LAFAYETTE, La. (KPEL News) — March is here, and that means one thing in South Louisiana: it’s time to boil. The 2026 crawfish season, which had a rough early stretch due to winter freezes and labor shortages, is now hitting its stride. LSU AgCenter crawfish extension agent Todd Fontenot said in recent interviews that the season is shaping up to be a good one in terms of yields, and prices at spots like Crawfish Time on Ridge Road in Lafayette have already started their seasonal slide after the Mardi Gras crunch.
If you’ve been paying $9 to $11 a pound all season to let someone else do the boiling, this is the year to take matters into your own hands. A good crawfish boiler pays for itself fast — and once you control the seasoning, the soak, and the timing, there’s no going back.
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Here’s what you need to know before you buy.
How Big of a Boiler Do You Actually Need?
Size is the first question, and it comes down to crowd count. The general rule: figure about 5 pounds of crawfish per person for a real boil, then match your pot accordingly.
- 60–80 quarts: Handles 10 to 20 guests. These are the most common backyard setups — manageable to move, affordable to store, and fast to heat.
- 90–120 quarts: The sweet spot for regular entertainers. You can cook a full sack (about 30–35 lbs) at once and keep the line moving.
- Commercial (40+ gallons): If you’re feeding 50 or more, or you’re running a boil at a church fundraiser or family reunion, this is your range.
Don’t cheap out on size. You can always put less in a bigger pot, but you can’t put more in a small one.
The Gold Standard: High Performance Cookers (HPC)
If you’ve been around the South Louisiana boil circuit for any amount of time, you’ve probably heard of High Performance Cookers. The company is based in Covington and builds its equipment right here in Louisiana, and the technology behind their pots genuinely changes how a backyard boil works.
Come prepared for the crawfish boil pic.twitter.com/lwtvDwZKkj…