Tips On Boiling Crawfish

Are you a crawfish fan or a crawfish party planner? Here some tips on how to accomplish your next event at the crawfish full blown boil.

Things you need:

• crawfish pot with propane burner
• 35 lb bags of live crawfish
• large size cooler
• a big bag of boiled crawfish
• smoked sausage cut into pieces
• mushrooms
• red potatoes
• corn on the cob
• Additionally alternative - lemon, garlic cloves, newspaper for serving your boiled crawfish

First, clean or purge the crawfish. Other use some salt to purge the crawfish but it is not all important, it’s all up to you. After cleaning place the crawfish in the cooler. Wash crawfish with a water hose and rinse well until the water is not dirty. Make sure to remove any dead crawfish and let stand in water for at least 60 minutes you can add salt in the water (optional).

At the moment, as the crawfish are soaked, fill up the crawfish pots with two-thirds of water.  Pour in the bag of spice or season it right after you cooked the potatoes and corn. Set the pot on the burner and turn on the gas a bit place the gas on high heat. When the water boils add the potatoes. Make sure the potatoes are fully cooked. When you are almost done add in corn and potatoes. It is also the right time to put in the optional ingredients such as lemons, garlic, sausage and mushrooms.

When the corn and potatoes are cooked remove them and the added ingredients of the pot. Now you can fill the boiling basket with crawfish. When the water turns to a boil put the basket of crawfish in the pot. Remove the basket once the water boils.

Then lastly, spread out the prepared newspaper and dumb in your boiled crawfish together with corn and potatoes and other ingredients.