i use zatarains seasoning,1 pound per gallon of water. might add a large bottle of franks hot sauce to a 4 1/2 to 5 gallon boil. good stuff.

Crawdads arent just good eating, I go below the dams about the middle of summer on the Ausable river and wade out almost knee deep and flip rocks over to find the ones that shed their shell ( they're pretty docile at that time), hook em up and cast out to the deepest spot where the walleye would lay- they would suck em right up!

When we would get a lot of crayfish, we would use crab boil on them. Otherwise, I've mostly just eaten them boiled in saltwater and dipped in butter.

Keith

Like . . . :-)

How do you guys prepare and eat those things? Are they cleaned somehow first?
Just not something thats had around here.

Wash the heck out of them with a hose in a cooler or tub while adding some salt for a few mins and then rinse them well again.

Wolfie what kind of boil seasoning you recommend?

Zatarans crab and seafood boil everytime with a couple cut up lemons

Some fresh water with some salt works for me to purge them.

Here's one person's version. But there is no single "right way" other than purge them drop them in boiling water with lots of seasoning.

Traditional requires corn on the cob, potatoes, and a good smoked sausage usually andouille, lemons onions and garlic.

No old bay allowed. It's got to be something cajun with a kick. Zaterains, Louisiana, Tony Cacheres are all acceptable but many have their own blend of spices.

You serve it outdoors on a table covered in newspaper or butcher paper because this is going to make a mess. Just pour it out on the table and everyone help themselves.

Old Bay isn't very good IMHO.

Zatarains all the way, although i can't handle much heat, love the flavor have to tone it down.

Can't wait.





Friday we are having a shrimp boil after work. It will have to make do until the crayfish are ready here.

So you just wash them off, dunk them in salt water to purge, wash again then boil? Interesting.
Then crack them open and eat the tail and body meat?

Twist off the tails, suck the heads.

Yup! don't forget the heads! it's some of the best of the 'dad :-)))

I’ve probably never had crawfish done ‘right’, but gimmie a bunch of peel and eat shrimp any day. I’ve never understood the fascination with em.

A lot of work for very little meat, but I prefer crawdads over shrimp.

The best thing about a crawfish boil?

The crawfish etoufee made later with the leftover crawfish.

This is how we do it down south.