Cooking crawfish typically involves boiling them for a short time followed by a soaking period to absorb flavors. Here is a summary of the common timing based on various detailed recipes:
- After the water returns to a boil with the crawfish added, boil the crawfish for about 3 to 5 minutes until they turn bright red and float to the top
- Immediately after boiling, turn off the heat and soak the crawfish in the hot seasoned water (around 160°F) for about 15 to 45 minutes. This soaking step allows the crawfish to absorb the seasoning and enhances flavor
- Some recipes suggest a soaking time closer to 20-30 minutes as optimal, while others extend it up to 45 minutes for maximum flavor
- The total cooking plus soaking time can range from about 20 minutes (for quicker boils) up to an hour including prep and soaking
In summary, the actual boil time for crawfish is short-around 3 to 5 minutes once the water is boiling again-followed by a longer soak of 15 to 45 minutes in the hot seasoned water to fully develop flavor and tenderness
