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Started By
Message
re: Crawfish Boil Water
Posted on 3/10/15 at 6:52 pm to Shamalamadingdong
Posted on 3/10/15 at 6:52 pm to Shamalamadingdong
Cajun land ftw. You'll never frick with zatarains
This post was edited on 3/10/15 at 6:53 pm
2
Posted on 3/10/15 at 7:00 pm to michael corleone
quote:
bullet proof method
quote:
used for 30 plus years or more in my family
quote:
michael corleone
A guy could get whacked for giving out less information. Watch yourself, college boy.
Posted on 3/10/15 at 10:51 pm to Sherman Klump
quote:
Cajun land ftw. You'll never frick with zatarains
This! Add the veggies and lemons to taste but I believe cajunland is the best premixed boil out there. Why waste time and money on a half dozen individual ingredients when they get it right?
Posted on 3/11/15 at 7:45 am to ColoradoAg03
You don't have to overthink it. A sack size jar of seasoning, doesn't matter if it's Zatarains or Cajun Land
A bag of lemons, halved and squeezed
I also pour a small bottle of liquid boil in at soak
The key is after the crawfish is boiled, cooling your water down ASAP. A bag of ice and spraying the outside of the pot with the hose will go a long way in bringing all that seasoning to your crawfish
A bag of lemons, halved and squeezed
I also pour a small bottle of liquid boil in at soak
The key is after the crawfish is boiled, cooling your water down ASAP. A bag of ice and spraying the outside of the pot with the hose will go a long way in bringing all that seasoning to your crawfish
This post was edited on 3/11/15 at 7:48 am
Posted on 3/11/15 at 7:56 am to Fight4LSU
U can get quarts of lemon juice to save u from squeezin all those lemons.
If ur doin it in Denver... Be sure and put some good LA sausage n there, too.
Alot of opinions n here about adding salt. I do. Even to the mixes that already have salt. We prefer it. Some dont tho.....
If ur doin it in Denver... Be sure and put some good LA sausage n there, too.
Alot of opinions n here about adding salt. I do. Even to the mixes that already have salt. We prefer it. Some dont tho.....
Posted on 3/11/15 at 8:50 am to Shamalamadingdong
My father in laws recipe. Best crawfish i've ever had. My brother in law cooks the same recipe. It's fantastic. (I may have left off an ingredient, but for the most part, this is the recipe.)
8 lemon halves
6 big onions cut in half
potatoes
12 garlic clove tips cut
1 jar cayenne
1.5 bottles liquid crab boil
6 bags zaterains crab boil mix
1 bottle 12 oz hot sauce
1 box salt
8 lemon halves
6 big onions cut in half
potatoes
12 garlic clove tips cut
1 jar cayenne
1.5 bottles liquid crab boil
6 bags zaterains crab boil mix
1 bottle 12 oz hot sauce
1 box salt
This post was edited on 3/11/15 at 8:52 am
Posted on 3/11/15 at 8:54 am to BugAC
Let me simplify this for the OP:
1 sack crawfish
5 lbs Louisiana Powder
1 small jar of Zat's liquid at soak
follow instructions on the Louisiana bag.
If you want veggies, add them to water 10-15 minutes before adding crawfish.
1 sack crawfish
5 lbs Louisiana Powder
1 small jar of Zat's liquid at soak
follow instructions on the Louisiana bag.
If you want veggies, add them to water 10-15 minutes before adding crawfish.
Posted on 3/11/15 at 8:55 am to BugAC
quote:
8 lemon halves 6 big onions cut in half potatoes 12 garlic clove tips cut 1 jar cayenne 1.5 bottles liquid crab boil 6 bags zaterains crab boil mix 1 bottle 12 oz hot sauce 1 box salt
Pretty close to what I do. I also add corn cobs (I like the little ones you can buy frozen.)
You have to get the timing right. Potatoes first, then I do corn, garlic, onions, lemons. When the potatoes are pretty much done, in goes the mudbugs.
Posted on 3/11/15 at 9:00 am to BugAC
quote:
Best crawfish i've ever had
For these, I need either some Chinese Red, Tony's 2x Hot (same stuff, from a different country), or Chackbay added in the mix. Chackbay uses the 2x hot cayenne as a base.
