- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
No BS crawfish cookn
Posted on 3/14/17 at 6:57 am
Posted on 3/14/17 at 6:57 am
I figured the OB would have the best info.
I have a big pot that will hold a sack and a double jet burner. I've cooked em several times, but don't always have the best results. My second batch always seems to turn out better than the first. Was planning on doing a sack this weekend and wanted advice on getting the best results. It seems there is always a jackass at a crawfish boil that knows everything about cooking. I've learned there are several myths around cookn bugs, but what does the majority do here?
I normally:
Pick dead bugs out
Dump in ice chest and run water over them for a while
Get water boiling with taters, onion, corn, seasoning etc... what and how much seasoning do y'all use?
Dump bugs in, turn heat off and let soak
Some people purge with salt water, I don't
Some say dump a bag of ice in during soak
Some say add vinegar
Some dust with spices in ice chest after
I have a big pot that will hold a sack and a double jet burner. I've cooked em several times, but don't always have the best results. My second batch always seems to turn out better than the first. Was planning on doing a sack this weekend and wanted advice on getting the best results. It seems there is always a jackass at a crawfish boil that knows everything about cooking. I've learned there are several myths around cookn bugs, but what does the majority do here?
I normally:
Pick dead bugs out
Dump in ice chest and run water over them for a while
Get water boiling with taters, onion, corn, seasoning etc... what and how much seasoning do y'all use?
Dump bugs in, turn heat off and let soak
Some people purge with salt water, I don't
Some say dump a bag of ice in during soak
Some say add vinegar
Some dust with spices in ice chest after
26
Posted on 3/14/17 at 7:02 am to Columbia
I rinse
Bring bugs to boil and leave them there for 5 minutes
Let them soak and drink beer for 20 minutes or so and start checking them. Once I like them, I let them drain for a few minutes and dump.
Personally, I hate seasoning them after you boil.
Bring bugs to boil and leave them there for 5 minutes
Let them soak and drink beer for 20 minutes or so and start checking them. Once I like them, I let them drain for a few minutes and dump.
Personally, I hate seasoning them after you boil.
Posted on 3/14/17 at 7:10 am to Columbia
Corn should go in when you start soaking.
Posted on 3/14/17 at 7:18 am to Columbia
Bring water to boil with the big bag of seasoning, I also add about a half a jar of the liquid crab boil.
Add potatoes onions whatever else except the corn.
When water is at a rolling boil add the crawfish.
When they come back to a light boil shut em off and add frozen corn.
Soak about 35 minutes then start tasting, when they are where you like them, pull them out.
Add potatoes onions whatever else except the corn.
When water is at a rolling boil add the crawfish.
When they come back to a light boil shut em off and add frozen corn.
Soak about 35 minutes then start tasting, when they are where you like them, pull them out.
Posted on 3/14/17 at 7:28 am to 34venture
I do the same but I was told that the liquid can evaporate out and to add when you cut the fire. I can't really tell a difference either way
i do not like my bugs dusted after. if they are soaked right this is not necessary. its too much when you suck the heads.
i do not like my bugs dusted after. if they are soaked right this is not necessary. its too much when you suck the heads.
Posted on 3/14/17 at 7:37 am to Columbia
What is better about the second batch for you? Is it less salty, etc?
Take note of the experts and don't invite them again. If you like your boil, you did it right. :)
Like others said, i think you're putting your corn in too early. But again, if you like it, then it is right. I put the potatoes inn when i crank up the heat. I like the big canister of Cajun land. I use the entire can. I like to add additional cayenne, bay leaves, etc. Boil for a couple of minutes, shut off and soak. If i have crawfish on the table, then i get the 2nd batch up to a boil and shut it off immediately. I have more time because I'm already eating and the crawfish will still cook (i promise)
Take note of the experts and don't invite them again. If you like your boil, you did it right. :)
Like others said, i think you're putting your corn in too early. But again, if you like it, then it is right. I put the potatoes inn when i crank up the heat. I like the big canister of Cajun land. I use the entire can. I like to add additional cayenne, bay leaves, etc. Boil for a couple of minutes, shut off and soak. If i have crawfish on the table, then i get the 2nd batch up to a boil and shut it off immediately. I have more time because I'm already eating and the crawfish will still cook (i promise)
Posted on 3/14/17 at 7:38 am to Columbia
I've posted this before, and it's my go-to. Never any complaints. 2nd batch is usually spicier.
