Summer Crawfish Boil

Chef Brian Ingram is the man behind several purpose driven restaurants, including Hope Breakfast Bar. However, today he joins us with a good ol’ summer crawfish boil!

Check out and try his recipe:

Summer Crawfish Boil


  • 10 Cloves of Garlic
  • 6 lemons, halved
  • 1 Cup Zatarains Seasoning
  • 2 pounds Potatoes (Medium Red Whole)
  • 1-pound red onions quartered
  • 5 lbs. Crawfish or Shrimp
  • 1 Stalk of Celery cut into 2-inch pieces
  • 1 Bag Carrots cut into 2-inch pieces
  • 8 ears of fresh corn quartered
  • ½ Cup Zatarains Seasoning (Use After you have drained the above boil)


  • Fill large pot with a basket 1/3 to 1/2 with water. Place pot on high heat.
  • Add onions, garlic and lemon halves. (You can use a small mesh bag for lemons, onions and garlic.
  • Bring to full rolling boil. Stir in seasoning.
  • Add potatoes (in their mesh bag from the grocery). Reduce heat to medium-low.
  • Boil 20 minutes or until potatoes are fork-tender. Remove potatoes.
  • Return water to full rolling boil on high heat. Add crawfish, celery, corn and carrots.
  • As soon as small gaps start to appear between the head and the tail on the largest crawfish, they are done.
  • Turn off heat. Add cooked potatoes. Let stand 15 minutes.
  • Drain excess water, toss with seasoning and pour out on butcher paper on table