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Milton Zatarain’s Crawfish Boil

Milton Zatarain’s Crawfish Boil


  • 6 gallons of water
  • 2 dozen lemons, cut in half
  • 4 large onions, quartered
  • 3/4 cup celery seed
  • 1 cup allspice
  • 2 1/2 pounds salt, not iodized
  • 1 1/2 cups cayenne pepper
  • 3/4 cup liquid crab boil
  • 2 cups whole bay leaves
  • 12 bags Zatarain crab boil
  • 40 pounds live Louisiana crawfish
  • 1 gallon ice water


  1. Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes.
  2. Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain.

Cajuns like to pour the drained crawfish and veggies, onto a newspaper covered table, and let folks just help themselves!

This is a basic recipe for boiling crawfish. Lot's of folks add other ingredients, like mushrooms, asparagus, etc. during the boiling process

Recipe and photo used with permission from

Name of Chef: June Zatarain Bertucci, Milton Zatarain’s daughter

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