Crawfish are freshwater crustaceans that are related to and resemble lobsters, only smaller. They are found in running streams and brooks where water is constantly moving, feeding on smaller animals and plants. They are used as bait to catch other fish by humans and also eaten all over the world. Crawfish is usually cooked by boiling in water with spices and often with other ingredients such as corn or potatoes as is done in southern Louisiana. Reheating crawfish is fairly simple and requires little time.
Place the crawfish in a steaming basket and set them on the pot. Add enough water to create steam. The water should not be enough to touch the basket.
Cover the pot and basket and set these on a stove over high heat. Allow the steam to heat the crawfish for 5 minutes or until heated through.
Remove the lid after 5 minutes and pour the crawfish onto a plate, using a pair of oven mitts or pot holders.