FEATURED
Crawfish
We know to love our bottom feeders down here in Louisiana. Here is our tribute to the Crawfish. May the Mud Bugs forever multiply and have a plentiful harvest.
Who Is The Mud Bug?
Crawfish, also known as crayfish, mudbugs, or crawdads, are small crustaceans that are found in freshwater habitats such as rivers, lakes, and marshes. They are particularly popular in the southern United States, especially in Louisiana, where they play a significant role in the local culinary culture. They are kind of a big thing.
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Our Picks For Crawfish
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Want to Boil Your Own?
Here are the 5 key steps
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First, rinse the live crawfish thoroughly in fresh water to remove any dirt or debris. Remove them from the sack and soak them in a cooler or large bucket filled with fresh water. Feel free to gently stir up the bugs with a gloved hand or paddle to get as much mud and dirt off as possible. Drain the muddy water out, and maybe consider repeating the process more than once. When the water stays clear, you’re good to go. Many places sell pre-washed live crawfish, which can be a great alternative as it saves a good deal of time and water for a few extra cents per pound.
Fill a large pot with water, enough to cover the crawfish completely. Add seasonings to the water, such as a pre-made crawfish boil seasoning mix or a combination of spices such as cayenne pepper, bay leaves, garlic, and onions. You may also add vegetables like corn on the cob, potatoes, and sausage to the pot for a complete meal.
Bring the seasoned water to a rolling boil, then add the crawfish to the pot. The water temperature will drop when the crawfish are added, so bring it back to a boil and cook for about 5-10 minutes, depending on the size of the crawfish. The crawfish are done when their shells turn bright red, and the meat is opaque and tender.
Once cooked, remove the pot from heat and let the crawfish soak in the seasoned water for an additional 10-20 minutes. This step allows the crawfish to absorb more flavor from the spices.
Use a slotted spoon or tongs to remove the crawfish and any additional ingredients from the pot. Serve on a large platter or spread over a newspaper-covered table for a traditional, communal eating experience. To eat the crawfish, twist and pull the tail from the head, then peel away the shell to access the tender meat. Some people also suck the juices from the head, as it can be flavorful and considered a delicacy.
Use this text to share information about your brand with your customers. Describe a product, share announcements, or welcome customers to your store.
First, rinse the live crawfish thoroughly in fresh water to remove any dirt or debris. Remove them from the sack and soak them in a cooler or large bucket filled with fresh water. Feel free to gently stir up the bugs with a gloved hand or paddle to get as much mud and dirt off as possible. Drain the muddy water out, and maybe consider repeating the process more than once. When the water stays clear, you’re good to go. Many places sell pre-washed live crawfish, which can be a great alternative as it saves a good deal of time and water for a few extra cents per pound.
Fill a large pot with water, enough to cover the crawfish completely. Add seasonings to the water, such as a pre-made crawfish boil seasoning mix or a combination of spices such as cayenne pepper, bay leaves, garlic, and onions. You may also add vegetables like corn on the cob, potatoes, and sausage to the pot for a complete meal.
Bring the seasoned water to a rolling boil, then add the crawfish to the pot. The water temperature will drop when the crawfish are added, so bring it back to a boil and cook for about 5-10 minutes, depending on the size of the crawfish. The crawfish are done when their shells turn bright red, and the meat is opaque and tender.
Once cooked, remove the pot from heat and let the crawfish soak in the seasoned water for an additional 10-20 minutes. This step allows the crawfish to absorb more flavor from the spices.
Use a slotted spoon or tongs to remove the crawfish and any additional ingredients from the pot. Serve on a large platter or spread over a newspaper-covered table for a traditional, communal eating experience. To eat the crawfish, twist and pull the tail from the head, then peel away the shell to access the tender meat. Some people also suck the juices from the head, as it can be flavorful and considered a delicacy.
For The Boil Collection
