Published Jun 14, 2019 Updated Nov 03, 2024 I may not be from New Orleans, but I have come to appreciate and love the tradition of a good crawfish boil. It’s messy, it’s delicious, and it brings people together in a way that only food can. If shrimp is your thing, give my shrimp boil, Old Bay shrimp, or honey cajun grilled shrimp a try next time! In recent years, it has become increasingly popular in California and Texas, made popular by Vietnamese-Cajun crawfish and crab boil restaurants like The Boiling Crab. But the original crawfish boil remains a staple in Louisiana culture. Essentially, they look like little lobsters with two tiny claws with hard shells that turn bright red after cooking. They have a sweet, tender meat that tastes like a cross between shrimp and crab.
Louisiana Crawfish Boil
Crawfish boil is one of the most popular crawfish recipes in the early summer months. It is an iconic Louisiana Cajun delicacy along with seafood boil and shrimp boil. Friends and family usually gather around a large table covered with newspapers to feast on a big pot of crawfish boiled in a spice mix broth. It’s a social gathering where everyone can let loose, crack open some seafood, and enjoy good food with good company. Eating it is a messy affair, with shells flying and juices dripping all over. But trust me, it’s all worth it! Shopping Tip for Crawfish: let me share a secret, if you live close to any Vietnamese markets or Asian grocery stores, you will definitely find them in big buckets, alive and kickin’, especially when they are in season. If you manage to get your hands on some, here’s a step-by-step on how to make a traditional crawfish boil: For frozen ones, thaw them at room temperature before boiling. Boil for 1 minute since they are already pre-cooked. Regardless of how you eat them, your hands will definitely get dirty. But that’s part of the charm of any crawfish recipe! Here’s how you can get the most out of this delicious seafood dish:
First, pull off the head of the crawfish. Next, peel the shell off the tail, starting at the end farthest away from its tail. Peel on the side of the shell to expose the meat. Pull the tail out of the shell and enjoy!
The best part of this seafood is in its head! The yellow “fat” (which is actually a liver-like organ) is so creamy and delicious, and it certainly tastes like uni (sea urchin). You may also eat the claws if they are big enough. Just crack the shell of the claws by gently biting down with your teeth. Remove the shell to expose the meat. Pro Tip: You may wear a pair of disposable gloves to keep your hands clean! I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
