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Excitement Boils Over for Crawfish Season(ing)

Opelousas, La. – It’s mid-May… and we are right in the middle of crawfish season. For those not familiar with the freshwater crustacean, crawfish are huge in Mississippi, Louisiana, and all throughout the Gulf Coast states. In the South, there are few things that create more anticipation than the season’s first crawfish boil. But it’s the savvy partygoers who add a little extra spice to the boil, courtesy of Tony Chachere’s Original Creole seasoning.

Tony Chachere’s Famous Creole Cuisine® has been a fixture for decades in kitchens across the nation, with a particular presence in the Southeast. While their authentic lines of Creole products are top-notch for get-togethers of all kinds, its seasonings are must-have items at any crawfish boil.

Crawfish Boil

Crawfish boils are mandatory for many spring festivals in Louisiana, but the simplicity of them has the tradition expanding its footprint throughout the country. Crawfish (also known as crayfish, crawdads or mudbugs) are actually healthy to eat, but keep an extra napkin or two close by due to the “sucking and peeling” needed to get the true crawfish experience.

Here’s your simplest recipe for any outdoor party. Just boil, season, and serve. (Serves two.)


10 pounds of Crawfish

1 cup Tony Chachere’s Original Creole Seasoning


  1. Place crawfish in the metal basket of a deep boiling pot (gallon or larger).

  2. Place the basket of crawfish in the pot and fill with enough water to cover crawfish.

  3. Remove the basket of crawfish and set aside.

  4. Add seasoning to water and bring to a boil.

  5. Place basket of crawfish in boiling water.

  6. When water returns to a boil, allow the crawfish to boil for 5 minutes.

  7. When boiling time is complete, remove from heat, cover and allow the crawfish to soak for 15 minutes.

  8. Remove basket from the water and serve.

If you want to add a side to your meal, boiled crawfish are traditionally served with corn on the cob and potatoes. In addition to those sides, Tony Chachere’s has a number of rice/dinner mixes and fish fry mixes that can be used for other delicious accompaniments like etouffee, fried shrimp and fried catfish.

Tony Chachere’s Famous Creole Cuisine was founded in 1972 by Tony Chachere, the “Ole Master” of Creole cooking. Tony Chachere’s Famous Creole Cuisine continues to be family-owned and -operated and is located in Opelousas, Louisiana. Employing over 75 people, the family maintains a tradition of Creole authenticity in their comprehensive line of seasonings, mixes, marinades, and sauces for both pantry and table.

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