Hey y’all! As a seafood enthusiast who’s spent countless hours perfecting the art of seafood boils, I’m super excited to share everything I know about cooking shrimp and crawfish together. The short answer? Yes, you absolutely can! But there’s a bit more to it than just tossing them in a pot together
Why Cook Them Together?
- Saves time and effort (one pot = less cleanup!)
- Creates amazing flavor combinations
- Perfect for big gatherings and parties
- More variety in your seafood boil
The Key Differences You Need to Know
Before we dive into the cooking process let’s understand what we’re working with
| Feature | Shrimp | Crawfish |
|---|---|---|
| Cooking Time | 2-3 minutes | 10-15 minutes |
| Texture | Delicate, tender | Firmer, meatier |
| Preparation | Just clean & devein | Needs purging in salt water |
| Size | Usually smaller | Generally larger |
How to Cook Them Together (Step-by-Step)
-
Prep Work
- Purge crawfish in salt water (1-2 hours)
- Clean and devein shrimp
- Get your vegetables ready (corn, potatoes, etc.)
-
The Boiling Process
- Start with crawfish first
- Add crawfish and let cook for 5-7 minutes
- Add shrimp during the last 2-3 minutes
- Use a slotted spoon to remove shrimp when done
-
Seasoning Mix (My Secret Recipe!)
- 2 pounds salt
- 15 ounces cayenne pepper
- 20 cloves garlic (halved)
- 3 dozen lemons (halved)
- 10 bags of seafood boil seasoning
- Bay leaves
- Hot sauce to taste
Pro Tips from My Kitchen
- Pick similar-sized shrimp and crawfish for even cooking
- Don’t overcrowd the pot – cook in batches if needed
- Add ice to stop the cooking process once done
- Let them soak in the seasoned water for extra flavor
- Keep monitoring – timing is everything!
What to Add to Your Boil
We love throwing in:
- Corn on the cob
- Red potatoes
- Whole garlic heads
- Andouille sausage
- Mushrooms
- Onions
Common Mistakes to Avoid
- Overcooking the shrimp (they’ll get rubbery!)
- Not purging the crawfish properly
- Skimping on seasoning
- Forgetting to add vegetables
- Not having enough ice on hand
Serving Suggestions
Once everything’s cooked, here’s how to serve it up:
- Traditional newspaper spread
- Individual plates with butter dipping sauce
- Family-style in large serving bowls
- With our special dipping sauce:
- Mix ketchup
- Add horseradish
- Splash of Tabasco
- Fresh squeezed lemon juice
Storage Tips
If you somehow end up with leftovers (doesn’t happen often at my house!):
- Store in airtight containers
- Keep refrigerated at 40°F or below
- Consume within 2 days
- Reheat gently to avoid overcooking
Final Thoughts
Y’all, cooking shrimp and crawfish together might seem tricky at first, but once you get the timing down, it’s totally worth it! Just remember to keep an eye on those cooking times and don’t be afraid to experiment with seasonings.
I’ve been doing this for years, and trust me, there’s nothing better than seeing everyone gather around a table full of perfectly cooked seafood, reaching for those juicy shrimp and crawfish tails while telling stories and having a good time.
Got any questions about cooking shrimp and crawfish together? Drop them in the comments below – I’d love to help y’all out with your seafood boiling adventures!
Remember: The key to success is timing, seasoning, and lots of love for good food!
Would you like me to explain or break down any part of this article further?
Adjust Your Cooking Times
If you’re new to boiling shrimp, here’s the thing—you have to watch that timing like a hawk. Shrimp cooks fast, way faster than crawfish, and it’s easy to overdo it. Let them sit too long, and you’ll end up with tough, rubbery shrimp nobody wants. So, keep a close eye on the clock and the heat to make sure they come out just right—tender, juicy, and packed with flavor.
First, let’s start with how to cook a crawfish boil. Crawfish require approximately 3-5 minutes in boiling water to fully cook. After that, they should soak for an extra 25-30 minutes to fully absorb the flavors from your seafood boil seasoning.
The crawfish will be a bright red color when they’re done, but don’t depend on visual cues. Use our seafood boil paddle to eliminate the guesswork.
Shrimp only need to cook at a full boil for one minute or so before they’re ready, so you can toss them a few minutes after cranking your propane jet burner to high and right before starting the cool down with the Boil Boss crawfish cooler.
The shrimp will be a pinkish-orange color when they’re done. Some people remove them during the soaking period to prevent overcooking, while others prefer to let them absorb the spices.
With the Boil Boss cooling ring, youre able to drop the water temperature rapidly to ensure the shrimp do not overcook. We recommend bringing the pot to a rolling boil, adding your shrimp, cooking for 1-2 minutes at a rolling boil, cutting the heat, dropping the temperature with the boil boss crawfish cooler, soaking the shrimp for 5-7minutes, and removing them!
Start With the Right Amount of Seafood
First things first—if you know how to cook a crawfish boil, you also know that it’s better to have more seafood boil leftovers than hungry guests! In Louisiana, leftovers from a boil are a blessing—not a problem. Peel the extra crawfish or shrimp and use them for gumbo, étouffée, or po’boys the next day. When in doubt, buy more seafood than you think you’ll need. You never know when extra guests might show up (invited or not!), and once you start munching, it’s hard to stop.
When deciding how much seafood to get, it’s important to think about the crustacean itself. Crawfish come with big, tough shells and not a whole lot of meat compared to their size. Shrimp, on the other hand, are almost all meat with thin, light shells. So, when you’re buying for your boil, keep in mind that you’ll need more crawfish by weight to feed your crowd, while shrimp will go a lot further pound for pound.
If this is your first time learning how to cook a crawfish boil, or if you’re changing up the usual recipe with shrimp, here’s how much to get:
- Crawfish: 3-5 pounds per person
- Shrimp: 1/2-1 pound per person
If you’re boiling with crawfish and shrimp, simply cut both quantities in half—1.5-2.5 pounds of crawfish and 1/4-1/2 pound of shrimp.
How to boil shrimp and crawfish at the same time!!!
FAQ
Can you cook crawfish and shrimp together?
Yes, crawfish and shrimp can be cooked together, and it’s a common practice, especially in Cajun and Creole cuisine.
Can you put crayfish and shrimp together?
Shrimp won’t attack the crayfish. The crayfish may ignore the shrimp but inevitably will be eaten. The only time I’ve heard of crayfish and shrimp coexisting is when the crayfish is a dwarf but even my dwarf Christmas tree crayfish has snacked on several feeder shrimp. Get 20 and try it out , they’re bred for feeding.
What takes longer to cook shrimp or crawfish?
Shrimp cooks fast, way faster than crawfish, and it’s easy to overdo it. Let them sit too long, and you’ll end up with tough, rubbery shrimp nobody wants. So, keep a close eye on the clock and the heat to make sure they come out just right—tender, juicy, and packed with flavor.
When to add raw shrimp to crawfish boil?
Let the crawfish, veggies and potatoes sit for 5 minutes before adding the shrimp in. Let both sit for 10 more minutes.