Articles
- How to Peel Crawfish like a Cajun
So, you've just gotten an invitation to your first crawfish boil. You accepted the invite because you love a good party, especially if piles of shellfish are involved. Then you remember that you've never even seen a crawdad. We at crawfish.com will walk you through the process, so there won't be any awkward moments around the table. Read full article >>
- How to Season a Crawfish Boil
Here's everything you need to know about seasoning your next crawfish boil. From the salt and seasoning mixes to the water you use, our experts will show you how to impress all your friends! Read full article >>
- Cooking with Crawfish Tail Meat
As an ingredient, crawfish tails are a healthy, low-fat source of protein. Cooking with tail meat is quick, easy, and most of your favorite recipes can be modified to use crawfish. The simple addition of crawfish tails can transform sauces, toppings, fillings, and entire dishes into something special and memorable. Read full article >>
- Lagniappe Ingredients in the Crawfish Boil
When looking for that perfect crawfish boil recipe, everyone has their own style and there is no right or wrong. Sure, there are essential guidelines when it comes to the crawdads, spices, salt, water, and temperature, but true Cajun fashion dictates that anything goes. This is especially true when it comes to adding all of the extras into the pot. Read full article >>
- Sucking the Head: For those who suck!
Within the body cavity, are salty and spicy juices from the boil. Along with the juices, there is a yellow substance, or the "fat" which is the most prized. Hardcore Cajuns actually pinch the head a little as they suck, to savor every last drop. Read full article >>
- Farmed Crawfish vs. Wild Crawfish
You may have wondered where the mudbugs for your boil came from. Nearly all of the live crawfish sold in the U.S. come from Louisiana, and begin life in the wild or on a farm. Market demand for crawfish in the U.S. of any kind originated in southwest Louisiana with the French Acadian settlers. As more Americans were exposed to the crawdad experience, demand elsewhere increased. This demand led to more productive ways than catching and trapping them in the wild, thus crawfish farming evolved. So, which ones taste better, wild caught or farm-raised? Read full article >>
