Tuesday, March 20, 2007

Crawfish Boil

James' brother and his wife spent this past weekend with us. We had a great time visitingwith them. Friday James and his bother boiled crawfish. This was James' second time fo boil them here at home, with no help from an experienced Cajun. This first pictures is him purging the crawfish.
Checking the progress.
Almost done. . .
Finished! To help make the crawfish a bit easier to peal, we ice them down a bit before serving them. They are still hot when served, but the ice helps keep the shell from getting crumbly.



  1. Wow-that looks like some good eating. I have thought about trying to boil at home, but I wasn't sure how difficult it would be. How bad is it for a North Louisianaian?

  2. It's not really that hard. I blogged about it when we boiled last year, and I pretty much used the same recipe this time.

    The water actually never came to a good boil after I put in the crawfish. I just let it heat up for 10 min, then turned off the fire. I let them soak for a couple of minutes, and they were basically done. We did put in the ice, but I don't think that's really necessary. The only problem with this is that the potatoes did not cook enough. I think maybe I'll tie up the taters next time and let them soak by themselves after the crawfish/corn/mushrooms etc are all out.

  3. The spuds are typically harder when they were cooked in a boil. I may be adventurous next year and give it a try for our neighbors here in Texas. Thanks for the tips!

  4. Hey, Guys! I think that this is the first time I have come across this blog of yours! It was fun to catch up on your lives.

    The big news in our world is that we will most-likely be moving to Tallahassee for Jimmy to finish up his doctorate. He has just completed the specialist degree this semester which is the half-way mark to the doctorate. Please pray for us as we seek God's will for our future!