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
longer to cook. The items that do not need as much cooking time, such as corn-on-the-cob, will be last. Cover and boil. Once the potatoes are starting to soften, it's time to add the crawfish. The key is to not allow the sides to get mushy. Add the crawfish on top of the sides and make sure they will be covered with the spicy water. Stir with a large paddle or spoon, cover and bring them to a rolling boil as quickly as possible; once they are boiling cook for four or five minutes then shut off the heat. After the heat is off, put the frozen corn in and stir; this cooks the corn and starts cooling the concoction. Pour a small bag of ice over the crawfish; this helps the shocking process, which stops the cooking. Stir the mixture and taste a crawfish to test. Overcooking the crawfish will make the shells hard to crack open and the meat over-done. If the texture is rubbery, the tail meat is not done enough. If it's falling apart, it's overcooked. This is the time when the sides and the crawfish can soak up all the great spice flavors in the water. Pouring spices over the top of the crawfish does not give the mudbugs their great flavor, soaking does. I soak them for about 15 to 20 minutes then sample a crawfish for the desired flavor. Those wishing to have a spicier flavor may want to soak them for 30 to 40 minutes. When the soaking is finished, drain and dump the sides and crawfish into a clean serving platter, trough or do as some in the South and place the meal on a table covered with newspaper for all to pick through and enjoy. For extreme eaters that want the entire crawfish experience, break the crawfish at the natural spot in the middle, then put your lips on the opening to the body and draw in the juices. For those of you who only want the tail meat, peel off the first segment of the shell around the tail, then pinch the end to make the rest of the tail meat pop out. Start the cooking process over again from the beginning if cooking for a large group of people. The spicy water can be re-used, just add more water or remove water to the proper level and add more spices if needed. The cooking process does take a about an hour, but the meal is well worth the wait. ■ From catching crawfish to the crawfish boil with all the fixings, the process is simple and provides a unique meal for Nebraskans. Melt some butter, get your favorite beverage and enjoy. ● Large stock pot (if cooking for a few people) ● Large aluminum pot with lid and basket (for a large group) ● Aluminum or wood paddle/ spoon for stirring ● Propane burner ● Large cooler ● Seasonings ● Crawfish ● Lemons ● Ice ● Paper towels and trash bags ● Sides for the meal Tools needed for a crawfish boil: ● There is no possession limit on crawfish. ● The possession or use of electrical gear capable of stunning fish is prohibited. ● Anyone over the age of 16 must have a bait dealer's license in order to sell crawfish. ● Crawfish may be captured by hook and line, by hand or by legal fish nets and traps as described below: ● Baitfish seines of 1 ⁄4-inch, nonmetallic square mesh only and not more than 20 feet long and four feet deep. ● Baitfish dip nets of 1 ⁄4-inch, nonmetallic square mesh. Neither length nor width may exceed 36 inches. ● Baitfish and bait traps of 1 ⁄4-inch square mesh material with a length of 24 inches or less, a diameter of 16 inches or less and a throat two inches or less in diameter. ● Raised minnow traps, with the baitfish removed every 24 hours. What You'll Need ● Th Th Th Th Th Th Th Th Th Th Th Th Th There ere ere ere ere re ere ere ere e e e e is is is is is is is is is is is is is no no no no no no no no no no po po po po po po po po po po p sse sse sse sse sse sse sse sse sse sse sse sse sse sessi ss ssi ssi ssi ssi ssi ssi ssi ssi ssi ssi ssi ss ssi ss ss ss on on on on on on on on on on on on li lim lim lim lim lim im lim im lim lim lim lim im im l i What's Legal OCTOBER 2014 • NEBRASKAland 29 f a w e Spices for a large cooking pot mixture: ● 1 tablespoon ground black peppercorns ● 1 tablespoon ground coriander seeds ● 2 tablespoons ground cloves ● 1 1 ⁄2 tablespoons ground allspice ● 1 ⁄2 pound kosher salt ● 4 tablespoons cayenne pepper ● 2 tablespoons garlic powder ● 2 tablespoons paprika ● 1 tablespoon onion powder ● 1 tablespoon dried thyme ● 1 tablespoon dried oregano ● 6 bay leaves, crumbled