Planning a crawfish boil for your friends and family? You’re in for a treat. There’s something special about gathering around a table piled high with steaming crawfish, corn, and potatoes. The aroma alone is enough to draw everyone in.
But before you fire up the burners and start seasoning the water, you need to answer one crucial question: how much crawfish should you order? Order too little, and your guests will leave hungry. Order too much, and you’ll be eating leftovers for days (though that’s not necessarily a bad thing).
This guide will help you figure out exactly how many pounds of crawfish to buy based on your guest list, their appetites, and a few other factors you might not have considered.
The General Rule: 3 Pounds Per Person
If you’re looking for a quick answer, here it is: plan on ordering 3 pounds of crawfish per person. This is the sweet spot for most gatherings. It gives your guests enough to enjoy without overwhelming them.
Three pounds might not sound like much, but remember that crawfish shells make up a significant portion of the weight. By the time your guests peel their way through 3 pounds, they’ll have eaten a satisfying amount of meat.
This guideline works well for casual get-togethers where crawfish is the star but not the only dish on the table. Pair it with sides like corn, potatoes, and sausage, and you’ve got a complete meal.
Adjust for Big Eaters
Not everyone eats the same amount. If you know your crowd tends to have hearty appetites, consider increasing the serving size to 5 pounds per person. This is especially true if you’re hosting folks who rarely get to enjoy crawfish and want to make the most of it.
Big eaters won’t just stop at one helping. They’ll keep coming back for more until the pot runs dry. Planning for extras ensures no one leaves disappointed.
The Cajun Standard: 7-10 Pounds
If you’re hosting locals down in Louisiana or guests who grew up on crawfish boils, prepare yourself. An authentic Cajun can easily put away 7 to 10 pounds of crawfish in one sitting.
This might sound extreme if you’re new to crawfish culture, but it’s genuine. For these folks, peeling crawfish isn’t just eating—it’s an art form and a social ritual. They’ll sit at that table for hours, chatting and cracking shells without missing a beat.
Suppose you’re throwing a boil in Cajun country or inviting serious crawfish enthusiasts, plan accordingly. You may need to place a larger order than expected (and take out that small loan we joked about earlier).
Consider Your Menu
Crawfish doesn’t have to be the only thing on your menu. In fact, most bowls include plenty of sides that help fill people up.
Classic additions include:
- Corn on the cob
- Red potatoes
- Smoked sausage
- Mushrooms
- Garlic bulbs
These extras absorb all the delicious seasoning from the boil and provide your guests with more variety. When serving a full spread like this, you can stick closer to the 3 pounds per person guideline, as people will naturally eat less crawfish.
On the other hand, if crawfish is the main attraction and sides are minimal, consider increasing your order.
What to Do With Leftovers
Ordered too much? Don’t worry—leftover crawfish is far from a problem.
Cold crawfish straight from the fridge make an excellent snack the next day. Store them properly by keeping them chilled in your refrigerator or in an ice chest with plenty of ice.
If you want to get creative with your leftovers, try making crawfish potato soup. Use the leftover potatoes, corn, and crawfish meat for an easy and delicious meal that brings new life to yesterday’s boil.
Peel any remaining crawfish tails and freeze them for future use in recipes such as crawfish étouffée, pasta dishes, or omelets. Nothing goes to waste when you plan.
Other Factors to Keep in Mind
Guest Preferences
Not everyone loves crawfish—or knows how to peel them properly. If you’re inviting first-timers or people who prefer other foods, they may not eat as much as seasoned pros.
Ask ahead of time if anyone has dietary restrictions or seafood allergies so you can plan alternative options.
Time of Year
Crawfish season typically runs from late winter through early summer (January through June). During peak season, crawfish are more abundant and affordable.
If you’re hosting a boil outside of this window, expect higher prices and potentially lower quality since out-of-season crawfish are often imported or previously frozen.
Live vs. Boiled
Most traditional boils use live crawfish that you cook yourself. However, some suppliers offer pre-boiled options for those who prefer to skip the cooking process.
Live crawfish offer more control over seasoning and freshness, but they require additional preparation time and specialized equipment, such as large pots and burners.
How to Order Crawfish
Once you’ve calculated the number of pounds you need based on your guest count and appetites, it’s time to place your order.
Look for reputable suppliers who source fresh crawfish during peak season. Check reviews and ask about their purging process—properly purged crawfish taste cleaner and better.
Order a day or two in advance so your supplier has time to prepare your batch. Please pick up your order to ensure maximum freshness, rather than having it shipped.
Make Your Crawfish Boil Unforgettable
At the end of the day, throwing a successful crawfish boil isn’t just about getting the quantities right—it’s about creating an experience your guests will remember.
Set up long tables covered with newspaper or butcher paper, allowing everyone to gather around together. Play some good music in the background. Keep drinks cold and conversations flowing.
The beauty of a crawfish boil lies in its simplicity and communal nature. People slow down, relax, and enjoy each other’s company while peeling their way through piles of seasoned shellfish.
So whether you’re ordering 3 pounds per person or going all-in with 10 pounds for your Cajun friends, focus on having fun and savoring great food with great people.
Got questions about planning your boil? Or do you have a favorite memory from past crawfish gatherings? Share it with us—we’d love to hear about it!
