Two Favorite Crayfish Recipes
One of my favorite parts of hunting & fishing is enjoying all my different catches a second time at the dinner table. I would like to take an opportunity to share two of my favorite crayfish recipes, both of which I was introduced to during my time in New Orleans – without doubt the crayfish capital of the world!
The first recipe if for an Old Fashion Crayfish Boil and it is a staple at any New Orleans gathering. Although boiling seafood sound simple there is more to it than simply boiling water. The unique mixture of seasoning and other ingredients is as important as the freshness of the fish or whether your cook it too long. Feel free to use this recipe as a starting point, adding or removing spices or vegetables depending upon your personal taste and local availability.
1 gallon water
6 ounces crab boil seasoning
¼ cup sea salt
¼ cup favorite hot sauce
2 lbs small red or white potatoes
5 small onions, halved
6 ears fresh corn, halved
2 cups chopped celery
¼ cup lemon juice
5 lbs crayfish, live
In large pot bring water to a boil and add crab boil seasoning, salt & hot sauce.
Return water to boil and add potatoes, onions, corn and celery.
Cover & simmer for 10 minutes, or until potatoes begin to soften.
Add lemon juice & crayfish, return to boil and cook for approximately 10 minutes. When shells turn bright red you now it’s time to stop cooking and enjoy!
Crayfish Corn Soup
Crayfish is a versatile table fare and can be enjoyed in a wide variety of recipes, including another favorite I discovered in New Orleans – Crayfish Corn Soup. I love it combines two of my favorite meals with both crayfish and corn soup. This recipe if designed to take advantage of crayfish leftover from an earlier crayfish boil, which also saves time as it removes the need to add additional spices and seasoning to the soup. If you are not planning a pre-soup boil simply add 1 packet crab boil & dash of hot sauce to the recipe during step #2.
½ cup butter
2 tablespoons flour
1 medium onion, chopped
4 cups milk
2 cups fresh corn, cooked
2 cans creamed corn
1 can cream of potato soup
1 teaspoon Worcestershire sauce
1 lb crayfish meat
* if not using pre-seasoned crayfish ( from boil) you will also need:
3 ounces crab boil seasoning
Dash hot sauce
Melt butter in large pot and add flour. Stir constantly and cook approximately 5 minutes
Add onion and cook until tender
Add milk, corn, potato soup, Worcestershire Sauce and salt to taste ( add crab boil & hot sauce if needed). Cook over medium heat for 20 minutes.
Add crayfish and cook for an additional 20 minutes.
Enjoy with a side of warm French Bread!
Find information on how to locate crayfish at this link!
Tips on locating crawfish!