Gathering for crawfish boils in backyards and patios, under live oaks, or by the banks of the Mississippi is one of the best parts of south Louisiana springtime. They are, in their spicy, meaty way, part of the state’s cultural fabric.
While many boilers keep to the basics—crawfish, potatoes, sausage, and corn—this year, we suggest trying a few add-ins to help mix it up a little. Whatever you do, don’t forget to have lots of French bread for dipping.
BOIL ESSENTIALS
CRAWFISH
Every boiler has their own methods, some bordering on rituals, when it comes to purchasing, preparing, and cooking crawfish. First off, it’s better to have too many crawfish than not enough. Three to 5 pounds per person is a solid starting point, but some seasoned eaters can eat up to 10 pounds in one sitting.
Purchasing your crawfish from a reputable provider is the first step to ensuring quality, and while foreign crawfish are pervasive in the crawfish tail market, they are not really an issue when buying live crawfish for a boil. One practice that has gained popularity over the recent past has been saltwater purging.
Thanks to the fine folks at the LSU AgCenter, we’ve got some research that indicates saltwater purging can be effective in cleaning out mudbugs’ digestive tracts, but not all methods are equal. Their scientists have found that commercial purging that lasts for more than 24 hours is effective in reducing the amount of digestive material but shorter purges don’t have any noticeable effect. While a quick home saltwater purge may not have a great effect, it is helpful in clearing caked-on mud and grime, so a quick bath can still be a useful part of your boil routine.
CITRUS
Tart lemons with their zesty rind help balance out the salt and spice in a crawfish boil. Since some lemons are waxed before being sent to market, be sure to wash them well before throwing them in.
SAUSAGE
You can’t beat a good, smoky andouille sausage. The salty, savory bits bring a boil from good to great. If you can’t find smoked andouille sausage, kielbasa or any other smoked sausage will do.
GARLIC
Crawfish boils wouldn’t be what they are without halved heads of pungent garlic bobbing around in them. Slicing off the top of the heads (as you would for roasting) helps expose all the cloves while keeping them together in a neat package.
CORN
Lucky for us, fresh Louisiana corn starts popping up at the end of crawfish season, so if you can get your hands on some, go for it!
SPICES
Every boiler has their own method for spicing their crawfish boils, but here, we have taken a cue from the pros: Sprinkle the mudbugs with extra spice at the end. Rather than a one-size-fits-all approach, each diner can choose the spice level that’s right for them.
POTATOES
Creamy red potatoes are built to soak up flavor. Keep an eye on them throughout the cooking process, though. If you notice that the potatoes or corn are ready before the crawfish, go ahead and pull them out.
10 UNEXPECTED EXTRAS
MYTH-BUSTING
Don’t Eat the Straight Tails?
A longstanding belief is to avoid crawfish with a straight tail after cooking because it was thought that those crawfish had died before boiling. Thankfully, LSU AgCenter stepped in again with science. Their research showed that straight tails weren’t a good indicator of quality. If the meat is mealy, the crawfish was dead before it went into the pot. If it’s still firm, it’s good to eat.
CRAWFISH by the numbers
More than 90% of the nation’s crawfish is harvested in south Louisiana.
The annual economic impact of crawfish on Louisiana’s economy
• 130 million: the number of pounds of crawfish harvested annually by more than 1,600 farmers and 800 commercial fishers in Louisiana
• 11.7: the number of tons from the first recorded crawfish harvest in 1880
• 250: the average number of eggs each red swamp crawfish can lay
