Steaming - Boil

Louisiana Crawfish Boil Recipe | Family Cuisine

Boiled crawfish is a popular dish in Louisiana. It is often served with corn on the cob, potato salad, green beans, and bread.
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Louisiana Crawfish Boil Recipe | Family Cuisine

To my Cookies that aren’t familiar with Cajun cuisine, allow me to introduce you to a delicacy here in Louisiana. The Crawfish. Nothing gathers people together more than a good ole Crawfish Boil down here! Listen, this little red suckers bring a different kind of joy to our hearts! I can’t even explain the taste. But, let me try…It’s kind of like a mini lobster with 100x more flavor! Of course, everyone here has their own way of boiling. You already know I had to come up with the easiest method that also has the most flavor! Here’s how I prepare my Crawfish Boil and bless my folks!

Clean ‘Em Up!

Your sack of crawfish are going to be dirty! Don’t be alarmed. They come from the swamp. So, a little dirt is expected. We pour them into large cooler and place the water hose inside it. Then, open the drainage hole. Allow the water to run for about 20 minutes or until the water in the cooler is clean.

You should be able to see the crawfish clearly. You also want to remove any dead crawfish you see floating around. If their tails are straight, they’ve gone to glory. Toss ‘em! You definitely do not want to eat a crawfish that gave up the ghost before hitting that hot water. Gross!

When filling your boiling pot with water, make sure you fill it about 2-3 inches above the half way mark.

Just Right!

You guys know I’m a flavor girl. I worked extra hard making sure these crawdaddies were seasoned to perfection. You want them to have the right amount of kick. If they’re too spicy, it’s hard to enjoy them. You want them jusssssst right! You know, like Goldilocks ole breaking and entering behind. Anyway, I like to season well! I use a mix of both Zatarain’s and Louisiana Fish Fry Products boil seasonings. Both are brands will incredible flavor! I also add one, 8 ounce bottle of liquid boil. The Garlic & Onion flavor is a tad bit less spicy than the original concentrate. It adds just the right amount of kick. If you like extra, EXTRA spicy crawfish, add another bottle.

I know what you’re thinking. “Coop, what the hell?” But, listen, you know if I don’t know anything else, I know how to add flavor to some food, okay? So, trust me on this. Do NOT skip this chicken bouillon!! Also, don’t skip the butter. Because, well, butter makes every damn thing good!

And don’t be shy with the veggies and citrus. They bring so much more out of the boil! And a secret, must have ingredient: vinegar. Plain, white, distilled vinegar. A cup will do. This makes the crawfish shells easier to peel. It also calms the smell. The scent of crawfish can linger on your fingers long after washing your hands. This little splash of vinegar takes care of that! You can even eat them inside of your house without worrying about stinking up your walls and furniture. Thank God for vinegar!

Cool Off, Cool Off

The most important part of the boil, other than choosing the right amount of seasoning, is the cooling/soaking process. Crawfish boils super fast! Within 5 minutes, they will be beautifully red and floating at the top of the pot. This is when you need to drop that temperature. 150°F is ideal for soaking. Adding in frozen corn and sausages helps. But, you need to do more to drop the temperature fast enough. If not, the crawfish will overcook and become a mush. Some like to add ice. I don’t recommend that because ice can dilute the boil and take away some of the flavor we worked so hard to build. I use the Boil Boss! It’s an innovative and easy to use ring that attaches to your water hose. It works amazingly! It dropped my Boil from 220°F to 150°F in a little over 3 minutes! It also locks in the juice. I had the juiciest crawfish of my life using this thing! Get yours here (NOT SPONSORED): familycuisine.net

It is said that when the crawfish sinks to the bottom of the pot, it has sucked in as much flavor as possible. But, I find that the longer you soak, the spicier they become. So, taste as you soak. I soaked for about 40 minutes. Since the Boil Boss drooped the temp, I didn’t have to worry about my crawfish overcooking. It allotted them plenty of extra soaking time.

I was intimidated about boiling crawfish. But, there’s nothing to it! Just follow my instructions and watch the video until you’re ready to confidently tackle your first boil. You can do it! And just look at the reward!!

Happy Boiling,

B. Coop

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