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. Taking the time to wash your crawfish sets the foundation for a perfect boil. Here’s how you can clean them effectively using two simple methods.
Note: Remove any dead crawfish and pick out any remaining debris.
Some extra tips before you start washing your crawfish:
Cleaning crawfish can be a time-consuming task, depending on your set-up and how muddy they are. That’s why we’ve made it the second step in our detailed step-by-step PDF guide. Staying ahead of this process ensures it’s not rushed.
Whether you’re using a crawfish cleaner or an ice chest, you’ll want to be near a drain or natural runoff to dispose of the dirty water. This set up keeps your area clean and prevents water from puddling.
Once you get your crawfish home, keep them out of direct sunlight. Instead, store your crawfish in a cool, shaded area to maximize survival before cleaning and boiling. Some recommend using a large cooler with the lid off or cracked.
At Boil Boss, we can’t stress the importance of washing crawfish enough. It is an essential step to ensure they’re free from mud and other debris before boiling. The only ingredients that belong in your boil are crawfish, a seafood boil seasoning bag, onions/garlic, and your other lagniappe! We recommend cleaning crawfish with a commercial crawfish cleaner, but as long as the water runs clear, you’re good to go. The end goal is always clean crawfish that’s ready to head into your crawfish boil equipment. Discover innovative supplies for your seafood boil today!
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.