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How to Boil Crawfish

Laissez les bon temps rouler! Learn how to boil crawfish Louisiana style!

Pinch The Tail, Suck The Head

I grew up in south Louisiana and crawfish boils are a way of life. Good food, family, friends- that is what Louisiana is all about. Crawfish are freshwater crustaceans that live in the swamps of south Louisiana.


You may ask, why in the world do I want to eat a mudbug and why does it take so long to peel a crawfish? Well the first answer is that if cooked right, crawfish are mighty tasty. Secondly, if you learn to peel a crawfish the proper way, it takes no time at all! In my family, I had to learn how to peel quickly to make sure I got my fair share! I promise to create a video on how to peel crawfish.


Crawfish Season in Louisiana

According to the LSU AgCenter, most crawfish are harvested between December and June, but March, April and May are the peak months when Louisiana supplies are greatest, quality is best and prices generally are lowest. We generally stop eating crawfish at the end of May.


According to the LSU AgCenter, Louisiana leads the nation in crawfish farming, producing more than 99 percent of the domestic crop. More than 1,300 farmers produce crawfish in some 184,000 acres of ponds. More than 1,000 commercial fishermen harvest crawfish from natural wetlands, primarily the Atchafalaya Basin. The combined annual yield ranges from 100 million to 120 million pounds. The total economic contribution to the Louisiana economy exceeds $300 million annually, and more than 7,000 people depending directly or indirectly on the crawfish industry.


Crawfish will always be a huge part of my culture. If you have a chance to boil some crawfish, here is a great crawfish boil recipe straight from my south Louisiana family to yours. Pinch the tail, suck the head! Time to eat y'all!


Crawfish Boil



Ingredients:

  • 1-2 sacks of crawfish (depends on how big your party is!)

  • Oranges

  • Lemons

  • Zatarain's Crab Boil

  • Cajun Land Seasoning or seasoning of choice

  • Salt

  • Sausage (optional)

  • Onions

  • Garlic

  • Red Potatoes

  • Mushrooms

  • Corn

Tools Needed:

  • Crawfish boiler

  • Propane

  • Paddle (for stirring crawfish of course)

  • Sharp knife

  • Large outdoor sink or buckets to purge crawfish in

  • Boilers Cast Net (optional)

Directions:

  1. Purge crawfish.

  2. Add water to boiler.

  3. Add Zatarain's crab boil, seasoning, and salt to the water.

  4. Cut and add onions, garlic, oranges, and lemons to boiler.

  5. Boil water.

  6. Add red potatoes directly to boiler or in Boilers Cast Net.

  7. Boil 4-8 minutes depending on size of potatoes.

  8. Add crawfish.

  9. Add mushrooms, corn, and sausage directly to boiler or in Boilers Cast Net.

  10. Boil 4-8 minutes.

  11. Turn off heat. Soak 25-45 minutes.

For more how-to recipes and archery knowledge subscribe to my YouTube channel, https://www.youtube.com/annathearcher


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