It has become a concern that the increasing number of Invasive Rusty Crayfish might be having a significant impact on our native vegetation.   With the only know solution is trap and remove, the Lake Association Board purchased and distributed free Crayfish traps at our 2019 Annual Meeting.

How many Crayfish do I need?

3 pounds per person!
  • 15 lbs. 3-5 people
  • 30 lbs. 6-10 people
  • 60 lbs. 12-20 people

 This is an average order in a crayfish restaurant in Louisiana. Big eaters (or Cajuns) will eat 5 lbs+.

What equipment do I need?

  • One large boiling pot
  • Wire basket insert for pot
  • Lid for pot
  • Outdoor propane cooker and propane
  • Large tub or two ice chests
  • Stirring paddle (or similar tool)
  • News paper to cool on
 
I have found that my Turkey Deep Fryer sitting in the back of my garage for years was the PERFECT setup.Of course it all depends on the quantity that you are cooking.The first time we did this we had 5 whole crawfish and we cooked them on the stove.

Ready to cook

This step tells you HOW to cook them.   See the Recipe Section for a Cajun boil or search on-line.   Everyone’s boil is customized to taste both in vegetables and spice level. 
  1. Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire. Place the lid on the pot and bring water to a boil.
  2. While you wait for water to boil, rinse the crayfish with fresh cool water until draining water is clear.
  3. Place the seasoning into the water and bring to a boil again.
  4. When the water comes back to a boil, place the crayfish into the basket and put the basket in the pot.  (Be careful - it's very hot!) Put the lid on the pot.
  5. When the water comes back to a rolling boil - keep a very close eye on this part (time it) - let it boil for 2 minutes and turn off the fire.  Let the crayfish soak for a 2 minutes and then kill the boil by adding cold water or a bag of ice.
  6. Then let the crayfish soak. Most of the crayfish will sink to the bottom and fill with spicy water (JUICES), 5 to 15 minutes.
  7. Remove the Crayfish from the pot and pour into an ice chest while your friend sprinkles the remaining seasoning over the crayfish.  Mix this well and let steam for 5 minutes. Use more or less spice to your taste.
  8. You can dump everything on newspaper on a table or serve it out of the ice chest.   Food stays hot in the chest… your choice.

What is the Seasoning in the instructions?

The cooking instructions talk about seasoning.   There are many kinds of seasoning out there and unless you are cooking the crayfish for a recipe that you want JUST the meat, you will probably want some kind of seasoning added to your water.
 
Some well known brands include:
  • ZATARAIN'S® Crawfish, Shrimp & Crab Boil
  • Louisiana Crawfish, Crab and Shrimp Boil
  • Slap Ya Mama Cajun Seafood Boil, Crawfish,Crab & Shrimp
  • Old Bay Seasoning
  • Frugé Cajun Seafood Boil