Boiled Crawfish

Living in South Louisiana gives every willing and able outdoorsman plenty of opportunity to catch his own “mud bug” bounty.  This adds a certain level of enjoyment to boiling these tasty morsels for your family and friends.  This “event” can be found in many yards across Louisiana during the spring and especially during the Catholic Lenten season.  Every Cajun in south Louisiana has his/her own preferred way of boiling seafood.  Some are very good and some, well, not so much.  This is a fool proof way of boiling crawfish that is sure to make you look like a pro.  My recipe calls for seasoning that would be described as medium in heat.  You can add more or less depending on your heat tolerance.  You would be wise to add smoked sausage and a variety of vegetables to your boiling water.  These vegetables normally include mushrooms, potatoes, corn, garlic bulbs, asparagus, and fresh green beans.

Special Equipment

42 quart stock pot with basket (this is what I use, a smaller pot can be used.  You will need to adjust the measurements if you do so) and capable outdoor jet burner.

Ingredients

• 15 lbs live crawfish
• 3 cups Zatarain’s Crawfish, Shrimp, and Crab Boil

Process

1. Thoroughly clean crawfish by rinsing with garden hose.  This will help remove excess dirt and grass from the crawfish.
2. Add water half way up your stock pot and add the seasoning.
3. Bring your water up to a boil.
4. Place basket with cleaned crawfish into your boiling water.  Allow the water to come back to a boil and continue to cook for 5 minutes.  Shut off your heat and allow the crawfish to soak for an additional 15 minutes.  Remove the crawfish from the water and serve.  Yields approximately 3 servings.

Chef’s Note:

If you find yourself with leftover crawfish and vegetables, it makes for a great breakfast omelet or soup the next day.