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Started By
Message
Crawfish boil recipe
Posted on 2/7/13 at 7:27 pm
Posted on 2/7/13 at 7:27 pm
I have noticed at a few places where I have had boiled crawfish that some have a distinct yet subtle lemon flavor. Sammy's is one place where mi first noticed it. I really liked this flavor and I am wondering how it is achieved. Yeah I know add lemons but I have squeezed as many as a dozen into a one bag boil and don't get that flavor.anyone know how this is being done?
9
Posted on 2/7/13 at 7:30 pm to TexTiga
Maybe zest them? 
Add more, or maybe use some lemon pepper.
I would like to know this as well, as I love lemon.
Add more, or maybe use some lemon pepper.
I would like to know this as well, as I love lemon.
Posted on 2/7/13 at 7:36 pm to TexTiga
Posted on 2/7/13 at 7:38 pm to TexTiga
Are you boiling the lemons too?
Maybe try try squeezing a few over the freshly boiled crawfish once they are taken out and put on the table. I know it won't get in the meat but maybe the juice will end up on fingers when peeling and impart some flavor.
Maybe try try squeezing a few over the freshly boiled crawfish once they are taken out and put on the table. I know it won't get in the meat but maybe the juice will end up on fingers when peeling and impart some flavor.
Posted on 2/7/13 at 7:38 pm to TexTiga
quote:
Posted by TexTiga
You lose.
Posted on 2/7/13 at 7:41 pm to TexTiga
Sammys adds a quart of lemon juice for every bag. Pound of butter too.
Posted on 2/7/13 at 7:41 pm to LSUAfro
Did not realize this board had turned into the OT. Is this not where you come to discuss food?
Posted on 2/7/13 at 7:47 pm to bossflossjr
Boss is this legit or you just trying to get me to screw up my boil? 
you got some inside scoop?
you got some inside scoop?Posted on 2/7/13 at 7:50 pm to TexTiga
For citrus, I use a few lemons, a few cups of lemon juice and a can of frozen OJ concentrate. I add a quart or two of vinegar to my pot(100 quart) for additional acid. Usually add a pound or so of butter, too...because I like the taste.
Posted on 2/7/13 at 8:02 pm to TexTiga
Just messing. It's not the OT. you'll get the help you need
Posted on 2/7/13 at 8:03 pm to LSUAfro
Ok. Maybe the crawfish threads get a little OT 
ah hmm Otis
ah hmm Otis Posted on 2/7/13 at 8:08 pm to TexTiga
Tommy's fish house uses a lemon oil that gives it a good citrus taste. I think they sell it in their market. For my boils, I use lemons and oranges equally, usually 6 each halved and squeezed.
Posted on 2/7/13 at 9:23 pm to TexTiga
quote:
Boss is this legit or you just trying to get me to screw up my boil? you got some inside scoop?
Legit. They add salt too.
Posted on 2/7/13 at 9:26 pm to bossflossjr
quote:I hope they do.
Legit. They add salt too.
Posted on 2/7/13 at 10:15 pm to TexTiga
We puree our lemons before adding them to the pot. We find it helps the full flavor of the lemon get into the crawfish.
I'm pretty sure the lemon juice trick would work well too.
I'm pretty sure the lemon juice trick would work well too.
Posted on 2/8/13 at 8:18 am to bossflossjr
quote:
Sammys adds a quart of lemon juice for every bag.
Truth.
I just cut lemons in half and serve with the crawfish. Folks can adjust their own lemon levels by dipping the tails into the lemon.
Posted on 2/8/13 at 8:22 am to TexTiga
quote:
anyone know how this is being done?
Lemon juice
It's some potent shite.
Posted on 2/8/13 at 8:28 am to DownshiftAndFloorIt
I use lemon juice and also quarter lemons as well.
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