While the prime season of crawfish is long gone, there’s no disputing the fact that it’s always a good idea to have some on a plate no matter what day it is. Whether you’ve been craving for some recently or are simply keen on making life more delicious, having everyone’s favorite mudbug for breakfast, lunch, dinner, or snacks is an opportunity you can’t pass up.
Cajun cuisine does the impossible by improving its crawfish recipes every year, and having some sweet, delicate meat will always make for a delicious and delightful experience.
If you’re probably thinking about stirring up a crawfish boil as a way to treat yourself to a hearty, unforgettable meal while having an excuse to invite friends and family over, this article is for you. With mudbugs in bountiful supply all throughout Texas, there’s no better time to prep, cook, and boil a dreamy pot of crawfish goodness. Fortunately, there is much room to explore your tastebuds and ensure that you have the best flavors in the pot and in your mouth!
Unconventional (Yet Delicious) Ways to Boil Your Crawfish
Your regular crawfish boil recipe probably looks a little something like this: a big pot, lots of potatoes, corn, and mushrooms, your “secret” store-bought seasoning, and hours of love.
Although your go-to flavor blueprint may be as delicious as it can be, you may be keen on mixing things up for once. Fortunately, there’s no better time to experiment than now because we’ve got you covered with a few unconventional ways to boil your crawfish so you can enjoy a new experience:
In recent decades, Vietnamese and Louisiana migrants have worked together to accentuate each other’s traditional dishes—one of which being crawfish boils.
Although this style of boil follows the same blueprint as a traditional recipe, the part where it differs is with the kind of flavors that are used. Compared to a standard Cajun spice outcome that’s expected of crawfish boils, this type of recipe uses a new set of herbs, spices and aromatics that switch things up taste-wise.
The result? A boil that’s buttery, citrusy, herby, and surprisingly light on the body.
Do you love the spice of a classic Cajun boil but are keen on trying something new without losing all the familiar things about it that you know and love? Changing up your regular boil with a Sichuan touch is definitely something that you’ll want to try.
As a technique far from Cajun in terms of structure, this Beijing-born method completely takes the standard crawfish boil, turns it on its head, and presents a new refreshed take to die for. Instead of starting with a water boil right away, this recipe begins with a hot wok and cooking oil for a completely different texture and end result. Beyond texture, however, a Sichuan Ma La Crawfish boil differs because it uses lots of dried chilis, garlic, peppercorns, and ginger, giving it a lot of heat and personality.
Too lazy or strapped for time to make the recipes mentioned above? Well, there’s no need to worry because you can always order either dish from a dedicated kitchen like Crawfish Cafe!
Although traditional Cajun crawfish boils are an amazing dish to die for, it always helps to switch things up every once in a while so you can enjoy your mud bugs in a refreshed and delicious way. With the help of the recipes mentioned above, you’ll be able to enjoy your favorite Louisiana specialty while keeping things exciting in terms of flavor and overall enjoyment.
Crawfish Cafe is the best crawfish restaurant in Houston that has been featured in numerous Houston publications. Our menu is delightfully varied and sure to make you happy. Visit us today!
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