Crurestaurante

Crawfish, crayfish or most popularly called Crawdads are a popular Cajun recipe ingredient. They are popular world wide even in Europe, but in Louisiana among local folk they are considered a staple ingredient in their way of cooking. No other crustacean, not even their distant cousins the lobsters are as popular as these tiny critters.

These tiny lobsters can be cooked in a hundred ways, it depends on the personal taste and the choice of ingredients a person will be choosing to make them, but no matter what kind of delicacy will be cooked using live crawfish for it is always a must, fresh and live crawfish adds more kick to the recipe if used fresh and from the Louisiana Bayou. But for them to be fresh and add more spice into your platter there are certain way on how you should handle these tiny lobsters and prevent them to spoil on the long trip from the swamp.

Though they have shells they are absolutely fragile creatures. Once taken from the swamp they should be stored in a cool place, not a cold place ok? Cool meaning like between 40-50%celcius (that is the temperature of the swamp). Once in transport remember to check if there is ample ventilation for the crawfish since they are alive they will need ample oxygen. Once you have arrived to your destination you need to store them in a cool place like a ventilated garage, or outside in a shade. Do not remove them from there until the cooking commences to keep them as fresh as possible.