Cook Some Rice... I Mean Crawfish🦞

Boiled Crawfish: When the Seasons Turn in Avoyelles

Ingredients

• 1 sack live crawfish (30 to 35 pounds), rinsed clean
• 1 large bag of your favorite crawfish boiling blend
• 16 ounces liquid boil
• 6 to 8 medium onions, halved
• 4 lemons, halved
• 2 oranges, halved
• 2 to 3 pounds whole mushrooms
• 1 bag frozen corn on the cob or 8 to 10 ears cut in half
• 5 to 7 pounds small red potatoes

Directions

• Fill a large outdoor boiling pot with water until it will just cover the crawfish once added. Bring to a rolling boil.
• Add the boiling blend, liquid boil, onions, lemons, and oranges. Boil 10 to 15 minutes so the water builds flavor.
• Add potatoes and boil 10 minutes. Add mushrooms and corn and boil another 5 minutes.
• Carefully add the crawfish. Stir gently, bring back to a boil, and cook 3 to 5 minutes only.
• Turn off the heat and let everything soak 15 to 25 minutes, stirring occasionally.
  Start tasting at 15 minutes and pull them when the seasoning is just right.
• Drain, dump on the table, and serve hot.

One Last Crawfish Tip

If you want more heat, add it during the soak, not the boil. You can always add seasoning, but you cannot take it out. Perfect crawfish should peel easy, be juicy, and keep everyone coming back for more.

Have a crawfish boil recipe that your family swears by? Email your unique crawfish recipe to news@avoyellestoday.com for a chance to win a free sack of crawfish from Lake Pearl.