re: Can y’all post your crawfish boil recipes???

quote:

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1 bag chackbay
3/4 bag Louisiana
1.5 16 oz. bottles of Louisiana liquid
Some salt
Sausage
Onions
Potatoes
Mushrooms
Garlic
Frozen Corn
8-10 Lemons, halved
8-10 oranges, halved

My process:
1. Add seasoning, bring to boil.
2. Add potatoes, garlic, onions, sausage bring back to boil.
3. Cut heat, let soak about 15 minutes.
4. Dump veggies in ice chest. Sprinkle with some salt.
5. Bring water back up to boil, add half of your citrus (squeezed).
6. Add sack of (cleaned) crawfish, sprinkle with salt.
7. Bring back to boil.
8. Once it starts to boil, cut the heat.
9. Add rest of squeezed citrus, mushrooms, and frozen corn.
10. Soak until they sink. Usually about 20 minutes or so.
11. I then add to same ice chest with vegetables, but i remove the top from the ice chest. If you close the ice chest, you run the risk of continuing to cook the crawfish. With ice chest lid open, you retain some heat.
Your other option is to just serve by dumping on a table.

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What can be taken out of the recipe without affecting the taste of the crawfish. I'm guessing:

Sausage
Onions
Potatoes
Mushrooms
Garlic
Frozen Corn


I see that you still do half citrus before and half after the fire is cut. If you ever go all citrus after the fire is cut, please let me know how you like it. Crawfish is expensive this year, so I didn't experiment this year. I only boiled twice this year and just stick to what I like.

I see some suggest to pour in the Lousianiana liquid boil after the fire is cut. Have you tried that?

On step 6, what is the reason for sprinkling salt after you add the crawfish? First time I see someone does this.

Thanks for sharing.