Steaming Already-Cooked Crawfish: How Long Is Too Long?

Crawfish, also known as crayfish, are small freshwater crustaceans that are popular in many cuisines, especially in the Southern United States. If you're working with already-cooked crawfish, you're in luck—they're already prepared and technically ready to eat. However, if you prefer your crawfish warm and flavourful, you can easily reheat and season them. One of the best ways to do this is by steaming, which helps lock in the natural juices and flavours of the crawfish, resulting in a delicious and tender dish.

Steaming already cooked crawfish

Steaming is a great way to reheat crawfish that have already been cooked. It helps to lock in the natural juices and flavours of the crawfish, resulting in a delicious and tender seafood dish.

To steam already-cooked crawfish, start by filling a large pot with about 2 inches of water and placing a steamer basket on top. Make sure the water does not touch the bottom of the basket. You can use a metal steamer basket or rack.

Next, add your desired seasonings to the water. This could be your favourite Cajun or seafood boil seasoning, or a blend of spices like paprika, cayenne pepper, garlic powder, onion powder, and salt.

Place the pot on the stove and bring the water to a rolling boil. Once the water is boiling, carefully place the crawfish in the steamer basket. Cover the pot with a lid and let the crawfish steam for about 5 to 10 minutes, or until they are heated through and have absorbed the flavours from the seasoning.

After steaming, remove the crawfish from the steamer basket and transfer them to a serving platter. Serve the crawfish hot with melted butter, lemon wedges, and any additional seasoning or condiments of your choice. Enjoy your tasty and tender crawfish!

Remember, when reheating pre-cooked crawfish, it is important to handle them with care to avoid overcooking. Always use appropriate kitchen tools and protective equipment when handling hot crawfish and boiling water.

How to steam crawfish

Steaming crawfish is a great way to cook them, preserving their natural flavour and keeping them moist and juicy. Here is a step-by-step guide to help you steam crawfish to perfection.

What You'll Need:

• A large pot with a steamer basket or insert
• Seasonings such as Cajun spices, garlic, lemon, and bay leaves
• Crawfish (3-5 pounds per guest if they are the main protein)
• A gas or propane burner
• An ice chest or large container for cleaning/soaking
• Paper towels, napkins, shell crackers, small bowls, and any other desired sides/condiments

Step 1: Preparing the Crawfish

Clean the crawfish thoroughly by rinsing them under cold water to remove any dirt or debris. You can also soak them in a large container of salted water for about 30 minutes to purge any remaining impurities.

Step 2: Seasoning the Water

Fill the pot with water, leaving enough room for the crawfish and other ingredients. Add your desired seasonings to infuse the water with flavour. Popular choices include Cajun spices, garlic, lemon, and bay leaves, which complement the taste of crawfish.

Step 3: Steaming the Crawfish

Place the steamer basket or insert in the pot, ensuring it's above the water level. Bring the water to a boil, then carefully add the crawfish, corn on the cob, potatoes, and sausage to the steamer basket. Cover the pot and allow the ingredients to steam.

Step 4: Cooking Time

The cooking time will depend on the size of the crawfish and the amount being cooked. For small to medium-sized crawfish, steam for about 12-15 minutes, and for larger crawfish, steam for 15-20 minutes. Check for doneness by examining the meat—it should be opaque and fully cooked, not translucent. If needed, steam for a few more minutes.

Step 5: Enjoy!

Once the crawfish are cooked to your liking, serve them hot with the steamed corn, potatoes, and sausage. Lay out newspaper or butcher paper on the table for a fun and casual dining experience. Don't forget to provide plenty of napkins and dipping sauces like melted butter, cocktail sauce, or remoulade.

Alternate methods to reheat crawfish

There are several ways to reheat crawfish, each with its pros and cons. Here are some alternate methods to steaming:

Sautéing

As Chef Dephon Robinson suggests, you can sauté cooked crawfish in a deep frying pan. Coat the bottom of the pan with oil and heat it over medium heat. Place the crawfish in the pan, ensuring each one touches the bottom. Flip them continuously for even cooking and cook for a total of about 5 to 6 minutes.

Boiling

If your crawfish were boiled to begin with, you can reheat them by dipping them in a pot of seasoned water for one or two minutes. Be careful not to overboil, as this can make the crawfish mushy and hard to peel.

Microwave

Top Chef celeb Isaac Toups favours this method. Place the crawfish in a microwave-safe dish or Tupperware, adding unsalted butter to coat. Cover with a lid, leaving a small opening for steam to escape. Microwave on medium-high for two minutes, shake, then continue microwaving in one-minute intervals, stirring after each minute, until the desired temperature is reached.

