Real Fresh, Real Delicious: Crawfish Boil

17 Pro Tips, Creative Fixins, Nutritional Fun Facts & More

 
Crawfish season is here! I love that a crawfish boil brings people together in an old-fashioned "food ritual” where everyone participates in the cooking before joining together to eat. The community part of it is almost as much fun as the eating!
 
My husband is from south Louisiana, and he can work through a pile of crawfish in short order. PRO TIP: For veteran crawfish eaters, plan for 4-5 pounds of live crawfish per person. For crawfish-eating amateurs, estimated 2-3 pounds and have plenty of fixins for filling tummies. 
 
A graphic feature with a blue-brick background as well as crawfish and fixins pictured in the corners. The text reads "Live Louisiana Crawfish. Bring on the boil!"
See your local Brookshire Brothers about ordering live Louisiana crawfish!
 
While eating crawfish is mostly about having fun, they're pretty nutritious too! DID YOU KNOW these little critters are rich in a variety of vitamins and minerals? Specifically, mudbugs provide B vitamins, folate, vitamin E, and other minerals such as selenium (an antioxidant mineral).
 
Getting creative with the “fixins” can be a wonderful way to make the meal more filling, delicious, colorful, and nutritious. The boiling liquid makes a tasty “stock” that can be used to flavorfully cook a variety of sides. Mesh bags are available for keeping veggies and other sides separated from the crawfish in the boil. Some pros use frozen corn to help cool the water down and allow the crawfish to cook gently.
 
Need some inspiration for the fixins? Try some of these options for a fun and festive crawfish feast. Just remember to add sturdier sides with potatoes at the beginning of the boil and add more delicate veggies later in the cooking process.
 A southern crawfish boil with potatoes, sausage, corn, and other fixins in a large pot.
    • Sausage, especially smoked or andouille varieties
    • Potatoes
    • Garlic bulbs, cut in half
    • Corn on the cob
    • Onions, sliced in half
    • Celery
    • Lemons, cut in half
    • Asparagus
    • Mushrooms
    • Brussels sprouts
    • Cauliflower
    • Broccoli
    • Fresh green beans
    • Carrots
Don't forget to check your weekly ad or the latest digital coupons for extra savings on ingredients & more!
 
Let the good times roll! Or, as the Louisiana French migh say "Laissez les bons temps rouler!"
 

First crawfish boil? Here is everything you need to know!

 
Cooking crawfish is an art with many questions: How long do you boil crawfish? How much water do you need? How many pounds of crawfish do you need per person? We're here to help with this guide featuring the Nothing to Mix – Just Pour and Boil recipe from our vendor partner Louisiana Fish FryWith just the right amount of the finest garlic, onion, paprika, and lemon, this powdered boil guarantees a perfect result every time.
 
Before you begin, keep your crawfish fresh in a cooler full of ice. When you're ready to start cooking, rinse them with fresh water.
 
A 16oz packet of Louisiana Fish Fry Crawfish, Shrimp, & Crab Boil SeasoningDIRECTIONS
  • Fill a large pot with enough water to cover seafood. We recommend cooking (and eating) outside using a 19-quart stockpot with an interior basket; alternatively, you can cook smaller batches on the stovetop instead.
  • Add LA Fish Fry Crawfish, Shrimp & Crab Boil and any other fixins. Stir well and bring to a rolling boil.
  • Add crawfish. Return to a rolling boil, and boil for 5 minutes.
  • Turn fire or stove off and let the crawfish soak for 15-25 minutes. NOTE: The longer seafood soaks, the spicier it will be.
  • Serve drained crawfish & fixins over a large table covered in newspapers. Keep paper towels handy and use an extra plate or bucket to dispose of the shells.
Visit your local Brookshire Brothers to get cookin' today! 
 

 

Angela Larson

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

 
A Rainbow of Nutrition for Your Family
Getting kids to eat fruit and vegetables isn't always easy…Here are some easy tips to make sure everyone gets at least 5 servings a day the easy way! 
 
SHOPPING:
  • Let your children help pick out a new fruit or vegetable to try.
  • Fresh, frozen and canned fruit are all nutritious choices.
  • Fresh and frozen vegetables are good choices. 
  • Use "no added salt" canned vegetables and drain the liquid off before using.
 
AT HOME:
  • When you get home wash and cut up fruits and vegetables.  Then put them in the refrigerator in a clear container at eye level where everyone can see them when they go hunting for a snack.
  • Put whole fruits such as apples, oranges, bananas in a basket or bowl on the counter for an easy-to-grab snack.
  • Let your children help with some of the prep work such as washing the fruit and vegetables, tearing lettuce for a salad,  or measuring frozen or canned vegetables.  Older children can help peel, slice and chop as well.
  • Model good eating habits-if your children see you eating healthy, so will they!
 
SNACK & MEALTIME IDEAS:
  • Serve fruit and vegetables with a dip such as low-fat ranch, hummus, peanut butter, salsa, or yogurt.
  • Blend frozen fruit with milk or yogurt and a drizzle of honey to make a smoothie
  • Slowly introduce new fruits and vegetables by adding them in small amounts to salad, soup, casseroles, smoothies, etc.
  • Make vegetable kabobs and cook on the grill.
  • Add a rainbow of color to pizza by adding peppers, broccoli, pineapple, fresh tomato, or mushrooms before adding cheese.
  • A good guideline to remember is that half your plate should be filled with fruits and/or vegetables.
 

RAINBOW FRUIT MINI-PIZZA

 
Kids young and old will enjoy this quick and easy fruit mini-pizza for breakfast, snack or dessert!
Prep time:  12 minutes.  Makes 1 serving
 
Ingredients:
1 Whole-Wheat waffle such as NutriGrain or Kashi
1 Tablespoon Cream Cheese, plain or fruit-flavored
2-3 Strawberries, sliced
2-3 Kiwi Slices
2 Tablespoons Blueberries (fresh or frozen)
3-4 Pineapple Chunks (fresh or canned)
 
Directions:
  1. Toast waffle in toaster according to package directions.
  2. Spread cream cheese over toasted waffle.
  3. Arrange fruit on top of cream cheese.
  4. Cut in half or quarters, if desired and ENJOY!    
                            
Other fruits can be substituted-mix and match your favorites!