Boiled Crawfish, a Cajun favorite

“Place all ingredients but the crawfish in the biggest pot that you can get your hands on and bring to a good boil for about 15 minutes. Now, put your face over the steam and take 1 deep breath, as the boiling seasonings and lemon mist is good for your soul – being careful to breathe only through your nose. This will definitely clear up your sinuses too.

Add ears of corn of the cob, mushrooms, sausage, and potatoes. Allow 8-10 minutes cooking time.

“In the meantime, the crawfish should have been soaking in cold fresh water, with a couple of boxes of salt emptied into it as to allow “mud bugs” to be spitting out the mud. The salt purges them.

“Remove the “add ins” (corn, potatoes, etc.) Put the rinsed crawfish into boiling water. Once the water comes back to a boil time 8-10 minutes for cooking. Turn off the heat and allow the crawfish to soak in the pot for another 15 minutes. Strain and serve the crawfish hot with the mushrooms, sausage, potatoes and corn.” (Alternate method: Remove the hot crawfish from the boiling pot and layer in ice chests with sprinkled Tony Chachere’s seasoning.)

For a great seafood dipping sauce, take some ketchup, mayo, worscestershire sauce, add horseradish and Tabasco to taste, and finish with a squeeze of fresh lemon juice. Mix and dip. That’s how we do it in Louisiana.

Eating instructions: Find the biggest crawfish in the pile. Break the tail off of the crawfish, and slurp all the good juice and fat out of the head (optional). Peel off the first section of the crawfish tail shell, pinch the bottom of the tail, and the meat pops right out. Eat. Drink. Repeat. (Some people save time by pinching the tail and removing the tail meat with their teeth and eating it immediately, rather than wasting a few precious seconds getting the meat out with their hands. As one hardcore native crawfish eater once put it, “That way I could eat four crawfish to maybe y’all’s one.”

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37 thoughts on “Boiled Crawfish, a Cajun favorite

  1. Reblogged this on The ObamaCrat.Com™ and commented:
    Today has been a day of reblogging some great food recipes, to soothe my anger over Trayvon Martin. This particular recipe is magnificent, mostly because I love New Orleans food….this great recipe is from the blog: “Cookiemomma’s Blog”. I absolutely love Cajun food.

  2. Here’s the funny thing. I was just thinking about crab boils today. I have never been to one, a friend invited me to her house, but I couldn’t go. I wish I had now…

  3. I love those pics! Last May we were in LA for a family reunion and I had the pleasure of introducing my husband to peeling and eating crawfish. He took too it very well. It was fun to be amongst the Cajuns again.
    Thanks for sharing.

    • The pics are mine. I use the free word press and customize the background with my own pic. There is a place on the dashboard where you can customize the appearance. Crawfish are definitely not for everyone, but we grew up loving these and they are seasonal so we get them when we can.

    • Thanks. We all really enjoyed it. It was in the lower to mid 80s. I also worked in the flower beds earlier that day, so we definitely appreciate the weather. It does mean that our summer will be horrendously HOT

  4. That huge pot looks so intense! I’ve actually never had crawfish. I dissected one in grade 11 biology, but that’s the extent of it. And I always wondered why it was called crawfish – shouldn’t it look like a fish? Also perhaps having dissected a preserved one makes me feel it would be unappetizing haha. It just looks like a baby lobster to me. Do they taste similar?

  5. Thanks for stopping by my blog!
    I can’t get past the look of crawfish to eat them but your post even made me hungry! My hubby loves this kinda stuff and he’s really good at cooking it too. Maybe one day I’ll get up enough nerve to eat one.

  6. Oh man, some of my favorite memories of Louisiana are crawfish boils. Another good one – roasting a hundred and thirty pound pig – that was an experience.

  7. I went to one crawfish boil down in New Orleans while visiting my sister (a student at Tulane at the time), and it was a memorable experience. Definitely some of the tastiest treats I remember from that trip!

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