As part of a finished dish

If you're reheating crawfish as part of a dish like pasta, crawfish etouffee, or stew, you can simply reheat the entire dish on the stovetop until it's warmed through. Alternatively, if you're reheating a finished dish like crawfish bread or crawfish stuffing, place it in the oven at 325-350 degrees Fahrenheit until heated through.

How long to steam crawfish

Crawfish, also known as crayfish, are small freshwater crustaceans that are popular in many cuisines, especially in the Southern United States. While they are available live or frozen, this article will focus on the preparation of already-cooked crawfish.

How to Steam Already-Cooked Crawfish:

Firstly, it is important to note that steaming is the recommended method for reheating crawfish that have already been cooked. This method helps retain moisture and flavour. Here is a step-by-step guide:

• Fill a large pot with 2 to 3 cups of water. You can also add your choice of seasoning to the water, such as lemon-pepper, Cajun seasoning, black peppercorns, bay leaves, or red pepper flakes.
• Place the pot on the stovetop and bring the water to a boil.
• While you wait for the water to boil, prepare the crawfish by thawing them if they are frozen. It is best to thaw them slowly in the refrigerator overnight to maintain their quality, flavour, and texture. However, if you are in a hurry, you can run cool water over them to speed up the process.
• Once the water is boiling, place a metal steamer basket or rack inside the pot. Make sure the steamer is above the water level and that the crawfish will not touch the boiling water.
• Place the crawfish in the steamer basket and cover the pot with a lid.
• Steam the crawfish for 5 to 10 minutes, or until they are fully heated. Check the crawfish after 7 minutes for doneness, and adjust the cooking time as needed.
• Once the crawfish are heated through, remove the pot from the heat and let them rest in the steamer basket for a few minutes.
• Transfer the crawfish to a serving platter and serve hot. You can serve them with melted butter, lemon wedges, cocktail sauce, or your favourite dipping sauce.

Other Methods to Reheat Already-Cooked Crawfish:

While steaming is the recommended method, there are a few other ways to reheat already-cooked crawfish:

• Sautéing: Sauté the crawfish in a deep frying pan with oil over medium heat. Flip them continuously for even cooking and cook for a total of about 5 to 6 minutes.
• Grilling: Brush the crawfish with butter or oil and grill them for a few minutes on each side until they are slightly charred and warm.
• Boiling: Add the crawfish to a pot of boiling water and let them simmer for about 5 to 7 minutes until heated through. Then, drain the water and serve.
• Baking: Combine melted butter, garlic powder, paprika, cayenne pepper, salt, and pepper in a bowl. Toss the crawfish in this mixture, then spread them on a baking sheet and bake at 400 degrees Fahrenheit for 10 to 15 minutes until heated through and slightly crispy.

Tips for Cooking Already-Cooked Crawfish:

• When reheating already-cooked crawfish, it is important to handle them with care to avoid overcooking. Always follow the recommended cooking times and adjust as needed based on the size and quantity of crawfish.
• If you are using frozen crawfish, make sure to thaw them properly to maintain their quality. Slow thawing in the refrigerator is best, but you can use cool water to speed up the process if needed.
• When seasoning crawfish, you can use a pre-made Cajun or seafood boil seasoning, or create your own blend using spices like paprika, cayenne pepper, garlic powder, onion powder, and salt.

What to serve with crawfish

Crawfish boils are a time-honoured tradition throughout the South, especially in Louisiana, and are usually hosted during crawfish season, which runs from late winter to early summer. At these social gatherings, crawfish are served alongside a variety of sides, including potatoes, corn, sausages, garlic, onions, mushrooms, and small red potatoes.

For a classic Louisiana-style crawfish boil, crawfish are boiled in a pot of water flavoured with Cajun spices, garlic, lemons, and other seasonings. The crawfish and vegetables are then dumped directly onto long tables covered in plastic tablecloths and newspapers, and guests dig in with their hands, peeling the crawfish and enjoying the spicy, flavourful meat.

To enhance the experience, it is recommended to serve the crawfish with plenty of melted butter, extra crawfish seasoning, and other condiments. Zydeco music, a blend of blues, jazz, and rhythm that originated in Louisiana, can also add to the festive atmosphere.

When planning a crawfish boil, it is important to ensure you have enough crawfish for your guests. A good rule of thumb is to have 3 to 5 pounds of crawfish per guest if it is the main protein of the meal. It is also essential to have all the necessary equipment, such as a large pot with a wire basket insert, a burner, and plenty of paper towels and trash cans for the discarded shells.

In addition to the traditional boil, crawfish can also be prepared in other ways, such as crawfish bisque, étouffée, or salads. They can also be used in dishes like etouffee, pies, salads, and even on French bread with melted cheese.

Frequently asked questions