Per sack of crawfish:
1 6pack of beer
1 sacksize seasoning (I prefer Louisiana brand over Zatarain's)
1 8-12 oz bottle of liquid boil
1 box salt
6 yellow onions
6 lemons
2# sausage
6 corn (1/2 cob size - frozen)
2 pints mushrooms
3# small red potatoes
Drink at least one beer gathering up all the stuff. Open beer #2, Put potatoes, onions (cut in half), lemons (halved and squeezed), seasoning, liquid boil, sausage and ¼-1/2 box of salt in water and bring to boil. Open beer #3, depending on size of potatoes, boil for about 3-8 min to start potatoes cooking, Open beer #4, put in crawfish. As soon as water begins to boil (just barely) again shut off gas (Open beer #5) and let soak. Soak for total of about 20-25 min. About 10-15min prior to eating, open beer #6 and put in corn and mushrooms. (sooner if you want corn and mushrooms to be real spicy). Take it out when the crawfish reach your desired flavor.
If you're boiling more than one sack, on the second time around don’t put any more salt and add about ½ - ¾ of sack seasoning – all other things remain the same, increase beer consumption by 2-4 beers
If you boil three sacks, on third sack dump water and start with clean water all over again, forget beer and start on whiskey.
Don’t forget squeeze butter for potatoes and corn
Per sack of crawfish:
1 6pack of beer
1 sacksize seasoning (I prefer Louisiana brand over Zatarain's)
1 8-12 oz bottle of liquid boil
1 box salt
6 yellow onions
6 lemons
2# sausage
6 corn (1/2 cob size - frozen)
2 pints mushrooms
3# small red potatoes
Drink at least one beer gathering up all the stuff. Open beer #2, Put potatoes, onions (cut in half), lemons (halved and squeezed), seasoning, liquid boil, sausage and ¼-1/2 box of salt in water and bring to boil. Open beer #3, depending on size of potatoes, boil for about 3-8 min to start potatoes cooking, Open beer #4, put in crawfish. As soon as water begins to boil (just barely) again shut off gas (Open beer #5) and let soak. Soak for total of about 20-25 min. About 10-15min prior to eating, open beer #6 and put in corn and mushrooms. (sooner if you want corn and mushrooms to be real spicy). Take it out when the crawfish reach your desired flavor.
If you're boiling more than one sack, on the second time around don’t put any more salt and add about ½ - ¾ of sack seasoning – all other things remain the same, increase beer consumption by 2-4 beers
If you boil three sacks, on third sack dump water and start with clean water all over again, forget beer and start on whiskey.
Don’t forget squeeze butter for potatoes and corn
Posted on 3/14/17 at 7:39 am to Columbia
When you shut them off, cool the pot with the hose until the crawfish sink. Soak well. Profit.
Posted on 3/14/17 at 7:39 am to 34venture
This.
Posted on 3/14/17 at 7:43 am to Columbia
Here's my method:
Bring water to boil and add small bottle of liquid boil and half or so bag of Louisiana. Throw in all veggies and sausage. When you pull those out add the rest of the seasoning and get it boiling. Drop bugs in and once it starts boiling again, 3-4 minutes. Cut the burner and add a bag of ice (optional). Drink beer for a sold 15-20 min. then pull them. Nothing fancy but it's consistent and my favorite way. As for cleaning them, we pull grass and change water in tub until it's running clean.