Posted on 3/11/15 at 9:13 am to BayouBlitz
Here's what I use:
100qt pot
2 - 16oz liquid crab boil
6 - Zatarain's crab boil bags
1/2 cup garlic powder
1/2 cup Italian seasoning
2 cups Cayenne
3 boxes of salt (seems like a lot but it's not)
12 lemons squeezed
12 heads of garlic cut in half
12 onions
1 bunch of celery
5lbs potatoes
I throw in the frozen corn when I cut off the fire to start soaking and hose down the outside of the pot. Let soak for about 15 minutes then start tasting.
100qt pot
2 - 16oz liquid crab boil
6 - Zatarain's crab boil bags
1/2 cup garlic powder
1/2 cup Italian seasoning
2 cups Cayenne
3 boxes of salt (seems like a lot but it's not)
12 lemons squeezed
12 heads of garlic cut in half
12 onions
1 bunch of celery
5lbs potatoes
I throw in the frozen corn when I cut off the fire to start soaking and hose down the outside of the pot. Let soak for about 15 minutes then start tasting.
Posted on 3/11/15 at 9:19 am to OTIS2
quote:
This. It needs to be very spicy to you...close to eye watering.
If you want it really spicy (hot), just add some jalapenos, serranos, and habaneros. I'm completely serious. It's great.
And keep it simple. Just buy a seasoning mix like zataran's, slap ya mama, Louisiana brand, etc. That and the 8 oz bottle of liquid boil are all you need for flavor. All the veggies don't really add much, but are good to eat.
Posted on 3/11/15 at 9:27 am to sjmabry
quote:
By the time this is over, your confusion level will be too much for you to boil anything...
this
I am in Littleton, let me know if you need any help.
Posted on 3/11/15 at 9:27 am to SUB
quote:
All the veggies don't really add much, but are good to eat.
Completely disagree. I can tell the difference right away when someone is just using powder and liquid and doesn't have any veggies. Especially garlic and lemons.
Posted on 3/11/15 at 9:38 am to BayouBlitz
quote:
Pretty close to what I do. I also add corn cobs (I like the little ones you can buy frozen.)
Well i left out corn, sausage, or anything else you want to throw in. but yeah, the frozen corn is what my father in law does.
Posted on 3/11/15 at 9:52 am to ColoradoAg03
My two cents , get plain salt not iodized.?
Posted on 3/11/15 at 10:19 am to Tigerdew
quote:
3 boxes of salt (seems like a lot but it's not)
Crawfish don't soak up much through the shells, so it takes a lot of seasoning to get them to have big flavor.
I find the most common rookie mistake is not using enough salt or spice. Bland crawfish = a lot of cocktail sauce used.
Posted on 3/11/15 at 10:25 am to BayouBlitz
quote:
Crawfish don't soak up much through the shells, so it takes a lot of seasoning to get them to have big flavor.
I find the most common rookie mistake is not using enough salt or spice. Bland crawfish = a lot of cocktail sauce used.
THIS, THIS, THIS ........... 1000X THIS.
Under-salted/spiced crawfish are just a waste of money.
Posted on 3/11/15 at 10:32 am to MightyYat
quote:
I can tell the difference right away when someone is just using powder and liquid and doesn't have any veggies.
Ok, excluding lemons and garlic. That's fair. But the onions, potatoes, corn, etc don't really add to the flavor.
Posted on 3/11/15 at 10:35 am to Sherman Klump
quote:
Cajun land ftw. You'll never frick with zatarains
Where do they sell Cajun land in BR?
Posted on 3/11/15 at 10:41 am to MightyYat
I'll do potatoes, corn, mushrooms, and sausage, but I don't consider those as contributing towards seasoning the water/crawfish. I consider them as fixins being seasoned just like the bugs. I meant for this thread to be strictly about seasoning the pot right.
I'll probably go with 2 boxes/canisters of salt, on top of the 1 lb bag of SYM boil seasoning, 24 oz of Zat liquid boil, some cayenne, garlic, lemons, onions. Maybe throw in a couple Zat bags. With those ingredients, I should be able to really control the heat with cayenne, I would think.
Lot's of great suggestions in here. Thanks! I know there's no single best way, as it's all subjective, but there are many really good ways to get the bugs nice and spicy in this thread.
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