Crawfish Boil (Louisiana Style)

First, you’ll need to clean the crawfish. Fill a pot or ice chest with water, add in the crawfish (preferably using a net, as it’ll be easier to handle), and let them sit for 15 minutes. Then, drain the water, rinse it, and repeat this for another 1~2 times until the water is clean. The cleaner the crawfish are, the better tasting they will be.

Next is the fun part. Fill the pot with 4 gallons water with a strainer insert (it’ll be easier to separate the content with the mixture later), add the seasonings, squeeze the lemons and oranges to the water (you can zest them and add them in as well), bring it to boil, then reduce heat to medium, add in potatoes and cook until the potatoes are tender (10~15 minutes). Then, add the corns, mushrooms, onions, the remaining garlic, any other vegetables you like, and cook for another 10 minutes. After that, add the crawfish, return mixture to boil, then simmer until their shells turn bright red and is easy to peel off (4~5 minutes). Be sure not to overcook it, or else it will be tough to peel off their shells.

Now you should remove the content using the strainer basket, cool off the mixture (by adding ice), then add the crawfish back in so that it starts soaking up the seasonings. Let it sit for about 15 minutes, then start tasting. If you want them spicier or more seasoned, let them sit for longer until they are to your liking. After that, it is just a matter of adding the sauce (or serve it separately, up to you) and serve them along with the vegetables. Yummylicious! You could use the mixture to cook a second batch, but be sure to not add any extra seasonings less you want them to be spicier 😉 Oh, you could use this recipe for cooking crabs, too! Just switch the crawfish with crabs, and you’re all good to go 🙂

That’s it! Feel free to tell me what you think of this recipe! In the meantime, let’s Chow Down!

*image credits to the author of this article.

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