There's no better place to indulge in some of the freshest and most delicious crawfish than at Chevron U-PAK-IT The Tech Drive Store. Since 2012, we've been serving up the best crawfish in Ruston and have built a reputation for being the go-to spot for crawfish enthusiasts. Whether you're a seasoned pro or a first-timer, you're sure to find everything you're looking for at Chevron U-PAK-IT The Tech Drive Store.
We serve crawfish Monday thru Friday from 4pm to 8:30pm and on Saturday and Sunday from 1:30pm to 8:30pm. So, whether you're looking for a quick bite after work or want to spend the day with friends and family, we've got you covered.
Since 2012, we've been serving the best crawfish in Ruston and have built a reputation for being the go-to spot for crawfish enthusiasts. Our crawfish are field to table, which means that in most cases, they were in the crawfish pond this morning or at the latest yesterday. This ensures that our crawfish are always fresh and flavorful.
In addition to our delicious crawfish, we also offer boiled easy peel jumbo shrimp. These shrimp are just as fresh and delicious as our crawfish and make the perfect complement to any meal.
At Chevron U-PAK-IT the Tech Drive Store we love our boil crawfish would love for you to learn more about it on our CRAWFISH BLOG and we love the history of Louisian crawfish as well.
The Louisiana Crawfish Boil is a delicious southern tradition that has its roots in the rural areas of Louisiana. It is a unique and flavorful celebration of Cajun culture and cuisine that has been enjoyed for generations. In this article, we will delve into the history of the Louisiana Crawfish Boil and explore its evolution from a simple peasant dish to a beloved southern tradition. So, sit back, relax, and learn all about this delicious and fun-filled southern feast.
The Louisiana Crawfish Boil has its origins in the rural areas of Louisiana where crawfish were abundant and often used as a cheap and readily available source of protein. The first crawfish boils were simple affairs, usually consisting of boiled crawfish, corn on the cob, and potatoes. These early crawfish boils were often held in the spring when crawfish were in season and at their tastiest.
As Cajun culture and cuisine evolved, so did the Louisiana Crawfish Boil. It gradually became more elaborate and was seasoned with a mixture of spices and herbs to add flavor and heat. The addition of spices and seasonings is what truly transformed the Louisiana Crawfish Boil into the delicious and flavorful southern feast that it is today.
Today, the Louisiana Crawfish Boil is a beloved southern tradition that is enjoyed by people of all ages and backgrounds. It is a fun and flavorful celebration of Cajun culture and cuisine that is perfect for family gatherings, social events, and special occasions. Whether you're a seasoned crawfish boil expert or a newcomer to this delicious southern tradition, you're sure to enjoy the delicious flavors and fun-filled atmosphere of a traditional Louisiana Crawfish Boil.
The Louisiana Crawfish Boil is delicious for many reasons. First, the crawfish themselves are a delicacy, with a sweet and savory flavor that is truly unique. Second, the mixture of spices and seasonings used in a Louisiana Crawfish Boil is what sets it apart from other boiled seafood dishes. These spices and seasonings include paprika, cayenne pepper, garlic, and other herbs and spices that give the boil its unique and flavorful taste.
Planning a Louisiana Crawfish Boil is a fun and enjoyable process. First, you'll need to purchase live crawfish, which are readily available at most seafood markets. Next, you'll need to gather the other ingredients, including potatoes, corn on the cob, onions, lemons, and the spices and seasonings of your choice. Finally, you'll need to choose a location for your boil, such as a backyard, park, or beach. Once you have all of your ingredients and equipment ready, it's time to start boiling!
When To Buy Crawfish? Crawfish season can last from November to July, especially during an exceptionally warm and wet winter. Still, the most reliable months—and the time you'll find the best crawfish—are in the springtime and early summer, from late February through May.
According to Science Focus, crustaceans naturally possess a harmful bacteria called vibrio present in their flesh that can multiply rapidly in the decaying lobster once it's dead — and it can't be eliminated by cooking either. So, to minimize the risk of food poisoning, crustaceans are often cooked alive.
Yes, you can absolutely throw shrimp in with crawfish in a boil. In fact, it's quite common to include shrimp along with other seafood such as crab, mussels, or clams in a seafood boil. Just make sure that all of the seafood is fresh and properly cleaned before cooking. Additionally, be mindful of the cooking time for each type of seafood, as some may require longer or shorter cooking times than others. Enjoy your boil!
Yes, it's generally a good idea to rinse crawfish before boiling them. This helps tus remove any dirt, debris, or excess salt that may be on the crawfish. Some people also soak the crawfish in saltwater or vinegar before boiling to further clean them and help remove any unwanted flavors. To rinse the crawfish, we place them in a colander and rinse them under cold running water for a few minutes. We also are sure to inspect the lot for any damaged or dead crawfish, which we discard. Once rinsed and inspected, they are ready to be boiled.
Yes, it's generally a good idea to rinse crawfish before boiling them. This helps us remove any dirt, debris, or excess salt that may be on the crawfish. Some people also soak the crawfish in saltwater or vinegar before boiling to further clean them and help remove any unwanted flavors. To rinse the crawfish, we place them in a colander and rinse them under cold running water for a few minutes. We are sure to inspect the lot for any damaged or dead crawfish, which should be discarded. Once rinsed and inspected, they are ready to be boiled.
We use a custom flavorful boil, adding other unique ingredients to the boil, seasoning after boiling, serving with dipping sauce, and using fresh crawfish are all ways ensure our srawfish taste the best.
To determine if crawfish are done boiling, you should look for the following signs:
Cook time:
Crawfish usually take around 7-10 minutes to cook, depending on the size of the crawfish and the amount of water in the pot. Check the time and make sure you have boiled them for at least 7-10 minutes.
Color:
The crawfish should turn a bright red color when they are fully cooked. If they are still gray or brown, they are not done yet.
Texture:
When the crawfish are fully cooked, they will feel firm to the touch. If they feel mushy or soft, they are not done yet.
Smell:
When the crawfish are fully cooked, they will have a slightly sweet aroma. If they smell fishy or have a strong odor, they may not be done yet.
It's important not to overcook the crawfish, as they can become tough and chewy. Once you determine that they are done, remove them from the heat and let them cool for a few minutes before serving.
Bring to a boil and cook the crawfish for 15 minutes. Turn the heat off and allow the crawfish to simmer in the liquid for an additional 15 minutes. Remove the crawfish and serve with the potatoes and corn. Traditionally, the crawfish is dumped onto a newspaper covered table (we used a door on 2 sawhorses).
The amount of crawfish one person typically eats can vary depending on factors such as appetite, availability of other foods, and personal preference. However, a general rule of thumb is to estimate about 3-5 pounds of crawfish per person for a main course meal.
Lemons are often added to a crawfish boil to enhance the flavor of the dish. The acidic juice of lemons helps to balance the spiciness of the boil and also adds a fresh and tangy taste. Additionally, lemons can help to mask any fishy or muddy flavors that may be present in the crawfish or other seafood being boiled. Lemon slices can also be used to add a decorative touch to the dish and to provide a burst of citrus flavor
