Crawfish boils sit at the heart of Gulf Coast weekends. A boil is not only a meal; it is a pot full of good smells, steam, and laughter. I grew up watching heaps of bright red shells land on newspaper‑lined tables, but the Stalekracker Crawfish Boil Recipe took that happy memory and gave it extra spark.
Stalekracker—real name Justin Chiasson—started sharing boil videos online, tossing jokes and Cajun know‑how in the same pot. His laid‑back voice, bright seasoning mix, and famous “that’s money, dude” catchphrase turned ordinary mudbugs into a viral hit. Folks love his way because he keeps things easy: no secret chef tricks, just bold flavor and clear steps.
Today I’m sharing this copycat Stalekracker Crawfish Boil Recipe using his style, so you can taste why his boil became the talk of backyards from Louisiana to Maine.
Why You’ll Love This Recipe!
You’re going to love this Stalekracker Crawfish Boil Recipe because it’s simple, full of flavor, and brings everyone together. The steps are easy to follow, and you don’t need fancy equipment or hard-to-find ingredients.
Every bite is packed with Cajun spices, juicy crawfish, and tasty extras like potatoes, corn, and sausage. This recipe is perfect for anyone who wants to enjoy a true Louisiana-style meal without any stress.
Stalekracker Crawfish Boil Ingredients
1. Live crawfish (1 sack, 35–40 lb)
These little freshwater crustaceans should be lively when you buy them. Movement means freshness, and fresh means tender meat that soaks up every drop of flavor.
2. Stalekracker Seafood Boil seasoning (2 bags)
His blend brings garlic, cayenne, paprika, and citrus oils in a perfect ratio. If you use another brand, taste the water and adjust the heat level to match your liking.
3. Liquid cayenne pepper sauce (2 bottles)
Think of this as spice insurance. It builds a deep pepper note that sticks to the shells so each suck of crawfish head kicks.
4. Pickled jalapeños with juice (1 gallon)
The brine adds vinegar snap while the slices lend an extra bite. When the boil is finished, folks fight over the jalapeños left in the basket.
5. Small red potatoes (3 lb)
The skins hold the flesh together so the spuds stay firm even after a long soak. They also sop up seasoning for a hearty side.
6. Corn on the cob (4–5 ears, halved)
Sweet kernels balance the spice. Corn also acts as a timer: once it’s perfect, everything else usually is too.
7. Smoked sausage (2 lb, cut in 3‑inch pieces)
The smoky fat melts into the boil and flavors the broth. Choose pork or beef sausage with a little pepper already in it.
8. Hot dogs (1 lb)
Kids love them, and grown‑ups tend to sneak a few, too. The hot dogs grab the boil seasoning fast and come out juicy.
9. Whole white onions (2, unpeeled)
Leaving the paper skins on keeps the layers intact. Cooked onions turn silky and sweet.
10. Garlic heads (2)
Tossed in whole, the cloves soften enough to squeeze onto bread later.
11. Lemons (3–4, halved)
Citrus cuts through the richness and brightens the whole pot without tasting sour.
12. Carrots (2–3, chunked)
They lend natural sweetness and give guests an extra veggie option.
13. Salt
Just a small handful seasons the water before the spice bags go in and helps the crawfish purge.
Ingredients Substitution
No worries if you can’t find something exact! Here’s how to adapt:
- Seafood Boil Seasoning: If you can’t find the big bags, use several small boxes. Mix brands if needed. Look for “Crawfish,” “Shrimp,” or “Seafood” boil seasoning. Liquid boil is okay too, but adjust salt carefully.
- Cayenne Pepper: Use ground cayenne from your spice rack. Start with 1/4 cup and taste the broth, adding more if needed. It needs to be noticeably spicy.
- Pickled Jalapenos: Use 2-3 large jars (16 oz each) of sliced pickled jalapenos with all the juice. If desperate, use fresh jalapenos sliced (adds heat but less tang) AND a big splash of vinegar (like 1 cup).
- Sausage: Any good smoked sausage works – andouille (spicy), kielbasa (milder), or even smoked beef sausage. Avoid raw sausage.
- Corn: Frozen corn on the cob is excellent and convenient. Canned corn isn’t great for boiling.
