Best 2 Famous Louisiana Boiled Crawfish Recipes
Louisiana boiled crawfish is a classic Cajun dish that is enjoyed by people all over the world. The key to making a great pot of crawfish is to use fresh, live crawfish and to season them with a flavorful blend of spices. In this article, we will provide you with a recipe for cooking the perfect pot of Louisiana boiled crawfish. We will also share some tips for choosing the best crawfish and for preparing them for cooking. So whether you are a seasoned crawfish cook or you are trying it for the first time, read on for everything you need to know to make a delicious pot of Louisiana boiled crawfish.
Here are our top 2 tried and tested recipes!
LOUISIANA CRAWFISH BOIL
What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.
Provided by IMANKAY
Categories Trusted Brands: Recipes and Tips Sparkle
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
- Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
- Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.
Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g
LOUISIANA CRAWFISH CAKES
Provided by Food Network
Yield 8 cakes
Number Of Ingredients 14
Steps:
- Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig.
Tips:
- Select the Right Crawfish: Choose live, active crawfish that are firm to the touch and have a clean, fresh smell.
- Properly Clean the Crawfish: Remove the mud vein from the underside of the crawfish to ensure a clean taste.
- Seasoning is Key: Don't skimp on the seasoning! The right blend of spices and herbs will elevate the flavor of your crawfish.
- Don't Overcook: Crawfish cook quickly, so keep an eye on them to prevent overcooking, which can make them tough.
- Serve Immediately: Boiled crawfish are best enjoyed when served hot and fresh. Prepare your sides and garnishes in advance to ensure a seamless serving experience.
Conclusion:
Louisiana boiled crawfish is a beloved Cajun delicacy that embodies the vibrant culinary heritage of the region. With its bold flavors and communal dining experience, it's no wonder that this dish has gained popularity beyond Louisiana's borders. Whether you're a seasoned crawfish enthusiast or trying it for the first time, these recipes offer a delicious and authentic taste of this iconic dish. Remember to choose fresh, high-quality ingredients, season generously, and cook the crawfish perfectly to ensure an unforgettable culinary experience.
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