Recipe and Video for how to Properly Cook Crawfish for your Crawfish Boil
If you have the right recipe and the right instructions, you can easily cook crawfish… But there are a lot of different ways to screw-up a crawfish boil.
You want your crawfish to be spicy enough, you want your crawfish tails to pull-out easily and you want your vegetables and potatoes that go with your crawfish boil to come out perfectly.
With this step-by-step video I explain just how to cook crawfish. I learn this method from the master of crawfish boils… and hopefully what I learned from him can help you out at your next crawfish cook.
This method is for cooking 1 sack of crawfish, which is 30-35lbs, and you can make any changes to the recipe based on how many sacks of crawfish you cook.
First thing you need is a crawfish pot, strainer, boiler and propane tank.
What You Need to Cook Crawfish for your Crawfish Boil:
1 Sack of Crawfish (30-35lbs)
3 lb Dry Crawfish Boil Seasoning (Estimate 1lb dry seasoning per 11lbs of crawfish)
16 oz Liquid Crab/Crawfish Boil Concentrate (Louisiana is the best)
2 Whole Lemons
1 Stick of Butter
1 Cup of White Vinegar
1 Box of Salt
What we always add to our Crawfish Boil:
24 Ears of Corn
4 Onions Quartered
3 lbs New Potatoes
2 lbs Smoked Sausage Cut into 2 inch pieces
32 oz Whole Mushrooms
2 Dozen Whole Garlic Cloves Peeled
1 Bunch of Celery cut into 4 inch sticks
Step 1: Purge The Crawfish
Some people skip this step because they don’t know any <https://howtobbqright.com/img src=”img_files/crawfishboil/purgecrawfish.jpg” alt=”purge your crawfish in salt water for 15 minutes before you boil crawfish” width=”300″ height=”250″ align=”right” border=”1″ hspace=”5″ vspace=”5″ />better or because they don’t think it’s important… but if you want to boil the best crawfish, you need to always purge your crawfish before you boil them. This process will get rid of the “gritty” taste when eating the crawfish.
Place entire sack of crawfish in a large container that will drain easily. I use a large tub big enough to hold the strainer basket. Sprinkle 1/3 box of salt over crawfish and cover with water.
Let the crawfish soak for 5 minutes, and drain completely. When drained, Cover crawfish again with water. Repeat this process until the water is no longer “muddy”. Sometimes it only take two washes, but it may take 3 or 4. Most times, it takes me 15 – 20 minutes to completely purge my crawfish.
Step 2: Filling Your Crawfish Pot
Fill the cooking pot with water a little more than half way (but not much more). Add the:
Stick of Butter
1/2 cup of Salt
1 cup of White Vinegar
Place the pot on the burner and cover. Bring the pot to a boil. This is the longest wait usually.
Step 3: Boiling the Crawfish
Once the pot has come to a boil, Place the Crawfish in the basket, throw in the Whole Peeled Garlic Cloves, 2 Quarted Onions, and Drop the basket in the pot.
Cut the 2 Lemons in half and squeeze into pot. Cover with lid and bring to a boil.
Once the pot reaches a boil, Time the crawfish for 5 minutes and then Turn off the propane. Add a 10lb bag of ice to the pot. This will cause the crawfish to stop cooking and still draw in the flavor and juices. Soak the Crawfish for 20 minutes.
After 20 minutes, dump the crawfish in a clean cooler and keep the lid closed. Your crawfish will stay hot for hours in this cooler.
Step 4: Boiling the Vegetables
Once the pot comes back to a boil, place the New Potatoes in the strainer basket and return to the boiling pot.
Boil for 5 – 8 minutes, Add the Corn, Smoked Sausage, Celery, Quarted Onions, and Mushrooms and boil for another 10 minutes.
Check the potatoes and see if a knife will easily insert into them. When the potatoes are tender the veggies are done.
Dump them in the cooler with the crawfish and shake gently. Noweverything is ready to serve.
Some people like to sprinkle more dry boil seasoning on the crawfish, but I don’t recommend it.
If cooked properly you shouldn’t have to add more seasoning. The crawfish will have plenty of flavor and the right amount of spicy heat.
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