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Boiled Seasoning Crawfish

Crawfish/ Crayfish or crawdads are freshwater crustaceans resembling small lobsters, to which they are related in same family. Recently I bought a package of 10 pounds frozen cooked crawfish from Asian market. This is my first time cooking crawfish. Actually it's my first time eating crawfish.I like the color and shape of these crawfish cause it's resemble of mini lobster.Previously I saw Crawfish episode in Travel Channel and Food Network.I saw they just boil the fresh crayfish/crawfish they caught right away from the water. So I figure out ,I should boil this frozen crawfish with some herbs and seasoning..Here is goes...

10 pounds frozen cooked crawfish,thawed
2 liter water
2 sprig rosemary
2 cube Knorr's shrimp flavor
2 tbsp ground black pepper
3 tbsp sea salt
3 tbsp sugar
1 large onion ,peel and chopped
2 tbsp cayenne powder
10 fresh garlic,peel and chopped
1 stick butter


1:Prepare large stock pot at high heat.Add in butter and chopped garlic,fry for 1 minute or until fragrant,then add in water,Knorr's cube ,rosemary,salt,ground black pepper,sugar ,cayenne powder and onion.

2: When stock is rolling boil,add in 10 pound crawfish into the stock.Let's the crawfish submerge in the soup stock for 20 minutes or until rolling boil,then remove stock pot from heat.

3:Scoop crawfish into soup bowl and serve warm. Note:

Tip to remove crawfish: remove head and peel the shell off near head or top part ,then pull the meat out.(only tail part editable)



Jennifer said...
April 22, 2009 at 5:54 AM

I LOVE Crawfish, as long as it's not too spicy! It's crawfish festivities and season here!

Food For Tots said...
April 22, 2009 at 6:12 AM

I had tried crawfish sandwiches in London before. Luv it! But dun think it is available locally. I am drooling looking at them now.....

ICook4Fun said...
April 22, 2009 at 6:33 AM

I am not a fan of crawfish as I find there is nothing much to eat. Once you remove the head there is no meat left. I prefer shrimps anytime :)

Travis Cotton said...
April 22, 2009 at 11:51 AM

While disgusting to some people you can suck the fatty substance out of the "head" cavity and much (read: most) of your flavor from the stock is going to be there. The tail meat really doesnt absorb much of the stock flavor.

You can save yourself some trouble with the stock by getting a crab boil bag (typically in the seafood isle) and simmering it a couple of hours prior to adding the crawfish.

Also there is a WORLD of difference between frozen and fresh ones. Right now is the season for buying them fresh and more and more seafood markets carry them fresh. Be sure to wash them thoroughly though. They go straight from the water into the mesh bag the monger will get them out of. If you are sensitive to boiling them alive I can assure you a simmering pot kills them in less than 5 seconds if that long.

Unknown said...
April 22, 2009 at 5:22 PM

"(only tail part editable)"

All the good stuff inside the head is "edible" as well. it absorbs up all the good flavor of the boiling water. just suck it out! its yummy

chumpman said...
April 23, 2009 at 1:23 AM

When I travelled to Ningbo, China years ago, my supplier treated me a dinner at a small restaurant which mainly serves this kind of crawfish. We ordered several dishes but all are crawfish e.g. suchuan ma la, deep fried, porridge and even soup. I missed suchuan ma la the most.

Beachlover's Kitchen said...
April 23, 2009 at 3:01 AM

Thanks for dropping by:) now you remind me of the festival,I might get the fresh crawfish instead:) but I love mine spicy and hot! lol!

I dunno about Penang but if you have Isetan,maybe they do carry this seafood ..maybe mine next experiemnt will be crawfish sandwich:)

you're right..I still prefer lobster and shrimp to crawfish but since I never try any crawfish and it's inexpensive I thought it's an good experiement!

Thanks for the info..yea ..since crawfish season is here now ,I might try to get the fresh one instead of frozen.I prefer any fresh seafood to frozen coz as you said frozen is not really taste as good as fresh.I don't mind boiling them alive,that how I cook my live crab:)

the one I get was frozen so the head is useless,dry and tasteless..I always and prefer to eat my shrimp with head attach,that same goes to lobster..

oh yea,I hear ppls from Szechuen or Northern part of China like "ma la" crawfish in soup..since crawfish season is here you can enjoy what you had miss now.Lucky you:)I just bought a pack of "ma la" seasoning pack,might try in my cooking later:)

mycookinghut said...
April 23, 2009 at 7:22 AM

I adore crayfish! Your way of cooking preserves good taste of crayfish. And with the herbs, it's just amazing how eventually a good stock is produced! Did you keep the stock?

Little Corner of Mine said...
April 23, 2009 at 11:43 AM

I love crawfish too. Used to eat a lot at my university's cafeteria. They treated us to all you can eat boiled crawfish one/twice a year (on special occasions).

Beachlover's Kitchen said...
April 24, 2009 at 4:27 AM

leemei,no I didn't keep the stock,didn't think about it! ouch! hmmm maybe I should get the fresh crayfish first and make another method of cooking..

I guess your University must at southern part of US..Southern ppls love crayfish coz the can get easily and cheap there..

Ghost Dads Dad said...
April 24, 2009 at 11:17 AM

Crawfish are hugely popular in China, and the season is coming up and I'll be there for it! They're served in an spicy oily red broth and you're provided with plastic gloves which fail in keeping your hands clean. They can get pretty huge there too. Here's a picture I took, this is a small platter, a big meal would have 3 of these at least.

Steven said...
April 28, 2009 at 10:16 AM

Check out Cajun Grocer for Live Crawfish Delivery Nationwide.

Anonymous said...
May 16, 2009 at 6:55 PM

I love crawfish! mmm-hmmm! -Cris

Jewel buangkok said...
July 7, 2013 at 11:31 PM

I must say this looks really interesting. Hope it is not too difficult for me to prepare. Thanks for sharing

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.