CRAWFISH BOIL!

Hey y'all it's time for some relaxation! It's March and in the south that means the start of crawfish season and spring break! Two things we can all be excited about!

Crawfish are definitely one of my all-time favorite foods on the planet! Add crawfish to anything and you got yourself a serious meal, pie, jambalaya, gumbo, etouffee...the possibilities are endless and everything tastes delicious! 

Today I want to share with y'all a simple crawfish boil recipe. Super easy and a total crowd pleaser so it's perfect for parties, family reunions and get-togethers!

Crawfish Boil
Photo by: Jason Kindig

Now y'all don't forget to purge your crawfish... they're mudbugs for crying out loud so you want to make sure they release all of that gunk before ya eat 'em! It's a simple process here's how you do it..

PURGE

1. Empty crawfish in cooler.

2. Pour 1 pound of salt on crawfish.

3. Fill cooler with water just enough to cover the crawfish. 

4. Gently stir. 

5. Once they have purged, dump the nasty water and rinse them.

6. Sift through the crawfish and throw away the dead ones, you absolutely DO NOT want to add dead crawfish to the stockpot. **I REPEAT DO NOT BOIL DEAD CRAWFISH**

7. Repeat this process one more time before boiling, just to make sure they're nice and clean. 

BOIL

Ingredients

35 lbs. Crawfish

Water

3 lbs. Louisiana Seafood Boil

Tony Chachere's

Red potatoes (halved)

10-15 ears of corn (halved)

Directions

1. Boil water in large outdoor stockpot with basket strainer.

2. When water begins to boil add 1 lb. seafood boil. (For every 10 lbs add 1 lb of seafood boil)

3. Add potatoes and corn to the stockpot until potatoes are tender.

4. Add crawfish and stir let boil for about 10-15 minutes.

5. Remove the strainer from stock pot and allow crawfish to drain.

6. Toss crawfish in a generous helping of Tony Chachere's and repeat!

Enjoy because we only get until June to appreciate this southern delicacy!