Recipes

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• 1 sack of live crawfish (30-40lbs.)
• (1) 4.5lb bag of Crawfish Boil Seasoning
• 16oz of liquid crawfish boil seasoning
• 6-8 lemons - halved 
• 32oz cup of ice (or a package of frozen corn)

Fill your pot with just enough water to cover the crawfish. Add in your seasonings and bring to a boil. Drop in your crawfish and lemons and bring back to a rolling boil. Once back to a rolling boil, set a timer for 2 minutes. After 2 minutes, Immediately remove the lid,  drop in the ice (or frozen corn), and stir the crawfish for several minutes. Let the crawfish soak for 20-30 minutes while occasionally stirring the pot (lid off). After the soak, the crawfish should be ready to enjoy! But, if you prefer more flavor and spice, just add in more seasoning and continue to soak until your the crawfish have reached your desired amount of flavor!

*If you're including potatoes and smoked sausage in your crawfish boil, you would add the sausage in at the same time as the crawfish. For potatoes, they would need to be boiled separately and before your add in your crawfish*

• Approximately 1lb. of crawfish tail meat
• Pico de Gallo
• White Queso cheese sauce
• Shredded cheese (Mexican blend)
• Tortilla chips
• Cajun seasoning

This is a quick, easy, and delicious meal to make with those leftover crawfish tails from your crawfish boil! No specific measurements in this recipe, you can add as much of each ingredient as you like!

First, line a sheet pan with aluminum foil and spray with non-stick spray. Then lay out your tortilla chips on the baking sheet and top with the shredded cheese. Next top the tortilla chips with the crawfish tails, then the pico de gallo. I like to put just a touch more shredded cheese on top before putting them in the oven. Place nachos into a 350 degree oven until the cheese is melty and the toppings are hot (just a few minutes). While the nachos are in the oven, heat up the queso in 30 second intervals in a microwave (stirring afterwards) until it reaches a pourable consistency. When the nachos come out of the oven, drizzle the queso over the nachos, then sprinkle lightly with cajun seasoning. Serve & enjoy!