Crawfish Boil
Subscribe to our blog here!
The great leveler when it comes to outdoor activities in Louisiana: The Crawfish Boil. While other places on the globe refer to the quarters of our annual trip circumnavigating the sun as summer, fall, winter, and spring; Here in Louisiana, the same monthly groups are lovingly referred to as, snowball season, football season, Mardi Gras season and lastly, crawfish season. Pretty impressive when you stop and think about it. An entire region of our country naming an entire season after a crustacean.
Of course, it isn’t as simple as that. The crawfish boil has become part of southern culture because it’s a great excuse to gather with family and friends to drink, eat, and socialize. During what is usually the best time of the year temperature wise in the southern part of the U.S. It’s the perfect time to host an outdoor party or celebration. And due to the fact that crawfish season and Lent cross a significant part of their paths, crawfish makes the perfect substitute for those who choose not to indulge in the BBQ coming off the grills and smokers that have recently emerged from their winter naps.
The history of using this particular seafood as a food source can first be attributed to the Native Americans who inhabited south Louisiana. In fact there is evidence that the Houma Tribe, in addition to harvesting them, used the crawfish as a war emblem because when in danger the crawfish will put up its two front claws and fight rather than run. (On a side note, I just learned that little nugget of info regarding the war emblem and think it’s pretty darn cool). Although the Native Americans of Louisiana were the first to use them as a source of food, it was most likely the Acadians who developed the method, or at least a similar method of cooking the crawfish as we know it today. Longing for something like the lobster they knew in Nova Scotia, the Acadians had to make do with what they had. After their expulsion from the northeast and resettling in Louisiana, money and resources were tight. So when the spring flood waters pushed the crawfish out of their muddy hiding spots, necessity and nostalgia stepped in and the crawfish boil was born….kind of, I guess. For it wouldn’t be until the 20th century that it became the way we now know it.
When it comes to the actual cooking process, it’s not a terribly difficult one, but it can be very intimidating. With so much money involved and so many people watching you, it can get kind of nerve wracking. From a recipe perspective, it seems everyone you meet has a different way of doing it. Some are similar to others, some couldn’t be further apart. Some are delicious, some are well….very much not. For the sake of not alienating anyone, I’ll simply say that this is the method and recipe that suits me best. If you or someone you know does it a different way, that’s great. Whatever works for you. I have seen actual friendships dissolve over the best way to cook a sack of mudbugs. So let’s not let that happen here.
Just a few things to you let you know if you’re new to crawfish boiling. Crawfish are sold by the pound. So depending on how many pounds you buy, they’ll be given to you in a sack or several sacks. Sacks of crawfish are typically in the thirty five pound area. So the amounts given here are for one sack of crawfish. The size of a sack varies often. So as long as you’re in that 35 pound neighborhood, you should be fine with these amounts.
First things you’ll need are a large pot, large burner, a full tank of propane, a large paddle for stirring, and an ice chest (or something similar) for cleaning crawfish.
Cleaning crawfish is really simple. Place one sack of crawfish in the ice chest. Fill it with water and let the crawfish soak. Change the water in the ice chest every five minutes or so, rinsing as you go. Repeat this until the water the crawfish are in is running clear.
As far as pots and burners go, there are tons of them on the market. So do a little research and shopping and find whatever suits both your needs and budget.
The main flavor in boiled crawfish is given by this Louisiana Crawfish Shrimp and Crab Boil. Don’t let the name fool you, it’s used for all types of seafood. Again, whichever brand you use is totally up to you. There are lots out there and for the most part they will all get the job done. There are some differences so you’re gonna have to try some out and decide for yourself. There is both a powder and liquid concentrate form. Some people use one, I use both. In addition to the crab boil, I also use some cayenne pepper. Its flavor and heat profile in my opinion cannot be beaten in a crawfish boil.
Now to the veggies and extras. Some are added to flavor the crawfish (onions, lemons, and oranges). Some are added to get some flavor from the crawfish (corn and sausage). Some do both (garlic!… my favorite).
Before we get to the actual recipe, again, remember this is just my method. If you choose to add or subtract that’s on you. I like my recipe but I’m always willing to keep an open mind and learn. The only non negotiable thing in this whole process is to have fun and enjoy the great weather before the oppressive heat of the summer arrives, all while enjoying the company of your family and friends.
And beer. Beer is good too.
Ingredients and Instructions
This recipe is for one sack (about 35 pounds) of crawfish.
Equipment
- 100 quart crawfish pot
- 1 propane burner
- 1 full tank of propane
- Crawfish paddle
- Ice chest or something similar for cleaning crawfish
Crawfish
- 1 sack of crawfish cleaned very well
- 1 bag (4.5 pounds) of Louisiana Crawfish Shrimp and Crab Boil
- 1 cup of Zatarain’s Concentrated Crab Boil
- 4 tablespoons cayenne pepper
- 5 large onions halved
- 10 heads of garlic halved
- 5 lemons halved
- 3 oranges halved
- 2 pound bag of new potatoes
- 3 pounds of white button mushrooms
- 2 pound bag of frozen corn on the cob
- 1 pound sausage
Place the pot on top of the burner and fill halfway with water.
Very carefully light the burner, cover, and begin to bring the water to a boil. When water begins to simmer, add both crab boils, cayenne pepper, onions, garlic, lemons, and oranges. Stir everything in very well and cover again.
When water begins to boil, add potatoes and mushrooms. Cover and cook those for about 8 mins.
Carefully add crawfish, close the lid, and start a timer. Cook for ten minutes after you close the lid and then kill the fire.
Add corn and sausage and give everything a stir. Cover and allow the crawfish and sides to soak for an additional 30 minutes, stirring and pushing the crawfish to the bottom occasionally.
At the thirty minute mark, carefully pluck a crawfish from the water and give him a taste. If he’s sufficiently juicy and spicy, dump the pot on a big table and enjoy! If not, allow them to soak a little while longer.
