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Started By
Message
Anyone Use Crawfish Boil to Flavor Up Beans?
Posted on 9/13/13 at 1:21 pm
Posted on 9/13/13 at 1:21 pm
Cooking some red beans and rice with andouille. Contemplating throwing some boil in there. Not sure how it will taste. Anyone try it? How much boil seasoning you think I will need for 2 lbs of beans and andouille? About 1/2 cup?
8
Posted on 9/13/13 at 1:32 pm to LateArrivalforLSU
Powder or liquid ?
Posted on 9/13/13 at 1:33 pm to TigerWise
Powder. That's all I got.
Posted on 9/13/13 at 2:24 pm to LateArrivalforLSU
I would proceed carefully, you may end up with a salty mess.
Posted on 9/13/13 at 2:26 pm to TJG210
I have. It was gross.
Posted on 9/13/13 at 2:29 pm to LateArrivalforLSU
frick no
Posted on 9/13/13 at 2:31 pm to LateArrivalforLSU
quote:
About 1/2 cup?
I hope you have EMS on speed dial, maybe two tbsp.
ETA if doing it get liquid and 2 capfuls are sufficient for the job along with Tonys.
This post was edited on 9/13/13 at 2:35 pm
Posted on 9/13/13 at 2:34 pm to LateArrivalforLSU
I usually add a little splash of liquid to mine.
Posted on 9/13/13 at 2:36 pm to LateArrivalforLSU
I love the taste of boiled shrimp, crabs and crawfish as well as the corn and potatoes that go with it.....but that is the end, I do not like crab boil taste with anything else....but to each his own
Posted on 9/13/13 at 3:06 pm to Tigerpaw123
I usually throw in a half capful of liquid
Posted on 9/13/13 at 3:22 pm to LateArrivalforLSU
I put a couple of capfuls of liquid crab boil in my white bean soak water (along with the usual seasoning) for our recent jambalaya cookoff (7# of beans) and had several of the judges tell me they were some of the best they had ever tasted.
Posted on 9/13/13 at 3:23 pm to Tigerpaw123
Try two caps of liquid in a batch of etouffee.
Posted on 9/13/13 at 3:35 pm to LateArrivalforLSU
I put a cap full of liquid boil to my potatoes when boiling them for mashed potatoes.
Posted on 9/13/13 at 3:57 pm to LateArrivalforLSU
A little liquid would work okay, but I definitely wouldn't use the dry. I you do, don't use more than the salt amount and pepper amount you would normally use. There's a lot of heat in a small amount of dry. Same with the liquid on the heat.
I use some liquid in the boil for potatoes that I parboil before I roast them. Parboiling makes them very creamy in the middle. I don't do it all the time, though, and usually as a side for seafood or fish.
I use some liquid in the boil for potatoes that I parboil before I roast them. Parboiling makes them very creamy in the middle. I don't do it all the time, though, and usually as a side for seafood or fish.
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