- No Live Crawfish? This recipe is designed for fresh crawfish. Frozen peeled crawfish tails can be used in other dishes (like etouffee), but they won’t work for a traditional boil. It’s best to wait for the live ones!
Required Kitchen Tools
- Outdoor Propane Burner (for strong, even heat)
- 60-80 Quart Crawfish Pot with Basket (holds everything)
- Propane Tank (keep it full!)
- Long Stirring Paddle (keeps your hands safe)
- Mesh Bags or Strainer Basket (easy to lift and drain)
- Large Cooler (for serving and keeping hot)
- Ice (for cooling drinks)
- Tongs (for serving hot food)
- Newspaper or Plastic Tablecloth (easy cleanup)
How To Make Stalekracker Crawfish Boil
Step 1: Set Up Your Equipment
Fill your large pot about halfway with water. Get your propane burner going and put the pot on it. Turn the heat to high and let that water start heating up. This takes time, so start early.
Step 2: Clean Your Crawfish
Don’t cut the sack open! Untie it instead. You can use that sack later. Put the crawfish in a large container or cooler. Rinse them with cold water until the water runs clear. This gets rid of mud and debris. Uncle Stale says you don’t need salt for cleaning – just good old water works fine.
Step 3: Season the Water
When your water starts boiling, add both bags of seafood boil seasoning. Pour in both bottles of liquid cayenne. The water should smell amazing right now. Add the whole gallon of pickled jalapeños with all their juice. This is what makes the heads taste so good.
Step 4: Add the Vegetables
Put in your potatoes first since they take the longest to cook. Add the onions whole—no need to peel them. Toss in the whole garlic heads. Add your carrot chunks. No need to squeeze the lemon—just drop the halved lemons right into the pot. Let everything boil together until the potatoes are tender when you poke them with a fork. This usually takes about 15–20 minutes.
Step 5: Cook the Crawfish
Here’s the most important part. When everything else is ready, add your clean crawfish to the basket. Lower them into the boiling water. As soon as the water comes back to a rolling boil, start your timer. Cook for exactly 2 minutes. No more, no less!
Step 6: Add the Meat
When potatoes are almost done, add your smoked sausage and hot dogs. Let them cook for about 5 minutes. The sausage heats through and the hot dogs get that spicy flavor.
Step 7: Add the Corn
During the last minute of cooking, add your corn pieces. They only need a minute to heat through and get seasoned.
Step 8: Turn Off Heat and Soak
After 2 minutes, turn off the heat. This is the secret step – let everything soak in the hot seasoned water for at least 20 minutes. The longer you soak, the more flavor gets into the crawfish. I usually taste one after 20 minutes and keep soaking until they taste perfect.
Step 9: Drain and Serve
Lift out the basket and let everything drain. The crawfish should have soaked up lots of seasoning and flavor. Pour everything onto newspaper or into a large cooler for serving.
Tips for the Best Crawfish Boil
- Rolling Boil is Non-Negotiable: Your water must be at a fierce, full rolling boil before adding seasoning, veggies, and especially the crawfish. Weak heat means soggy bugs.
- Drain Crawfish Thoroughly: Shake out every drop of wash water. Cold water ruins your boil’s heat and dilutes flavor.
- Respect the 2-Minute Cook: Set a timer! Overcooked crawfish are mushy and sad.
- Soak is Sacred: Minimum 20 minutes, but taste and soak longer if needed. This builds the flavor inside the shells.
- Taste the Broth Early: After adding seasoning/cayenne/jalapenos, taste the broth (carefully, it’s hot!). It should be VERY spicy and salty – much stronger than you want the final food, because the soaking mellows it. Adjust if needed before adding crawfish.
- Keep the Lid Off During Soak: Putting the lid on traps steam and can make crawfish mushy. Let them soak uncovered.
What to serve with a Crawfish Boil
A good crawfish boil is a complete meal, but there are some things that make it even better.
I always serve cold beer – it’s not optional when you’re eating spicy crawfish. French bread is perfect for soaking up all those good juices.
Some people like to have rice on the side, especially if the crawfish are really spicy. A simple green salad helps cool your mouth down between crawfish.
Don’t forget dessert – something cold like ice cream or frozen fruit pops works great. The main thing is to keep it simple.
