Red Mountain Crawfish: Crawfish Boil
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.
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