It's the season of the crawfish boil, where flavors are bold, hands get messy, and the fun is always served family-style.
If you've never tackled crawfish before, you're in for a treat. These freshwater crustaceans are a Louisiana staple and a beloved ingredient across the South, especially during spring and early summer. Back in 2017 when we had our Merchandise Mart location, we threw a Mardi Gras Madness party, complete with a traditional crawfish boil. This was my favorite of the all-venue events we hosted there!
All my Louisiana and most of my Florida friends already know this, but for all of the Midwesterners reading this blog, I'm going to break it down: how to buy, boil, peel, and most importantly, enjoy crawfish like a pro.
What Are Crawfish?
Crawfish - also called crawdads, mudbugs, or crayfish if you are from the North - are a type of shellfish that look like miniature lobsters and are typically harvested from freshwater swamps and bayous. Their sweet, slightly briny meat is tucked inside their tails (and the claws if big enough), making them perfect for finger-licking, social eating.
Crawfish season usually runs from late January to early July, peaking right now in spring when these little guys are at their largest and most flavorful.
Health Benefits of Crawfish
Crawfish are not only a culinary delight but also offer notable health benefits. They are low in calories and rich in high-quality protein, providing all essential amino acids necessary for muscle maintenance and overall cellular function. Additionally, crawfish contain beneficial omega-3 fatty acids, which are known to support heart and brain health.
When I was younger, we were always told crawfish was high in cholesterol, just like eggs. Now we know that it's foods in saturated fat that are more likely to inflate markers for cardiovascular disease. While there are many foods that are high in both cholesterol and saturated fat, shellfish is not one of them. So crawfish is a valuable addition to a balanced diet!
The Culture and History Behind Crawfish Boils
Crawfish boils aren’t just meals - they’re rituals deeply rooted in Southern culture, especially in Louisiana's Cajun and Creole communities. The tradition dates back to the 18th and 19th centuries, when French-speaking Acadian settlers (later known as Cajuns) were exiled from Canada and resettled in south Louisiana. These communities adapted to their new wetlands environment and developed a cuisine based on the local bounty - including crawfish from nearby bayous.
Crawfish became a staple, not just for sustenance, but as a symbol of community. Boils were (and still are) held for birthdays, graduations, Mardi Gras, Good Friday, and other gatherings - where the food was meant to feed a crowd and bring people together. Everyone gathers around a newspaper-covered table, no utensils required, sharing stories while peeling and eating by hand. This communal, no-frills atmosphere is at the heart of what makes a crawfish boil more than just a meal.
Buying Crawfish
When buying crawfish, you’ll want to get them live and fresh. Here’s how:
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Live crawfish: They should be active and kept cool and moist, not submerged in water.
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Quantity: Plan on about 3–5 pounds per person if it’s the main event.
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Purge and rinse: Before cooking, place live crawfish in a cooler or large tub with cool water and a generous amount of salt for 5–10 minutes. Stir them gently and rinse thoroughly to remove digestive track contents, mud and debris.
If you don't have access to fresh crawfish, many companies will ship them to you live but that can get expensive. As a last resort, purchase frozen crawfish tail meat (but make sure it's from Louisiana and not imported!) and skip to the section in this article on what to do with crawfish leftovers.
How to Boil Crawfish
A traditional crawfish boil features boiled sides cooked with the crawfish. Think: corn on the cob, potatoes, sausage, mushrooms, onions, and garlic. Here's a simple guide:
30 lbs live crawfish, purged (most sacks come in about 30 pounds)
Water
1 bag (16 oz) crawfish boil seasoning (like Zatarain’s or Slap Ya Mama)
4 lemons, halved
2 heads garlic, halved
8 red potatoes, halved
6 ears of corn, halved
2 lbs smoked sausage, sliced
16 oz mushrooms
2 onions, halved
1. Prepare the boil: Fill a large outdoor stockpot with water and bring to a boil using a propane burner. Add seasoning, onions, lemons, and garlic. Simmer for 10–15 minutes.
2. Add sides: Drop in potatoes and sausage first (they take longer). Cook for 10 minutes, then add corn and mushrooms and cook 5 more minutes.
3. Add crawfish: Carefully add crawfish to the pot. Once the water returns to a boil, cook for 2–3 minutes, then turn off the heat.
4. Soak for flavor: Let everything soak in the hot water for 15–30 minutes, depending on how spicy and flavorful you want it.
5. Drain and serve: Use a strainer basket or large slotted spoon to remove everything. Traditionally, everything is dumped onto a newspaper-covered table for a casual, communal feast.
How to Peel and Eat Crawfish
This part gets messy, but in the best way. Here's how to peel crawfish like a seasoned local:
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Twist the tail: Hold the head in one hand, the tail in the other. Give it a twist and gently pull apart.
