In celebration of Memorial Day and our 13th wedding anniversary, I decided to do a crawfish boil for my husband. He misses the days when he was further south and could get fresh mudbugs. Here in Missouri, we are landlocked and fresh ones just don’t stay alive this far north unless we want to pay an enormous amount of money to have them overnighted. I found a bag of frozen crawfish at Walmart and decided to try those as a cheaper substitute.
I decided to go with the Zatarain’s crab boil bag of spices for our boil. It’s so easy ya’ll! You literally open the box and throw the bag of herbs and spices into the water with a couple halved lemons.
I also highly recommend the Dickey’s BBQ Pit smoked sausage I purchased at Walmart for this recipe. I’ve never seen the brand before so I’m not sure how widely it’s available. The smoky, spicy flavor of the sausage was perfect for this. After a little research, I found out Dickey’s BBQ Pit is a nationwide chain restaurant. Who knew? After cleaning and slicing the ingredients, they are ready to go. Always be sure to put the potatoes and corn in first since they take longer to cook. I followed those with the sausage and then the crawfish for the last couple minutes.
Here’s the thing, these crawfish had already been boiled and then frozen so the shells were softer than normal. I thawed them out and then dropped them in the boiling water for the last couple minutes of cooking before pulling out all the ingredients from the pot. Our son and I had never experienced crawfish in the shell so my husband showed us how to crack them and remove the meat from the tail. He mentioned that some people suck the heads but he preferred not to do that. My brave son decided he was going to try it and was completely disgusted by the experience. I refrained and am thankful for that!
Although this was a delicious celebration feast, I still feel the need to have an authentic experience in the South. New Orleans has always been on my travel list so this is as good an excuse as any to make the trip…along with beignets, Zydeco music and gumbo but I’ll save that for another post.
- 3 pounds crawfish, preferably fresh
- 2 packages of sausage, commonly andouille
- 3 pounds small, red potatoes
- 4 ears of corn, halved
- 1 box Zatarain’s crab boil
- 2 lemons, halved
- Fill a turkey fryer or stock pot with water until half full.
- Add Zatarain’s season packet and halved lemons to water and bring to a boil.
- Place corn into boiling water and cook for remaining cook time or until tender.
- Place potatoes into boiling water and cook for about 10-12 minutes or until tender.
- Place sausage into boiling water and cook for about 5-7 minutes until warmed through.
- Place crawfish into boiling water and cook for 4-5 minutes until they turn red and are cooked through.
- Remove all ingredients from water and serve in a big pile on table using newspaper or a pan for an authentic crawfish boil experience.