Being a newcomer to the land of Louisiana, I think it is important to try (attempt, maybe more accurate) to immerse oneself into the cuisine of local. That can mean only one thing: Crawfish Boil!! And what an adventure it was....
Among the things we've learned through this experience, is the fact that when crawfish are in season, you'd better get out there and buy them before the weekend or you will be left holding a bag of ice and some seasoning. They go fast. It's not too hard to find out where to buy crawfish locally, just ask anyone and they'll be glad to tell you. Gratefully, they'll also be amused enough learning of your ambition to try boiling them yourself, that they'll also give you great tips and instructions. Mind you this can be complicated if you have more than one expert crawfish boiler you happen to be consulting at the same time. Another important lesson we learned, and later felt rather sheepish about, is that crawfish boil is a very social thing. It's a group activity where everyone is welcome and invited, if you are invited to a crawfish boil, it's probably not just someone being nice...that's just how it happens.
Generally, crawfish boils happen outside. There are many reasons for this, I have learned. But since we were experimenting with such a small amount, five pounds, and due to the fact that we have not invested in purchasing an actual crawfish boiling vessel, we opted to do it all on the stove top. This in itself was amusing due to the fact that we don't own a very large pot. So, the decision to divide them amongst three of our largest pots was made.
A cowoker of my husband's was kind enough to put all of the official instructions, step-by-step, in writing for us. This was especially important, because I made it quite clear that I would not be the one preparing this meal. Chopping-fine, defrosting corn-no problemo. The rest was up to my husband. I don't think he minded in the least; he was having quite a bit of fun holding a crawfish and talking to the cat with it at one point.
The Boil:
So, first we chopped onion and red potatoes, and got water boiling in each of the three pots with our purchased "Swamp Fire" seasoning. It's the package with the strange-looking animals dancing around a boiling pot over a fire.
Then into the seasoned water the potatoes went, for about 15 minutes, and then the onions were added. And the corn, which were full sized bi-color sweet corn, defrosted and halved.
When the corn floated and the onions were becoming translucent, all of the vegetables were pulled out and set aside in a bowl.
Lids were placed on the pots to keep the heat in.
Now for the purging of the crawfish....Into a cooler filled with cold water and some amount of salt went the crawfish, where they sat for about 10 minutes.
The water was drained, and with the pots boiling with seasoning, the crawfish were divided among the three pots.
Crawfish don't take long to cook, and like lobster, they will turn red.
I'm told the rule of thumb is: if the tail doesn't curl under, throw it out. It might have been dead or died in the purging process. We had a very good batch of healthy crawfish, and only one was even questionable.
Anyway, after the crawfish are added, the water must once again come to a boil for several minutes. Then ice was added to each pot until the crawfish sank. This has to do with the absorption of the seasoning.
Well, after that, spoon them out on a big tray, get a bowl for the parts, and enjoy!
And thus our great adventure of our very first crawfish boil concluded with two very full-bellied people. And a mess of heads and various other parts. Ah, well, it was grand!
If you are somewhat of a crawfish boiling expert, and have a hint or suggestion, or a great tip, please share it. We're all here to learn...or be amused!
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