We’ll be honest with you. The flavor of fresh, live crawfish during a mid-season crawfish boil is unrivaled. Unfortunately, the crawfish season typically only lasts from December to July—only six months!
We’ve put together a guide to help clear up some of the mystery surrounding frozen crawfish meat; while it’s not quite the same as fresh crawfish, if handled properly, it can taste almost as good. So what’s anyone to do during the other half of the year? Contrary to what you may have heard, crawfish freeze perfectly fine in the freezer—whether you’re freezing them whole or just the tail meat!
Frozen crawfish tails, available all year round, are the ideal snack to quell everyone’s craving for their preferred Cajun delicacy. Frozen crawfish tails, which have been precooked and frozen in their own fat, provide all the flavor of their live counterparts without the hassle of using boiling equipment.
They can be served in just about any other way you can imagine, despite the fact that they shouldn’t be boiled alone because the meat will disintegrate in the water. Here are some of our preferred methods for preparing crawfish tails:
Yes, you can freeze whole crawfish with their shells on. After being boiled, whole crawfish are frequently frozen toward the end of the season to get through the challenging six months when the cajun crustacean is out of season.
It is easy to freeze whole crawfish; simply place any leftovers in freezer bags and seal them as tightly as you can. Then, freeze them as soon as you can because cooked crawfish are highly perishable and are more likely to spoil the longer they are in the freezer.
When you want to reheat whole frozen crawfish, just boil the frozen crawdads for a short period of time to create delicious, ready-to-eat boiled crawfish.
You shouldn’t think about going with anyone other than Acadia Crawfish to get the best tail meat and live crawfish delivered to you because our crawfish are raised on a farm with love and care. We want to make sure you always get wholesome, fresh, and delicious food for your money. Visit us to see our extensive selection of carefully chosen Cajun treats.
How Long Do You Boil Them?
Live crawfish should be cooked for 3–4 minutes in hot, boiling water with the pot’s lid on. You can also look for visual indicators; they are finished when the shells turn red in color.
For frozen crawfish, thaw them at room temperature before boiling. Boil for 1 minute since they are already cooked.
Here are the simple steps to peel and eat crawfish:
The best way to serve crawfish is to spread them out on parchment paper or newspapers, regardless of the recipes. Dig in with your hands and enjoy the deliciousness!.
This crawfish recipe is only 317 calories per serving.
You’re going to adore this recipe if you like crawfish. The issue is that live crawfish are difficult to come by in many areas, if they can even be found at all. If you’re lucky, the seafood department at your neighborhood grocery store will at least have them frozen. “Lucky” may be a subjective term because any competent cook is aware that using pre-cooked food, much less frozen food, is a recipe for disaster. However, if you take into account the fact that King and Snow Crab legs can’t really be shipped in any other way, then I can assure you that this post is in good hands. The challenge is to reheat and reconstitute these mud bugs without overcooking them and to make sure to season them properly. No Cajun will ever know the difference if it’s done correctly.
Just to be clear, you can use this recipe with either live or frozen crawfish. It will flavor and season them both, properly. The only difference will be how long live crawfish must cook before soaking, and soaking is absolutely necessary to give either or both good flavor. The simplest crawfish to prepare are those that are already cleaned and purged when they are frozen. With the right ingredients, they will quickly receive the necessary re-heating, a thorough soaking, and all of the flavor you would expect great crawfish to have.
I use Knorr Tomato Bouillon, because it just makes sense. You should be aware that I have no connection to them in any way; I simply like their product. I’ve discovered that some of my favorite recipes that have good spice typically have a tomato base, so that’s why I chose it instead of chicken, beef, or vegetables. Indian and Mexican cuisine are both excellent examples of this, so you’ll just have to take my word for it. In addition, I include an onion and a whole stick of butter. You really don’t need to add anything else to crab boil seasoning unless you want to because it already contains onion, garlic, paprika, cayenne, pepper, lemon, and salt. If you want to add more of an Asian flavor, ginger is a nice addition. But the great thing is that by seasoning your crawfish boil this way and cooking them as I demonstrate in the video, you can really control the flavor and heat.
And whatever you do, make sure to strain the broth so that you can use it in other recipes. It can be used in many recipes that call for broth, including sauces and soups. You should also look at my Crawfish Etouffee, Jambalaya, Oysters Rockefeller, Bourbon Chicken, and Boudin Recipes if you want more Cajun food. I have more Cajun recipes than this; if you’re interested, you can browse and watch my Cajun Playlist on YouTube or search for them by category on this website.
I’m just a regular guy looking for happiness, and I discover that happiness in food and all of its varied cultural expressions. Before ever adding “forced flavoring,” like salt, a very skilled and experienced chef taught me how to use my palate to best serve and prepare a dish with all of its natural flavors from other foods. Welcome to The Poor Man’s Gourmet Kitchen! My aim isn’t just to teach how to incorporate these products into basic gourmet dishes, but also to demonstrate how simple it is to do from anyone’s kitchen with cheaper, more practical substitutions that will not only blow your mind, but ensure that most no one will ever be able to tell the difference!
We’ll be honest with you. The flavor of fresh, live crawfish during a mid-season crawfish boil is unrivaled. Unfortunately, the crawfish season typically only lasts from December to July—only six months!
We’ve put together a guide to help clear up some of the mystery surrounding frozen crawfish meat; while it’s not quite the same as fresh crawfish, if handled properly, it can taste almost as good. So what’s anyone to do during the other half of the year? Contrary to what you may have heard, crawfish freeze perfectly fine in the freezer—whether you’re freezing them whole or just the tail meat!
Yes, you can freeze whole crawfish with their shells on. After being boiled, whole crawfish are frequently frozen toward the end of the season to get through the challenging six months when the cajun crustacean is out of season.
You shouldn’t think about going with anyone other than Acadia Crawfish to get the best tail meat and live crawfish delivered to you because our crawfish are raised on a farm with love and care. We want to make sure you always get wholesome, fresh, and delicious food for your money. Visit us to see our extensive selection of carefully chosen Cajun treats.
It is easy to freeze whole crawfish; simply place any leftovers in freezer bags and seal them as tightly as you can. Then, freeze them as soon as you can because cooked crawfish are highly perishable and are more likely to spoil the longer they are in the freezer.