Red Mountain Crawfish: Crawfish Boil

Crawfish Recipe

o Wash & cull your crawfish.

o Bring your pot to a boil and add seasoning.

o Cook your potatoes first, as they will take the longest, around 16-20 minutes depending on the size of selected potatoes. We use red creamer potatoes.

o After the potatoes have cooked, put your crawfish into the boiling water.

o Stir every 30 seconds to 1 minute for even cooking of crawfish, depending on the size of your pot.

o As soon as the crawfish start to dissipate off the bottom with some floating to the top, cut your burner off.

o Now you can add your sausage, corn, and any other fixings in at this time, to be boiled. Some people put the frozen corn and/or sausage in at this time, which also acts as a coolant to your water, which will allow the crawfish to soak up the seasoning.

o You’ll need to taste test your season after 8-10 minutes. To note: it’s not necessary to stir your crawfish unless they’re all rising to the top of your pot above the water and in that case, you would want to release a little of the heat so they can stay submerged, soaking in all the juices. Once all the crawfish have come back to the top of the water, there’s not a lot you can do at this point about changing the flavors because they have soaked up all the juices available.

o This process is usually between 20-25 minutes. If for whatever reason it is not flavorful enough, you could reheat your pot, add more seasoning to get more flavor into your crawfish.

Get news alerts in the Apple App Store and Google Play Store or subscribe to our email newsletter here.

Copyright 2023 WBRC. All rights reserved.