Boiled Crawfish

The season of Lent before Easter means backyard crawfish boils in Louisiana. All that’s needed for this feast is a large pot and a heater, water, vegetables, seasoning, and crustaceans. The crawfish are typically placed in big strainers, then hosed down and washed before being placed in the pot with vegetables and fruits such as lemons, garlic, onions, celery, and potatoes, all cut in half, while frozen corn is added later in order to cool down the boil. Sausages and mushrooms might also be added to the pot, depending on personal preferences. It is believed that the secret to a great crawfish boil is not in boiling the crustaceans, but poaching them in hot water, which allows them to soak up all the flavors as they finish cooking.