How to Boil Crawfish
So you want to learn how to boil crawfish? You have come to the right place. At Crawfish.com we are experts teaching people how to cook crawfish. The most important thing to remember is that each person has different tastes, and you may want to add different ingredients, depending on what you like.
Required equipment to boil crawfish:
- (1) Large Boiling pot with strainer insert and lid
- (1) Outdoor propane burner/stand sufficient to support the pot
- (1) Large stirring paddle
- (1) Large Ice Chest
- (1-2) Oven mitts for handling hot objects
How to Boil Crawfish Ingredients:
- 30 lbs Live Crawfish (sack of crawfish)
- 3 lbs Seafood Boil Seasoning
- (10-12) Small Red Potatoes whole
- (4) Cloves Garlic halved
- (4)Medium Onions halved
- (1 pack) Fresh Mushrooms whole
- (4)Lemons halved
- (1-2 packs) Frozen Corn on the Cob
How to Boil Crawfish: SAFETY FIRST.
Use caution around open flames, hot equipment/water. A rag or oven mitt should be used to handle the lid, pot, strainer, etc when hot. Make sure to cook in an open outdoor area and keep children and pets clear.
How to Cook Crawfish Instructions:
- Rinse crawfish in cool water until the runoff is clear. You do not need to purge them with salt.
- Fill a large pot with strainer insert until it is half full. Place on the propane burner in an open outdoor space. Place the lid on the pot. Turn propane burner on and bring the water to a boil.
- Once the water is boiling add in seasoning, potatoes, garlic, and onions. Keep an eye on the potatoes. Test with a fork or knife. If it slides in easily they are done. Don't overcook the potatoes, as they will continue to steam in the ice chest.
- Once potatoes are almost done add in mushrooms. Once cooked, lower the flame on the burner, remove the veggies/strainer, and place the veggies in a small clean ice chest.
- Turn the burner back up and add in 1 lb more of seasoning. Squeeze the juice from the lemon halves in to the water and bring the water back to a boil.
- Once the water is back to a rolling boil pour the crawfish directly into the strainer along with the lemon halves and carefully lower the strainer into the pot. Replace the lid.
- Bring the pot back to a rolling boil and let it boil for no more than 2 minutes. It is important to keep an eye on the crawfish and time the boil so that they do not overcook. At 2 minutes shut off the flame and kill the boil by adding in the frozen corn. Let the crawfish soak for a few minutes. As they soak you will notice them start to sink as they fill with juice.
- Test the crawfish every so often. The meat should be firm when cooked but not rubbery (raw). Remove the crawfish/strainer from the pot and pour into a large ice chest. Lightly sprinkle with the remaining seasoning. Mix and let steam for 5 minutes.
- Serve the crawfish and veggies on to trays or dump them on an outdoor table covered with plenty of newspaper and enjoy.
Now you know how to boil crawfish. Feel free to change up seasonings and extras to suit your taste. Boiling crawfish is an art form that is constantly evolving.