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Started By
Message
Crawfish not SPICY enough need help!!
Posted on 4/18/21 at 4:11 pm
Posted on 4/18/21 at 4:11 pm
Simple request I need a spicier crawfish boil current recipe.
100qt pot/ filled 7" or 38 quarts of water 30lbs crawfish!!
*4.5lbs Louisiana FF
*16oz bottle Liquid Crab boil
*1 Boil in Bag seed sack
*1.5 cups Cayenne
*6 Habaneros (150K Scoville units)
*15 bay leaves
*6 onions, 2 bunch celery, 6 heads garlic
*12 lemons, 4 oranges
*Sausage, mushrooms, pot, corn as well.
This last boil was a drop to 150F - 45 minute soak and my daughter and I still feel they are not spicy (hot) enough. We are heat aficionados (taste is 1st), but we want our lips to burn after eating 10 or so.
A note we find most crawfish not spicy/hot enough, so we started boiling our own a few weeks ago, but I feel like maybe crawfish can only absorb so much spice?
Any tips?
100qt pot/ filled 7" or 38 quarts of water 30lbs crawfish!!
*4.5lbs Louisiana FF
*16oz bottle Liquid Crab boil
*1 Boil in Bag seed sack
*1.5 cups Cayenne
*6 Habaneros (150K Scoville units)
*15 bay leaves
*6 onions, 2 bunch celery, 6 heads garlic
*12 lemons, 4 oranges
*Sausage, mushrooms, pot, corn as well.
This last boil was a drop to 150F - 45 minute soak and my daughter and I still feel they are not spicy (hot) enough. We are heat aficionados (taste is 1st), but we want our lips to burn after eating 10 or so.
A note we find most crawfish not spicy/hot enough, so we started boiling our own a few weeks ago, but I feel like maybe crawfish can only absorb so much spice?
Any tips?
35
Posted on 4/18/21 at 4:13 pm to bultm35432
More cayenne and liquid boil?
Posted on 4/18/21 at 4:18 pm to bultm35432
quote:
7"
Probably not enough
Posted on 4/18/21 at 4:37 pm to bultm35432
Way too hot for me but add more liquid (be sure and get the one that says concentrates) and cayenne pepper, see if you can find Chinese red pepper
Posted on 4/18/21 at 4:44 pm to bultm35432
quote:Thats enough liquid to have your lips and a-hole both on fire. I don’t know how your’s isn’t coming out spicy with the ingredients you’re using. I use a bag of Louisiana Fish Fry crab boil and only about a cup of cayenne plus the veggies and fixins and it comes out with a pretty good spice to it after around 30 min or so ot soaking
16oz bottle Liquid Crab boil
Posted on 4/18/21 at 4:45 pm to bultm35432
Swap to Chinese red pepper and use the same amount. Your a-hole will hate you.
Posted on 4/18/21 at 4:58 pm to bultm35432
quote:
Sausage, mushrooms, pot, corn as well.
Quit putting pot in there. You're getting high and not feeling the burn.
Posted on 4/18/21 at 5:01 pm to bultm35432
Are your crawfish still floating when you took them out the pot? If so they didn’t soak long enough.
Posted on 4/18/21 at 5:06 pm to bultm35432
People make this shite to complicated. Put crawfish in strainer. Fill with water till barely covered. 1 tub of crawfish boil powder per sack. 1 tub salt. Add Cheyenne till your a-hole bleeds. Soak till they all sink.
Posted on 4/18/21 at 5:49 pm to bultm35432
You think 6 habeneros has any affect on 100 qts of liquid? 
Cajun land sells chinese red pepper in large containers. Add two of those to your boil.
If you want heat, and I truly think this is just an alter whining, buy carolina reapers. Grind into a powder. Add a half cup of powder to the mix.
Prepare to shite your pants.
Cajun land sells chinese red pepper in large containers. Add two of those to your boil.
