With the fresh fish season in full swing, we’ve got all sorts of good stuff coming in on a daily basis. In addition to all the great Salmon, Halibut and Crab coming in, we’re getting some items that have a more exotic flair to them. With fresh corn, onions, and potatoes, we’re adding our own crawfish to the mix for a great summer crawfish boil. Here’s how we do it ’round here.

 

Crawfish Boil, City Fish Style

Serves 5

5 lbs. Live Crawfish

5 Ears corn, cut in half, husks and silks removed

2 lbs. Baby Red Potatoes, scrubbed

3 Yellow Onions, Quartered

2 lbs. Andouille Sausage

1 bag Crab Boil

Newspaper, Napkins

Take the crawfish home and rinse them. Put them in Salt water for about 30 minutes to purge them of all the crud that they might have in their bellies. In the meantime, fill a big pot half full of water and add the bag of crab boil. Turn it on, and add the potatoes. After the water boils, add the quartered onions and Andouille Sausage. After five minutes, add the corn. Five minutes after that, add the crawfish and boil, covered, for ten minutes. Turn the heat off and let it rest for 15 to 20 minutes. After that time, taste a crawfish. Take one out of the water, twist the tail off, and eat some tail meat. The easiest way to tell if it’s ready is if your nose runs. If it’s too spicy for you, grab a beer to cool you down. If it’s not hot enough, add as much Crystal Hot Sauce as you can stand and let it sit for five more minutes.

After five minutes, taste it again. It should be ready. Spread your newspaper over a large picnic table and drain the boil. Pour the whole mix on the newspaper, grab some napkins, and dig in.

Here’s a quick tutorial on how to peel a crawfish:

And here’s what it looks like when it’s on your table.

A Great Looking Crawfish Boil

 

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