Spring entertaining in Texas means having folks over for mudbugs. We teach you how to do just that, plus etiquette, beer and wine pairings, and more.

In Texas and Louisiana, crawfish boils are the most popular form of the event. They typically take place March to May because freshwater crawfish grow best in warmer temperatures and with lots of rain. Traditionally, the crawfish are stewed with corn, sausage, potatoes, and spices, then dumped on a long table so friends, family, and neighbors can enjoy a messy afternoon. 

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INGREDIENTS

4 pounds of Louisiana Fish Fry Crawfish, Shrimp & Crab Boil spice
2 cups Louisiana Fish Fry Liquid Crab Boil
2 cups chopped garlic
1 pound butter
6 jumbo yellow onions, cut in half
4 ounces ghost pepper powder
6 lemons, cut in half
30–40 pounds live crawfish, cleaned
5 pounds corn on the cob, cut into 2-inch pieces
5 pounds small red potatoes, halved
5 pounds andouille sausage, cut into 1-inch pieces

STEPS

1) Fill a 50-quart pot halfway with water. Combine spices, Liquid Crab Boil, garlic, butter, onions, ghost pepper powder, and lemons in the pot with the water. Bring the water to a rolling boil.

2) Add in crawfish and boil for 8 minutes.

3) Turn the fire off and add in corn, potatoes, and sausage. Leave everything to soak for at least 25 minutes—35 minutes if you want it to be really hot, and 45 minutes if you are going for blazing hot.

4) Drain everything and throw it on the table.

Etiquette:

1) For newbies, actually eating the crawfish can be the most intimidating part, especially since it is not the most graceful experience. Use your hands to break the tail off from the rest of the body, peel the first ridge of the tail away, and then squeeze or suck the meat out. If you are feeling adventurous, open the body of the crawfish and suck the yellow stuff—an organ known as “crawfish butter” and considered the best part—out of the head.

2) If you need a visual aid, check out this TikTok tutorial from Lotus Seafood, a seafood restaurant with four locations in and around Houston.

Beer and Wine Pairings:

1) Whether you prefer beer, wine, or cider, you’re going to need something cool and refreshing to wash all that spice down and to keep the party going around a fire all night long. We asked Texas Monthly’s beer expert, Aaron Chamberlain, and wine expert, Jessica Dupuy, for their suggestions for Texas-made drinks that go perfectly with mudbugs.

Saint Arnold Brewing Company Spring Bock:

Bock, 6.9 percent ABV:

1) This dark lager debuted way back in 1998 and is a welcome guest at any crawfish boil. Its malty backbone is hefty enough to stand up to any level of heat. As a bonus, it’s party ready and available in twelve-packs.

St. Elmo Brewing Company Carl:

Kölsch-style beer, 4.6 percent ABV:

1) You’d be hard-pressed to find a more drinkable brew than a well-made Kölsch, a lager and ale hybrid originally from Cologne, Germany. St. Elmo’s Carl has a crisp bite and delicate flavor that makes it dangerously crushable.

Tupps Brewery Juice Pack:

Dry-hopped pale ale, 5.5 percent ABV:

1) Nothing ruins a crawfish boil faster than a guest drinking four double IPAs and tipping the boil kettle over. Luckily, Tupps Brewery, out of McKinney, has Juice Pack, a pale ale that provides that hop fix without spoiling the festivities. It’s balanced—not too bitter, not too fruity—and will pair well with the entire spread.

Texas Keeper No. 1:

1) Austin-based Texas Keeper Cider uses heirloom American apples from a fifth-generation farmer in upstate New York to make a variety of styles, including its flagship No. 1. With notes of Bosc pear and summer melon, this blend of different apple varieties offers a combination of fruitiness, sparkle, and the slightest touch of sweetness.

Farmhouse Vineyards Boyfriend:

1) Brimming with floral and tropical-fruit aromatics, this pretty little spritzer is made from 100 percent Malvasia Bianca and delivers the same peachy flavors you’d expect from a crisp Moscato d’Asti in the summertime. The hint of sweetness on this semidry sparkler adds a perfect counterbalance to spicy fare.

2021 Lost Draw Cellars Sparkling Pinot Meunier:

1) For a little more heft with a bit of red-berry backbone, this pink bubbly is just the thing. Made from one of the classic grape varieties for Champagne, Pinot Meunier, this wine shows the potential of a grape typically grown in a cooler climate. This wine is bone-dry, with a hint of summer strawberries and a zesty lift on the palate.

Dessert:

1) The best way to combat the spice is with a little sweetness. Prepare pecan snickerdoodles or blueberry hand pies to share with guests.

Leftovers:

1) Although we don’t expect you to have many leftovers, if you do find yourself saddled with extra crawfish, you can make Cajun Tex’s swamp nachos, a favorite among East Texas locals.

2) To make the snack, mix 6 ounces of leftover crawfish tails and 4 ounces of diced boudin with Cajun seasoning. Blacken the mixture on the grill before putting it on top of tortilla chips. Top it off with 6 ounces of queso, diced tomatoes, banana peppers, and green onions.

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