A crawfish boil is typically a backyard affair that involves several dozen pounds of live crayfish cooked on a huge pot over an outdoor propane stove.
What if you just need a pound or so of tailmeat for a dish like crawfish etouffee? Is it possible to scale a crawfish boil down to a family affair that is easily cooked on the stovetop using fresh or even frozen crawfish?
The post How to Boil Crawfish on the Stovetop (family style) appeared first on The Healthy Home Economist.