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re: Need Crawfish boiling advice
Posted on 5/5/14 at 4:02 pm to Happygilmore
Posted on 5/5/14 at 4:02 pm to Happygilmore
Lived with a guy in college from crowley who ran crawfish to baton rouge for a while. Sold boiled and live. They did the ice chest seasoning. It was edible, but not nearly as good as seasoning while cooking.
When we cook more than one pot, one pack of Louisiana crawfish and crab boil for the first batch, half a bag after.
When we cook more than one pot, one pack of Louisiana crawfish and crab boil for the first batch, half a bag after.
2
Posted on 5/5/14 at 4:04 pm to KG6
quote:
one pack of Louisiana crawfish and crab boil for the first batch,
as many times as i've boiled crawfish, i have never gotten sufficient flavor from adding just one bag/can of crab boil
whether it be louisiana, or zat's, one just doesnt seem to cut it, unless i'm just impatient and don't let them soak long enough
i always have at least 1 1/2 bags or jars in the first batch, not to mention, i usually add a little salt and cayenne along with that
Posted on 5/5/14 at 4:33 pm to KG6
they always very lightly season the water, and instead of letting the bugs soak in the pot they dump them in the ice chest with seasoning and let them "soak in there for a while" during that time they are still hot enough to soak up the seasoning in the tail meat.
different technique- at my uncles place in pierre part, we boiled some crawfish and shocked them by dumping bags of ice in the pot(water was seasoned) and it cause the crawfish to really suck in the juices so every one was awesome to sucks the heads, there were no dry ones- i like that way alot too.
different technique- at my uncles place in pierre part, we boiled some crawfish and shocked them by dumping bags of ice in the pot(water was seasoned) and it cause the crawfish to really suck in the juices so every one was awesome to sucks the heads, there were no dry ones- i like that way alot too.
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