A crawfish boil is a Cajun seafood tradition involving crawfish, potatoes, corn, onions, and spices boiled together.
The ingredients are cooked in a large pot of seasoned water, often with cayenne pepper, garlic, lemons, and commercial seafood seasoning. Crawfish are usually added after the vegetables because they need less cooking time. The finished food is drained and spread over tables covered with paper.
Crawfish boils are communal events rather than merely individual plated meals. They became especially prominent in southern Louisiana, where crawfish farming and harvesting support a major regional food culture. The season is often associated with spring, although availability varies.
A crawfish boil differs from a low-country boil, which is associated with the coastal Carolinas and commonly centers on shrimp, sausage, corn, and potatoes. The Louisiana version is defined by crawfish and Cajun seasoning.