Crawfish Boils- Destin, Florida
Spring is the peak of crawfish season, that means for just about every weekend or holiday from late february to the beginning of June family and friends of all ages will be gathering around a big table piled high with these tasty crustaceans and keg or cooler full a beer.
Crawfish boils originated in louisiana and spread all throughout the south with all different species and sides to accommodate the “mud bugs” at most boils you can hear acquaintances having friendly arguments about who has the best boil combinations.
Crawfish boils are a group activity, It all starts by separating the live from the dead one, you only cook the live crawfish. then you purge the crawfish by putting them in an ice chest full of fresh water so they will excrete the trash out of there bodies.
Zatarain, old bay or tony’s are typically used for the seasonings. Sides usually include; corn on the cob, red potatoes, sausage, mushrooms, garlic, onion, lemon and the list goes on and on. After you bring the seasonings and extras to a boil you put the purged and live crawfish in the water. Let the water return to a boil and let it roll for about 5 minutes, then cut the gas off and pour about 20lbs of ice in the water to shock the crawfish, this will allow the meat to separate from the lining and absorb the seasoning.
All that’s left is to lay out some newspapers on the table, pour the basket of crawfish out, belly up and chow down. The best way to eat these tasty critters is to separate the head from the tail, pinch the lower tail grab the meat with your teeth and pull, don’t forget to suck the head to get all the juices.
Hope to see you at the crawfish boil Boggy Bayou Guide Service is putting on April 5th at 214 harbor Blvd, East Pass Marina, slip #5. Have a blessed day.