How To Cook Crawfish Food

HOW TO COOK CRAWFISH

Steps:

• The first thing you need to do is clean your crawfish and throw away any that are dead.
• Pour the crawfish into a cooler and submerge them in water.
• Swirl the cooler around, drain, and repeat until the water runs clear.
• Set up your pot on the top of a jet burner and turn on the jet burner to begin heating up the pot.
• Fill the pot about halfway full with water, aiming for enough water to submerge all your crawfish and food.
• Put a strainer inside of the pot.
• Now it's time to stir in all of the flavorings.
• Halve 4 lemons, squeeze the juice, and throw the squeezed lemons in the water.
• Include two pounds of butter, 7 ounces of black pepper, 3 ounces of cayenne, and a two bags of Zatarain's dry crab boil seasoning to the water.
• Once the water is boiling, put your sausages in the pot, making sure they are all inside the big strainer.
• Let the water return to a boil and then wait five more minutes.
• Put the potatoes in the pot and boil them for ten minutes before adding other vegetables.
• Throw in your corn, mushrooms, and any other desired vegetables now and give it a good stir.
• Once your water returns to boiling, wait five minutes.
• Now it is time to add in your crawfish.
• Pour them in very gently to avoid any splashing, and then place the lid on the pot.
• Let the water return to a boil, wait one minute, and turn off the fire.
• Don't worry, even though you've turned off the flame, there is still plenty of heat residing in the pot to cook your crawfish.
• Pour a thin layer of ice on top of the entire crawfish boil.
• This helps the water to reach the right temperature for slowly poaching your crawfish.
• It also makes the top layer of crawfish sink a little, so they can properly soak up all the tastiness of the seasonings.
• Cover the crawfish and wait at least 20 minutes.
• Use the spoon to pull out one or two crawfish and see if they are ready.
• Give the head of one a sharp twist to pull it off, and see if the meat slides out of the tail easily when you like it.
• When done, pull up the strainer and let it drain.
• Depending on how much you cook, this may be a two man job!
• To serve the boil, you don't have to do anything fancy.
• Just dump all the drained crawfish out on the table and call everyone to eat.

CRAWFISH BOIL

Steps:

• Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
• Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
• Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
• Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.

CRAWFISH JAMBALAYA

Steps:

• Heat oil, add flour and cook to deep brown, stirring constantly. Add onions and cook slowly about 3 or 4 minutes. Slowly add the 1-1/2 cups water. Allow this to simmer, uncovered, until reduced to 1/2 cup (about 30 or more minutes).
• Add crawfish tails and cook until they turn pink. Add the 2 cups water and bring to boil. Stir in the rice and all other ingredients. Cover, reduce heat and cook until rice is dry, about 30 minutes.