Today, we're going to learn how to boil crawfish perfectly the traditional Louisiana Cajun style with 100% Sunny Delight in the pot. That's RIGHT! The Sunny Delight will balance out all the spices and seasoning and provide you with that sweet, citrus and tangy taste in your crawfish. AND if you want to level up your Cajun style crawfish, try our simple Garlic Butter recipe to make it Viet-Cajun style crawfish. We're going to show you everything you need to know about boiling crawfish, Cajun style, as far as how to (1) clean em, (2) boil em, (3) soak em and (4) eat them. We promise you if you try our recipe and 2-pot boiling method, your crawfish will be EXTRA flavorful and SUPER juicy in the heads and claws, easy to peel, and has that really nice and clean taste.

Also, keep in mind that there are many different ways to cook your crawfish and plenty of different things you can put in the boil. At the end of the day, (1) just make sure that you do a diligent job in getting the mudbugs as clean as you can, (2) make sure you season the water to your liking (I like mine spicy and potent to the point I cough when I do a taste test of the broth lol), and (3) make sure you don't overcook your crawfish by dropping the temperature down between 145 - 160 degrees when you let them soak.

The recipe we use in our video is a simple and delicious one, but feel free to make it your own by adding things in or taking things out. After all, the fun in outdoor cooking is testing new ways to cook recipes and learning new things as we go. So, let's get outside and get to boiling or cooking something for our family and friends and enjoy!! ☺️

Also, let us know in the comments below what you think. And ALSO, don’t forget to like, share, and subscribe for more culinary delights! We hope you enjoy this recipe and Laissez les Bon Temps Rouler! ❤️

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►Note 📝
**Always have a back up propane tank.
**If possible, fill your pots with hot water from the sink rather than cold water from the hose. This will get your pot to a hard boil faster and will save you some propane gas. 🤗
**Don't add salt to your crawfish when you wash them.
**Don't overfill your pot, because you don't want an overflow when boiling.
**Drop your temp. Below 160 degrees when you're letting them soak all that delicious juice into the heads and claws. (1) I like to add frozen corns and hose down the outside of the pot while stirring the inside to drop my temp down. It normally takes about 3 minutes of continuously stirring and hosing down. (2) You may use a BoilBoss apparatus to cool down your pot. It costs about $50 but seems to work well. (3) You can dump in about 10-20 lbs of ice into the broth (I try to avoid this method, because I do not want to dilute my delicious broth that I put so much money into) (4) Freeze broth from a past boil and throw it in.
** If you have kids eating, then I suggest checking the crawfish after it has been soaking for 5-10 minutes if the kids can't handle the heat.
** When the crawfish starts sinking, that's when you know they have soaked up those spices and are ready to be served and eaten. I find that they do absorb more flavor if you let them soak for 40 minutes. But you can give the crawfish a taste test at 10, 20, 30, or 40 minutes to see if they're good enough for your liking before you take them out the pot.
**and remember, if you ain't sneezing, then it ain't seasoned!

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Thank you for watching today's video and we'll see you in the next one. 🙏

#Crawfish #CrawfishBoil #LouisianaEats #SeafoodFest #ComfortFood #FoodieAdventures #CajunFlavors #MudbugMadness