For the traditional Crawfish boil, the cooking water should be well seasoned. As a rule of thumb, use a 1-pound box of salt for each five gallons of water. Generally, 1 gallon of water will be sufficient for 2 pounds of Crawfish.

Lemons, whole onions, red pepper, whole heads of garlic, and commercial crab boil are the traditional spices, but these can be varied according to your taste.

Season the water heavily, as the Crawfish will have little flavor if you don't. Boil water and spices for 10 minutes. Add the Crawfish, and if desired, small whole potatoes and sweet corn. When the water returns to the boil, let the Crawfish cook for 10 minutes. Remove from heat and let sit for 5 minutes to absorb the spices. Drain and serve.