How to Cook Crawfish

Crawfish is a freshwater crustaceans, having a texture and savor similar to shrimp. Also known as mudbugs, it is native to the bayous of Louisiana and is usually prepared with the arrival of spring time. Though it is commonly used in place of shrimp in most recipes, it is the crawfish's unique flavor that sets it apart from other seafood. Generally cooking crawfish is considered to be a messy affair and so it is best suited for the outdoors. So for all crawfish lovers, here comes easy instructions, without much of efforts and time required.

Crawfish Cooking Method

Similar to lobster, mussels and other shellfish, crayfish are always prepared alive. However, they die within a fraction of seconds after being dropped in to the boiling stock. Before cooking, properly wash the crayfish in cold, running water and sort them in groups as per their size, and then cook them in batches. This is because if crayfish of varying sizes are cooked together, the small crawfish will get overcooked and dry till the time large ones are cooked. In a large pot of boiling water having at least 1 liter of water for every 8 crayfish, add crown dill bunch and about 35 - 40 grams of sea salt. As the water begins to boil, drop in the crayfish (6 to 12 at a time), head and stomach first, and cook for about 5 minutes, depending on their size. When done, the crayfish will turn bright orange-red and you can see a chink between their shell and tail. While cooking the crayfish in small batches, use a slotted spoon to remove the previous batch out of the pot.

Crawfish Cajun Style

A big pot of crayfish, slightly seasoned, and prepared with potatoes and corn is an authentic Cajun tradition of cooking crawfish. Hence, to cook crawfish in its typical Cajun style you'll need:

• 10 lbs live crawfish
• 10 small potatoes
• 1 lb boiling onions
• 4 ears of corn, cut into halves
• 2 large oranges
• 2 large lemons
• 1 tbsp minced garlic
• 2 tbsp black pepper
• cup kosher salt
• 2 whole bay leaves
• 2 tbsp cayenne pepper
• 1 tbsp chili powder
• Large stockpot

Wash each of the crawfish thoroughly under cold water, fill a large bucket with water and drop in the crawfish. Let them to stand for 25 - 30 minutes. Cut the oranges and lemons into rounds without removing the rinds, fill the stockpot with 5 gallons of water, and then put in the oranges, lemons, garlic, black pepper, salt, bay leaves, cayenne and chili powder. Let the water boil over high heat and cook for about 10 - 15 minutes. Now put the potatoes, onion, and corn in the stockpot, and when the water returns to a boil, cook for another 5 minutes.

Remove the crawfish from the water and add them to the stockpot. As the water in the stockpot comes to a boil, and cook the crawfish for around 10 - 12 minutes. Once cooked, remove the stockpot from the heat and cover with a lid. Let the ingredients stand for 10 - 15 minutes, and finally drain the liquid, leaving only vegetables and crawfish in the stockpot. Serve the crawfish hot with the boiled vegetables on the side and savor this Louisiana delicacy.

While purchasing crawfish, make sure you don't buy crayfish that are smaller than 10 cm as there is not much to eat in them. I hope the above information on crawfish will provide a fair idea about cooking crawfish. So, what are you waiting for? Try preparing this delicacy at home and surprise your family and friends. Enjoy!