How to Throw a Crawfish Boil
Throw a spectacular crawfish party for friends and family! Here’s a great way to take a large group on a cajun taste adventure.
Looking a lot like their larger saltwater cousin the lobster, don’t underestimate their small size for lack of taste! Get ready to have a mouth-gasm when you crunch down on a succulent and flavorful shellfish boiling hot and packed with seafood-y goodness.
If you want to make sure your guests have the same experience, throw a crawfish boil that they will talk about for ages. The event has become a staple in the South and for good reason.
This small but mighty crustacean can be paired with fresh veggies and seasoning and you have a feast fit for kings. Summer is right around the corner and the crawfish will be available in droves. Here’s how to get this seafood party started:
How much crawfish is too much crawfish?
There is no such thing as too much crawfish when it comes to a crawfish boil, but if you are on a budget then it is a good idea to check. On average a typical guest will not eat more than 2 to 5 pounds max but seasoned mudbug lovers are known to consume at least 8 pounds of the stuff.
As a general rule of thumb order; at least 3 pounds of crawfish per guest for the boil. If you cannot go down to the store to get them, order the shellfish fresh from CajunGrocer.com from the comfort of your home. If your friends and family prefer to dig in, then order 5 pounds per person and you won’t run out. Have you seen anyone hungry for crawfish? It’s not a pretty sight but luckily you can easily order as many as you like online and prevent an attack.
Sides are a breeze to arrange. Just make sure you have at least 1 corn on the cob, 3 potatoes and ½ lb of Kielbasa sausage per person.
Get them alive and kicking
Any foodie will tell you that the best crawfish is served fresh. Order them live and shipped on the day of the boil so that they come to you alive and packed with juices. Remember, the only way you can determine if a crawfish is fresh is if it is still alive.
Get them online from CajunGrocer.com and they will arrive as fresh as if they were plucked that morning. Squirming and snapping crawfish will add to the festivities for a memorable boil.
Introduce veggies and other meat in the boil
Even though crawfish tastes amazing on its own, your guests will probably appreciate it with sides that can make it a complete meal. Standard boils include potatoes, sausage, and onions which are boiled at least 10 minutes before the crawfish so it remains piping hot.
The seafood itself should not be left in the roiling water more than 3 minutes or it will overcook and get mushy. No one likes a mouthful of mush so keep your eye on the pot! Besides potatoes and corn, you can also add peppers, mushrooms, cauliflower and artichokes as sides. These really bring out the flavor of the crawfish, boil well and your veggie lovers will appreciate it as well.
Don’t forget the beer!
Cajun crawfish boils are known for a zing that goes in the flavor of the crawfish as they are boiled. Just like buffalo wings and beer go hand in hand, we really recommend pairing the crawfish with a good Amber or Pilsner to take a bit of the sting out of your mouth. Nothing pairs better with crawfish than Abita Amber, a New Orleans original.
Gear up!
What comes to your mind when you think of a crawfish boil? A big ol’ pot and enough water to fill it right? That’s basically all you really need, to be honest but make sure to invest in an outdoor propane burner while you shop for these. A great boil is always held in the great outdoors but if you don’t have a yard big enough, you can always boil it inside and then bring it out for guests.
However, try to hold it outside because the smell of the boiling crawfish will stick around your kitchen for a few days.
Recipe:
30-40lbs sack of crawfish
1 large can of boil seasoning, any brand (Old Bay is great)
2 boil bags, any brand
1/2 bottle of liquid boil
1 large bottle of hot sauce, any brand
1 stick of butter
1 can of black pepper or Slap Ya Mama or Tony Chachere's
Extras:
artichokes, mushrooms, or any other veggie
In a large ice chest or pool, cover the crawfish with salt, hose it
down, let them soak for at least 30 mins, repeat until fully purged or
until you don't want to wait any longer.
Combine all ingredients in boiling pot of water, boil 7 minutes, soak
14 minutes. Boil 1/2 sack at a time. If the first batch is weak, pour the
rest of the liquid boil in.
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