Bring water to boil and add small bottle of liquid boil and half or so bag of Louisiana. Throw in all veggies and sausage. When you pull those out add the rest of the seasoning and get it boiling. Drop bugs in and once it starts boiling again, 3-4 minutes. Cut the burner and add a bag of ice (optional). Drink beer for a sold 15-20 min. then pull them. Nothing fancy but it's consistent and my favorite way. As for cleaning them, we pull grass and change water in tub until it's running clean.
Posted on 3/14/17 at 7:46 am to Columbia
Boil in salted water.
Take out, dump in icechest
Add 2 jars of mustard
Dump a few bags of seasoning
Mix and eat
Take out, dump in icechest
Add 2 jars of mustard
Dump a few bags of seasoning
Mix and eat
Posted on 3/14/17 at 7:54 am to JJBTiger2012
I think my biggest problem is not letting them soak long enough. Friend of mine told me about putting in corn last the other day. Will do. Thanks for info.
Posted on 3/14/17 at 7:57 am to Duckman13
quote:
Corn should go in when you start soaking.
This or during the soaking depending on how spicy you want it
Posted on 3/14/17 at 7:59 am to The Last Coco
quote:
The Last Coco
This is pretty much how I do it...I use a big Louisiana but I don't use the liquid I use a small bag of swamp fire, and maybe a little Cayanne depending on the crowd. Don't be afraid to season up if your only doing one sack.
Posted on 3/14/17 at 8:17 am to Columbia
Purge crawfish in fresh water. Keep filling and dumping dirty water until it looks clear.
Boil my potatoes before putting crawfish in around 5-10 minutes to get them started cooking.
You need to ask whomever your getting crawfish from how long they should boil. Your not asking a secret from the guy, he normally knows if the shells on them are super soft or hard as a rock. I normally do mine 5-7 minutes but got some recently that only need to boil 1 minute and they were perfect.
Once you put bugs in, let it get back to boil. Once there, do your countdown.
Add 10 lb bag of ice once you turn off heat. crawfish absorb water and sink to bottom instead of floating on top. All crawfish should come out juicy.
Soak 15-20 minutes and taste.
No to vinegar and after seasoning.
Try cooking corn inside on a pot with stick of butter and a little dry or liquid seasoning. I find it comes out better than throwing it in pot.
Seasoning depends on you. One big bag of Louisiana and you should be fine and gives a little leeway to mistakes. Personally, 1 jug of dry Cajunland boil, 2 small packs of dry proboil, half small bottle of zat liquid with garlic & onion, half small bottle of zat liquid with lemon. Cut up couple of fresh lemons and add to pot also.
Hope this helps
Boil my potatoes before putting crawfish in around 5-10 minutes to get them started cooking.
You need to ask whomever your getting crawfish from how long they should boil. Your not asking a secret from the guy, he normally knows if the shells on them are super soft or hard as a rock. I normally do mine 5-7 minutes but got some recently that only need to boil 1 minute and they were perfect.
Once you put bugs in, let it get back to boil. Once there, do your countdown.
Add 10 lb bag of ice once you turn off heat. crawfish absorb water and sink to bottom instead of floating on top. All crawfish should come out juicy.
Soak 15-20 minutes and taste.
No to vinegar and after seasoning.
Try cooking corn inside on a pot with stick of butter and a little dry or liquid seasoning. I find it comes out better than throwing it in pot.
Seasoning depends on you. One big bag of Louisiana and you should be fine and gives a little leeway to mistakes. Personally, 1 jug of dry Cajunland boil, 2 small packs of dry proboil, half small bottle of zat liquid with garlic & onion, half small bottle of zat liquid with lemon. Cut up couple of fresh lemons and add to pot also.
Hope this helps
Posted on 3/14/17 at 8:17 am to NOLAGT
Ingredients: 1.5 boxes salt, 2 Crystal Hot Sauce, 1 Jar Cayenne Pepper, 3 bags Zatarains crab seasoning, 8 lemons.
