Steamed Crawfish Recipe - Easy

Forget the huge pots and messy outdoor boils – you can enjoy incredibly steamed crawfish right in your own kitchen! This method is a game-changer for casual home cooks, small gatherings, or anyone looking for a less fuss, less muss way to enjoy these delicious crustaceans. Whether you're a seasoned pro or just diving into the world of home cooked meals, steaming brings out the sweet, delicate flavor of crawfish beautifully, making them perfect for healthy and nutritious meals. We'll guide you through everything from choosing your crawfish to the perfect flavors & spices to make this an unforgettable, easy nutritious meal. Get ready to impress your taste buds with a simple yet spectacular dish that's miles beyond a basic boil!

Ingredients

• 2-3 lbs live or frozen crawfish (see pro tips for handling each)
• 1/2 cup crawfish boil seasoning (your favorite brand, or homemade mix)
• 4-6 cups water or low-sodium chicken broth
• 1 lemon, halved
• 4 cloves garlic, smashed
• 1 small onion, quartered
• 2-3 sprigs fresh thyme (optional)
• 1/2 cup unsalted butter, melted (for dipping)
• Optional additions for steaming: 1-2 ears of corn, cut into thirds; 2-3 small red potatoes, halved

Directions

1. Prep the Crawfish:
   1. For Live Crawfish: Place them in a large cooler or tub. Fill with cold water and add a generous sprinkle of salt. Let them "purge" for 10-15 minutes, stirring gently, then drain and rinse thoroughly until the water runs clear. Discard any crawfish that are dead (not moving or floating).
   2. For Frozen Crawfish: If raw, thaw them overnight in the refrigerator or in a colander under cold running water. If pre-cooked, you can steam them directly from frozen or thawed. A quick rinse under cold water is still a good idea.
2. Set Up Your Steamer: In a large pot (at least 8-quart capacity) with a steamer basket or rack, add the water or chicken broth. Add the lemon halves, smashed garlic, quartered onion, and thyme to the liquid. This infuses the steam with fantastic flavor!
3. Season the Crawfish: In a large bowl, toss the prepared crawfish with the crawfish boil seasoning. Make sure they're evenly coated. If adding corn and potatoes, toss them with a little seasoning too.
4. Steam Away: Place the seasoned crawfish into the steamer basket. If using corn and potatoes, arrange them around or on top of the crawfish. Bring the liquid in the pot to a rolling boil, then reduce the heat to medium-high. Cover the pot tightly.
5. Cook Time:
   1. For Live Crawfish: Steam for 5-8 minutes, or until the crawfish turn bright red and are cooked through. Do not overcook, or they'll get tough.
   2. For Frozen Raw Crawfish: Steam for 8-10 minutes, or until bright red and cooked through.
   3. For Frozen Pre-Cooked Crawfish: Steam for 3-5 minutes, just until heated through.
6. Serve Hot: Carefully remove the steamer basket. Transfer the steamed crawfish, corn, and potatoes to a large serving platter or directly onto a newspaper-covered table for a traditional feel. Serve immediately with melted butter for dipping.