How to Boil Crawfish
Boiling crawfish is a traditional Louisiana tradition that takes place during crawfish season. It’s also a great way to get your family and friends together for a fun outdoor activity.
The key to a successful boil is to keep the water boiling at all times. This helps ensure that the crawfish cook quickly and easily.
1. Add Water
Add water 50 percent of the way into your pot and turn the burner on high. It takes about 20-30 minutes (with the right burner) to get the water and seasoning mix to a hard rolling boil.
When the water is boiling, add all of the dry and liquid seafood seasoning products. You can also add a stick of butter for added flavor.
Next, add the crawfish to the pot and stir gently until they are completely submerged. This will help them peel easier and will also release their natural juices.
You can also add any other optional foods such as potatoes, corn on the cob, mushrooms, onions and small link sausages. You can even add lemon halves or squeezed lemon juice if you want to give them additional flavor.
2. Bring to a Rolling Boil
Boiling crawfish is one of the best ways to get that authentic Louisiana flavor. It’s also a great way to bring people together and enjoy some good food.
In addition to crawfish, you can also add other vegetables such as potatoes and corn to your boil for added texture and color. Just make sure to stir them in after the crawfish are boiled and cooled.
Crawfish boils are a fun way to bring people together and strengthen family bonds. They also are a great way to spend time outdoors on a beautiful day.
To boil crawfish, fill a large pot with water and bring it to a rolling boil. You can also use a Dutch oven or tall pot, but if you have a larger cooking pot you can boil more crawfish at once.
3. Add Crawfish
Boiling crawfish is a tradition of the Louisiana natives. It is a delicious party food that can be made into many different dishes, such as gumbo or etouffee.
The process of boiling crawfish is simple and can be done in any large pot on the stove or an outside burner. However, you must be careful to add the right amount of water and boil them at the correct temperature.
Once the crawfish are boiled, you must season them in order to ensure that they are cooked and tender. You can add a spice mix to the boiling water or add Louisiana Fish Fry Products Crawfish Boil Boosters, which have less salt than other seasoning mixes.
When you are ready to serve, place the crawfish on a platter and pour over some of the liquid from the pot. This will help them soak up the seasoning and get the flavors to settle together.
4. Cover
One of the most important steps in making a good crawfish boil is covering it. You can use a box the crawfish came in to do the job, but it’s also possible to purchase a specially designed ice chest that can keep the crock pot of yums cool and dry.
This step is necessary because the crawfish will not get cooked through if they don’t have some type of cover. It can also help keep the crawfish from clumping together and getting stuck in the pot during the boiling process.
Once you have the crawfish covered, add your vegetables and some seasoning. Some people like to add whole button mushrooms, smoked sausage or small potatoes. Other more adventurous cooks add artichokes, asparagus or even Brussels sprouts to the mix. Make sure to stir everything around a bit so that the seasoning doesn’t stick to any of the other ingredients. It’s also a good idea to put some ice in the pot to keep the crawfish cool and push the water into the shell for a juicier bite.
5. Bring to a Rolling Boil
When you are ready to boil crawfish, you need to bring the water and seasoning to a rolling boil. This will cook the crawfish and vegetables and make them easier to peel.
For this step, you will need a large boil basket and a burner that is at least 50K BTU. You can use a propane or butane burner, but you need to be sure it is safety-checked.
After bringing the water to a boil, add the crawfish and a stick of butter to the pot. The butter will help the crawfish peel easily and add flavor to the dish.
You can also add vegetables to the crawfish and seasoning, like potatoes, mushrooms, onions and small link sausages. Some veggies can take more time to cook than others, so be sure to check them after a few minutes.
6. Remove from Heat
Crawfish boils are a popular event in the South. Whether you enjoy them in a traditional boil or a unique recipe, the end result is always delicious.
However, when you reheat leftover crawfish the next day, you can quickly run into trouble if you don’t know how to do it right. Overcooking crawfish can cause them to turn from meaty and moist to dry and tough.
If you’re looking for a quick way to reheat your crawfish, you can try steaming them. This method is easy and requires only a few essential ingredients, such as water, spices and a steamer basket.
Once the water and spices are boiling, add a few of your crawfish to the basket and steam them for 3-5 minutes.
During this time, you’ll want to constantly turn them over so they cook evenly and don’t become dried out. After a few minutes, remove them from the heat and transfer them to a serving bowl for you to dig in!
7. Drain
Purging crawfish before boiling them ensures that they are fresh and will taste better. Purging also helps to clean the crawfish of any mud and other waste.
Purge the crawfish with water, salt, or both prior to boiling them. A large ice chest is an excellent container for this process, but you can use other containers as well.
Fill the ice chest with water a few inches above the crawfish and sprinkle half of a 26 ounce box of salt over the top. Gently stir the crawfish with a long-handled spoon or a large paddle to mix the water and the salt together.
Repeat this process until the water runs clear and no mud or other debris remains. Once the mud has dissolved, drain the ice chest and rinse the crawfish thoroughly with fresh water.
After draining, sprinkle some cajun seasoning over the boiled crawfish to add more flavor and heat. This will increase the spiciness of your meal and help to keep the crawfish fresher longer.
8. Cool
Once you’ve boiled the crawfish, they need to cool. This will help them absorb more seasoning and keep their shells easy to peel.
To do this, fill a large cooler with water and place the crawfish inside. Be sure to open the drain hole.
Some cooks also purge the crawfish by rinsing them with fresh water. Others simply rinse them twice or more in a tub of water.
After rinsing, place the crawfish in a cool ice chest and let them sit for 5 to 10 minutes. This will cause them to excrete anything that may be in their digestive tracts and help clean the shells of any debris or dead bugs.
Once you’ve gotten your crawfish to the point where they’re ready to be eaten, sprinkle them with a light layer of seafood boil. You’ll need about 1 pound of boil per 15 pounds of crawfish.
9. Serve
A Louisiana-style crawfish boil is made with the classic ingredients of boiled crawdads, corn on the cob, and potatoes. Other optional additions include mushrooms, artichokes, carrots, and green beans.
When a pot of crawfish is ready, serve with bowls of melted butter and Crawfish Dipping Sauce. Or, if you prefer to eat your crawfish without sauce, enjoy them plain and fresh.
While you are waiting for the crawfish to finish boiling, prepare your vegetables. We like to add a few slices of corn on the cob and some potatoes.
Once your crawfish are cooked, remove the head from the shell by twisting and pulling. You can also suck the crawfish’s savory juices. Either way, we’re pretty sure you’ll be eating your fill of tail meat.