How To Make Crawfish — With Ray Reggie!
If you’re looking to cook crawfish Louisiana-style, you’re in for a real treat. Louisiana is known for its seafood, and crawfish, also known as “mudbugs,” are a staple of the state’s cuisine. These freshwater crustaceans are found in the swamps and marshes of Louisiana, and are used in a variety of dishes, from étouffée to jambalaya.
As a New Orleans expert and Louisiana native, I’ve had plenty of experience cooking crawfish. Here’s my step-by-step guide to cooking crawfish Louisiana-style.
- Choose the Right Crawfish First, you need to choose the right crawfish. Look for live, healthy crawfish that are not too small or too big. The ideal size is 3–4 inches in length. You can find live crawfish at most seafood markets in Louisiana, or you can order them online from a reputable seafood supplier.
2. Purge the Crawfish Before cooking, you need to purge the crawfish. This process involves cleaning out the crawfish’s digestive tract, which can be filled with mud and debris. To do this, place the crawfish in a large bucket or cooler and cover them with water. Add a cup of salt to the water and let the crawfish soak for about 30 minutes. This will cause the crawfish to expel any mud and debris from their digestive tracts.
3. Prepare the Boiling Pot To cook the crawfish, you’ll need a large boiling pot. Fill the pot with water, leaving enough room for the crawfish to be added later. Add your favorite Cajun seasoning, such as Zatarain’s or Tony Chachere’s, to the water, along with a few lemons, onions, and garlic cloves. Bring the water to a rolling boil.
4.Add the Crawfish Once the water is boiling, add the crawfish to the pot. Be sure to add them slowly to avoid lowering the temperature of the water too much. You want the water to stay at a rolling boil. Once all the crawfish are in the pot, cover it and let the crawfish boil for about 10 minutes.
5. Soak the Crawfish After boiling, turn off the heat and let the crawfish soak in the hot water for about 15 minutes. This allows the crawfish to absorb the flavors of the Cajun seasoning and other seasonings you added.
6. Drain and Serve After soaking, use a strainer to drain the crawfish and other ingredients from the pot. Spread the crawfish out on a table covered in newspaper or butcher paper, and serve with potatoes, corn on the cob, and other Louisiana-style sides.
In conclusion, cooking crawfish Louisiana-style is a fun and delicious experience. With the right ingredients and techniques, you can create a flavorful, spicy, and unforgettable dish that will have your guests coming back for more. So, get your boiling pot ready, and let’s cook some mudbugs!
