If you do not have a basket, just dip them out with a strainer or large slotted spoon. Add garlic, potatoes and onion. Boil approximately 15 minutes or until tender. Add cleaned, live crawfish and corn to the pot.
Whats the best way to boil crawfish?
Light your burner and wait for the water to begin boiling. Add the crawfish once the water is rapidly boiling, then cover them with a lid. Wait for the water to return to a boil. Let them boil for no more than 3 minutes.
How do you steam crawfish without a steamer?
The technique is simple: fill a medium pot with 1/2 inch of water, place three golf ball–sized balls of aluminum foil on the bottom, rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add vegetables to the plate, cover, and steam until crisp-tender.
What supplies do I need for a crawfish boil?
The Basics needed for a crawfish boil are (not necessarily in order):
- a big pot (60 quart per one 30 pound sack) with wire basket insert.
- a propane tank.
- a burner.
- a wooden paddle.
- fresh water.
- veggies (new potatoes, onion, celery, garlic heads)
- a small bag of fresh lemons (about 5-7)
Why do you put ice in a crawfish boil?
Add crawfish and return water to a rolling boil. Stir gently and cook for 3½ minutes and then turn off heat. Stir gently 2–3 times then add ice. The ice will cool the water slightly and allow the crawfish to absorb seasoning.
How long do I boil crawfish?
Pour the crawfish into the cooking basket and lower the basket into the pot. Bring to a boil and cook the crawfish for 15 minutes. Turn the heat off and allow the crawfish to simmer in the liquid for an additional 15 minutes. Remove the crawfish and serve with the potatoes and corn.