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Boiled Crawfish

It’s crawfish 🦞 season down in South Louisiana. I know everyone has their own top-secret recipes, tricks and secrets but here’s how Boudreaux’s Backyard does a CRAWFISH BOIL. They're spicy 🌶, salty, zesty, hot and best of all they peel with ease. For the add in’s you can be as creative as you like ... I’ve put everything I can imagine into that hot spicy water from pineapple 🍍, cauliflower, asparagus and brussels sprouts to boiled eggs and artichokes. If you think go ahead and try it!!!! Happy boiling guys!!! Let me know in the comments how you make yours your own!!! 

Ingredients 

  • 6 lbs. Louisiana crawfish boil powder
  • 5 oz Louisiana liquid crab boil 
  • 6 oz crystal hot sauce 
  • 13 oz granulated garlic 
  • 13 oz granulated onion 
  • 1 bag onions 
  • 6 large heads garlic 
  • 6 lemons 
  • 4 oranges 
  • 2 bunches celery 

Add ins 

  • Smoked sausage 
  • Hot dogs for them kids 
  • Small red potatoes 
  • Corn 
  • Mushrooms 
  • Anything you can imagine 

Directions

  1. First thing first you need to clean your crawfish 🦞. I go through at least 3-4 water change outs while picking dead crawfish, grass and left-over bait. Hopefully the shop you got them from has pre-cleaned them as this makes it much easier. 
  2. Once I get the water completely clear I let the crawfish sit in the clean water for at least an hour so any remaining sediment will loosen up and sink to the bottom. 
  3. Prep your seasoning vegetables by cutting onions in half. I cut the cloves of garlic in half close to the base so that the 2 pieces remain in tack. Roll all the citrus      and halve them. Chop celery in 2. 
  4. Light pot filled with just enough water to cover your crawfish. Add in all dry and liquid seasonings. Add in onions, garlic, celery, juiced citrus and bring to boil. 
  5. Once boiling add potatoes until almost fork tender. 
  6. Drain crawfish from cleaning water and add them into pot at a rolling boil. Crank heat up high and place lid on pot. Once returned to a rolling boil I went 2.5 minutes before killing the fire. The length of the boil can be determined by size of the crawfish. I go a little longer the bigger they are. 
  7. Once fire is off you can add remaining add ins to soak in the seasoned liquid. 
  8. Soak times also fluctuate. At 15 mins I start tasting and looking. I’m concerned more with how they're peeling at this point. This batch soaked for about 17 minutes before I pulled them. Once they sink, they’ve absorbed as much liquid as they can and is also a good indicator of doneness. 
  9. Pour on a table with guests and get to sucking heads and pinching tails!! 

C’est si bon!!!! 

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