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Started By
Message
1st time boiling crawfish!
Posted on 4/22/15 at 3:40 pm
Posted on 4/22/15 at 3:40 pm
I will be boiling them for the 1st time w/o any assistance from a pro. What are your best tips and trick for the best crawfish?
TIA
TIA
10
Posted on 4/22/15 at 3:42 pm to gringeaux
Season them in an ice chest after you boil them
Posted on 4/22/15 at 3:45 pm to StickyFingaz
come back to a boil for about 3 - 4 minutes
cut off
drop the ice and soak
cut off
drop the ice and soak
Posted on 4/22/15 at 3:46 pm to gringeaux
quote:
What are your best tips and trick for the best crawfish?
Do a board search. Motorboat claims his are the best.
Posted on 4/22/15 at 3:46 pm to LSUvegasbombed
also be prepared for mass confusion after everyone comments in this thread
Posted on 4/22/15 at 3:57 pm to gringeaux
You're in luck - crawfish is the magical food where everyone who cooks them is the best person to have ever cooked them 
Posted on 4/22/15 at 4:09 pm to LSUvegasbombed
quote:
be prepared for mass confusion after everyone comments in this thread
Best advice so far.
Everyone's got their own way. Ask 100 people you'll get 100 answers.
The basics:
Fill pot 1/3 with water.
Turn on fire.
Add seasoning.
Add veggies.
Boil till potatoes almost soft.
Take out basket.
Add crawfish on top of veggies.
Put basket back in
Return to boil.
As soon as water boils, cut off heat.
Put bag of ice on top of crawfish.
Put lid on pot.
Stir at 20mins and taste/ continue soak until ready.
Posted on 4/22/15 at 4:14 pm to gringeaux
Clean the crawfish with water and lots of rock salt
Make sure that your pot is 1/3 full of squeezed lemons
Put olive oil in your water - it makes them peel better
Buy a few boxes of Tony Chacheres crab boil and sprinkle that on top of the crawfish in an ice chest and after you serve it
Make sure that your pot is 1/3 full of squeezed lemons
Put olive oil in your water - it makes them peel better
Buy a few boxes of Tony Chacheres crab boil and sprinkle that on top of the crawfish in an ice chest and after you serve it
This post was edited on 4/22/15 at 4:15 pm
Posted on 4/22/15 at 4:14 pm to StickyFingaz
quote:
Season them in an ice chest after you boil them
Posted on 4/22/15 at 4:16 pm to SUB
quote:
Buy a few boxes of Tony Chacheres crab boil and sprinkle that on top of the crawfish in an ice chest and after you serve it
Someone please explain this backwards arse crap to me??!! You fools really do not do this, do you??
Posted on 4/22/15 at 4:19 pm to gringeaux
Mine are the best. search my past posts.
Louisiana brand powder
Zatarains liquid at soak
you pretty excited huh?
Louisiana brand powder
Zatarains liquid at soak
quote:
1st time boiling crawfish!
you pretty excited huh?
Posted on 4/22/15 at 4:25 pm to Tygerfan
:SMH:
Posted on 4/22/15 at 4:27 pm to gringeaux
I put a box of salt per sack. I use two sticks of butter per sack. I use 3 lbs of slap ya mamma seasoning per sack. and I usually boil the sack for about 5-7 minutes on rolling boil.
sack = 33 lbs
sack = 33 lbs
Posted on 4/22/15 at 4:35 pm to Breesus
Breesus
I agree with what you said, but why put the lid back on if you are trying to get rid of heat?
I leave the lid off and stir every couple minutes but I also rarely use ice FWIW
Also, I don't add frozen corn, mushrooms or sausage until I cut the fire off. They all help to lower water temp, even if just a little
Only thing that gets boiled while crawfish boil is onions, garlic, potatos
I agree with what you said, but why put the lid back on if you are trying to get rid of heat?
I leave the lid off and stir every couple minutes but I also rarely use ice FWIW
Also, I don't add frozen corn, mushrooms or sausage until I cut the fire off. They all help to lower water temp, even if just a little
Only thing that gets boiled while crawfish boil is onions, garlic, potatos
This post was edited on 4/22/15 at 4:38 pm
Posted on 4/22/15 at 4:38 pm to Motorboat
quote:
you pretty excited huh?
Yes, I have been checking the prices of where I am getting them shipped from on a daily basis. I am cooking them for a bunch of Texans who don't know much about them. So even if they turn out bad I am not sure they will really care.
Posted on 4/22/15 at 5:10 pm to gringeaux
My only advice is to buy a notebook or something and write down what you do on each batch and what you think of the results. Adjust from there for future boils.
Posted on 4/22/15 at 5:11 pm to gringeaux
1 large bag of Louisiana crawfish boil powder.
1 bottle Louisiana liquid crawfish boil.
Bring water to a boil and add seasonings.
Add potatoes when water is boiling and cook for 10-15 minutes.
Put crawfish in Basket with the potatoes and bring back to boil.
Once boiling cook 2 minutes then kill the fire.
Add corn to soak.
Soak 30-45 minutes.
That is the most basic way in my opinion. You can add whatever else you would like as far as vegetables and meats go. I personally don't like adding ice because it dilutes the water.
1 bottle Louisiana liquid crawfish boil.
Bring water to a boil and add seasonings.
Add potatoes when water is boiling and cook for 10-15 minutes.
Put crawfish in Basket with the potatoes and bring back to boil.
Once boiling cook 2 minutes then kill the fire.
Add corn to soak.
Soak 30-45 minutes.
That is the most basic way in my opinion. You can add whatever else you would like as far as vegetables and meats go. I personally don't like adding ice because it dilutes the water.
Posted on 4/22/15 at 5:14 pm to SUB
quote:
Clean the crawfish with water and lots of rock salt
What are you adding rock salt for?
quote:
He said one of the myths involves using salt to clean or purge crawfish before boiling. “Research at the LSU AgCenter has shown that the addition of salt to the wash water provides no significant advantage in cleansing crawfish despite the numerous claims to the contrary.”
Washing crawfish for as little as 10 minutes in water helps remove mud and debris but does little to eliminate intestinal wastes, he said, and salt appears to be of no benefit.
“The only way to significantly reduce size and content of the intestinal tract is with a 12- to 24-hour freshwater purge, which is difficult and impractical for homeowners to do.”
LSU AgCenter: Myths persist about saltwater purges, tail curl for cooking crawfish
quote:
Don't purge crawfish. Soaking them in salt water will kill them.
"Purge crabs, wash crawfish, " Costanza said.
via NOLA.com
Posted on 4/22/15 at 6:15 pm to npersa1
Everyone forgot the first step: Drink a Beer
NEVER Boil Crawfish without doing this first. Otherwise go to a restaurant
NEVER Boil Crawfish without doing this first. Otherwise go to a restaurant
Posted on 4/22/15 at 6:19 pm to tigerfootball10
right on
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