A big part of Mississippi culture is our appreciation of friends, family, and good food. Coming together outdoors distracts us from the daily grind and allows us to enjoy the merits of a hard work week.
There’s no better excuse for a get together between February and June than a crawfish boil. Crawfish boils are not just gatherings, they are events that often last the better part of a day. Friends gather to enjoy piles of mudbugs while taking breaks to converse, laugh, and enjoy their beverage of choice. Plates are rarely used, instead pounds are crawfish are dumped on to newspaper lined tables allowing people to interact and eat at the same time.
The allure of a backyard boil is how easy it is to coordinate. For one, you won’t have any trouble getting a crowd to partake. You also don’t need an extensive culinary background to pull off a good boil. All you really need are a big pot, fresh crawfish, friends, and a beautiful day.
Everyone has their own preference when it comes to crawfish and people take pride in how they prepare them. Patrons also have their own original methods on how to peel them. But one thing everyone can agree on…….. crawfish are delicious!!
Here’s our method of cooking crawfish
- Large Boiling Pot
- Wire basket Insert For Pot
- Outdoor Propane Cooker
- Ice Chests
- Stirring Paddle (or similar tool)
- Live Crawfish
- Choice Of Seafood Boil
- Link Sausage
- Beer (for you)
As we stated, there are many different methods to boiling crawfish and this will be debated depending on who you talk to. There are secret ingredients, preparation tricks, and equipment preferences you can use. We just want to give you the basics though.
- Fill the pot half full of water and place it on the propane cooker.
- While waiting for the water to boil, wash the crawfish with cool water. Some people prefer to “purge’ the crawfish with salt. That’s up to you.
- Add around 1 lb. of your choice of seafood food to the water and wait a couple of minutes.
- Add the garlic and potatoes. Make sure to slightly undercook the potatoes as they will steam and finish cooking in the ice chest.
- When the potatoes are almost finished, add in the corn, mushrooms, and sausage.
- Remove everything and place in an ice chest.
- Add a little more spice to the water.
- Squeeze the juice of 4 lemons into the water, and add the lemons.
- Place the crawfish in the pot and let boil for around two minutes, then turn off the fire.
- Let the crawfish soak for a few minutes in the pot.
- Remove the crawfish from the pot and place in an ice chest for around 5 minutes. They will continue to stay hot in the ice chest if you need to keep them in there longer.
- Dump everything out on the table and enjoy!
Make sure to provide plenty of paper towels because it’s going to get a little messy. When you’re done, just roll the newspaper up and dump it in the trash.
It’s unlikely, but in the event you have leftovers there are several options. Crawfish etouffee, crawfish po-boys, crawfish pie, crawfish salad, crawfish biaque, and crawfish chowder are some popular ideas. There are plenty more to be found online.