Kelly’s crawfish boil recipe.

Our June catalog was photographed at seven different locations in Austin, one of which was the home of Kelly Guillory and Claire Whitehead. On the last day of shooting, they treated our production crew to a crawfish boil, further reinforcing our belief that Austin hospitality rocks.

Kelly and Claire, respective natives of Louisiana and Houston, both grew up with crawfish boils being a normal occurrence, and they’re continuing that tradition for their girls. “It’s a great way for family and friends to come together to hang out, talk and enjoy good food,” says Kelly. “My dad has crawfish ponds at his house, and when we moved to Austin, I was so excited to learn that you could buy live crawfish here and that people in Austin love crawfish boils.”

Here’s Kelly’s recipe.

First, clean the crawfish to get the mud out of them.

I then add lemon halves, onions, sausage, corn, potatoes, mushrooms and sometimes artichokes to a big pot of water and boil it up with a ton of crab/crawfish boil seasoning.

I put the crawfish in, bring it to a boil, let it go for about 3 minutes, then turn off the heat and let that sit for 15–20 minutes in the water to soak up the juice and seasoning.

Some people season on top, which I do if it needs a little more kick.

Some people eat it with a dipping sauce and some don’t. I swear by the sauce. I make mine with mayo, ketchup, Tony Chachere’s Creole Seasoning, Worcestershire sauce and Tabasco sauce. I put everything in a bowl, whisk it until smooth and then pop it in the fridge for a few hours for the flavors to meld.