Through the years, I have had the advantage of connections in the crawfish world. As a kid we seined ponds and creeks for crawfish. In the 80's we bought fresh wild crawfish for $25 per 35# sack. My brother in law is in the freight forwarding business and we would give him an offshore cooler and he would put it on the truck. The truck driver, as a favor to my brother in law, would stop in Crowley, Louisiana and pick up wild crawfish at cost! We did this dozens of times and I had no idea, how lucky we were!
Over the past 20 years crawfish have become Lobsters of the Bayou! Last weekend I picked up a sack for $2.48 per pound. Still a bargain if you ask me!
Nobody on the planet cooks crawfish like me! Everywhere you look, the so called pros are way overcooking their bugs. I attended a crawfish boil last weekend at a bar and there was a famous food critic in attendance. The boil was catered through the bar and the cooks had an excellent blend of spices in their pots. The flavor was definitely there! However, they cooked their bugs for 20 dog gone mintues and they also bought into the theory of soaking in a closed cooler for another 30 minutes! Good Lord! They were good! Good as they get with the "cremate the hell out of them, attitude! Anyway, the food critic said the product he consumed was the best ever? I have to admit, they were good, good and cooked! To the point of turning them into chalk.
I have researched 100's of methods, recipes and ingredients and they all are way overcooking their bugs. No matter your blend of flavorful ingredients, if you over cook your bugs, you will wonder what might have been! If you are cooking with a high pressure propane cooker, 3 minutes in a rolling boil is all they need! Forget the voodoo bs about soaking them! After 3 minutes, get them on the table ready for consumption. The outcome is a tail that is extremely flavorful and thoroughly cooked!
All I ask if that you try it ~