I don’t know about you but I hate winter. Nothing about the cold weather intrigues me and by this time of year I am more than ready to shake off that layer of ice with a good old fashioned crawfish boil. There is something about firing up my boiler and cooking up a couple of bags of “crawdads” along with some potatoes, corn on the cob, and some Cajun spices that lets me know that Spring has arrived and I can finally put the long sleeves away. Well guys that time has arrived and Groomer’s Seafood is more than happy to be your crawfish headquarters. Read below for a few tips from us on how to make your own Crawfish Boil the talk of the town.
- Plan on ordering at least 2 to 3 pounds of crawfish per adult at your boil. Bigger eaters like myself, may need 4 to 5 pounds. When ordering crawfish from Groomer’s Seafood, make sure to call us the week before your big boil so that we can set aside a bag of crawfish with your name on it.
- When you get your crawfish, rinse them down in the mesh bag they come in with a hose and then place them in a cooler with a bag of ice. Make sure you leave the drain unplugged so the crawfish don’t sit in cold water. Cover the sack with a wet burlap sack or towels. If left alone and unstressed the crawfish will keep for 1-2 days.
- The golden rule with crawfish is that you must purge the little buggers to remove all the muck that comes with living down in the mud. To do this, right before boiling, pour the sack of crawfish in a small children’s pool or ice chest, cover with one box of salt, and add enough water to just cover the crawfish. Gently stir for 3-4 minutes, drain, and then rinse the crawfish with a hose. While purging, throw away “floaters”, which are dead crawfish. You don’t want these going in your boil.
- As for a recipe, everyone has their own take on what to add to the pot but for me personally, I like to throw in a couple of bags of Slap Ya Mama Crawfish Boil, 8-10 lemon halves, 3-4 small onions, chopped up smoked sausage, a package of whole mushrooms, 8-10 medium Yukon Gold or Red Potatoes, 10-15 ears of corn (shucked and broken in half), 5-6 heads of garlic (cut in half to expose the pods), and of course enough water to fill your 60 – 80 quart pot at least halfway. Add everything but the crawfish and simmer for about 15 minutes or until potatoes and corn are cooked. Throw in the crawfish last and cook for about 5 minutes before adding ice to the pot to let the water cool and the crawfish suck in more flavor. Pour out on table covered with newspapers and dig in. Enjoy!!!
Invite as many of your close friends as you can, ask them to bring the beverages, and you’re in for a great and delicious party. Groomer’s only brings in the graded, jumbo crawfish to ensure you’re getting a restaurant quality giant mudbug just like the ones they have down in the bayou. Skip the little dinkers you get at the grocery store and do your boil right by getting them here at Groomer’s Seafood.