Lent Menu * Crawfish

On Good Friday our family gathers together for our annual Crawfish boil. This year as been cancelled but there is still plenty of crawfish to be had.

1 sack of crawfish

8 gallons water (at least 6 gallons per sack, plus more water for add-ins)

4-1/2 pound jar Zatarain’s dried crab boil

2 to 3 ounces liquid crab boil

6 to 8 whole lemons, cut in half

6 to 8 whole onions, cut in half

10 whole garlic bulbs

12 frozen corn on the cob

12 new potatoes (in a mesh bag

Place boiling pot of water and seasonings, lemon, onions, garlic on the boiling rig; turn it up to high until the water is boiling. This takes about 15 to 20 minutes.

Add crawfish and potatoes and stir with large paddle. Cover pot and wait until it comes back to a boil, again another 15 minutes. Fish out potatoes and taste test them for flavor and softness. If not spicy enough, let potatoes soak a bit longer. Then, turn the fire off and allow the crawfish to poach in the spicy water. Add the corn.

After about 10 to 15 minutes, pull a crawfish out. Suck the head, if you like, and taste the tail for spiciness and texture. Corn can likely come out at this point. Continue to allow crawfish to soak until tail meat reaches desired spiciness.

Let’s Eat :


A little lesson first how to eat these delicious, messy mud bugs. Twist off the tail and suck the head!Next, bite the meat of the tail, squeeze from the bottom, and you’ve successfully eaten crawfish.

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