Also known as mud bugs, crawfish are a distant relative to the lobster and a staple in Cajun and Creole cuisine, especially around Mardi Gras. Crawfish appear in etoufees, bisques and in the traditional crawfish boil with potatoes and corn. If you do your own boil, you may have plenty left over. You can also buy preboiled crawfish to reheat at a later date. Because they are already cooked, be careful when reheating so you do not overcook them.
Things You'll Need
- Large stock pot with boiling basket
- 1 tsp. salt
- Precooked crawfish
- Food service paper liners
- Large platter or basket
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Remove the boiling basket from the stock pot and fill the pot 2/3 with water. Add 1 tsp. salt to the water and put the pot on the largest burner set to high. Stock pots come in different sizes. The pot and boiling basket should be large enough to accommodate the amount of crawfish you are reheating.
Put the crawfish in the boiling basket. Set the basket aside until the stock pot comes to a boil.
Dip the boiling basket, slowly, into the boiling water. Leave the basket in the water for two minutes.
Remove the basket of crawfish, shake the basket to release excess water and pour the crawfish onto a paper-lined platter or basket.