When the settler’s who came to south Louisiana were known as the Acadians that was shortened to Cadians now everyone in the area is known as Cajuns. The Cajuns farmed their pond for crawfish on a small scale to simply feed their families. Crawfish boils as they transpire today have only been popular since the 1940’s. Crawfish were originally used only as meat to accent gravy in items such as stew, étouffee, jambalaya, or gumbo. Crawfish boils are now much more than a meal, they’re more like a party! The actual boiling process can be a grand experience as well.
For those of you who are new to the process, we’ll break it down for you. First you’ll need your supplies: boiling pot (with a strainer basket), lots of water, seasoning and the crawfish. Depending on the amount of people attending your crawfish boil will determine the amount of mud bugs you’ll need. On average, everyone will eat between 3-5lbs. Fill your boiling pot about half-way with water and add in your seasoning (about 2 packs for every 15lbs). Bring your water to a boil before you drop your crawfish in. A tip to know when the crawfish have finished cooking is to watch for the steam to shoot out the side of the boiling pot. Once your crawfish are fully cooked, you can turn off the gas carefully as the pot will be VERY hot. Another trick that many locals use is ice. Adding ice to the crawfish once they are finished cooking, but before you take them out the pot help the crawfish absorb more juice and added spice. The crawfish can be removed from the pot after a few minutes and placed in an ice-chest to keep them warm and fresh. For those who like their crawfish with an extra kick, many people also add more seasoning on top of their crawfish.
Be sure and check out our video to see exactly how the true Cajuns do it!