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re: A Crawfish Boil Recipe For You Guys
Posted on 3/16/15 at 8:20 am to Neauxla
Posted on 3/16/15 at 8:20 am to Neauxla
It's a recipe that is likely more than 35+ years old. It predates the "premixes" that dominate the market now. Those little bags are pictured in the thread. A few in the pot are a good thing.
1
Posted on 3/16/15 at 8:26 am to OTIS2
My recipe is a bottle of liquid crab boil, a large jar of cayenne, and 3-4 cylinders of salt. That's the old school recipe from my cajun father and it works exceptionally well for crawfish. Your recipe is for a low country boil IMO.
This post was edited on 3/16/15 at 8:27 am
Posted on 3/16/15 at 8:38 am to Gaston
quote:Well, no.
Your recipe is for a low country boil IMO.
You did notice that this is the recipe that the founder of Zatarain's, Milton Zatarain, came up with, right?
Correction: Milton was owner at one time, but not the founder.
This post was edited on 3/16/15 at 11:14 am
Posted on 3/16/15 at 8:55 am to Stadium Rat
quote:
You did notice that this is the recipe that the founder of Zatarain's, Milton Zatarain, came up with, right?
Ok. It's still a low country boil, to me, with tons of stuff in the pot.
My dad grew up on the rice fields outside of Abbeville and I grew up with his boil technique. Low country boils are more popular now a days, and hell I like them. That said, if you threw all that shite into a pot my dad would walk away. To him crawfish are the only thing to be boiled in the pot. He makes my mom boil the potatoes on the stove, and corn is added after the boil...even then there can too much corn for him. He doesn't want anything soaking up the flavor.
I'll eat all kinds, but I when it's at my house I have to give the nod to the old man's method.
Posted on 3/16/15 at 9:42 am to OTIS2
24 lemons 
I prefer the yellow bag of la over the jug of zatarains
I prefer the yellow bag of la over the jug of zatarains
This post was edited on 3/16/15 at 9:45 am
Posted on 3/16/15 at 10:01 am to OTIS2
with this method how long do you let them sit in the ice chest before dusting them with Tony's?
Posted on 3/16/15 at 10:06 am to Gaston
quote:
Ok. It's still a low country boil, to me, with tons of stuff in the pot.
My dad grew up on the rice fields outside of Abbeville and I grew up with his boil technique. Low country boils are more popular now a days, and hell I like them.
Not sure what your talking about, but as a kid in the 60's we were catching our own crawfish on side the road and boiling with onions, garlic, lemons, potatoes, corn salt cayenne and Zats boil-in bags.
And I aint never been to a low-country boil in my lifetime.
Posted on 3/16/15 at 10:19 am to Gaston
quote:
is a bottle of liquid crab boil
quote:
That's the old school recipe
Does not compute.
I still mostly use the bags. Who gives a shite if they break open?
Posted on 3/16/15 at 10:19 am to Tiger Ryno
quote:
with this method how long do you let them sit in the ice chest before dusting them with Tony's?
Does not compute. This recipe predates Tony's. Now, if we were to modernize the recipe with innovative cooking technique, I'd say pour it on as you dump from the strainer...
Am I doing it right????
Posted on 3/16/15 at 10:22 am to OTIS2
what does low country boil mean?
Posted on 3/16/15 at 10:36 am to Tiger Ryno
It's a Georgia/South Carolina/East Coast thing. Uses Old Bay, sausage, corn, and seafood all in one pot. Just Google and you'll get info.
Posted on 3/16/15 at 10:42 am to Kajungee
quote:I agree with this. I remember catching crawfish along Airline Hwy and in the spillway before 1970. There were very few places, if any, to buy crawfish in Metairie.
as a kid in the 60's we were catching our own crawfish on side the road and boiling with onions, garlic, lemons, potatoes, corn salt cayenne and Zats boil-in bags.
You also didn't see propane tanks and burners around either. If they existed, they were special-order items. We cooked on a large banjo burner from a water heater that my dad hooked to our natural gas line. The pot was an enameled crab pot (think short and wide). The aluminum stock pots were not widely available back then, either.
There were no other seafood boil products other than the bags. I think there were just 2 brands, Zats and Rex. Not sure which was first.
The liquid stuff appeared in the 70s, I think. Milton Zatarain died in 1982, so yes, this is an old school recipe, probably from the 70s.
The powdered stuff appeared much, much later.
This post was edited on 3/16/15 at 10:49 am
Posted on 3/16/15 at 10:49 am to Stadium Rat
quote:
The powdered stuff appeared much, much later.
I first found Tony's Seafood Boil in the early '80's. It's the first premix I recall.I'd buy it at a crawfish market in Isola, Ms. @'83 and '84. I thought it was the best thing since sliced bread. I don't think they've marketed it in years.
Posted on 3/16/15 at 11:00 am to OTIS2
just because its the old way doesnt mean its the best way. allspice? bay leaves? 12 bags of crab boil? sorry but times have changed, and in this case, for the better.
in other news, beepers and bag phones are outdated as well.
in other news, beepers and bag phones are outdated as well.
Posted on 3/16/15 at 11:09 am to OTIS2
lmao
Posted on 3/16/15 at 11:10 am to Houma Sapien
quote:
in other news, beepers and bag phones are outdated as well
Posted on 3/16/15 at 11:19 am to Houma Sapien
quote:
just because its the old way doesn't mean its the best way.
It's not my recipe, but I don't see anything glaringly wrong with it. I mean, I'm not measuring water or anything.
quote:
allspice? bay leaves?
Ever read the ingredients on liquid? Contains extracts of this I'm pretty sure: Water, Polysorbate 80, Extractives Of: Red Pepper, Bay, Clove, Black Pepper, Thyme, Marjoram And Artificial Spice Flavors.
sure times have changes but I think this recipe is not terrible.
Posted on 3/16/15 at 11:27 am to Houma Sapien
quote:
times have changed, and in this case, for the better.
Proboil:
Salt, Spices, Mustard Flour, Dextrose, Spice Extracts (Natural Flavors & Colors), Citric Acid, Monosodium Glutamate, Lemon Juice.
Boil in a bag:
Mustard Seed, Coriander Seed, Cayenne Pepper, Bay Leaves, Dill Seed, Allspice.
Posted on 3/16/15 at 11:32 am to Kajungee
exactly my point. all the things we use today are concentrated forms of the recipe in the OP.
Posted on 3/16/15 at 11:51 am to Motorboat
quote:quote:Ever read the ingredients on liquid? Contains extracts of this I'm pretty sure: Water, Polysorbate 80, Extractives Of: Red Pepper, Bay, Clove, Black Pepper, Thyme, Marjoram And Artificial Spice Flavors.
allspice? bay leaves?
the lemon or garlic liquid zatarains smells or tastes nothing like allspice or bay leaves
quote:
Proboil:
no thanks
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