Perfect Stalekracker Crawfish Boil Recipe

This week I decided to recreate some of Stalekracker’s recipes, and today I’m makin’ his Stalekracker crawfish boil recipe.

After successfully bringing his jambalaya and pastalaya to life in my kitchen, this crawfish boil was next on my list—and it’s worth every minute.

What makes it stand out is that spicy Cajun kick from the Two Step seasoning, the tangy jalapeño juice, and a whole sack of fresh crawfish boilin’ in one big flavorful pot. It’s messy, bold, and packed with flavor in every bite—just like he makes it.

If you’ve been wantin’ to try a real Louisiana-style boil at home, this is the one.

Grab your pot, get your sack ready, and let’s cook this up right.

What Kind of Seasoning is Best for Stalekracker Crawfish Boil?

When it comes to boil seasoning, there’s one name that never lets me down: Cajun Two Step Seafood Boil seasoning. That’s what Stalekracker himself uses, and that’s what I stick with. It’s bold, salty, spicy, and made just for seafood.

You can get creative with the seasoning, but don’t overdo it—this recipe already has cayenne pepper sauce and pickled jalapeño juice in the mix. That combo brings the heat and the tang.

If you like a little more kick, you can throw in some Champion soak booster at the end.

Why You’ll Love This Crawfish Boil

• Big flavor in every bite from the crawfish down to the potatoes
• The soak brings out juicy, seasoned meat that ain’t bland
• It’s a one-pot meal that feeds a crowd
• Kids love the hot dogs, and grown-ups fight over the sausage
• It’s as close as you’ll get to Louisiana flavor without makin’ the drive
• You get to customize it with whatever veggies or extras you like

Stalekracker Crawfish Boil Ingredients

• 1 sack (30–40 lbs) live crawfish – This is the heart of the boil. Fresh, live crawfish soaks up all that spicy, seasoned goodness. I always get a full sack to feed everyone right.
• 1 bag Cajun Two Step Seafood Boil seasoning – The real deal. This seasoning is bold, salty, spicy, and made just for seafood. It gives that authentic Louisiana flavor Stalekracker’s known for.
• 2 bottles of Cayenne pepper sauce – Adds that deep, tangy heat to the boil. I love how it kicks things up without overpowering the other flavors. Don’t be shy with it!
• 1 gallon pickled jalapeños (with juice) – This ain’t just for heat—it adds a zesty, briny punch. The juice soaks into the crawfish and veggies, making everything pop with flavor.
• 2 lbs baby potatoes – These soak up all that spicy water and come out soft and flavorful. I always toss in extra ‘cause they disappear fast once folks start eatin’.
• 1 lb carrots (optional) – I add these just for fun and a little sweetness. They bring nice color to the boil and soak up flavor like a sponge.
• 3–4 lemons, halved – These cut the richness and brighten up the whole boil. Squeezin’ fresh lemon over your plate at the end? Chef’s kiss.
• 2 onions, unpeeled – They boil in their skins, get super tender, and soak in all that spice. Peel ’em and bite in if you like bold flavors.
• 2–3 heads garlic, halved – Garlic adds that mellow, savory depth. I leave the skins on and just cut ‘em in half so the flavor melts into the pot.
• Smoked sausage (cut into chunks) – This is one of my favorite parts. Juicy, smoky, and full of flavor—soaks up the boil seasoning and gives folks something extra to chew on.
• Hot dogs (optional, for the kids) – I always throw some in for the little ones. They ain’t spicy, and the kids love ’em. Easy win at any boil.
• Frozen corn on the cob – Tossed in at the end, corn helps cool the pot and soaks in flavor during the soak. Sweet, juicy, and spicy when done right.
• Champion seasoning (optional) – This is like a flavor booster during the soak. It ain’t required, but when I have it, I add a shake or two to kick it up.

Ingredients Substitutions

• No Cajun Two Step? Try Slap Ya Mama or Zatarain’s boil seasoning.
• No pickled jalapeños? Use a jar of banana peppers or some spicy vinegar.
• You can skip the carrots if you ain’t got any—just for color.
• Swap baby potatoes for red potatoes or cut up Yukon Golds.
• Don’t like hot dogs? Just use more sausage or skip it.

