Crawfish Boil
The first thing we must say immediately is the key to a fantastic crawfish boil is all in the soak. After you cook your crawfish, they need to soak in the broth for at least 25 minutes. Then you can eat them. When the crawfish boil cools down, it soaks up more flavor. This must happen.
History of crawfish boil
After the Acadian people were exiled from Canada (in a historic event called Le Grand Dérangement), many resettled in Louisiana and became known as Cajuns. They adapted to the ingredients and landscape of their new home, including its abundance of crawfish. Over time, crawfish became a central part of their diet, not only as a food source but as a symbol of their culture and resilience. Check out this post where I break down the Cajun people vs creole people. But long story short, crawfish flood the banks after heavy rains. It’s just an easy and relatively convenient meal.
Crawfish boil near me
A crawfish boil is not a party if you are not cooking live crawfish! If you live somewhere where crawfish are not native, you can always order them online. They should arrive alive. You should cook them the same day they arrive and make sure you throw away any of them that are dead upon arrival. Eating dead crawfish is generally advised against because once they die, their digestive enzymes start breaking down their tissues rapidly, leading to bacterial growth. Never eat those. They will make you sick.
How to clean crawfish
Crawfish did not get the nickname mudbugs for nothing. They live in the mud, and you have to clean them before you cook them. Remember the crawfish are alive and they will snap at you and yes it hurts. Cleaning crawfish properly is essential to remove dirt, sand, and any impurities before cooking. Here’s a step-by-step guide on how to clean crawfish in a bucket:
- Rinse: Place the crawfish in a large bucket, ideally a 5-gallon bucket. Fill it with cool, fresh water to rinse off the outer dirt. We normally drill a hole on the side of the bucket to let the water run out. Add a water hose to the top of the bucket and let it run. You will need a stick, a new broom or brush to move them around some to get a lot of dirt off them. You can also buy crawfish cleaners if you don’t feel like making your own. Buy a crawfish cleaner bucket here
- TIP: If you are interested in learning how to use a crawfish cleaner, here is a video of how it works
- Purge with Salt (Optional): To help clean out their digestive systems, you can add about 1/2 cup of salt for every 5 pounds of crawfish in the bucket. Swirl the water around, and let the crawfish sit for 5-10 minutes. This encourages them to "purge" any waste.
- Rinse Again: Drain the water, refill the bucket with fresh water, and rinse the crawfish again. Repeat this process until the water runs clear.
- Remove Dead Crawfish: Scoop out any dead crawfish that floats to the top, as they can spoil the batch.
- Final Rinse: Give them a last quick rinse before cooking to ensure they’re fully clean.
After purging and rinsing, your crawfish are ready to go into the pot!
FAQ
- How long should you boil crawfish? We recommend boiling your crawfish for 2-3 minutes, then soaking them for at-least 25 minutes.
- How do you stop the crawfish from overcooking? Add ice to the pot. Or another cooking trick is to freeze the broth from a previous crawfish boil then add the frozen broth instead of ice. This adds more flavor.
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How do you eat crawfish? Here’s how to eat crawfish like a pro:
- Separate the Head from the Tail: Hold the crawfish firmly by the head with one hand and grip the tail with the other. Twist and pull to separate them. The tail meat is what you’ll be eating.
- Suck the Head (Optional): If you’re adventurous, you can "suck the head." The juices inside are flavorful and have absorbed the seasonings from the boil. Place your mouth on the open part of the head, inhale, and enjoy the rich flavor.
- Peel the Tail: Take the tail in your hands and gently squeeze the sides to crack the shell. Then, peel back the shell to expose the meat.
- Pull Out the Meat: Pinch the end of the tail meat and pull it out in one piece. If you’ve done it right, the meat should come out easily.
- Enjoy the Meat: Dip the tail meat in our seafood butter sauce you like or just savor it on its own. Repeat with each crawfish!
You should try my crawfish recipe because it combines the bold, savory flavors of Creole spices with a touch of Southern tradition, making each bite unforgettable. My recipe doesn’t just focus on the seasoning blend; it’s designed to bring out the natural sweetness of the crawfish while adding layers of garlic, onion, and peppery heat that perfectly balance the dish. Plus, the cooking technique ensures each crawfish is juicy and tender, packed with a punch of flavor that’s absorbed from hours of slow marination. Whether you’re a seasoned crawfish lover or new to this delicacy, my recipe is an easy, foolproof way to enjoy an authentic and satisfying crawfish boil that’s sure to impress family and friends.
