While many of us in South Louisiana don’t think twice about boiling crawfish, we forget that—for many people—the process can look a bit intimidating. From the equipment required to the handling and seasoning of a large sack of live crustaceans, it can easily appear overwhelming.
But, with the right advice and proper planning, even the most inexperienced cook can conquer the boil as they shake out a seasoned pot of deliciously cooked crawdads for friends and family alike. Once you know what you’re doing, boiling crawfish is not only easy, but fun too!
Follow the steps below for a step by step guide on how to correctly boil crawfish—the Cajun way!
WHAT YOU WILL NEED BEFORE YOU GET STARTED
Don’t be a couillon! Check each of the following items off of your list before starting your successful crawfish boil:
Make sure to buy your crawfish live right before you plan to boil for the best-tasting crustaceans. You can even make it easy on yourself and purchase live crawfish directly from us and ship it throughout the United States!
Supply Enough for Guests
As a rule of thumb, you will need about 3 to 5 pounds per guest if they are the main protein of the meal. There’s no greater catastrophe than not having enough crawfish for everyone!
Get Your Pots Ready
For a crawfish boil, you will need a pot size that holds two quarts of liquid for every pound of crawfish you’re boiling. You’ll also want to have a gas or propane burner big enough to hold your pot of choice and an ice chest large enough to hold your crawfish.
Clean The Crawfish
Another name for a crawfish is a mudbug. That isn’t just a name, it’s a description. Clean them thoroughly by rinsing them in fresh cool water. Need a container large enough to rinse them in? That’s where your trusty ice chest (and an outside hose) comes in handy!
Don’t Forget the Boil
A crawfish boil refers to the seasoning. We like to use our Cajun Bayou Blends Seafood Boil. It’s packed with spices that are found in the best Cajun cuisines such as chili powder, red pepper and garlic.
HOW TO BOIL CRAWFISH
Use these steps to start cooking.
- Fill your pot halfway with water, just enough to cover the crawfish you’ll be adding in step 4.
- Add about one bag of our Acadia Seafood Boil and make sure to stir to combine.
- Light your burner and wait for the water to begin boiling.
- Add the crawfish once the water is rapidly boiling, then cover them with a lid. Wait for the water to return to a boil.
- Let them boil for no more than 3 minutes. They’ll continue to cook as you remove them and season them in the next few steps!
- In the meantime, sprinkle a light layer of Acadia Seafood Boil into your clean ice chest. Add your boiled crawfish and then add another layer of seasoning on top. Make sure that you do it in increments, typically 1 pound of seasoning for every 15 pounds of crawfish.
- Close your ice chest and shake it to thoroughly mix everything together.
- Keep the ice chest closed for around 15 minutes and let the flavors mix together/settle.
- Platter your crustaceans and call everyone around to begin your feast!
WAYS TO MAKE IT YOUR OWN AND SPICE IT UP
- Add garlic, lemon and some of your favorite vegetables (we like potatoes, corn and onion!) into the seasoned, boiling water — just make sure that you don’t overcook them!
- Add extra seasoning and your favorite hot peppers to kick it up a notch for those that like some heat
- Need less salt? We’ve got you covered. Our low sodium seafood boil skimps on salt without sacrificing the flavor!
Hosting a Cajun crawfish boil for your guests, or even serving it at your restaurant, is a great way to add culture and flair to the menu.
So before you fire up the BBQ pit for your next get together, pick up a pot and have a crawfish boil instead! When you’re ready to order the best crawfish and killer seasoning, visit our store and let us get you started on the right foot.