Content

• Ingredients
• Steps
• Method 1 of 4: Preparing crawfish for boiling
• Method 2 of 4: Preparing Broth for Boiling Crawfish
• Method 3 of 4: Cooking crayfish
• Method 4 of 4: Feeding crayfish
• Tips
• Warnings
• What do you need

Crayfish are freshwater, shrimp-like creatures. Boiled crayfish is a traditional and favorite dish among many nations and on different continents. Most often it is served at street parties. Read on if you want to know how to prepare this dish perfectly.

Ingredients

• 10 - 15 kilograms of live crayfish
• 8 lemons, halved
• 1/2 kilogram of crayfish seasoning
• 8 onions, peeled and cut in half
• 5 kilograms of young potatoes
• 20 ears of corn, peeled and cut in half
• 40 garlic cloves, peeled

Steps

Method 1 of 4: Preparing crawfish for boiling

1. 1 Buy live crayfish. Buy crayfish at the rate of 1-1.5 kg per person. Most of the weight will have to be shed as crayfish are sold with shells.
   • If it is high season, you can buy crayfish from seafood stores or grocery stores.
   • If crayfish are not sold in your area, try ordering them online.
   • Once you bring your crayfish home, keep them in a cool, dark place to keep them fresh when it's time to cook.
   • If you boil frozen crayfish rather than fresh crayfish, the taste will be much worse.
2. 2 Wash your crayfish. Since live crayfish come almost from water bodies, it is necessary to wash off the silt and dirt from them before cooking. Clean the crayfish as follows:
   • Wash the bag. If you bought crayfish in a bag, wash the bag first so that dirt from the outside does not get inside.
   • Transfer the crayfish from the bag to a large container, such as a children's pool, and fill with clean water.
   • Use a spatula or paddle to stir the crayfish and let sit for 30 minutes.
   • Throw away the dead crayfish, which will float to the surface in a few minutes.
   • Drain and rinse the crayfish with clean water. Store in the shade until cooking.

Method 2 of 4: Preparing Broth for Boiling Crawfish

1. 1 Light a fire outside. Use a gas burner, conventional or gas stove. It is important that the equipment is strong enough to heat a 200 liter water tank.
2. 2 Fill the 200 liter tank halfway with water. Place it on the stove and bring it to a boil. Add the following ingredients and bring to a boil again:
   • Juice of 8 lemons and lemon peel
   • 1/2 kilogram of crayfish seasoning
3. 3 Add vegetables. Crayfish taste delicious with many types of vegetables, but the most popular are potatoes and corn. Once the water boils again, add the following ingredients:
   • 8 onions, peeled and cut in half
   • 5 kilograms of young potatoes (or regular potatoes, cut into small pieces)
   • 20 ears of corn, peeled and cut in half
   • 40 garlic cloves, peeled

Method 3 of 4: Cooking crayfish

1. 1 Dip the crayfish in boiling water. Place the crayfish in a wire basket with a dip handle. These baskets are specially designed so that the crayfish are cooked in the upper part, and the vegetables in the lower, under them. Boil the crayfish in boiling water for 5 minutes.
   • If you have a large colander that fits your tank, you can use it instead of a wire basket.
   • You can buy crayfish wire baskets from shops that sell barbecue equipment or online.
2. 2 Turn off the heat and let the crayfish cook. Once you put the crayfish in the water, turn off the heat, put the lid on the tank, and let sit for 30 minutes.
3. 3 Check out the crayfish. After 30 minutes, remove the lid and check that the crayfish are cooked. The best way to do this is to taste the cancer.
   • If the texture is slightly rubbery, it will take longer to cook.
   • If they are practically falling apart, remove the crayfish from the tank immediately, as you can digest them.

Method 4 of 4: Feeding crayfish

1. 1 Cover the picnic table with newspapers. It is very easy to get dirty when eating crayfish, so the best way to clean up quickly is to use more newspaper. Lay out the picnic table and other outdoor tables and lay out lots of napkins and paper towels. You can also supply crayfish waste bowls in the form of shells and legs.
2. 2 Serve the crayfish. Traditionally, vegetables are laid out directly on the table, with crayfish on top. If you don't want to serve this way, you can let the guests take any vegetables from the tank themselves and place them on paper plates.
3. 3 Add seasoning. Butter, salt, and additional seasonings are great for crayfish.

Tips

• You can add more seasonings as you cook if you find that you are missing them.
• Add sausages to the tank almost right before you finish cooking to add flavor and protein.

Warnings

• Keep a fire extinguisher handy just in case.
• Do not salt the crayfish while they are still alive. This cleans up crabs and other seafood well, but will kill the crayfish prematurely.

What do you need

• Ingredients listed above
• Gas burner or stove
• Large crayfish boiling tank and basket for up to 20 kilograms of crayfish
• Wooden or metal boat paddle or shovel
• Large table covered with newspapers