A Taste of Louisiana: How to Boil Crawfish Like A Pro

Crawfish boils are a beloved tradition in Louisiana and other parts of the southern United States. These delicious little crustaceans are a staple of Cajun and Creole cuisine, and a crawfish boil is a fun and flavorful way to enjoy them with friends and family. If you're looking to host your own crawfish boil or simply want to satisfy your craving for these tasty critters, this guide will take you through the steps of how to boil crawfish like a pro.

Step 1: Gather Your Ingredients and Equipment

Before you can dive into boiling crawfish, you'll need to make sure you have all the necessary ingredients and equipment on hand. Here's what you'll need:

Ingredients:

1. Live Crawfish - Plan on about 3-5 pounds per person.

2. Seasoning - Traditional Cajun and Creole seasoning blends work well.

3. Vegetables - Red potatoes, corn on the cob, and whole garlic cloves are commonly added to the boil.

4. Sausage - Andouille sausage or another smoked sausage adds a delicious flavor.

5. Optional Extras - Some people like to add mushrooms, artichokes, or other vegetables for variety.

Equipment:

1. Large Boiling Pot - A big pot with a strainer basket is essential. A 60-quart pot fits one sack of crawfish.

2. Propane Burner - To heat the water outdoors.

3. Propane Tank - Make sure it's full before starting.

4. 36" Stirring Paddle - To remove the lid & strainer basket from pot and for stirring/draining the boil.

5. Large Ice Chest - For storing and serving the cooked crawfish.

6. Long-Handled Scoop - For scooping cooked crawfish. We recommend using a plastic scooper (metal gets HOT!).

Step 2: Prep the Crawfish

Live crawfish are essential for an authentic boil. Here's how to prepare them: * Precleaned crawfish should still be rinsed to ensure best quality.

1. Rinse/Purge - Place the live crawfish in a large tub or container and rinse them thoroughly with cool water to remove any dirt or debris. Then fill the container with fresh water only. Let the crawfish soak for about 30 minutes, which helps them purge any impurities from their digestive systems. We don't recommend purging with salt because crawfish are a freshwater crustacean. Soaking them in salt purges oxygen out of the crawfish's gills in the form of bubbles and causes them to die. If you DO use salt, then you need to cook the crawfish immediately after their soak while the tail meat is still fresh, otherwise they could die and spoil before making it to the boil.

2. Rinse Again - Drain the water and rinse the crawfish one more time.

3. Sort - Remove any dead or damaged crawfish, as they can spoil the batch.

4. Storage - If you aren't cooking them immediately, store them in the shade in a cooler with the lid cracked open. Cover them with some ice and a damp towel or burlap sack. Give them a gentle spray from the hose every once in a while, to keep them cool while you prepare your boil.

Step 3: Start the Boil

1. Fill the Pot - Fill your large boiling pot about two-thirds full of water.

2. Add Seasoning - Add your chosen seasoning to the water. The amount will vary depending on your taste, but we like to start with half of a 4.5-pound bag of seasoning per 60-quart pot. Save the other half of the seasoning to add after cooking the vegetables and set some aside to dust the cooked crawfish.

3. Heat - Light your propane burner and bring the water to a rolling boil.

4. Add Vegetables - Make sure strainer basket is in the pot. Add the potatoes, garlic and onion. Cook for 5 minutes. Then add corn, sausage and mushrooms to the pot. Cook for 5 more minutes. Dump strainer basket of vegetables into a cooler. Keep the strainer basket out of the pot to add your crawfish to it. Your vegetables will continue to cook in the cooler, crack the lid if the potatoes seem to be getting too soft while you're waiting on the first batch. It's ok if they become cool or just warm, once you add the crawfish to the cooler they heat right back up again.

5. Crawfish Time - Add remaining seasoning to the pot. Put the live crawfish into the strainer basket. Carefully place the basket into the pot of boiling water. Stir everything with the wood paddle to ensure even cooking and flavor. For each additional sack being cooked in the water, add 1-2 more cups of seasoning to replace the seasoning that was absorbed by the crawfish in the previous batch.

6. Boil - Bring the water back to a boil and time it. If your water is boiling within 5 minutes, turn the flame off at the 5-minute mark. If your water does not reach a boil within 5 minutes, watch for the crawfish to rise and create a dome of bright red cooked crawfish. This will let you know that the crawfish are done. Cut the flame off. Be careful not to overcook them, as they can become tough or stick to the shell.

7. Soak or Serve- You can either drain and serve them at this point, or soak for more flavor. If you soak them, you MUST bring down the temperature of the pot. You can cool it off by hosing down the outside of the pot for a few minutes or by adding a bag of ice to the water. Then soak the crawfish for 10-30 minutes while taste testing every 5 minutes.

Step 4: Drain & Serve

1. Drain - For a 60-quart pot, we recommended having two people for this step. Lift the basket up out of the water and place your 36" paddle across the top of the pot. Balance the strainer basket on the paddle while it drains back into the pot. Let the crawfish drain for 1-2 minutes to remove excess water. Transfer them to a large ice chest for serving.

2. Dust - Dust crawfish with about 1-2 cups of seasoning per sack.

3. Serve - Dump the drained crawfish and vegetables onto the table.

4. Enjoy - Dig in! Crawfish boils are meant to be messy, so provide plenty of paper towels and some cold beverages to accompany this delightful feast.

Boiling crawfish is a fun and flavorful way to enjoy a taste of Louisiana right in your own backyard. With the right ingredients, equipment, and a little know-how, you can host your own crawfish boil and enjoy the spicy, savory goodness of these delicious crustaceans. So, gather your friends and family, roll up your sleeves, and get ready for a memorable and mouthwatering experience!