Crawfish season in Louisiana means fresh crawfish to eat in every way possible, but the simplest and classic preparation is a crawfish boil. All you need is a giant pot, burner, Cajun seasoning, and of course crawfish, though you can get as creative with the extra ingredients as you want. Here's how to do it:
1) Get fresh crawfish (spring is the season) and keep them in water:
1) Get fresh crawfish (spring is the season) and keep them in water:
2) Simmer Cajun seasoning, andouille sausage, potatoes, corn, and vegetables in boiling water. (Stand around and drink beer while it's cooking.) When the water has taken on a red color and the sausages are cooked through, add half the crawfish and boil:
3.) Pour on to a table covered in newspaper and eat! Then repeat with the rest of the crawfish; the water will get spicier over time as the seasoning simmers, so the second batch of crawfish will have stronger flavor. You can get real creative with the other ingredients, from the basic green beans, asparagus, and onions, to pineapple or mushrooms. These will soak up the flavors as well, and accent the crawfish nicely. Enjoy y'all!
