How to Cook Crawfish-Outdoor Cooking on the Bayou a Weekend Get Together
Yummy Crawfish a Southern Delicacy Cooked Outdoors
Cooking Crawfish Outdoor Cooking on the Bayou. Down in Mississippi live whole crawfish is purchase in 35-45 pound mesh sacks made of plastic. Crawfish boil parties and outdoor cooking are very popular along the Gulf Coast, in fact so popular I just came back from one this afternoon. Parties along the coast are a common site, we celebrate everything and anything. Nothing slips by without one of use making it into a party. Now that Mardi Gras has passed let's bring on the crawfish.
Check out these LIVE crawfish!
Before the outdoor cooking can start the crawfish are soaked in fresh water to purge out the waste from them. Crawfish normally live in brine water a lightly salted water where the reproduce and grow before outdoor cooking can start. Southern Mississippi is a swampy and moist place and in my yard I sometime get these critter in the lawn. There they dig up piles of dirt much like ants, except the piles of dirt can be 6-8 inches tall. There are never enough for outdoor cooking and purchasing them from a fish market or grocery is so inexpensive it's not worth the effort. The price is only a dollar or so per pound.
Peeled crawfish can be now purchased in most grocery stores in the frozen fish section. I like to get the peeled one to make a nice chowder during the winter months.
35-45 pounds live crawfish
20 whole cloves of garlic
1-5 pound. bag small red potatoes
several links of sausage cut into pieces ( the spicier the better, Cajun is the Best!)
6-ears of fresh corn (broken into 3rds)
1-1 pound box of whole fresh mushrooms
1-large sweet onion (Vadalia if available)
1-16 oz. jar ZATARAIN'S Shrimp and Crab Boil powder
1 bottle ZATARAIN'S shrimp and crab oil
A Few Things You Need for the Party!
Make a party soon, order everything you need to make it a success, is a sack of crawfish. You may not live on the Gulf Coast but you can still have them delivered to your home. I was amazed by the way seafood can now be shipped from state to state. You too can have the wonderful taste of crawfish season anywhere in the U.S.
Just follow the simple recipe above and you will have a meal like no other. We usually have everyone chip in on the sacks of crawfish . But then again I do live in the south and we like to make everything into a party.
5 lbs. Seasoned Crawfish
Louisiana favorite. Great steamed or boiled. We deliver 5 lbs. of the best crawfish, fast frozen and ready to prepare.
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You'll need a table to serve you crawfish from that accommodates a lot of people. I find that this table work well and can easily be hosed down for easy cleaning. I suggest a large plastic folding table since most of use already own one. They are easy to clean and can withstand the weather outdoors. Just slap some old newspapers down and when your meal is done, drain and dump it onto the table.
Clean up is easy some sanitizer and a hose and voila the clean up is complete. A real southern style party.
Large Boiling Pot (approximately 60 quarts)
Steam and Boil Basket to fit Boil Pot
High Pressure Outdoor Cooker
A Full Tank of Propane Gas
Large Table for Eatable Fixin's
Garden hose to fill pot with water
Purge live crawfish in cold water for about an hour.
Fill Boiling Pot with fresh water from garden hose
Heat to Boil
Add 1 jar of ZATARAIN'S seasoning
add to basket the potatoes, sausage, corn, mushrooms, lemons and garlic place in the pot and boil about 15 to 20 minutes (until potatoes are cooked through)
Kill the heat
Put live crawfish into the pot and let sit for 10-15 minutes ( this step allows the spices to season everything and the crawfish to cook, but not overcooked (crawfish will turn red when cooked).
Time to Serve
Prepare a large table by placing sheets of old newspaper over the surface. After draining the crawfish, dump contents of the basket onto the newspaper covered table. This is finger food so dig in and enjoy, most people eat just the tail after peeling, but the real treat is to suck the heads for all the flavor. Serve with you favorite beer or try some sweet tea.
A photo of the Chris the Master Chef pouring out the meal!
LIVE crawfish purging in a wheelbarrow with cold water. Purging allows them to empty out any waste they may still need to eliminate before cooking.
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Tell us what it was like Or tell us your plans to make one yourself.