Last Updated on March 27, 2024 by Share My Kitchen
Angry Crab Shack has the best advice for crawfish boiling. Cooking a huge number of red shellfish in a Southern crawfish boil is the best way to cook it. The succulent and delicious meat of the shellfish is boiled along with a mixture of fresh vegetables and spices. For the best Cajun experience, cooks suggest a serving of four to five pounds of Crawfish per person using one of these best crawfish boilers.
Where Crawfish Boiling Originated?
Since the time of Native Americans, Crawfish has been an integral part of American culture. After being banished from Nova Scotia, Acadians from Canada, also known as Cajuns appeared in Louisiana around the year 1775. According to legend, Nova Scotia lobsters follow their people overseas. As they reached the end of their perfidious journey, they dwindled in size and became what we now call “crawfish”. Louisiana’s people warmly greeted the little lobsters in their city with a celebration and named them crawfish.
What is the best way to boil a Crawfish?
During February, around Mardi Gras time, the crawfish season in the Southern part of Louisiana begins and it lasts until June. Crawfish boils are a common event throughout these five months. This is when family, friends, and communities come together to enjoy delicious food and practice camaraderie. Although most people buy crawfish from the market, some Cajuns still catch their own. If you have a sufficient amount of shellfish to feed your guests, then your method of getting your crawfish does not make a difference. Your Cajun seafood boil is waiting to be cooked.
How to Boil Crawfish and Make Cajun Seafood Boil
If you follow these steps, it will help you boil crawfish quickly and put together a mouthwatering Cajun seafood boil.
- Use a large pot to heat water and bring it to a boil. A propane heater is usually used to cook outdoors.
- As you wait for the water to warm up, wash the mudbugs thoroughly with cold water.
- After cleaning the crawfish, check if the water is steaming, then add the seasonings of your choice. You don’t need to stir if the water is moving at a steady pace. The water will do the work and mix the crawfish on its own. There are hundreds of recipes that range from extremely spicy to mild that you can search for online.
- The vegetables are to be prepared next. The ones that come first are whole red potatoes, garlic, and onions. Make sure you don’t cook them for too long. Once the vegetables are almost done, if you’d like, you may add corn on a cob and mushrooms. To avoid trouble with eating, corn on the cob should not exceed 6 inches in length. You can also add bologna or sausage to the vegetables as some cooks do. Once the corn has become as soft as you like it and when the meat added to the pot has been warmed up, take out all of it before boiling.
- Last but not the least, add the crawfish. The boiling process will at best take a short amount of time since it easily gets cooked. Quickly remove the crawfish and put them together with the vegetables.
- You can wrap the tables with newspaper. It’s a tradition wherein vegetables and crawfish are served on paper and a crowd assembles to eat together. Cornbread is frequently served as an accompaniment to the main course.