How To Store and Reheat Leftover Crawfish
If you somehow have leftovers, here’s how to save them right:
Storing: Let the crawfish cool. Then put them in a sealed container or Ziploc bag in the fridge. Eat within 2 days for best taste. You can also freeze them—just peel the tails first. They’ll keep for up to 2 months.
Reheating: To warm them up, steam them for a few minutes over boiling water. You can also heat them in the microwave, but cover them with a damp paper towel so they don’t dry out.
Stalekracker Crawfish Boil Recipe FAQs
1. How much crawfish do I need per person?
Plan on about 3-5 pounds of live crawfish per person if they’re big eaters. If you have lots of sides like corn and potatoes, you can get away with 2-3 pounds per person. Kids usually eat about 1-2 pounds. It’s better to have too much than not enough because people get really hungry at a crawfish boil.
2. Can I make this recipe indoors?
You really shouldn’t try to make a full crawfish boil indoors. The pots are huge and create lots of steam and smell. If you absolutely have to cook inside, you can make a smaller batch using a large stock pot on your stove, but it won’t be the same experience. The outdoor cooking is part of what makes a crawfish boil special.
3. What’s the best way to keep crawfish alive before cooking?
Keep them in a cool, shady place covered with wet newspaper or towels. Don’t put them in water – they’ll drown. Don’t put them on ice either. A cooler with the lid cracked open works great. They should stay alive for 24-48 hours if you keep them cool and moist. Remove any dead ones before cooking.
4. How do I know when the crawfish are done?
After boiling for 2 minutes, the crawfish should be bright red. When you break one open, the meat should be white and firm, not mushy. The tail should curl under the body. If they’re gray or the meat falls apart, you’ve overcooked them. The soaking time is what really makes them flavorful, not the cooking time.
5. How long should I let the crawfish soak?
Start tasting after 20 minutes, but I usually let them soak for 30-45 minutes. You’ll know they’re ready when they sink to the bottom of the pot and taste really flavorful. The longer they soak, the spicier they get. Some people like to soak them for over an hour for maximum flavor. Just make sure they don’t get cold.
Stalekracker Crawfish Boil Recipe
Ingredients
Equipment
Method
- Fill your large pot about halfway with water. Get your propane burner going and put the pot on it. Turn the heat to high and let that water start heating up. This takes time, so start early.
- Don’t cut the sack open! Untie it instead. You can use that sack later. Put the crawfish in a large container or cooler. Rinse them with cold water until the water runs clear. This gets rid of mud and debris. Uncle Stale says you don’t need salt for cleaning – just good old water works fine.
- When your water starts boiling, add both bags of seafood boil seasoning. Pour in both bottles of liquid cayenne. The water should smell amazing right now. Add the whole gallon of pickled jalapeños with all their juice. This is what makes the heads taste so good.
- Put in your potatoes first since they take the longest to cook. Add the onions whole—no need to peel them. Toss in the whole garlic heads. Add your carrot chunks. No need to squeeze the lemon—just drop the halved lemons right into the pot. Let everything boil together until the potatoes are tender when you poke them with a fork. This usually takes about 15–20 minutes.
- Here’s the most important part. When everything else is ready, add your clean crawfish to the basket. Lower them into the boiling water. As soon as the water comes back to a rolling boil, start your timer. Cook for exactly 2 minutes. No more, no less!
- When potatoes are almost done, add your smoked sausage and hot dogs. Let them cook for about 5 minutes. The sausage heats through and the hot dogs get that spicy flavor.
- During the last minute of cooking, add your corn pieces. They only need a minute to heat through and get seasoned.
- After 2 minutes, turn off the heat. This is the secret step – let everything soak in the hot seasoned water for at least 20 minutes. The longer you soak, the more flavor gets into the crawfish. I usually taste one after 20 minutes and keep soaking until they taste perfect.
- Lift out the basket and let everything drain. The crawfish should have soaked up lots of seasoning and flavor. Pour everything onto newspaper or into a large cooler for serving.
That’s my full‑on Stalekracker Crawfish Boil Recipe from pot setup to shell pile. Follow these clear steps, taste as you go, and you’ll have hot, juicy crawfish bursting with Cajun spice every time.
Grab your burner, call a few friends, and turn any afternoon into a Louisiana‑style feast.
