Crawfish can come frozen precooked, or frozen raw. Either way, they're quick to prepare in a pot of boiling water. Both precooked and raw frozen crawfish can go straight from your freezer right into the pot. Generally, the hardest thing you'll have to do is figure out how to serve them. Any veggies, like corn-on-the-cob, onions or potatoes, can go into the same pot of boiling water before the crawfish start cooking, saving you time and space.
Things You'll Need
- Large pot
- Metal colander or wire basket
- Frozen crawfish
- Oven mitts
- Vegetables (optional)
- Food probe (optional)
- Small knife (optional)
Fill a heavy pot with water, about halfway full. Don't fill it so full that it will overflow when you lower a colander full of crawfish. Turn the burner on high, to bring the water to a boil. Add a generous amount of salt to your boiling water.
Place the frozen crawfish in the colander one by one. Dumping the frozen crawfish into the colander quickly can make fragile parts break off. This also gives you the opportunity to pick out any debris, such as pebbles or seaweed. Rinse the crawfish off under cold running water.
Set the crawfish-filled colander in the pot of water as soon as you see rapid-moving bubbles in the water. Use oven mitts to protect your hands from the steam.
Allow the crawfish to boil until they're completely cooked. It should only take about two minutes if they're precooked, depending on their size. But if they're raw, they'll probably take a bit longer to cook. They'll have a bright red shell when they're done.
Turn off your burner. Pull the colander of cooked crawfish out of the boiling water using oven mitts to prevent a burn. Let the excess water drip away for a few seconds, then carefully transfer the crawfish to a large bowl or pan. Serve the hot crawfish immediately.