How To make Boiled Crawfish

How to cook and eat crawfish

One crawfish boil two spice levels!!!

Just another way to get two heat levels out of one boil!!! #homemade #louisiana #cajuncooking #foodyoutube #crawfish #grillandchill

Louisiana Boiled Crawfish with fixings in 3.5 minutes

I am going to show you how we boil crawfish in southeast Louisiana including all the fixings (sides) your heart could desire. Let me know if you cook your crawfish differently or the same.

My Boiled Crawfish Recipe:
Ingredients:
1 sack of crawfish (32-35 lbs)
4.5 lb bucket of Cajun Land crab boil Seasoning
8 oz liquid crab boil
bag of onions
bag of lemons
bag of garlic (8-10 heads)
1 bunch of celery
1 small box of mushrooms
4 oranges
bag of small potatoes
2 lb of smoked sausage
1 pack of frozen corn (9-12 pieces)
Steps:
Cut onions, lemons, garlic, and oranges in half
2. Cut sausage and celery into 2 pieces, leave everything else whole
3. Wash crawfish thoroughly to remove mud and dirt.
4. Fill pot 1/3 to 1/2 full and light fire, turn burner on full blast
5. When water is luke warm, add dry seasoning and liquid crab boil and stir to dissolve seasoning.
6. Once dissolved add onions, celery, garlic, potatoes, and squeeze all lemons into the boil water.
7. Bring water up to rolling boil and add crawfish, sausage, and mushrooms
8. Once the water comes back to a rolling boil cut off the propane tank. (usually 15-20 min), squeeze the oranges and stir. Also, add the corn here
9. Add frozen 2-liter, water bottles or ice to the boil to cool the internal temperature to stop the cooking.
10. Let crawfish soak for 25 min and begin tasting. (the longer they soak, the spicier they will be)
11. Pull out the crawfish, pour them on a table and Enjoy.

Enjoy

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How To Boil Crawfish

Crawfish Boil Recipe | Spicy, Boiled Crawfish with Sausage, Potatoes & Corn

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How To Boil Crawfish

These delicious little mud bugs are a delicacy in the South. And I know it’s not bbq but I think everyone should know how to throw a crawfish boil.

First you’ll need a big pot and strainer basket. I use an 80qt aluminum pot made by Bayou Classic right here in Mississippi. They also sell the jet burners that I use to bring the big ole pot to a boil. Next you’ll need to source some crawfish. They’re available all over the place now days. Ask with your local seafood guy, or check out one of the Louisiana companies shipping them straight from the bayou.

Once you have the necessary equipment and the crawfish, it’s easy, but more fun to do it with friends. I invited my Buddy Mark Williams from Swine Life BBQ over and this is the recipe we’ve perfected.

For our setup we use 2 pots and 2 burners. The first pot is the boiling pot. This pot cranks up the temperature and cooks the crawfish.The second pot is where we soak the crawfish at a lower temperature so all the flavor in the pot gets drawn into the crawfish. Both pots are filled half way with water about 40 quarts each. Then the burners are lit and we add the seasonings:
- 4.5 lbs dry crawfish boil
- 32oz liquid crawfish boil
- 1 stick butter
- 1 cup vinegar
- 1 cup kosher salt
- 1 bottle Killer Hogs AP Seasoning
- 1 bottle Swine Life Mississippi Grit Seasoning
- a handful of garlic cloves
- one lemon

Each pot is brought to boil and allowed to cool twice, so all of the flavors are mixed well and concentrated. At this point leave the burner going on the cook pot and turn off the heat on the soak pot. We want the soak pot to cool off all the way down to 160 degrees.

Now you have to clean the crawfish; basically wash all the mud and dirt from the swamp off of them. I use a tub called “The Crawfish Washer”; but you don’t have to use the crawfish washer a simple cooler will work just fill and drain it multiple times until the water is clear.

Dump the clean crawfish in the strainer basket and lower them down into the boiling pot. As soon as the pot returns to a boil (about 5 - 10 minutes) set a timer for 3 minutes. The crawfish will turn a bright red and float to the top of the pot. Carefully pull the strainer basket out and lower it into the soak pot. Stir the crawfish around and set a timer for 20 minutes.

If you’re only using one pot you can simply add a 10lb bag of ice to the boil pot. Be sure to kill the burner and stir the ice into the pot. It will chill the water down and create the same effect. It’s great for 1 sac of crawfish but if you’re cooking multiple sacs, you’ll have to add more flavor because the ice will dilute the water.

Once the crawfish have soaked for 20 minutes, dump the strainer into a dry cooler and close the lid.

Drop the potatoes, onions, garlic, and mushrooms into the strainer basket and lower it into the boiling pot. Cook everything for 10 minutes and add the smoked sausage. Cook another 5 minutes and check the potatoes for tenderness. As soon as they’re fork tender turn off the gas and add the corn. Let it soak for 5 minutes and it’s ready to eat.

Dump the crawfish out on newspaper and add the sides and you’ll have a crawfish feast. All you need is some buddies and a cooler of cold beer!

***This recipe is for 2 crawfish pots (1 cook pot & 1 soak pot)***
- 2 sacks of live crawfish
- 80 quarts water (40 quarts ea. pot)
- 2- 4.5 lbs bags dry Louisiana Crawfish/Crab boil seasoning
- 64oz Louisiana liquid Crawfish/Crab boil
- 2 bottles Killer Hogs AP Seasoning
- 2 bottles Swine Life Mississippi Grit Seasoning
- 2 cups white vinegar
- 2 cups kosher salt
- 2 sticks butter
- 2-3 lemons halved
- 2 dozen garlic cloves

Crawfish sides:
- 3lbs new potatoes
- 4 medium size onions
- 2 dozen peeled cloves garlic
- 4 pints whole white mushrooms
- 4lbs smoked sausage cut into bite size pieces
- 2 dozen corn on the cob (small size)

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