how do I boil crawfish?

Answer 1

This is how we do it in the south. It takes longer but it's worth it.

Steamed Crayfish

12 tablespoons butter
1/4 cup flour
2 large onions, minced
1 large green pepper, finely chopped
2 celery stalks and leaves, finely chopped
2 garlic cloves, minced
1/2 cup crayfish butter, if possible
2 pounds crayfish tails, shelled, fresh or frozen
White pepper
Salt
1/4 teaspoon Cayenne
1 tablespoonlemon juice
1 to 2 cups water
Chopped green onions
Chopped parsley
3 cups hot boiled rice
Melt butter; add flour and cook until brown.
Add onions, green pepper, celery stalks and leaves, garlic cloves and crayfish butter, if used.
Cook, stirring frequently, until vegetables are tender and golden brown [approximately 30 minutes].
Add crayfish tails, pepper and salt to taste, Cayenne and lemon juice; mix.
Gradually add water, to desired consistency.
Bring to boil; lower heat and simmer, covered, until crayfish tails are tender.
Add green onions and parsley to taste.
Serve over hot rice.

Answer 2

This is how you do it. If it's possible, get the crawfish live. If you can't get em live, make sure you get em a fresh as you can. As long as they're in the shell it's cool. The you get a big pot and fill it with water and some Zatarains crab boil. If you don't have any of that in your area, wow, you're missing out, but you should be able to find some brand of seafood boil. Okay, then you let the water come to a boil and drop in the crawfish. Once they cook and start turning really red, you add you some potatoes, the little bitty ones, and 2" pieces of corn on the cob. You let that cook a little longer so the potatoes and the corn have the good flavor of the seafood boil.

Answer 3

umm... what's crawfish??