Many in Louisiana don’t think twice about making a Crawfish Boil. The process can be intimidating for some folks when it’s the first time making Crawfish. With the correct instructions and proper planning, the most amateur cook can conquer this crawfish recipe. Once you have an idea of what you’re doing, boiling Crawfish is easy peasy.
BEFORE YOU GET STARTED ON THE CRAWFISH BOIL
Make a list and gather the equipment and ingredients below. Be sure to check the items off your list before getting started on the crawfish boil.
Make sure to purchase your Crawfish live right before you plan to do the boil for the best-tasting Crawfish. Visit your local fish markets, and be sure to ask if they have live Crawfish in stock. If they are selling frozen, they have already been cooked. You are looking for fresh.
SUPPLY ENOUGH CRAWFISH FOR GUESTS
As a general rule, you will need about 4-5 pounds of live Crawfish per person if you do not serve any other proteins with the meal. There’s no more significant embarrassment as a host than not having enough Crawfish for everyone.
GET YOUR POTS READY FOR THE CRAWFISH BOIL
You will need a pot size that holds at least two quarts of liquid for every pound of live Crawfish you will be boiling. You will also want to have a gas or propane burner large enough to hold your pot of choice, filled propane tanks, and a cooler large sufficient to maintain your Crawfish.
CLEAN THE CRAWFISH PROPERLY
Clean the Crawfish thoroughly by rinsing them in fresh cool tap water. If you need a container large enough to flush the Crawfish in, that’s where your cooler and an outside water source with a hose come into place.
DON’T FORGET THE SEASONING FOR THE CRAWFISH BOIL
A crawfish boil refers to the seasoning used in the boil. I prefer to use Slap Ya Mama Seafood Boil Seasoning. It’s packed with the perfect amount of spices to use in a crawfish boil.
The season for Crawfish runs about half the year. Crawfish are the most significant and the best around March and April when the Crawfish have had plenty of time to bulk up. The remaining months of the year can bring in equally large crawfish if the weather is favorable.
VARIATIONS OF THE CRAWFISH BOIL
Add fresh garlic, lemon, and some vegetables like small red potatoes, corn on the cob, and onions into the seasoned, boiling water after cooking the Crawfish.
Add some extra kick to the Crawfish boil by adding extra seasoning and your favorite hot peppers to kick it up a notch for those that like some excess heat.
SUGGESTED EQUIPMENT FOR CRAWFISH BOIL
- Large enough pot to hold 2-quarts of liquid for every pound of crawfish.
- Large Propane burner. It must be large enough to hold the pot you are using.
- Full propane tank.
- Large cooler to hold crawfish
- Webbed ladle to remove crawfish from water.
GROCERY LIST FOR CRAWFISH BOIL
- Live Crawfish
- Crawfish Boil Seasoning
- Bay Leaves
- *See the suggested ingredients*
- Small red potatoes – This should be done separately from crawfish
- Corn on the cob – This should be done separately from crawfish
- Onions – This should be done separately from crawfish
- Hot peppers – This should be done separately from crawfish
TO SERVE THE CRAWFISH BOIL
- Lemon slices
- Unsalted butter
- Hot Sauce
- Large pot
- Large Propane burner
- Full propane tank.
- Large cooler
- 30 pounds Live Crawfish 5 pounds per person
- 60 quarts water boiling
- 6 bay leaves
- 10 thyme sprigs
- 4 large lemons halved
- 2 pounds Cajun seafood Boil Slap Ya Mama Boil
- 3 pounds small red potatoes
- 6 ears corn on the cob
- 3 large onions halved
- 6 hot peppers
TO SERVE THE CRAWFISH BOIL
- 3 lemons sliced
- unsalted butter melted
- hot sauce to taste
- Fill the pot halfway with water, just enough to cover the Crawfish you will be adding.
- Light the burner and wait for the water to begin boiling.
- Add the live Crawfish, bay leaves, sprigs of thyme, and lemon once the water is rapidly boiling, then cover them with a tight-fitting lid. Wait for the water to return back to a full boil.
- Boil the crawfish for no more than 3 minutes. They continue to cook as you remove them. Add a one-pound bag of Seafood Boil per every 15 pounds crawfish at this time, and make sure to stir to combine.
- Remove the Crawfish and place them in a clean cooler. Add extra Crawfish spice if desired. Close your cooler and shake it to thoroughly mix everything.
- Keep the cooler closed for around 15 minutes and let the flavors mix together.
- Serve immediately.
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
If you enjoyed this Crawfish Boil recipe, here are some more fabulous recipes you’ll love
- Cajun Meatloaf; isn’t mom’s plain old meatloaf folks; this meatloaf is pure Cajun Mom’s comfort food kicked up several notches. Made with Cajun Seasoning, cayenne pepper, Crystal hot sauce, a Holy Cajun Trinity, finely chopped carrots, mixed in with lean ground beef, and quality ground pork. Glazed to perfection with spicy ketchup, then baked in a 350-degree oven.
- Cajun Gravy is made with pure Acadian love from a rich amber-colored roux made with bacon drippings, butter, The “Cajun Holy Trinity” of celery, bell peppers, onions, garlic, seasoned with Cajun Seasoning, Worcester sauce, hot sauce, and dried herbs.
- Cajun Style Andouille and Shrimp Pizza is one fantastic lunch or dinner menu item with spicy andouille sausage, delicious shrimp seasoned with Cajun Spices, then topped with tangy tomatoes, onions, red and yellow bell peppers, and warm gooey cheese.