Cajun Crawfish Boil – Mudbug Recipe

Making a deliciously messy Cajun Crawfish Boil is considered a fine art  to many Louisiana  folk during the mudbug or crawfish season of February through June. Family, friends and next door neighbors  will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious from filling their bellies full of spicy Cajun Crawfish Boil.Cajun Crawfish BoilI like to keep my Cajun Crawfish Boil – Mudbug Recipe short and simple; delicious fresh clean crawfish or mudbugs, lots of Cajun seafood boil seasoning , bay leaves, onions, potatoes, corn on the cob, garlic cloves, and lots of those big ponderosa lemons.

HOW MUCH TO BUY: 5 pounds of crawfish per person is a typical amount for a south Louisiana Cajun Crawfish boil meal; you better believe those folks  love their Cajun Crawfish Boils, however, I would recommend about 2 pounds of Crawfish per person if using as an appetizer

No Mud Caked Crawfish: My tip for buying crawfish or mudbugs is the same as I would give you for buying any kind of fish or seafood. Definitely, find a reputable dealer you can depend on for quality crawfish. If the Crawfish have mud caked all over them when you go to buy them, walk away as fast as you can; that’s not a reputable crawfish dealer.

Size does matter: The crawfish or mudbugs should be similar in size so that the crawfish will cook in about the same amount of time.

Do not purge the crawfish: Don’t purge crawfish. Soaking them in salt water will kill them. Always remember purge crabs, wash crawfish.I  serve my Cajun Crawfish Boil or Mudbugs right on old newspaper, or  sometimes in small metal buckets. Trust me on one thing you are gonna get downright messy from eating these mudbugs so it’s best to have plenty of quality napkins on hand or better yet wet wipes if you have some. Be sure you have lots of ice-cold beers on hand for your guests they are gonna get thirsty; as well as  plenty of hot sauce for those who enjoy it.

Making a deliciously messy Cajun Crawfish Boil is considered a fine art  to many Louisiana  folk during the mudbug or crawfish season of February through June. Family, friends, and next door neighbors,  will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious from filling their bellies full of spicy Cajun Crawfish Boil.

Cajun Crawfish Boil

Serves: 16-18 appetizers or 6-8 main courses

  • 3 pounds of Cajun seafood boil
  • 3 bay leaves
  • 12 small potatoes
  • 12 ears of corn on the cob
  • 8 small onions
  • 8 cloves of fresh garlic halved
  • 5 large ponderosa  lemons
  • 30 pounds of live crawfish
  • 3 lemons sliced to serve
  • hot sauce to serve

Equipment Needed

  • One large heavy-duty boiling pot
  • Metal basket or steamer insert for large pot
  • tight-fitting lid for the pot
  • Outdoor propane cooker
  • Long wooden paddle to stir crawfish
  • Newspaper or metal buckets to serve
  • lots of napkins
  1. Fill a large heavy-duty pot half full with fresh water, place on outdoor propane cooker, on high. Place a lid on the large heavy-duty pot and bring water to a boil.
  2. While you are waiting for the water to come to a  boil, rinse the crawfish with fresh cool  tap water until the water that is draining off is clear.
  3. Add about 1 pound of Seafood Boil to water or amount instructed on package per pound of crawfish. Let the boiling water dissolve the crawfish boil seasoning  for a minute or so.
  4. Drop in  bay leaves, onions,  potatoes, and fresh garlic. Let the vegetables  cook, keeping an eye on the potatoes. Check them by piercing the potatoes with a sharp knife or fork. Do not overcook potatoes, slightly undercook them because they will continue to cook slightly.
  5. When the potatoes are almost done, add the corn. After they have cooked, remove the basket. Reserve  the vegetables in a large container till ready.
  6. Turn the heat up on the burner. Add a little more spice to the water; about 25 ounces. Save about  2 cups of the crawfish boil spice for later.
  7. Halve the lemons and squeeze the fresh juice into the seasoned water. Then add the lemons to the seasoned water. Let the seasoned water just come to a slight boil, then place the live crawfish into the basket and place the basket in the heavy-duty pot. place a tight-fitting lid on the crawfish pot.
  8. When the water fully becomes a rolling boil,  let it boil for about 2 minutes then turn off the heat beneath the crawfish pot. Let the crawfish soak for about  2-3 minutes and then remove the crawfish
  9. Rapidly cool the crawfish by placing a very large bag of ice over them. Then let the crawfish soak. Most of the crawfish may sink to the bottom of the crawfish pot.
  10. Remove the Crawfish from the pot and pour in a cooler or ice chest; sprinkle the remaining crab boil seasoning over the crawfish and mix well and let stand for about 5-6 minutes. Adjust seasoning to your own taste.
  11.  Dump on newspaper laid out on a table or place in large metal buckets or containers; it’s your crawfish boil after all.
  12. Enjoy a cold one and have a few good laughs over those who can not figure out how to get the meat out of the crawfish!

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2016-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

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