City Girl’s Take on a Crawfish Boil
I was so excited to get my hands on some crawfish from Whole Foods and do my very first Crawfish Boil! Knowing all I needed was a spice bag, 1 lemon, crawfish, and a stock pot made me super jazzed about how simple and low-maintenance this prep is too! Do it like a city girl with your large stock pot instead of all of the outdoor, traditional prep. I sourced these previously frozen (due to my location) crawfish easily and 2 whole pounds was only $16.
I allowed the crawfish to thaw in a bowl on the counter and then rinsed them in a colander with cold water to clean them. It is totally normal for some things to fall off of them in the process.
Fill a 4 qt pot 3/4 of the way with water, squeeze two lemon halves of juice into the pot + toss in the lemons with the Zatarain’s boil bag with a dash of salt. Bring to a hard, rolling boil over medium heat. Roughly 20-30 minutes.
Add the crawfish into the pot and cover. After 20 minutes, remove them from the heat. Steep them for 10-15 minutes for deeper flavor, but check them every 5 minutes.
- You are looking for a firm tail, juicy head and great spice, not rubbery (undercooked) or mushy (overcooked.)
- A sign they are ready? The crawfish will begin to sink when ready to eat.
Don’t forget the steeping happens OFF of the heat!
I served them atop a plastic tablecloth on my outdoor dining table with my Shrimp Boil and veggies for a complete, Summery, drool-worthy outdoor meal!