What Is a Crawfish Boil?


Since the time of Native Americans, Crawfish has been an integral part of American culture. After being exiled from Nova Scotia, Acadians from Canada, later known as Cajuns arrived in Louisiana around 1775. According to legend, Nova Scotia lobsters were so disappointed in their people that they decided to follow them overseas. They had become what we now call crawfish by the time they reached the end of their treacherous journey. Louisiana’s people welcomed the tiny lobsters to their city with a celebration and named them crawfish.

How Do You Boil a Crawfish

The Southern part of Louisiana has crawfish season that begins in February around Mardi gras time and continues through June. Crawfish boils are a common event in the Southern part of Louisiana during these five months. This is when family, friends, and communities come together for good food and fellowship. Although most people get their crawfish from the commercial market, some Cajuns still catch their own. No matter what method you use, as long as there are enough shellfish to feed your guests, you can start cooking your Cajun seafood boil.

These Steps Will Help You Boil Crawfish To Make a Delicious Cajun Seafood Boil

  1. Place a large pot of water on a heat source to bring it to a boil. A propane heater is often used to cook outdoors.
  2. While the water heats up, rinse the mudbugs and run them under cool water.
  3. After the crawfish have been cleaned, boil the water and add the seasonings you prefer to the pot. You don’t need to stir if the water is moving at a steady pace. The water will mix the crawfish by itself. There are hundreds of recipes that you can find online. They range from extremely spicy to mild.
  4. The vegetables are next. First, onions, garlic, whole red potatoes, and garlic. You don’t want to cook them too long. Once the vegetables have almost finished, you can add corn on the cob and mushrooms if desired. For easier eating, corn on the cob should not exceed 6 inches in length. Some cooks add bologna or sausage to their vegetables. Once the corn has become as soft as you like it, any meat added to the pot is heated through. Then remove the entire pot from the heat and boil.
  5. Now it is time to add the crawfish. The boiling process will take very little time, as they only take a few minutes. Be ready to remove them and mix them with your vegetables.
  6. You can cover the tables with newspaper. The tradition dictates that vegetables and crawfish are placed on paper and people eat together. Cornbread is often served alongside the main course.

This article was written by the owner of Cap’s Steamer Bar & Grille. is a restaurant in Downtown St. Petersburg that serves Florida Seafood with a Bahamian Influence. Cap’s Steamer Bar & Grill is St.Pete’s destination for the freshest seafood featuring a stunning Raw Bar, table-side steamer bar, and gourmet comfort classics with a modern Americana flare.

Gerard Hook
the authorGerard Hook