Crawfish 101 ~ Boiling
A crawfish boil on the first warm day in spring is a must, just like
having that first steaming bowl of gumbo when the temps get below 70 in the late fall.
Crawfish boils bring southerners together for that
company picnic, spring birthday bash, Lenten season,
and my favorite day in spring Mother's Day.
This is a basic crawfish lesson.
Get your pot add burner ready.
If it's windy you will need a shield to protect the flame.
Make sure to keep the sack that the crawfish comes in.
You will want to boil your potatoes and corn in it.
To see where the crawfish came from click HERE.
Dump the crawfish into a wash tub and rinse.
You will want to remove any that may have died in transport.
Fill the pot with water and a little vegetable oil.
(the veggie oil is supposed to make them peel easier)
Add seasoning along with the potatoes and corn.
We had a few lemons, so we threw them in.
Bring seasoned water and the sack of potatoes and corn to a boil...
While waiting on the water to boil, put the crawfish into the basket.
There you can re rinse the crawfish if they need it.
Lower basket into boiling water.
Bring back to a rolling boil for 3 - 3 1/2 minutes depending on the size of crawfish.
Turn off heat and at this point add any thing you would like.
Let crawfish soak for 20 - 25 minutes with the lid on.
We throw all kinds of things into the pot...
including but not limited to
hot dogs or sausage,whole sweet onions, mushrooms, artichokes. You get the idea...
Drain and then pour crawfish out onto a table layered with newspaper.
Let cool, if you can wait
Why the men love to cook crawfish?
Where can you cook the main meal and all the sides in one pot.
Dump the food on a table outside for the wife & kids and
no dishes when everyones done...