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Boiled Crawfish Recipes
Posted on 5/10/15 at 3:22 pm
Posted on 5/10/15 at 3:22 pm
I searched the TD Recipes and was surprised at not finding a boiled crawfish recipe. Any great recipes with some tips and tricks would be appreciated. Just got a setup you guys recommended and trying my first boil next weekend.
9
Posted on 5/10/15 at 3:44 pm to Farkwad
Just go to google and type "crawfish boil technique tigerdroppings". You'll find too many threads to read on the topic.
Posted on 5/10/15 at 4:07 pm to Farkwad
boil them in unseasoned water for 15-20 minutes. take them out, dump into ice chest, and dump 20 pounds of Tony's on top. have two people grab the ice chest from both handles and shake it all around. let it steam for 10-15 minutes so the Tonys will penetrate the shells. serve with a dip made of mayo, ketchup, and more Tony's.
good luck
good luck
Posted on 5/10/15 at 4:18 pm to Farkwad
Posted on 5/10/15 at 5:10 pm to Farkwad
Pick your recipe there are 100's.
But the most important thing is do not overcook them.
I don't care how you season them, but if you overcook them, I ain't wasting my time to peel them.
Cooking time all depends on the size of the crawfish, your pot and more important your burner.
Do not boil them over 3 minutes tops !
Even less if it took you a while to get back up to a boil, or your going to let them sit in a ice chest for 30 minutes after they soak.
Add potatoes a few minutes before the crawfish. Add corn after you kill the heat.
Soak for 15-20 minutes/ taste test the small one,making sure they are not overdone.
And remember, I have never heard anyone bitch about an undercooked crawfish.
But the most important thing is do not overcook them.
I don't care how you season them, but if you overcook them, I ain't wasting my time to peel them.
Cooking time all depends on the size of the crawfish, your pot and more important your burner.
Do not boil them over 3 minutes tops !
Even less if it took you a while to get back up to a boil, or your going to let them sit in a ice chest for 30 minutes after they soak.
Add potatoes a few minutes before the crawfish. Add corn after you kill the heat.
Soak for 15-20 minutes/ taste test the small one,making sure they are not overdone.
And remember, I have never heard anyone bitch about an undercooked crawfish.
Posted on 5/10/15 at 7:03 pm to Farkwad
The correct way is to heat a pot of water that is seasoned. Once boiling, take off and set aside. Get a pot of plain water going, put your crawfish in, it will foam, let it come back boiling, then cut the heat. Pull the basket out, rinse the crawfish with a hose, put the basket in the still hot seasoned water, soak for 30 minutes.
Go dump the pot of plain water and look at all the nasty shite that is in the bottom of it that boiled out and off the crawfish.
Go dump the pot of plain water and look at all the nasty shite that is in the bottom of it that boiled out and off the crawfish.
This post was edited on 5/10/15 at 7:04 pm
Posted on 5/10/15 at 7:37 pm to Got Blaze
Thanks for all the links and advice, everybody. I'm taking notes to hopefully improve the Crawfish Boil Calculator.
It really comes down to 3 techniques:
1) Boil briefly (3-8 minutes, 8 is kind of high) in seasoned broth, then add ice to cool and soak for seasoning for 25 to 45 minutes. (Really best if you're only doing 1 sack because the ice dillutes your broth.)
2) Boil in plain water, then soak in a separate pot filled with warm seasoned broth. (You can do multiple repetitions of this with multiple sacks.)
3) Steam and sprinkle seasoning on the outside. (I have my doubts.)
Don't salt the "purge" water. (LSU Ag Center debunks this)
Clean very well by repeated rinsing.
Straight tails are safe to eat. (LSU Ag Center debunks this, too.)
Do or don't add butter to make the crawfish easier to peel. (I don't see why this would help.)
Add ins:
potatoes
lemons
oranges
celery
onions
garlic
jalapenos
corn
mushrooms
sausage
artichokes
cauliflower
asparagus
canned green beans
pineapple
cracked eggs (poached)
It really comes down to 3 techniques:
1) Boil briefly (3-8 minutes, 8 is kind of high) in seasoned broth, then add ice to cool and soak for seasoning for 25 to 45 minutes. (Really best if you're only doing 1 sack because the ice dillutes your broth.)
