Down here in Louisiana, a good Cajun seafood boil is a way of life. Most folks know crawfish are the star of the show, but shrimp? They're another crowd-pleaser that'll bring that bold Southern flavor to the table. Whether it's crawfish, shrimp, or a mix of both, you're gonna end up with a pot full of good eats—but there's a little trick to getting it right.
The best part? You don’t have to mess with your favorite boil recipe one bit. The same seasonings, spices, and ingredients work perfectly for both. The only thing you'll have to keep in mind is how much seafood you’re cooking for your crew and how long each one needs to boil.
For this guide, we’re going to assume you already know how to cook a crawfish boil. If not, start here:
While many boilers have their own unique methods and ingredients, those resources will show you exactly how to boil seafood Louisiana style. We recommend starting with the traditional approach. You can’t go wrong with a classic seafood boil, and once you know the rules, you’ll be better at breaking them!
Once you’ve brushed up on your crawfish boiling know-how, come back here for information on how to cook a shrimp boil compared to crawfish.
First things first—if you know how to cook a crawfish boil, you also know that it’s better to have more seafood boil leftovers than hungry guests! In Louisiana, leftovers from a boil are a blessing—not a problem. Peel the extra crawfish or shrimp and use them for gumbo, étouffée, or po’boys the next day. When in doubt, buy more seafood than you think you’ll need. You never know when extra guests might show up (invited or not!), and once you start munching, it’s hard to stop.
When deciding how much seafood to get, it’s important to think about the crustacean itself. Crawfish come with big, tough shells and not a whole lot of meat compared to their size. Shrimp, on the other hand, are almost all meat with thin, light shells. So, when you’re buying for your boil, keep in mind that you’ll need more crawfish by weight to feed your crowd, while shrimp will go a lot further pound for pound.
If this is your first time learning how to cook a crawfish boil, or if you’re changing up the usual recipe with shrimp, here’s how much to get:
If you’re boiling with crawfish and shrimp, simply cut both quantities in half—1.5-2.5 pounds of crawfish and 1/4-1/2 pound of shrimp.
If you’re new to boiling shrimp, here’s the thing—you have to watch that timing like a hawk. Shrimp cooks fast, way faster than crawfish, and it’s easy to overdo it. Let them sit too long, and you’ll end up with tough, rubbery shrimp nobody wants. So, keep a close eye on the clock and the heat to make sure they come out just right—tender, juicy, and packed with flavor.
First, let’s start with how to cook a crawfish boil. Crawfish require approximately 3-5 minutes in boiling water to fully cook. After that, they should soak for an extra 25-30 minutes to fully absorb the flavors from your seafood boil seasoning.
The crawfish will be a bright red color when they’re done, but don’t depend on visual cues. Use our seafood boil paddle to eliminate the guesswork.
Shrimp only need to cook at a full boil for one minute or so before they’re ready, so you can toss them a few minutes after cranking your propane jet burner to high and right before starting the cool down with the Boil Boss crawfish cooler.
The shrimp will be a pinkish-orange color when they’re done. Some people remove them during the soaking period to prevent overcooking, while others prefer to let them absorb the spices.
With the Boil Boss cooling ring, you're able to drop the water temperature rapidly to ensure the shrimp do not overcook. We recommend bringing the pot to a rolling boil, adding your shrimp, cooking for 1-2 minutes at a rolling boil, cutting the heat, dropping the temperature with the boil boss crawfish cooler, soaking the shrimp for 5-7minutes, and removing them!
Even if you already know how to cook a crawfish boil or a shrimp boil, upgrading your crawfish cooking supplies makes your job easier and your feast tastier. And, because shrimp are much more delicate than crawfish, using the right shrimp boil equipment is especially important.
We invented innovative solutions that make seafood boils stress- and hassle-free experiences. Try our patented designs, and start cooking your seafood perfectly with ease!
Ever wondered why Louisiana is famous for seafood boils? The crawfish boil origin is deeply rooted in history, blending influences from Native American traditions, French Acadian settlers, and African cooking techniques. Over the years, this communal feasting ritual has evolved into one of Louisiana’s most cherished culinary traditions.
A seafood boil is more than just crawfish, shrimp, or crab. It’s about the full spread! The best sides for a crawfish boil depend on who you ask! While there are staunch purists who prefer to stick only with the classics, many modern boilers are branching out with lagniappe ingredients, or “a little something extra” as we like to say.
With a variety of outdoor cooking techniques in your repertoire, you can turn ordinary meals into unforgettable celebrations. There’s something special about preparing and enjoying good food with good people under the sun. Not only does the food taste better, but there’s a sense of comradery as you work together to make the food and then finally dig in.