A crawfish boil is the hallmark of Cajun tradition in Louisiana! Where I’m from, there’s no easier way to entice all your friends to come together. Any self-respecting Cajun can easily put down a solid three to five pounds of crawfish in a single sitting.
In most years, when the weather cooperates, crawfish season starts around the beginning of Spring, as early as mid February, which makes a crawfish boil a popular choice for Easter Sunday and for the Big Game. The peak of season for crawfish is April and May and the season is pretty much over some time in June.
In my experience here in Atlanta, it’s a good idea to also have boiled shrimp alongside the crawfish for the uninitiated folk. Depending on what else is on the menu (and who’s coming!), you want to allow 1-2# crawfish per person and up to ½# shrimp per person.
As many of my friends know, I am also a hobby sausage maker. I make a mean Cajun sausage. In SE Louisiana, they generally boil the sausage in with the crawfish. In SW Louisiana, where I’m from, we sometimes grill it separately.
A Lowcountry Boil is virtually identical to Louisiana's Crawfish Boils. There are shrimp instead of crawfish. And the seasoning is usually different. I excel at both.
Please note, Crawfish Boils and Lowcountry Boils are outdoor events, or at least require access to outdoors to prepare the food.
My fee varies according to the number of guests and what is involved. But a basic crawfish boil for 30-50 guests is $300.
The food is a separate fee and has a lot to do with the current market price. Good crawfish start around $2 per pound plus freight charges. Shrimp are a good bit more, especially for the wild caught Gulf or Carolina shrimps.
Add another $8 per person for vegetables, dip, place settings, etc.
For a more thorough quote and to discuss other menu options, send me an email.
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