2) Boil in plain water, then soak in a separate pot filled with warm seasoned broth. (You can do multiple repetitions of this with multiple sacks.)
3) Steam and sprinkle seasoning on the outside. (I have my doubts.)
Don't salt the "purge" water. (LSU Ag Center debunks this)
Clean very well by repeated rinsing.
Straight tails are safe to eat. (LSU Ag Center debunks this, too.)
Do or don't add butter to make the crawfish easier to peel. (I don't see why this would help.)
Add ins:
potatoes
lemons
oranges
celery
onions
garlic
jalapenos
corn
mushrooms
sausage
artichokes
cauliflower
asparagus
canned green beans
pineapple
cracked eggs (poached)
This post was edited on 5/10/15 at 8:48 pm
Posted on 5/10/15 at 7:45 pm to Kajungee
quote:
Pick your recipe there are 100's.
But the most important thing is do not overcook them.
I don't care how you season them, but if you overcook them, I ain't wasting my time to peel them.
Cooking time all depends on the size of the crawfish, your pot and more important your burner.
Do not boil them over 3 minutes tops !
Even less if it took you a while to get back up to a boil, or your going to let them sit in a ice chest for 30 minutes after they soak.
Add potatoes a few minutes before the crawfish. Add corn after you kill the heat.
Soak for 15-20 minutes/ taste test the small one,making sure they are not overdone.
And remember, I have never heard anyone bitch about an undercooked crawfish.
All of this right here. Early in the season I cut the water off as soon as it hits a boil. Peel perfectly every time. No one wants mushy crawfish.
Posted on 5/10/15 at 7:59 pm to heatom2
I'd also like to comment about corn cobs. You can actually eat corn on the cob without cooking and it tastes pretty good. I think adding frozen corn cobs at the end of the boil would help with the cooling. But any plan that cooks corn more than 1 to 5 minutes results in blown-out kernels. Not good eats.
This post was edited on 5/10/15 at 8:06 pm
Posted on 5/10/15 at 8:01 pm to Stadium Rat
quote:
I'd also like to comment about corn cobs. You can actually eat corn on the cob without cooking and it tastes pretty good. I think adding frozen corn cobs at the end of the boil would help with the cooling. But any plan that cooks corn more than 1 to 5 minutes results in blown-out kernels. Not good eats.
Yeah definitely throw in after the heat is cut.
Posted on 5/10/15 at 8:06 pm to heatom2
Another point. IMHO, the reason crawfish float to the top is that the boiling broth creates rising bubbles that push them up. When you rapidly cool the pot with ice, you haven't changed anything about the crawfish, except that the bubbles aren't pushing them up any more. That's why they sink.
Posted on 5/10/15 at 8:15 pm to Stadium Rat
I feel like I've subscribed to crawfish facts daily.
Posted on 5/10/15 at 8:17 pm to heatom2
quote:Then my job is done.
I feel like I've subscribed to crawfish facts daily.
Posted on 5/10/15 at 8:38 pm to Stadium Rat
Frozen 2 liter bottles to "shock" yields great results without dilution!
Or if you a bad arse like me, you don't need to shock them to take up seasoning and peel easy. You just boil 3-5 min and let them soak for 20-30. If you eat the shitter, you just twist, suck, bite and pinch.
Or if you a bad arse like me, you don't need to shock them to take up seasoning and peel easy. You just boil 3-5 min and let them soak for 20-30. If you eat the shitter, you just twist, suck, bite and pinch.
This post was edited on 5/10/15 at 8:44 pm
Posted on 5/10/15 at 8:43 pm to tke_swamprat
quote:Noted.
Frozen 2 liter bottles to "shock" yields great results without dilution!
Restaurant supply places also sell specially-designed plastic containers expressly for the purposes of cooling down liquid-based food. They probably use safer plastic and are more efficient, too, because they have "fins" that increase the surface area of the ice.
This post was edited on 5/10/15 at 8:45 pm
Posted on 5/10/15 at 8:49 pm to Stadium Rat
Stick to.jambalaya
Posted on 5/10/15 at 8:50 pm to Fusaichi Pegasus
quote:Why should I listen to you?
Stick to.jambalaya
I have an app.
This post was edited on 5/10/15 at 8:52 pm
Posted on 5/10/15 at 8:58 pm to Stadium Rat
Ooooooooohhhhhhhhhhhh
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