It’s peak season for crawfish as these crustaceans are a harbinger of spring. Crawfish boils, typically large social gatherings, are a time-honored tradition in Louisiana. These festive events are fun and a bit messy, much like lobster bakes.
For those who want to throw a boil at home, you can order live crawfish online. If you want to save yourself the hassle, visit our restaurant in Charles Square, Cambridge, this weekend or next as chef Layne Copell, a Louisiana transplant, will host his annual Live Crawfish Boils. He’ll be featuring 2 lbs. of boiled Louisiana crawfish with red bliss potatoes, andouille sausage and corn on the cob.
CRAWFISH BOIL
5 gal. water
1 c. liquid crab boil, such as Zatarain’s
5 large lemons, halved
1 c. salt
¼ c. hot sauce
3 dried bay leaves
2 lbs. small red potatoes
6 small onions, peeled
6 ears corn, halved
4 c. whole mushrooms
2 lbs. smoked andouille sausage, cut into 2-inch pieces
2 heads garlic, halved
10 lbs. live crawfish, rinsed and purged in salt water
In a very large pot over high heat, bring water, liquid crab boil, lemons, salt, bay leaves and hot sauce to a rolling boil and allow water to season for about 10 minutes. Add potatoes, onions, corn, mushrooms, sausage and garlic. Reduce heat to simmer; cover and cook until vegetables are barely tender, about 10 minutes.
Cover and return mixture to a rolling boil, add crawfish once water is boiling. Cook until shells turn bright red, about 8-10 minutes. Turn off heat, leave pot covered and allow crawfish and vegetables to soak for an additional 15-25 minutes. Remove all vegetables and crawfish from water and serve while hot. Makes 4 to 6 servings.