Y’all ready for some serious seafood action? Let me tell you everything you need to know about boiling shrimp and crawfish together. I’ve been cooking these delicious crustaceans for years, and I’m gonna share all my secrets with you!
Quick Answer
Yes you can definitely boil shrimp and crawfish together! But here’s the deal – you gotta be smart about timing since shrimp cooks way faster (2-3 minutes) than crawfish (10-15 minutes). I’ll show you exactly how to make it work!
The Key Differences You Need to Know
Before we dive into the cooking process, let’s break down the main differences between these two seafood favorites
| Feature | Shrimp | Crawfish |
|---|---|---|
| Cooking Time | 1-3 minutes | 10-15 minutes |
| Preparation | Just clean & devein | Needs purging in saltwater |
| Texture | More delicate | Firmer meat |
| Size | Usually smaller | Generally larger |
Step-by-Step Guide to Boiling Them Together
1. Preparation
- Clean your workspace
- Purge crawfish in saltwater for 1-2 hours
- Peel and devein shrimp (leave shells on for extra flavor if you want)
- Get your biggest pot ready!
2. The Perfect Seasoning Mix
We’re gonna need:
- Old Bay or Cajun seasoning
- Lots of garlic (like 20 cloves, cut in half)
- Lemons (about 3 dozen, halved)
- Bay leaves
- Salt
- Hot sauce
- Your favorite seafood boil seasoning
3. The Boiling Process
-
Start with the crawfish:
- Fill pot halfway with water
- Add all seasonings
- Bring to a boil
- Add crawfish first
- Let cook for about 5-7 minutes
-
Add the shrimp:
- Carefully add shrimp to the pot
- Cook for 2-3 minutes only!
- Watch them like a hawk – overcooked shrimp = rubber bands
4. The Extras (Because Why Not?)
Throw these in with your seafood:
- Corn on the cob
- Small potatoes
- Mushrooms
- Andouille sausage
- Whole garlic heads
- Onions
Pro Tips from My Kitchen to Yours
-
Temperature Control:
- Keep that water at a rolling boil
- Don’t overcrowd the pot
- Use a thermometer if you’re nervous
-
Timing is Everything:
- Set a timer for each addition
- Remove shrimp as soon as they’re pink
- Let crawfish continue cooking
-
Seasoning Secrets:
- Don’t be shy with the spices
- Add more seasoning after removing shrimp
- Make it as spicy as you can handle!
Common Mistakes to Avoid
- Don’t throw everything in at once
- Don’t guess the cooking times
- Don’t skip the purging process for crawfish
- Don’t forget to check the water level
Serving Suggestions
Once everything’s cooked perfectly, here’s how to serve:
-
Traditional Style:
- Newspaper-covered table
- Plenty of paper towels
- Cold beverages
- Dipping sauce (mix ketchup, horseradish, and hot sauce)
-
Modern Twist:
- Serve in individual seafood boil bags
- Add melted butter on the side
- Include lemon wedges
- Provide shell crackers and picks
Storage Tips
If you somehow end up with leftovers (which rarely happens at my house):
- Refrigerate within 2 hours of cooking
- Store in airtight containers
- Use within 2-3 days
- Reheat gently to avoid overcooking
Final Thoughts
Boiling shrimp and crawfish together might seem tricky at first, but once you get the timing down, it’s totally worth it! Just remember to add the crawfish first, then the shrimp later, and you’ll have yourself an amazing seafood feast that’ll make your guests think you’re a pro!
Listen, cooking should be fun, so don’t stress too much about getting it perfect the first time. Each time you do this, you’ll get better at knowing exactly when everything’s just right. Now get out there and start boiling – your taste buds are waiting!
P.S. Don’t forget to have plenty of napkins handy – this is gonna get messy, but that’s half the fun!
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.
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!
How to boil shrimp and crawfish at the same time!!!
FAQ
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.
How long to boil different seafood?
Pre-cooked crab: 5-7 minutes (maybe 1-2 minutes longer for bigger pieces). Crawfish: about 4-5 minutes for small ones. Mussels & clams: about 5 minutes or until the shells open up. Lobster tails: about 5-6 minutes for a 5-6 ounce tail (or look for the lobster shell to turn bright red with opaque flesh).
What else can you boil with crawfish?
- Broccoli. If you’re one of those people who immediately thinks “yuck” when broccoli is mentioned, this cooking method is not likely to change your mind. …
- Canned Green Beans. You read that right. …
- Pineapple. …
- Pork Ribs. …
- Jalapenos. …
- Chicken Wings. …
- Artichokes. …
- Eggs.