How to Make Stalekracker Crawfish Boil Recipe

Step 1: Prep the Pot

Get your boil pot filled with water and start heating it up. You want that water rolling before anything goes in.

Step 2: Clean the Crawfish

Untie the sack and dump those crawfish in a rinse basket. Rinse them well—just fresh water, no salt needed. Keep rinsing till the water runs clean. Drain ’em and set aside.

Step 3: Season the Water

Once the water’s boiling, add your Cajun Two Step seasoning, both bottles of cayenne sauce, and the whole gallon of pickled jalapeños—juice too. Toss in potatoes, carrots, lemons, onions, and garlic. Let it come back to a boil.

Step 4: Check the Potatoes

Boil the veggies till the potatoes are fork-tender, not mushy. Once they’re good, take them out and set aside.

Step 5: Add the Crawfish

Drop the crawfish into the boiling pot. When the boil comes back, set a timer for 2 minutes.

Step 6: Add the Sides

While crawfish is boiling, toss in sausage and hot dogs. Let them boil with the crawfish.

Step 7: Kill the Boil and Soak

After 2 minutes, turn off the heat. Throw in the frozen corn and Champion soak booster (if you got it). Let everything soak 20 minutes minimum. Taste every 5 minutes after that till the flavor’s right.

Step 8: Drain and Serve

Drain all the water. Let it steam for a few minutes, then dump out and serve. Simple as that.

Chef Notes

• Don’t pour dirty rinse water into your clean pot—drain crawfish fully first.
• Sucking the heads gets you that juicy spice hit from the jalapeños.
• No Nobel Peace Prize, but you’ll win your party.
• Make it a tradition: cold beer, crawfish, and a good time.

Watch Out for These Mistakes While Cooking

• Boiling too long: Crawfish get rubbery. Stick to 2 minutes.
• No soak time: You’ll miss all the flavor. Be patient.
• Overcrowding the pot: Give the crawfish room.
• Skipping the rinse: Clean crawfish = tasty crawfish.
• Adding too much seasoning at first: You can always add more later while soaking.

What To Serve With Stalekracker Crawfish Boil

When I’m enjoying a Stalekracker crawfish boil, I love pairing it with a few key sides and drinks that really bring out the flavors and make the experience complete. Here’s what I usually go for:

• Corn on the Cob: Sweet, buttery corn is a classic side that balances the spicy heat of the crawfish perfectly.
• Potatoes: Boiled red potatoes soak up the spices and add a hearty touch to the meal.
• Sausage: Adding sliced smoked sausage gives the boil a savory, smoky flavor that complements the crawfish.
• Garlic Bread: I like crusty garlic bread to mop up all the delicious juices and spice.
• Coleslaw: A cool, crisp coleslaw adds a refreshing crunch to the meal to balance the bold flavors.
• Cold Beer or Lemonade: A cold beer is my go-to drink for a crawfish boil, but lemonade works great too for a non-alcoholic option.

These sides and drinks make the Stalekracker crawfish boil feel like a festive and unforgettable feast every time.

FAQs

How many people does one sack of crawfish feed?

One 30–40 lb sack usually feeds about 10–15 people, depending on how hungry they are and what else you serve with it.

Do I need to purge the crawfish?

Nope. Just rinse them really well. Research from LSU says salt purging don’t do much. Clean water is enough.

Can I make this without live crawfish?

Not really the same. You can use frozen tails, but you’ll miss out on the full boil experience and flavor.

How spicy is this recipe?

It’s got a nice kick, but not too crazy. You can dial back the pepper sauce or jalapeño juice if you want it milder.

What pot size do I need?

You’ll want at least an 80–100 qt pot for one full sack and all the fixin’s.

Can I prep anything ahead?

Yep! Chop veggies, mix seasoning, clean the crawfish, and get your gear ready the day before.

What if I don’t have Champion seasoning?

No problem. It’s optional. The boil is flavorful enough without it.

How long do leftovers last?

Keep ‘em in the fridge 2–3 days. Reheat in a little water or eat cold straight from the fridge.

What should the soak time be?

Start at 20 minutes and taste. Some folks go up to 45 minutes for deep flavor.

Can I reuse the boil water?

Not recommended. After one boil, it’s done. Start fresh each time for best taste.