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It’s Seafood Season in Your Town — Let’s Boil Some Crawfish, Houston!

It’s peak season for crawfish, Houston! That’s right, it’s prime time for that southern delicacy — that Creole cuisine you just can’t get enough of. And your Food Town wants to help you make the most of this mouthwatering season. Whether you’re sidestepping meat on Fridays during Lent or simply bubbling with excitement at the thought of that next boil, your favorite Houston grocery store has you covered. Check out our top crawfish tips — and be sure to read all the way to the end, where you’ll find one of our favorite boil recipes!

Make Life Easier and Order Ahead
One of the worst things you can do is go into a boil without enough food. (Luckily, you don’t have to!)  Food Town makes it simple to order your crawfish and blue crab ahead of time through your meat or seafood manager, then pick them up the day of the big event! While you’re here, go ahead and grab up other great ingredients to make the boil even better. We stock a large selection of locally made sausage, fantastic seasonings, hot sauces and, of course, fresh produce such as corn and potatoes. Don’t forget our premium bag shrimp. Need boil pots? We’ve got those, too! Food Town really is your one-stop crawfish shop!
Friendly Reminder: There’s a limit of three (3) sacks of crawfish per customer, and all sales are final.

Branch Out a Bit When Gearing Up for Your Boil
It you’re like many folks, you typically frequent the same grocery store for the household items and foods that fuel your family. Take the opportunity this crawfish season to check in on some other neighborhood Food Towns! While you’ll find fresh ingredients and a great variety at all locations, each Food Town makes sure to stock local favorites our neighbors in the surrounding area love. Who knows? You might just find an exciting new flavor to add to your mix of meals! By the way if you haven’t been to our in-store seafood market inside the Food Town at 8800 W. Sam Houston Parkway S., we suggest checking it out. This specialty seafood store is packed to the gills with fresh finds!

Turn to the Internet for Added Inspiration
In truth, the only things you need for a successful crab or crawfish boil are incredible food, awesome friends — and a place to wash your hands. (After all, seafood gets messy, neighbor!) But why stop there? We live in a world where everything winds up on Instagram, and where Pinterest makes it easy to elevate any gathering into something special. Our “Seafood — Boiled & Beyond” Pinterest board offers tips on everything from décor, to tasty recipes and the proper way to peel crawfish. (Don’t forget, we’ve included one of our favorite boil recipes right here, at the end of this post!) Also, although delicious, we know mudbugs aren’t everyone’s cup of tea. Be sure to check out our “Serving Shrimp — Frozen or Fresh” board for other awesome recipes sure to please the entire family. Of course, even the best crab or crawfish boil will take a dangerous turn if that seafood isn’t tended to properly. We encourage you to consult online resources such as the U.S. Food and Drug Administration for tips on storing and serving seafood in ways that keep everyone healthy.

Here’s a Step-by-Step Guide to One of Your Food Town’s Favorite Crawfish Boil Recipes:
Step 1: Start with a 45-lb. sack of live crawfish.
Step 2: Rinse the crawfish several times, until rinse water becomes clear.
Step 3: Fill a 120-qt. pot halfway with water. Place over a high flame and bring the water to a boil.
Step 4: Add 1 large bag of Louisiana Fish Fry Boil Seasoning and 1 Louisiana Fish Fry Seed Bag.
Step 5: For added heat, add 1 bottle of Louisiana Fish Fry concentrated boil and half a jar of Louisiana Fish Fry Cayenne Pepper (or to taste).
Step 6: Prepare additives. Cut up your celery, halve your lemons and onions, and chop off the tops and bottoms of garlic bulbs. Cut sausage into pieces. Potatoes can be added whole, right out of the bag!
Step 7: Once the water has come to a rolling boil, add the crawfish.                   
Step 8: Let the crawfish boil for about 4 minutes, then turn off the heat.
Step 9: Add 2 bags of ice to the mixture to help the flavor set.
Step 10: Let the crawfish soak.
(Soak no more than 10 – 12 minutes for a more mild flavor, or at least 20 minutes if you like spice.)
Step 11: Drain the crawfish and pour onto newspaper-covered table. Time to eat!

We know you love seafood like crawfish, Houston — and we do, too! The crew at your Food Town looks forward to helping you score everything you need for the best boil around.

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