Boil potatoes and onions for 10 minutes. Dump crawfish and mushrooms in. Boil bugs for another 6 minutes and shut off. Add corn and lemon. Start trying bugs after 10 mins to see if they are done (texture and peeling wise). If so cool with ice, and let soak if you want them hotter.
Of course there are many different ways to boil crawfish. But regardless of seasoning, people boil there bugs at different times and the only thing that hurts is to long. If one boils for 8, they will have to add ice sooner than one that shuts his off when they come to a boil, as they are still cooking without the water actually boiling. Once they become the right consistency and are "cooked" you should always add ice to stop the cooking process. This stops them from cooking so they will not become mushy, and they suck up more seasoning when cooled.
Boil potatoes and onions for 10 minutes. Dump crawfish and mushrooms in. Boil bugs for another 6 minutes and shut off. Add corn and lemon. Start trying bugs after 10 mins to see if they are done (texture and peeling wise). If so cool with ice, and let soak if you want them hotter.
Of course there are many different ways to boil crawfish. But regardless of seasoning, people boil there bugs at different times and the only thing that hurts is to long. If one boils for 8, they will have to add ice sooner than one that shuts his off when they come to a boil, as they are still cooking without the water actually boiling. Once they become the right consistency and are "cooked" you should always add ice to stop the cooking process. This stops them from cooking so they will not become mushy, and they suck up more seasoning when cooled.
Posted on 3/14/17 at 8:23 am to Columbia
Rinse crawfish. I dump them in an ice chest and fill it with hose pipe water. Drain stir em around a little and repeat till the water runs clear.
Fill pot to fifth ring with water
add 3/4 box salt
1/2 bag Chackbay
half 8 oz bottle liquid
1 1/2 lbs onions
2 lbs potatoes
3 heads garlic
I boil that for 10 minutes
Add corn, potatoes, sausage, mushrooms
Boil that for 5
Take all of it out
add the rest of the chackbay, liquid another 3/4 box of salt, 1 1/2 pound onions
Put my my crawfish in
boil for 2 minutes
add about 3lbs of sliced lemons and stir
soak till they sink stiring often
Fill pot to fifth ring with water
add 3/4 box salt
1/2 bag Chackbay
half 8 oz bottle liquid
1 1/2 lbs onions
2 lbs potatoes
3 heads garlic
I boil that for 10 minutes
Add corn, potatoes, sausage, mushrooms
Boil that for 5
Take all of it out
add the rest of the chackbay, liquid another 3/4 box of salt, 1 1/2 pound onions
Put my my crawfish in
boil for 2 minutes
add about 3lbs of sliced lemons and stir
soak till they sink stiring often
Posted on 3/14/17 at 8:24 am to blades8088
No matter what, every step you take will be criticized by at least one half-drunk dude at your residence, explaining to you how his way is better.
I think this is why the poster further up said to "increase beer consumption" after the first sack....because after they taste the first one, they'll be saying it's too spicy/not spicy enough, should've put carrots, etc.
I think this is why the poster further up said to "increase beer consumption" after the first sack....because after they taste the first one, they'll be saying it's too spicy/not spicy enough, should've put carrots, etc.
This post was edited on 3/14/17 at 8:27 am
Posted on 3/14/17 at 8:28 am to Columbia
For seasoning, I get a jar of cajunland powder and use about 3/4 of it.
But it also seems that sacks rarely get to 40lbs anymore so no need for the whole jar.
I hate those bag things, especially when they break.
But it also seems that sacks rarely get to 40lbs anymore so no need for the whole jar.
I hate those bag things, especially when they break.
Posted on 3/14/17 at 8:32 am to Columbia
quote:it seems your biggest problem is not getting the water back to a boil once you dump the bugs in.
I think my biggest problem is not letting them soak long enough
And i never add salt to my bugs. Not during the purge and not during the boil. The seasonings are all coated salt anyway.
Just did 3 sacks this past weekend and had no complaints. Well, a few said they were too hot on the 3rd batch
Page 1 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News