With a variety of outdoor cooking techniques in your repertoire, you can turn ordinary meals into unforgettable celebrations. There’s something special about preparing and enjoying good food with good people under the sun. Not only does the food taste better, but there’s a sense of comradery as you work together to make the food and then finally dig in.
Steamed vs. boiled crawfish is a hot topic among Louisianans who love a good Cajun seafood feast—and the same goes for shrimp. While it all comes down to personal preference, after years of hosting and attending seafood boils, we’re firmly in the boil camp. Here’s why!
Steamed vs. boiled shrimp and crawfish—let’s start the showdown!
Down here in Louisiana, a good Cajun seafood boil is a way of life. Most folks know crawfish are the star of the show, but shrimp? They're another crowd-pleaser that'll bring that bold Southern flavor to the table. Whether it's crawfish, shrimp, or a mix of both, you're gonna end up with a pot full of good eats—but there's a little trick to getting it right.
Seafood boils are (quite literally) steeped in Cajun tradition. Here in Louisiana, people have been getting together to boil crawfish, shrimp, and other seafood since the 1700s. Good food with good company—what better way to pass a good time? The classic crawfish boil is a classic for a reason. That said, sometimes you may want to change it up to keep things interesting.
Struggling with slow, inefficient crawfish, shrimp, or crab boil burners? Traditional designs waste time and propane, making it tough to get perfectly cooked seafood every time. But with the Boil Boss Triple Jet Burner, those days are over. We created the patent-pending Boil Boss Triple Jet Burner to take the stress out of cooking and help deliver the results you want from your boil.
Nothing beats Mardi Gras, especially when you’re celebrating with a Fat Tuesday crawfish boil. In Louisiana, indulging in a proper seafood boil is a favorite pastime among the locals and a rite of passage for new residents and guests. It’s no surprise the tradition is closely intertwined with Mardi Gras—the holiday celebrated around the world, but especially here in the Pelican State.
South Louisiana’s Cajun seafood boils are world-famous. Much more than just a delicious and hearty meal, seafood boils are all-day events for friends and family to enjoy together. Good food and good company—you can’t beat it. While lobster isn’t traditionally the star of the show, it’s a great way to change up the classic Louisiana crawfish boil.
Where can I buy live crawfish? For non-Southern natives, we get this question a lot, so we decided to put together a sourcing guide to make it simple. Of course, where you live plays the biggest role in how easy or difficult it is to get your hands on some fresh crawfish. If you’re a Louisiana local, or live in most Southern states, you have an abundance of options available and likely already know your favorite spot.
If you have leftover crawfish, shrimp, or any other fixings from your boil, you’re probably wondering what to do with it. After many years of experimenting and hearing customer stories, we’ve decided to share some fun ideas on ways to best use leftover boiled shrimp or crawfish. The ideas below are a great way to make the most out of your leftovers.
They are called mudbugs for a reason! Washing your crawfish is a crucial step that ensures your seafood is clean and ready for boiling. Crawfish burrow themselves in muddy environments and are typically covered in mud and debris when purchased. Properly cleaning them not only removes this unwanted grime but also prevents the muddy flavor from overpowering your spices.
How long do you boil crawfish? That depends on who you ask! Learning how to boil crawfish Cajun style is more than just a recipe—it's an art form and a Louisiana tradition. Every seasoned boiler has their own method, but getting it just right takes precision, technique, and the right tools.