Crawfish is a perennial favorite amongst the Southern food faithful, and it’s easy to see why.
Crawfish are harvested from both fresh and salt water locations around the world, and the seasoning and cooking techniques vary depending on the catering style.
In Louisiana, crawfish is typically served in a spicy boil, but other traditional methods can also be used.
Whether you’re looking to try your hand at this classic dish or make it for a family dinner, you’ll need these Zatarain recipes.
What ingredients do you need for Zatarain’s Crawfish Boil recipe?
This Louisiana Cajun recipe uses three ingredients: crawfish, crab boil, and seasonings.
You may also want to consider other ingredients as well, such as corn, potatoes, or tomatoes for a side dish.
For the recipes below, you will need:
- Crab boil
- Crawfish seasoning
For each recipe below, you will also need one quart of water.
How long does it take to prepare Zatarain’s Crawfish Boil recipe?
It takes about 45 minutes to boil the spices, boil the crawfish tail shells, and boil the potatoes.
Depending on your locale, you may also need to boil the corn and carrots before you start cooking.
The total time will depend on how much you want to make.
What is the best way to season Zatarain’s Crawfish Boil recipe?
The first step in making Zatarain’s Crawfish Boil recipe is to boil your crawfish.
Make sure that you have a pot large enough to hold all of your crawfish, as they can be very large and will require some time to boil.
You may want to stick with the traditional boil method, which is to place crabs over hot coals and season them with spices to impart flavors.
However, if you’d rather use a recipe, there are several options for those who prefer it that way.
How much liquid should be added to Zatarain’s Crawfish Boil recipe?
Crawfish boils can be made from fresh or salt water.
The amount of liquid you should use depends on your preference and the type of crawfish you’re using.
For a large boil, about 1 gallon (4 liters) of water per pound (2.2 kilograms) of crawfish is recommended.
It’s also important to note that the quality of the crawfish will dictate how much liquid is needed.
If you’re using a large supply of raw crawfish, it’s best to take everything out of the net and rinse them with cool water before proceeding with the recipe.
If you’re using already cooked crawfish, they can be dropped directly into the boiling water and the water heated to a boil.
You can add up to 2 cups (475 milliliters) of liquid per pound (2.2 kilograms) of crawfish.
Is it necessary to use a steamer basket when preparing Zatarain’s Crawfish Boil recipe?
One of the most unique aspects about Zatarain’s Crawfish Boil recipe is that it includes a steamer basket, which is used to steam and cook the crawfish in the same pot.
The steam from the boiling water cooks the crawfish and rice in one treat!
What type of pot is best for cooking Zatarain’s Crawfish Boil recipe?
Crawfish boil recipe is typically served in a large pot with a slotted spoon and a ladle.
They’re best served fresh, so the cooking process should be quick and simple.
If you’re going to cook them in bulk, it’s better to use more than one large pot.
You can use any type of pot, but it’s important to make sure that the pot has flat sides, so that the ingredients don’t touch the bottom of the pot and burn.
A round or tall pot can also trap the steam, which can lead to the ingredients burning rather than being cooked.
You can also use a deep stockpot for your crawfish boil recipe.
However, if you do this, it will be necessary to keep checking on the crawfish so that they don’t overcook.
You can also use a large skillet for this recipe.
How should the crawfish be cooked for Zatarain’s Crawfish Boil recipe?
For the crawfish, you’ll need to boil them in a pot of boiling water (with or without a little bit of salt and butter) for about 10 minutes.
This is the same technique that is used for most seafood dishes, so it should be easy to follow.
When the crawfish have cooked through, you can add in your other ingredients.
It’s best to serve the crawfish just as they are, because this will ensure their flavors stay true and fresh.
If you’re going to finish cooking them, you could also add in some dry spices, such as Old Bay seasoning or spicy Cajun seasoning.
Does Zatarain’s Crawfish Boil recipe require any additional spices?
This classic Louisiana recipe doesn’t call for any additional spices.
To ensure the proper seasoning, use your favorite Zatarain product to season the crawfish and boil.
How much time should be allowed for Zatarain’s Crawfish Boil recipe to cool?
There are a few different ways you can make Zatarain’s Crawfish Boil recipe.
The first option is to boil the ingredients and then cook them, seasoning them with salt, pepper, and cayenne pepper before being served.
The second option is to simply boil the ingredients and serve them right away, but it’s important to add extra time as your sauce will be boiling a little longer.
If you choose the second option, you’ll want to ensure your crawfish is cool enough to touch before serving.
In order to allow this, you’ll need to allow at least one hour to cool after cooking.
This will ensure the sauce won’t be too hot or too watery.
What vegetables can be included in Zatarain’s Crawfish Boil recipe?
In Louisiana, crawfish are traditionally boiled in a large pot of water.
The size of the pot is usually determined by the amount of meat desired or can be adjusted depending on what’s available.
This means that the amount of liquid needed for the boil will also vary.
Typically, a 6-quart pot is used, but if you know you’re planning on serving more than 20 pounds of crawfish, then you’ll need a larger pot.
The amount of vegetables also varies from recipe to recipe.
Common vegetables include potatoes, green onions, celery and carrots.
Some recipes call for corn on the cob as well.
- 3 lbs crawfish
- 10 cups water
- 6 oz. Crawfish Boil
- 2 tablespoons McCormick Cajun seasoning
- 1 tablespoon McCormick Lemon Pepper seasoning
- 1 head garlic unpeeled but separated
- 3 ears corn cut into 2-inch pieces
- 12 oz. small red potatoes halved
- 14 oz. smoked sausage
- 1 lemon sliced into rounds
- Water should be put in a big pot. Water is brought to a boil. Add the Cajun seasoning, Lemon Pepper seasoning, and Louisiana Crawfish Shrimp and Crab Boil to the dish. To a roaring boil, stir thoroughly.
- Garlic, potatoes, maize, sausage, and lemon slices should all be added. Cook for 10 minutes with the cover on the pot.
- Try the crawfish boiling water first. Increase the water if it’s too salty. Add additional seasonings to taste if it’s too bland. Place the crawfish in the pot and cover it to simmer for 3–4 minutes.
- After 10 minutes, turn off the heat and let the crawfish soak. The crawfish will become spicier the longer they soak. Serve right away after straining out all the ingredients. Throw away the boiling crawfish water.