Put the basket in the water bucket and really give it a couple of good spins and lift it up and down like you are churning butter. Put the crawfish in your strainer basket and fill your bucket up with water. While that is simmering, you will want to wash your crawfish really well. As it boils, add the salt, garlic, onions, lemons, garlic, and about half the container of the Crab boil.
#SHINY CLAWFISH FULL#
Fill your pot about half way full with water and bring to a boil. Sausage links cut into 3 inch long sections, 6 to 8 piecesĤ 1/2 lb container of Zatarains dry Crab boil.ġ. Large Bucket that Strainer Basket can fit into Laissez les bon temps roulez, y’all!Įveryone who boils does it in their own particular way, and the strategies are abundant, but here is my recipe. Watch out for the curse, and count them blessings. Lord knows we deserve it, and just remember to wash your hands before you touch your face. We hope all of you get to enjoy a good boil this year.
God has allowed us to participate, and we are so thankful just to be a part of it. But cheers to the crawfish! Cheers to good health! Cheers to ending the curse! There is nothing like this time of year, and there is nothing like this delicacy. I still don’t feel like the Crawfish King, more like the crawfish jester. The pandemic taught us not to take certain things for granted, but we didn’t have to learn that lesson with crawfish, because crawfish have always been placed on a culinary pedestal in our hearts. There is something about the sunshine and the smell of that crab boil, the beer buzz on a Sunday afternoon while music is playing, that relieves me of some of my personal anxiety. It’s about fun and fellowship and family and music and outbursts of pure joy. It’s not just about sucking heads and pinching tails. Nowadays I keep an eye out for what could go wrong with my annual boil, and the last few have been pretty successful. The higher the numbers, the more jinxed I become, or at least that’s a theory of mine. It might have been my fault, I never should have invited that many people to a crawfish boil. And then boom, a worldwide pandemic happened. My wedding was going to be one big crawfish boil with 200 people, the biggest boil party yet. Another time, I’ve had my wife almost get arrested for drinking beer in the parking lot of the place where we buy the crawfish. I just kept pouring on the salt and tasting them all while thinking, “These aren’t my best but they’re okay.” One time, in the process of going to pick up the crawfish, I ran out of gas on the interstate. I once had a sack of spoiled crawfish that I was in complete denial about. I’ve had a propane connection malfunction. It must be some sort of Voodoo magic because I run into a crawfish problem every year. At some point after college, I decided I would try to do a crawfish boil every year, with an emphasis on “try to,” because I’ve hit a few snags as I journey to becoming the crawfish king that I want to be. The price drops significantly as the season goes on. They used to ask in March, but by now, they’ve heard my rants about how you’ve got to be rich to afford crawfish in March. My friends start asking me when we’re gonna boil, really at the beginning of April.
When the sun starts shining and the days get longer… new growth and rebirth and yada yada… My mind always goes to one of our best seasonal delicacies, and I know I’m not alone. Tell people you don’t eat crawfish in MS or LA, and they will look at you like you have 3 heads or something. It’s nowhere near as big a deal as college football or debutante balls, but it might be getting there. Crawfish are slowly climbing the ladder in this part of the country. I remember how perplexed I was when I first heard about “sucking heads,” and I was pretty sure I was never going to do it. People ate crawfish, but it was much more niche back then. Crawfish boils were always a thing when I was a kid, but not like they are now. I would crawl on coals naked for those prices these days. All I know is, I remember being a young teenager and hearing people complain about live crawfish being two dollars a lb., and cooked crawfish being three dollars a lb.
#SHINY CLAWFISH TV#
I imagine it was maybe around the time the TV show Swamp People became a big deal, or was it the Duck Dynasty guys? I can’t remember. I don’t know when the crawfish bubble began to blow up.
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