We don't do everything — we do one thing extraordinarily well. Crawfish and shrimp boils, cooked fresh using the Robichaux family recipe from Thibodaux, Louisiana. At your location or delivered to your door.
Stephen sets up and cooks the boil on-site at your home or event location. Your guests get the full Louisiana experience — watching the boil happen, smelling the seasoning fill the air, and eating straight from the pot. There's nothing quite like it.
We boil everything fresh at our location, then deliver it piping hot at your scheduled time in brand new insulated coolers — which are yours to keep. All the flavor without the on-site setup.
Stephen Robichaux grew up immersed in Cajun culture. His father is from Thibodaux, Louisiana, and Stephen attended his first crawfish boil before he was even a year old. He does everything today exactly the same way his family did it over 35 years ago.
That love for authentic Cajun cuisine is why Cajun Boil Co. does one thing and one thing only — the best crawfish and shrimp boil you've ever had, brought to you in St. Louis.
Two reasons to reach out: feeding a bigger crowd and need more than 3 sacks, or you're interested in a shrimp boil — priced at market rate and quoted individually. Either way, Stephen will get back to you quickly.
Your food arrives in brand new insulated coolers — and those coolers are your best friend. Don't open them until your guests are ready to eat. The longer the lid stays closed, the hotter your food stays. A well-sealed cooler will keep everything steaming hot for 60–90 minutes after delivery.
Want to recreate the on-site boil aesthetic? Don't dump everything out at once. Instead, pour out a portion onto butcher paper or a newspaper-covered table, let people dig in, then bring out the next batch. It keeps the food hotter longer and creates that authentic Louisiana boil energy.
Our standard spice level is tuned to the St. Louis palate — flavorful and bold without being overwhelming. If you want to kick it up to a more authentic Louisiana level, just know that the sides absorb heat fast and can get very spicy very quickly.
Our recommendation: request increased spice on the crawfish only, and keep the sides at standard. You get the full Louisiana experience on the crawfish without setting your guests on fire. That said — if you want full spice on everything, you're our kind of Cajun and we are more than happy to oblige.
Every single time, the sides are what win over the crawfish novices and the kids. They soak up the seasoning and become something special in their own right — irresistible even to the most hesitant guests. If you've got a crowd heavy on first-timers or young ones, don't underestimate how far a good spread of sides will go. Consider ordering extra.
Stephen is happy to talk through your group size, crowd type, and what you're going for before you book. Reach out at stephen@cajunboilco.com and he'll help you figure out exactly what you need — no upsell, just honest advice from someone who's seen every kind of St. Louis crowd.
If our availability doesn't line up with your date, or the budget just isn't there right now — reach out anyway. Stephen will personally walk you through everything you need to run your own boil from scratch, completely free of charge.
"The Robichaux method is not a secret. It's meant to be shared with anyone who wants it. We love bringing Cajun food and culture to St. Louis — and we want to help however we can."
We didn't grow up eating crawfish in St. Louis. But thanks to Stephen, now we know how to boil our own — and our family does it every spring.
Fill out the request form and Stephen will follow up within 24 hours to confirm your date, go over any details, and send a deposit invoice when everything is set. No payment is collected until you're confirmed.
Fill out the quick request form — Stephen will follow up within 24 hours to confirm your date and details.
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Authentic Louisiana crawfish & shrimp boils — on-site or delivered fresh — serving the St. Louis area.
