Crawfish

Live crawfish should be kept in a breathable container in the refrigerator and cooked the same day. Cooked crawfish meat should be stored in an airtight container in the fridge for up to 2 days.

When cooking live crawfish, purge them in cold, salted water for 20-30 minutes to help them expel any grit.

When boiling crawfish, add aromatics like lemon, garlic, onion, and spicy seasonings for maximum flavor.

The bright red color of crawfish indicates they are fully cooked.

Andouille sausage

Corn on the cob

Potatoes

Onions

Garlic

Lemon

Cajun or Creole seasoning blends

Overcooking crawfish can make the meat tough and rubbery.

Not purging live crawfish can lead to a gritty texture in the final dish.