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Louisiana Crawfish Boil 101
Posted on 4/7/21 at 10:16 am
Posted on 4/7/21 at 10:16 am
quote:NOLA.com
There are as many variations of this recipe and process, but this one will get you a delicious mound of bright red crawfish with just enough salty, spiciness. It's a great guide for first-timers.
8
Posted on 4/7/21 at 11:20 am to Stadium Rat
I think the 15 minutes of rolling boil in the link is too long.
eta: I really don't see anything else off about the recipe. No dusting, no weird additives. Just a simple add spice, boil water, add crawfish, cook, and soak.
eta: I really don't see anything else off about the recipe. No dusting, no weird additives. Just a simple add spice, boil water, add crawfish, cook, and soak.
This post was edited on 4/7/21 at 12:55 pm
Posted on 4/7/21 at 11:43 am to Stadium Rat
That writer has zero idea of how to boil crawfish. Must be another post-Katrina hipster carpetbagger.
Posted on 4/7/21 at 12:42 pm to Stadium Rat
Them potatoes are going to be hard.
Posted on 4/7/21 at 12:42 pm to KamaCausey_LSU
quote:
I think the 15 minutes of rolling boil in the link is too long.
I think they meant it takes 15 minutes for it to get back to boiling. They just worded it strangely.
Sounds like they're using a banjo burner
quote:
1. Place boiling pot of water and seasonings, lemon, onions, garlic on the boiling rig; turn it up to high until the water is boiling. This takes about 15 to 20 minutes.
quote:
Cover pot and wait until it comes back to a boil, again another 15 minutes.
This post was edited on 4/7/21 at 12:44 pm
Posted on 4/7/21 at 1:18 pm to Stadium Rat
I'm sure it happens but who has to get a crawfish recipe from NOLA.com?
Posted on 4/7/21 at 1:45 pm to Ed Osteen
Im sharing with my BIL. Hes a Texan and started hosting his own boils last year.
Dude is 325lbs and put about 3 whole containers of salt in the boil AND seasoning(that already had salt)
I was sick for 2 days with stomach issues. They were horrible.
Dude is 325lbs and put about 3 whole containers of salt in the boil AND seasoning(that already had salt)
I was sick for 2 days with stomach issues. They were horrible.
Posted on 4/7/21 at 2:28 pm to Shexter
Yeah I read it like you...bring it back to a boil (which usually takes 15 minutes), put the lid on then turn it off and begin soaking.
Not cook on a rolling boil for 15 minutes.
Not cook on a rolling boil for 15 minutes.
Posted on 4/7/21 at 3:02 pm to Stadium Rat
Pretty spot on IMO, except for the potatoes. Those typically need a minimum of 10-15 min of their own boil before I throw in the craws.
Posted on 4/7/21 at 3:45 pm to PapaPogey
quote:Yeah, I usually use red potatoes, and throw them in roughly 10 minutes or so before the crawfish.
Those typically need a minimum of 10-15 min of their own boil before I throw in the craws.
I misread at first and thought they said boil for 15 minutes too, but I believe they just meant that it may take 15 minutes to bring it back to a boil.
Posted on 4/7/21 at 4:07 pm to PapaPogey
quote:
Pretty spot on IMO, except for the potatoes.
Which is what leads me to believe that she actually means 15 minutes of boiling them with the crawfish. New potatoes need at least that much time to get soft. Small ones can maybe do ok with 10 minutes.
This post was edited on 4/7/21 at 4:10 pm
Posted on 4/7/21 at 4:15 pm to dallastiger55
quote:
Dude is 325lbs and put about 3 whole containers of salt in the boil AND seasoning(that already had salt)
I was sick for 2 days with stomach issues. They were horrible.
Louisiana Brand has gotten saltier. I've heard that Zat's is also using more salt in their blend.
I need a new blend.
Posted on 4/7/21 at 4:48 pm to Motorboat
quote:
I need a new blend.
Try Cajunland
Posted on 4/7/21 at 6:21 pm to Motorboat
You need Zats, seasoning and liquid, Chackbay,and salt. Best mix ever.
Posted on 4/7/21 at 8:27 pm to Motorboat
quote:
I need a new blend.
Geaux Creole
Posted on 4/7/21 at 10:07 pm to OTIS2
quote:
You need Zats, seasoning and liquid, Chackbay,and salt. Best mix ever.
Extra salt is not necessary.
Posted on 4/7/21 at 11:03 pm to NOLATide
I second the Geaux Creole mix
Posted on 4/8/21 at 5:59 am to Motorboat
quote:We’ve been using swamp dust and I don’t find it to be over salty.
Louisiana Brand has gotten saltier. I've heard that Zat's is also using more salt in their blend.
I need a new blend
Posted on 4/8/21 at 8:16 am to Stadium Rat
Why the potatoes black?
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