Making a deliciously messy Cajun 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 delirious from filling their bellies full of spicy Cajun Crawfish Boil.
I like to keep my Cajun Crawfish Boil – Mudbug Recipe short and simple; 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.
- The Crawfish- Mudbug season is not as easily pinpointed as other seasons for shrimp and seafood; usually in a normal year the stars align for Crawfish near the end of February or early March and runs through June.
- “Can You Buy Live Crawfish Year-Round?“, The short answer to that question is yes. When crawfish are out of season, you can switch to cooked crawfish. This can be a great alternative, and if cooked correctly, tastes exactly like live crawfish.
- HOW MUCH SHOULD I 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: 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.
- Do not purge the crawfish: Don’t purge crawfish. Soaking them in salt water will kill them. Always remember purge crabs, wash crawfish.
- To Serve: Cajun Crawfish Boil right on old paper sacks from the market or in small metal buckets. Trust me on one thing, you are gonna get downright messy from eating these crawfish 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.
- 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
Making a deliciously messy Cajun 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 delirious from filling their bellies
- 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 on the cob, split in 3’s
- 8 small Yellow Onions
- 6 heads Fresh garlic halved to expose pods
- 5 large Ponderous Lemons
- 35 pounds Fresh Live crawfish do not purge in saltwater
- 6 Lemons, sliced 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 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.
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, 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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