At a New Orleans seafood market, they follow Louisiana crawfish from washing and sorting to the massive boil. A batch of 150 pounds goes into a seasoned “bathtub” with fresh lemon, celery and garlic ...

For many in Louisiana, Easter Sunday is the height of crawfish season. With mild spring weather making it ideal for cooking outdoors, nothing captures the spirit of the day as well as a large boiling ...

In a traditional, southern crawfish boil, the crawfish are boiled alive with a mixture of seasonings and salt. Corn, potatoes and sausages, along with other veggies or meats, can be tossed in as well.