Making a deliciously messy Louisiana Crawfish Boil is considered a fine art to many Louisiana folk. 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 insane from filling their bellies full of spicy Cajun Crawfish Boil.
I like to keep my Louisiana Crawfish Boil – Mudbug Recipe short and straightforward; just delicious fresh clean crawfish or mudbugs, andouille sausage, lots of Cajun seafood boil seasoning, bay leaves, onions, potatoes, corn on the cob, garlic cloves, and lots of those giant Ponderosa lemons.
Tips on how to eat Crawfish at a Louisiana Crawfish Boil
Grab the head firmly with one hand and grab the tail with the other hand.
Twist the crawfish and pull the tail from the head.
Peel off the first two to three rings of the crawfish.
Pinch the end of the tail and pull the meat from the shell of the crawfish.
Dip the meat of the crawfish in your favorite sauce such as a combo of hot sauce, lemon, and butter.
Frequently asked questions about a Louisiana Crawfish Boil
Does the size matter? That’s what she said Just came out of my husband’s mouth…sigh. The Crawfish or mudbugs should be similar in size so that the Crawfish will cook in about the same amount of time.
Should I purge the Crawfish? Don’t purge Crawfish. Soaking them in salt water will kill them. Always remember to purge crabs, wash Crawfish.
How should I serve this Recipe? Place Cajun Crawfish Boil right on old paper sacks from the market or in small metal buckets. Trust me on one thing, and you are going to get downright messy from eating these Crawfish, so it’s best to have plenty of napkins on hand or better yet a stack of wet napkins if you have some.
Can You Buy Live Crawfish Year-Round? The answer to that question is yes. When Crawfish are out of season, you can switch to the pre-cooked frozen Crawfish. This can be a great alternative, and if cooked correctly, it tastes precisely like live Crawfish.
How much should you 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
When is the Crawfish- Mudbug season is not as easily pinpointed as other seasons for shrimp and seafood; usually in a typical year, the stars align for Crawfish near the end of February or early March and runs through June.
Are Mud Caked Crawfish ok to use: My tip for buying Crawfish or mudbugs is the same as I would give you for purchasing any fish or seafood. 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.
Equipment Needed for a Louisiana Crawfish Boil
One large heavy-duty boiling pot
Metal basket or steamer insert for a 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
Louisiana Crawfish Boil
- 2 packages Louisiana Crawfish Co. Seafood Boil
- 4 Bay leaves
- 5 pounds Small red potatoes
- 3 pounds Andouille sausage or smoked sausage
- 12 ears Sweet Yellow Corn split in 3’s
- 8 small Yellow Onions
- 6 heads Fresh garlic halved to expose pods
- 5 large Lemons
- 35 pounds Fresh Live crawfish do not purge in saltwater
- 6 Lemons to serve
- 1 bottle Louisiana hot sauce to serve with crawfish
- 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.
- 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.
- Add about 1 pound of Seafood Boil seasoning to the water or amount instructed on package, per pound of crawfish. Let the boiling water dissolve the crawfish boil seasoning for a minute or so.
- Drop in bay leaves, onions, potatoes, and fresh garlic. Let the vegetables cook, watching the potatoes. Check them by piercing the potatoes with a sharp knife. Do not overcook potatoes.
- When the potatoes are almost done, add the corn and andouille sausage. After they have cooked, remove the basket. Reserve the vegetables and sausage in a large container till ready.
- Turn the heat up on the burner. Add a little more spice to the water. Save about 1 cup of the crawfish boil spice for later.
- Halve the Ponderosa lemons and squeeze the fresh juice into the seasoned water. Then add the lemons to the Cajun seasoned water. Let the seasoned water just come to a boil, then place the live crawfish into the basket and place the basket in the heavy-duty pot. Cover with a tight-fitting lid on the crawfish pot.
- When the water fully becomes a boil, let it boil for about 2-3 minutes, then turn off the heat beneath the crawfish pot. Let the crawfish soak for about 3 minutes, and then remove the crawfish from the water
- 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.
- Remove the Crawfish from the pot and pour in an ice chest; sprinkle with the remaining crab boil seasoning over the crawfish and mix well and let stand for about 5 minutes.
- Dump on newspaper or brown paper sacks that have been laid out on a table or place in large metal buckets or containers; it’s your crawfish boil after all.
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If you enjoyed this recipe here are some other recipe suggestions
- Southern Corn Pudding Casserole is the delicious iconic classic casserole that was made by grannie, especially for Sunday dinners, holidays, and church potlucks, that has a sweet, cheesy golden layer, and a delicious, creamy corn center that everyone loves.
- Southern Corn Salad is hands down one of the best Iconic salads for summer. This summer-friendly salad is made with grilled corn on the cob, avocados, fresh organic tomatoes, red onions, jalapeno peppers, fresh herbs, and a homemade dressing.
- Southern-style Succotash is chock full of delicious healthy organic veggies like sweet yellow corn, lima beans, onions, tomatoes, and crisp smoked hickory bacon. This Classic Southern side makes the perfect potluck dish.
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