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| This is my Recipe for Boiled Crawfish. With Photos to guide you through the process. Boiled Crawfish
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 | I usually buy the dry seafood boil mix from a commercial supplier. Some local seafood shops also prepare their own. The alternative is the cloth bags of dried spices to which you add salt. As a last resort, you can buy the liquid spices, but this usually results in a rather bland boil, unless you really spice it up with more cayenne and salt. I have recently been using the dry spice mix (includes the salt) from Louisiana Fish Fry Products in Baton Rouge, La. (800-356-2905). Zatairain's products makes good stuff too. |
This is for one sack (40-50 lbs) of live crawfish) [ - see pictures]
| 6 Medium sized Lemons - halved |
| 3 Whole onions onions halved |
| 4-6 Whole Garlic Cloves halved |
| 2 bags small red potatoes |
| 8-10 ears sweet corn |
| Additional Cayenne Pepper |
| Whole cloves |
Obtain a sack of live crawfish and keep cool and wet until ready for the boil. Prior to boiling, empty the sack into a large container (washtub). Rinse thoroughly and drain. Do not leave the crawfish in water as they will die because of lack of oxygen. Some people add salt to the water to "purge" the crawfish. This is fine but do not leave them for an extended period in salt water and be sure to boil them immediately after purging since crawfish are freshwater animals.
Set up a large (60 qt or greater) with strainer outside the house on a rapid gas burner. (all this is done outside because of heat, gas flame and mostly the pungent smell of the cayenne-spice mix) Fill 2/3rds with fresh water and start burner on medium to high heat. Add spice mix (and salt if necessary) and lemons. Additional Cayenne pepper and cloves may be added at this time. Bring to full rolling boil. Add onions, potatoes garlic and corn, stir and return to full rolling boil. Let corn and potatoes cook for about 5 - 10 minutes (depending on potato size).
When pot reaches a rolling boil put 1/2 - full sack of the mudbugs into the boiling mix and stir (I use a wooden boat paddle). The crawfish will sink at first. Put heat on high and cover and return to a rolling boil. Cook the crayfish for about 5 minutes. Be careful not to overcook! The way I tell is that when the crawfish are cooked they will begin to float and sometimes cause the pot to overflow (dats another reason why dem crawfish are cooked outside, yea). When most of the crawfish are floating, its time to turn off the heat. Do not remove them from the heat yet because now comes the most important part, to let them soak up the spices. After turning off the heat, leave the crawfish cool in the pot, soaking up the spices. I leave them in the pot to cool for up to 30 minutes or until they start to sink again. When they sink again, they are ready to spread out on the table to finish cooling. and thats it. Enjoy dem mudbugs and spicy corn and potatoes.
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