It's all about ME!
Bayou Crawfish Boil
Laissez les Bon Temps Rouler
"Let the Good Times Roll"
U-mmmmm Good!
The Cardinal Rules of a great Crawfish Boil are gathered, studied, taken to heart, and executed every year between Mardi Gras and Ash Wednesday.
What is the Big Deal? What Are Crawfish anyway?
Thousands befriend Louisiana natives to enrich their lives with culture, food, music and unconditional friendship, in the hopes that each shares a passion for the annual Crawfish Boils. What's the holdup you say? Tell me more.....
Getting Started:
Did you know that Crawfish season begins around January, peaks in April and May and ends in June? They look like shrimp on steroids Yeah! But why are they called Mudbugs? Really That's a lot of passion going around if you ask me. No time like the present though.
Can somebody please tell me How to Have a Classic Crawfish Boil?
We will begin with the Staples:
Recruit designated non-drinking helpers to eliminate hazards or accidents.
Most people can eat 3-5 pounds of crawfish each. Buy plenty. They come in sacks of 30-40 pounds. Buy them ALIVE! Keep' em out back in the kiddies pool till your ready. Mudbugs you say... Yes and that's the reason you need to clean them.
Washing chest
Take 2-4 ice chests. 2 for washing and 2 for the clean crawfish (yes still alive). We say ½ box of salt for each ice chest full of wash water of Crawfish and filled with water. The salt forces the mud out of the crawfish and you continue the process of salt to new water till the water is clear. Alas, no more mud and no bad taste. Voila!
A few passed away you say? Well tak'em out, throw them away; for sure don't cook them.....
Git ya a Boiler (36-72 Quart capacity), with a handled basket inside. (Easy to lift out and drain). Fill your boiler about ½ the way up the sides and Season liberally. Use approx. 16 oz. Of seasonings per 40 Quarts of water. Followed by 6-12 Lemons.
Propane Burner - Standard variety with at least 2-4 Propane bottles to last the afternoon or evening.
Lots and Lots of Newspaper to put on top of the tables, or butcher block paper, salt pepper, Crawfish Boil Seasonings, Napkins,(lots of napkins,) plates forks and spoons. Cocktail sauce some for kids, hot for adults and peppers for ???? the adventurous. (Yea you heard me,they boil them whole right in the pot)
New Item we've heard tell about:
2-4 per table get some V-shaped wood troughs- You pour those crawfish and veggies into the trough's on top of the news papered tables and all the shells can go onto the newpapers and everyone can dish up from there; OR just stand and eat from the able.... What a great idea..
Crawfish & Veggies
What kind of liquid? Goes in the pot? ( water, beer, whiskey, chicken broth, fish stock,) Hey it's open. Just remember no more than ½ way up the sides. The crawfish must have room to boil.
Are You ready Yet? Can you hear me now! Wait Is that Zydeco I hear?
Start heating the boil. Add all the seasoning & lemons and the "Rest of the Meal" i.e. 6-12 Lemons cut in ½, Corn cut into 3-4 inch pieces, that special Cajun sausage or chicken, whole red potatoes, whole onions, whole garlic cloves, mushrooms, Celery in sticks, carrots, hot dogs for the kids and your special family touch... Get it to boil (10-20 minutes)and then You got it......In Go the Crawfish. For 6-12 minutes depending on Size you can watch the pot..., but it really does boil this time and then ya let it steep covered for about 15-20 minutes....
Yep, there almost done!
AIIIEEEE!! Now We're cooking with Gas...
Now last but not least. It's all about the peeling and please don't forget to suck the heads. Now why would I want to do that?
Well if you are into Cajun Bouillabaisse with a deep flavor of seafood, some say that's the best taste in the World. I think I'll try it at least once....
Peeling using the "Laotian" method is preferred. What in the world is that?
Get Ready, Get Set, Let's Peel
It's quick and easy...Push the tail into the head, while at the same time turning about one quarter turn before pulling off the head** This loosens the meat from the tail, which can then be extracted with the teeth or fingers, while slightly pinching the tail; allowing one to eat more crawfish faster. Which reduces cuts and scratches from peeling cayenne pepper coated crawfish....Oouch I think, maybe not.
What is that wonderful smell?
Next take a bite of the veggies on the side, take a big sip of beer or your favorite drink and repeat One Hundred Times!!
AIAIIIIIIIIEEEEEE!! I think is the right word.......
Welcome Home !!!!