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Pinch and peel: Squeeze the tail to crack the shell, then peel it away to reveal the meat.
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Pull the meat out: Tug on the end of the tail meat to slide it out in one piece.
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Optional: Suck the head: It's not for everyone, but many say the flavorful juices inside the head are the best part!
Here's a video of my mom peeling crawfish to see how it's done.
Spice, Spice Baby
Some people season the crawfish after they are cooked by sprinkling cayenne pepper or a spice blend on them, but this doesn't work for many reasons.
1. It doesn't penetrate the shell.
Crawfish have hard exoskeletons that don’t absorb flavor well after cooking. If you season them on the outside post-boil, most of that seasoning stays on the shell, not the meat. Since you peel crawfish before eating, the meat inside ends up bland unless the seasoning was already in the boil.
2. It can be harsh on hands and lips.
Spice sprinkled post-cook can create a gritty, overly salty coating. As you peel the crawfish, the seasoning rubs off on your fingers and transfers directly to your lips, which can burn, especially if the spice blend is heavy on cayenne or salt.
3. It’s not traditional.
In classic Louisiana-style boils, all the flavor is infused during the soak after boiling. That’s when the crawfish absorb the seasoned broth, ensuring the meat itself is flavorful without needing surface spice afterward.
Got Leftovers?
If you are lucky enough to have leftover crawfish, it's best to peel them the same day they are boiled and save the tail meat. Crawfish Etouffée, pasta, frittatas, cakes or pies are all delicious ways to repurpose extra meat.
Pro tip: If you're not ready to cook with them right away, freeze the peeled crawfish tails in an airtight bag.
Here's a recipe to use up those leftover crawfish tails.
Crawfish and Andouille Sausage Etouffee
Yield: 4-6 servings
Active time: 30 minutes
Start to finish: 1 hour, 20 minutes
1/2 pound andouille sausage, halved lengthwise and cut into 1/2-inch slices
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
1 onion, medium dice
2 ribs celery, medium dice
1 green pepper, medium dice
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups chicken stock
1 cup crushed tomatoes
1 1/2 teaspoons salt
1/2 teaspoon red chili flakes
Tabasco hot sauce, as needed
2 teaspoons Worcestershire sauce
3/4 pound crawfish tails
1/2 lemon, juiced
4 scallions, thinly sliced on the bias
2 tablespoons fresh parsley, rough chopped
Steamed rice (see note, below)
1. Heat a large, heavy pot over medium heat and add the butter. Sauté the sausage until golden brown, 3 to 4 minutes. Remove the sausage from the pan and set aside.
2. Add the flour to the pan, and continually whisk until the roux takes on a toasted peanut-butter color.
3. Stir in the onions, celery and pepper (also known as the “holy trinity”) and gently sauté until the vegetables are lightly caramelized, about 5 minutes. Add the garlic, bay leaf and thyme, and cook an additional minute or until aromatic.
4. Return the sautéed sausage to the pan, along with the stock, tomatoes, salt, chili flakes, hot sauce and Worcestershire sauce. Bring to a boil and then reduce the heat to a simmer. Cook, uncovered, for 30 minutes, stirring occasionally.
5. Add the crawfish tails, lemon juice and scallions. Cook for an additional 5 minutes, stirring occasionally. Season with salt and pepper to taste.
6. Serve over steamed white rice.
Note:
To steam long-grain rice, place the rice and a pinch of salt in a saucepan. Pour in 2 times the amount of water to rice to the pot (e.g., 1 cup rice to 2 cups water), and bring to a boil. Reduce the heat to a simmer and cover. Cook, undisturbed, for 17 minutes. Remove from the heat and allow to steam an additional 5 minutes. Remove the lid, fluff with a fork and serve.
Unfortunately, we don't have any classes featuring crawfish right now, but plenty of bars and restaurants (yes, even in Chicago) serve them up. McGee's Tavern claims to have the longest running and biggest crawfish boil. Their 33rd annual event is coming up on Saturday, May 17, 2025 at 11am.
We do have lots of classes to get you confident working with seafood. Our newest is Coastal Cuisine, featuring:
- Sesame-Crusted Seared Ahi Tuna with Arugula, Crispy Wontons and Citrus Vinaigrette
- Crab Cakes with Roasted Red Pepper-Chipotle Coulis
- Grilled Red Snapper Sandwich with Smashed Avocado Mayo, Artichoke Relish and Herb Roasted Fingerling Potatoes
Don't miss this hands-on class inspired by the ocean's bounty! It's coming up on Friday, May 9 and Friday, May 23 at 6pm at Lincoln Square.
