

What if you just need a pound or so of tailmeat for a dish like crawfish etouffee? Is it possible to scale a crawfish boil down to a family affair that is easily cooked on the stovetop using fresh or even frozen crawfish? 

Yes, it is quite easy to boil crawfish indoors for a single family dinner. It’s not that complicated, you just need to know how to navigate a few obstacles.

How Much Crawfish to Buy

The first order of business is purchasing the right amount of crawfish for your family size. Each crawfish consists of approximately 15% meat. So, if you need one pound of tail meat to make a Cajun or Creole dish, then between 6 and 7 pounds of whole crawfish will do the job.

I don’t recommend going the easy route and purchasing a pound of frozen tail meat because it is usually from Chinese crawfish, which are a far lower quality and potentially toxic choice. Going with domestic whole crawfish from the Southeast USA is the way to go!

Crawfish Boil Spices

Choosing the spices to use for boiling your crawfish is the next important decision which impacts the quality of the final dish. Most recipes call for crab and shrimp boil spice mix. However, choosing these off the shelf at the supermarket is not recommended.

The liquid crab and shrimp boil concentrates are perhaps the worst choice. The ingredients contain extracts of herbs (rather than the whole herb) combined with the synthetic emulsifier and artificial flavors!

Here’s what one of the more popular brands contains. Note that polysorbate 80 is a risk for organ toxicity according to Environmental Working Group. (1) The “artificial spice flavors” is code for a stew of chemicals whose synergistic toxicity is completely unknown.


Why to Use Organic Spices for Boiling Crawfish

Ground spice mixes are a better choice, but still not optimal. Here’s what one popular brand of ground crab and shrimp boil spice mix contains:


Whole herbs are used. Check.

No synthetic additives or artificial ingredients. Check.

Then why isn’t this choice the best? The reason is because non-organic herbs are usually irradiated for long shelf life.

Organic crab and shrimp boil spice mixes are not irradiated and aren’t that much more expensive than non-organic. This is really the way to go if you prefer the convenience route.

If you prefer to mix your own organic spice mix, all the better! Blend based on what flavors you enjoy. This is very important as the best spices to use for boiling crawfish is highly subjective.

A good crawfish boil blend will include many of the following spices.

  • bay leaves
  • coriander seeds
  • dill seeds
  • black peppercorns
  • allspice
  • dry mustard
  • red pepper flakes
  • cayenne pepper
  • cloves
  • 1 – 1.5 cups sea salt

Stovetop Crawfish Boil Recipe

Scaled down, family sized crawfish boil recipe cooked on the stovetop. May be used with fresh or frozen (thawed) uncooked crawfish. Spices may be adjusted based on personal preference.

 Course Main Course
 Prep Time 30 minutes
 Cook Time 5 minutes
 Total Time 35 minutes
 Servings 5
 Author Sarah


  • 6-7 pounds whole crawfish fresh or frozen
  • large onions chopped
  • 1 head garlic about 10 cloves, peeled and sliced in half
  • 6-10 bay leaves adjust based on the size of the leaves
  • 1 Tbl whole coriander seeds
  • 1 Tbl dill seeds
  • 1 Tbl whole black peppercorns
  • 1 Tbl whole allspice
  • 1 Tbl ground dry mustard
  • 1 Tbl red pepper flakes
  • 1-4 Tbl cayenne pepper
  • 1-2 tsp whole cloves
  • 1 Tbl paprika
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 cup unrefined sea salt


  1. Bring 1 1/2 gallons water to a boil in a 19-quart stockpot over high heat. Add onions, garlic and spices to water. Stir. Return to a rolling boil.

  2. Reduce heat to medium, and cook, uncovered, 30 minutes.

  3. Add crawfish. Return the water to a rolling boil over high heat; cook 5 minutes.

  4. Promptly remove stockpot from heat; let stand 30 minutes. (For spicier crawfish, let stand 45 minutes.)

  5. Drain the water and remove the tail meat from each crawfish.

  6. Use the remainder of the crawfish and the tail shells for making crawfish stock.