Are you over-boiling your crawfish?




Growing up in southeast Texas eating crawfish is natural. Crawfish are as much a part of our culture as baked beans are to a Bostonian.

Most people do not know the fact Southeast Texas produces huge quantities of crawfish. If it was not for our crawfish production New Orleans' Mardi Gras would not have the crawfish necessary for their enormous consumption.

The crawfish craze over the last 25 years has been nothing short of remarkable. During the season everywhere you turn someone is having a crawfish boil. Many of these parties involve boiling many 1000's of pounds of crawfish. We greatly enjoy our crawfish boils.


The one thing that really is upsetting is the fact just about everyone over-boils their crawfish. You can not Google "boiling crawfish" and get an accurate answer. Everywhere you turn you find so called experts over cooking. The once or twice a year backyard crawfish chefs are unintentionally ruining their crawfish. OK, a crawfish is hard to totally ruin, but over-cooking is a start. To add insult to injury some backyard chefs insist on soaking their boiling hot bugs in an ice chest so they will absorb the juices. I do not have to tell you they are cooking the whole time they are soaking. Bad move in my opinion. Here is a news flash! Try cooking them for 3 to 5 minutes in a rolling boil. Believe me, they will be thoroughly cooked and not over-cooked. You will be glad you did!

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