NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: https://mag.outdoornebraska.gov/i/377644
N ebraskans may not live in one of the southern states where crawfish boils are a beloved tradition, but during fall in Nebraska there is a good supply of crawfish for the taking. O Crawfish – also commonly known as crayfish, crawdads or mudbugs – are smaller versions of lobsters and taste just as good. Collecting crawfish, as I have done since childhood, is an easy process if you know when and where to find them. The Nebraska Public Power District Sutherland Supply Canal that runs between Sutherland and North Platte is a great place to start, as it is typically de-watered once a year, usually after the irrigation season has ended, for inspections and repairs of the canal walls. Look for water holes from the road, then with a pair of hip boots or muck boots, a small dip net, a couple five- gallon buckets and steady feet, traverse down the steep, rocky sides of the canal and inspect these water holes more closely. Though some holes house only a few crawfish, others can be honey holes. Hitting several holes is sometimes needed to gather enough of the mudbugs to make one meal or feed a backyard full of hungry friends. From there, it is home to clean and prepare them for the cooking pot. Dump the crawfish into a cooler or other large container and wash them off with clean water to remove mud or debris. Some people purge crawfish by giving them a salt bath. Salt baths are done by placing the crawfish in a cooler then sprinkling about one third to one half of a one- pound can of salt over them. Cover them with water and soak them, then rinse again in water before placing in the pot. Personally, I don't purge crawfish; from all my research it is not necessary. For cooking, fill a pot half full of water – make sure the water will cover the crawfish during the cooking process. Start heating the water and add spices. There are several spice packets available or make your own spice mixture. I use Zatarain's Crawfish, Shrimp and Crab Boil Bags (one bag per four pounds of crawfish) or my own combination of spices (see page 29 sidebar). Squeeze two lemons in the water as well for four pounds of crawfish. While boiling the water and spice mixture – about 20 minutes with the lid on the pot – prepare the side fixings that are a must for a crawfish boil: Potatoes, sliced in half if larger than two inches, carrots, frozen corn-on-the- cob, sausage cut in two-to-three inch pieces, garlic cloves and onions cut in halves or quarters. Any favorite sides that can be put into the boiling pot can be used – the sky is the limit here, be creative. Potatoes and carrots will need to be placed in the pot first as they take Nebraskans can enjoy a southern favorite - an authentic crawfish boil. Netting crawfish during times of low water in the canal is easy with a simple dip net; make sure your net is of legal size and material. Crawfish Catch and Cook Story and photos by Julie Geiser 28 NEBRASKAland • OCTOBER 2014