How To Cook Crawfish? Now that crawfish season is underway; it’s time to check out this guide and find out how to boil.
- Clean one 30-pound sack of crawfish
- One halved bag of fresh lemons
- Cut three celery leaves from 1 bunch of celery
- Slice in half five whole garlic heads from root to top
- Sliced five onions from seed to tip and peeled
- Wash one bag of small red potatoes (not cut) and one bag of large potatoes (cut in 12 halves)
- One or two packs of whole mushrooms dusted with a makeup blush brush
- Cut 2 pounds of Andouille sausage or smoked sausage into 3-inch pieces
- The Bay Leaves, a 1.12-ounce bottle
- One and a half cups celery powder
- 30 pounds of crawfish require 60-70 ounces of Seafood Boil Seasoning
- A 4-ounce bottle of liquid crab boil (8 ounces)
- Each person should have two frozen mini corns (16 total)
- Turn on the burner and add fresh water to the pot 50 percent of the way.
- Add celery powder, bay leaves, and dry and liquid seafood seasoning product.
- Add the halved lemons and squeeze the lemons into the pot.
- Boil onions, celery, and garlic in a pot with water.
- To bring the water and seasoning mix to a hard rolling boil, you need to use the right burner for about 20-30 minutes.
- Stir the crawfish into the boiling water and fold the mixture with the wooden paddle for about 5 minutes; the mixture will die down and simmer.
- Add the potatoes, cover the pot, and let it cook for 5 minutes.
- Stir again after 5 minutes and add the mushrooms, sausage, and cover.
- It’s been 15 minutes since the crawfish went into the pot.
- The water/mixture mustn’t come back to a rolling boil during the cooking process. It should be simmered but with bubbles.
- Once the crawfish have boiled for 20 minutes, you can cut off the flame and check them.
- The spice and flavor of the crawfish will be enhanced by soaking them.
- Then, at about 25 minutes, add the mini corn to the crawfish pot while they are still right above the water, stirring about every five minutes.
- Additionally, the pot’s outside can be hosed down to cool down more quickly.
- After the crawfish have cooked for 10-15 minutes, taste them every 5 minutes. Undercooked crawfish have rubbery tail meat, while overcooked crawfish have mushy and falling apart tail meat. A good crawfish should have a firm tail, a juicy head, and good spice.
- Eventually, the crawfish will sink. If they sink, it means they have absorbed all the flavor and are ready for eating.
- You may need two people to remove the basket, let it drain on the ground for a few minutes, and then pour the crawfish out on a table covered in newspapers.
After the boiling has cooled down, the corn is added since it cooks itself quickly.
How To Reheat Crawfish?
Crawfish leftovers can be reheated in three ways: steaming, sautéing, or boiling them. The choice is yours, depending on what you prefer. Below are the three methods that we will discuss:
Reheating By Steaming
Keeping crawfish moist and cooking it quickly is best to reheat them. As a result of steaming crawfish, they become full of flavor, have plenty of moisture, and won’t become hard to chew or dry.
To Steam Crawfish, Follow These Steps:
- Cook the leftover crawfish in a large pot.
- Add some leftover shellfish boil or crawfish crab spices to the bottom of the pot. Create your blend of spices by using mustard seeds, pickling spices, black peppercorns, dried hot red pepper flakes, celery seeds, ground ginger, dried oregano, bay leaves, sea salt, and dried chives.
- Stack a steamer basket on top of the pot and add a small amount of water to the pit. It is crucial to ensure that liquid doesn’t touch the basket.
- Stir the spices into the water and bring to a boil.
- Cover the basket with a lid and place the crawfish inside.
- The crawfish should be steamed for about 4 to 6 minutes.
- Test one crawfish with a pair of tongs to see if it’s fully cooked. Check one crawfish every 30 to 45 seconds to ensure it hasn’t been overcooked if it hasn’t heated through yet.
- Enjoy the steamed crawfish on a platter!
Reheating By Sautéing
Sautéing crawfish is another great way to reheat them. Here’s how to sauté crawfish to reheat:
- Prepare a deep pan or skillet by coating it with olive oil. Put some minced onion and garlic in the mix or a big spoonful of crab boil seasoning. The flavor of the reheated crawfish will be retained.
- The skillet should be heated until a clear shine on the surface when the oil is hot.
- Crawfish should be placed in a single layer in the skillet and cooked for about 3 to 4 minutes.
- While the crawfish are reheating, use tongs to turn them several times. It will keep the crawfish moist and delicious by coating them with flavored oil. Even cooking will also be ensured.
- Remove the skillet from the flame and cover it with a lid.
- Let the crawfish rest for 3 to 5 minutes in the hot skillet. During this process, the crawfish will not become dry.
- Serve the crawfish hot after removing them from the skillet with tongs.
Reheating By Boiling
When cooking crawfish, boiling them is a foolproof method that ensures they remain juicy. However, don’t overcook them as they’ll lose their flavor if you do. Here’s how you can boil crawfish to reheat them:
- Water should be filled in a large pot. You may add leftover blends of spices such as old bay or shellfish boiled to the water. Reheated fish will taste better with this flavor.
- Boil the spices and water together.
- The crawfish should be carefully placed in boiling water with tongs.
- The crawfish should be cooked for 6 to 8 minutes. Test if the crawfish is thoroughly heated by picking out a crawfish and peeling it. Check every one or two minutes to ensure they don’t overcook if it hasn’t, then put it back into the boiling water.
- Drain the reheated crawfish in a colander, add some fresh lemon juice to the top, and serve immediately!
Served with red potatoes and grilled or boiled corn on the cob, and a refreshing salad, the crawfish will be sure to please!
Conclusion On “How To Cook Crawfish?”
People who love eating crawfish can cook it with ease. Crawfish, also known as crayfish, is a kind of lobster that lives in freshwater. It’s related to the lobster but much smaller and easier to cook. It is usually boiled whole with some seasoning added to the water.
Don’t use a microwave to reheat boiled crawfish. Due to the microwave’s heat, the crawfish becomes too dry to chew, making it difficult to eat. Also, fish that has been reheated for a long time will give off an unpleasant smell in your microwave.
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