Crawfish Boil, Mamou Style

Crawfish Boil, Mamou Style

If you prefer a spicier crawfish boil I would suggest that you add a tablespoon of cayenne pepper and also add a bay leaf which imparts a lot of flavor to the boil water.

-Sweet Mama Janisse



Creative Commons Creative Commons Attribution-Share Alike 2.0 Generic License   by  robbiesaurus 


For 4 Serving(s) ()


  • crawfish
  • 3 gallon(s) water
  • 2 ribs celery
  • 2 lemons
  • 2 medium sized onions
  • salt and black pepper


  • 1 teaspoon(s) horseradish
  • 2 teaspoon(s) Worcestershire sauce
  • 0.5 cup(s) tomato catsup
  • 1 teaspoon(s) mustard

Crawfish Boil, Mamou Style Directions

  1. Put three gallons of water into a big pot, such as a gumbo pot or boiler. Add to this, the lemons, cut in halves, the bell pepper, which has been cut in half and seeded, the two stems celery, cut in half and the whole onions, skinned. Add beaucoup salt and black pepper. 
  2. Bring to full boil, drop in live crawfish, one at the time, or by the handful. Boil for fifteen minutes. Do not let crawfish stay in water. This will make them soggy.
  3. Pick up crawfish with a colander and put into large pans.
  4. To go with the boiled crawfish, mix together all sauce ingredients and chill until ready to serve.

Nutrition facts

(lactose free)