If you want heat, and I truly think this is just an alter whining, buy carolina reapers. Grind into a powder. Add a half cup of powder to the mix.
Prepare to shite your pants.
Posted on 4/18/21 at 5:57 pm to bultm35432
Add your liquid once you cut your fire to soak. This has given good results with adding heat/flavor.
Posted on 4/18/21 at 6:01 pm to bultm35432
I fill a 120qt halfway and use 1-1/2 bags of Louisiana and a lot of lemon for 2 sacks and that's borderline too hot for some. Cant imagine how hot yours are.
Posted on 4/18/21 at 6:20 pm to bultm35432
Add Chinese red pepper.
Boil 6 minutes then hose pot down for 10 min.
Then soak for 30ish min.
Boil 6 minutes then hose pot down for 10 min.
Then soak for 30ish min.
Posted on 4/18/21 at 6:47 pm to bultm35432
quote:
but we want our lips to burn after eating 10 or so.
How are you and your guests gonna eat 30 lbs of crawfish if you want your lips burning after eating the first 10 crawfish? I’m familiar with the frog bone method and your concentrated soak is very HOT for the normal crawfish eater. If you want hotter, add 32 ozs of liquid boil and 3 cups of cayenne pepper. Personally, I think the crawfish will be inedible by adding more heat.
Posted on 4/18/21 at 7:37 pm to bultm35432
quote:
4.5lbs Louisiana FF
*16oz bottle Liquid Crab boil
*1 Boil in Bag seed sack
*1.5 cups Cayenne
*6 Habaneros (150K Scoville units)
All of that in 7” of water??
That would make a fricking paste hotter than the devils arse. 
Posted on 4/18/21 at 7:43 pm to bultm35432
quote:
100qt pot/ filled 7" or 38 quarts of water 30lbs crawfish!!
I'm just going to go by the water. 38 quarts is 9.5 gallons of water. For that amount of water you need approximately 48 oz of liquid crab boil, one 4.5lb container of Zatarains crab and shrimp boil powder (NOT the PRO one). Bring to a rolling boil, put in crawfish, bring back up to a boil then boil for 5 minutes, turn off burner and let them soak for 20 minutes.
The amount of habaneros that you are putting in is almost meaningless, and has even less than that effect if you don't cut them open. If you want to use peppers to add heat, buy a couple of pounds of them, put them in your blender, and then add the puree to the boil in measureable amounts. For one pot, I would start with about 1/3 of a cup of the pureed habaneros. The difference in heat will be subtle.
Posted on 4/18/21 at 8:05 pm to bultm35432
First off, how is your health? Any chance you're under the weather and it's impacting your taste buds? I'm assuming others have tasted it and also feel it could be spicier? If all is well, add more cayenne. Are you spices old?
Posted on 4/18/21 at 8:23 pm to bultm35432
I usually use a 120 qt but used my BIL’s 100 qt a couple weeks ago. I filled up the pot about 60% with water. 2 gallons liquid boil, 2 big tubs powder, a dozen onions, 2 dozen garlic, a dozen lemon, and 6 oranges. Boiled 40 lbs for 5 minutes then let them soak for 25. They were plenty hot.
Posted on 4/18/21 at 9:06 pm to bultm35432
quote:
Any tips?
My theory is that you are expecting spice on the outside to get directly on your lips. Nest time dust them with seasoning after you soak them and bring them out of the water. You will get more salt and pepper on your lips and will perceive them as being spicier.
This post was edited on 4/18/21 at 9:07 pm
Posted on 4/18/21 at 9:16 pm to bultm35432
People make this more complicated than necessary. Soak longer.
Pro Boil is much better than the other.
Also, no clue why anyone wants to add extra salt. More than enough in any of the mixes.
quote:
Zatarains crab and shrimp boil powder (NOT the PRO one)
Pro Boil is much better than the other.
Also, no clue why anyone wants to add extra salt. More than enough in any of the mixes.
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