The Largest Crawfish of the Season Cooked to Perfection!

After a long wait, we obtained some massive "Gunja" Crawfish for boiling. Join us as we guide you through every step, from purging to ingredients, table setting and more! These crawfish were fantastic, and we indulged in a delightful feast!

"Detailed Guide on Boiling Crawfish:
35 lbs Sack of Live Crawfish

1. Purify the crawfish by rinsing them in running water for 20 minutes or until the water runs clear.

2. Add ingredients like Onions, Celery, Sliced Oranges, Sliced Lemons, Half Gallon of Citrus Punch, 4.5 lbs of Cajun Land Seasoning, and 4.5 lbs of Louisiana seasoning to a 60-quart pot and bring to a boil.

3. Place potatoes, corn, mushrooms, and sausage into the pot and bring it back to a boil. Once it reaches a rolling boil, add the purged crawfish. Boil for 7 minutes.

4. Turn off the heat, add 10 lbs of ice, and allow it to soak for 15 minutes.

*If you want your crawfish extra hot & spicy add: Swamp Fire: https://amzn.to/2wH3uB1

Butter Warmers: https://amzn.to/3hQn17N
J.O. Seasoning: https://amzn.to/3wRSFWH
Swamp Dust: https://amzn.to/2UzVXRf
Cajun Land Seasoning: https://amzn.to/3wRSFWH
Liquid Crab Boil: https://amzn.to/2Tn0ypk
Louisiana Crab Boil: https://amzn.to/3wRSFWH
Crawfish Table: https://www.academy.com/shop/pdp/acad...
90 Quart Crawfish Boiler: https://amzn.to/3zkrVja
Crawfish Purger: https://amzn.to/3roDRh1
Crawfish Scoop: https://amzn.to/3wTUlik
Igloo Cooler: https://amzn.to/36T1kxD


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