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Started By
Message
A Crawfish Boil Recipe For You Guys
Posted on 3/15/15 at 8:41 am
Posted on 3/15/15 at 8:41 am
I'll Just Leave This Here
6 gal. water
2 dozen lemons, cut in half
4 large onions, quartered
3/4 cup celery seed
1 cup allspice
2 1/2 lbs. salt, not iodized
1 1/2 cups cayenne pepper
3/4 cup liquid crab boil
2 cups whole bay leaves
12 bags Zatarain crab boil
40 lbs. live Louisiana crawfish
1 gal. ice water
DIRECTIONS
1.) Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes.
2.) Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain.
6 gal. water
2 dozen lemons, cut in half
4 large onions, quartered
3/4 cup celery seed
1 cup allspice
2 1/2 lbs. salt, not iodized
1 1/2 cups cayenne pepper
3/4 cup liquid crab boil
2 cups whole bay leaves
12 bags Zatarain crab boil
40 lbs. live Louisiana crawfish
1 gal. ice water
DIRECTIONS
1.) Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes.
2.) Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain.
This post was edited on 3/15/15 at 8:42 am
10
Posted on 3/15/15 at 9:21 am to OTIS2
12 bags of crab boil? How big are these bags? The amount of pepper, liquid crab boil, and bagged crab boil in the recipe would have my loins on fire for a week.
The recipe also lacks detail in describing when the insert the crawfish and all of the fixins.
The recipe also lacks detail in describing when the insert the crawfish and all of the fixins.
Posted on 3/15/15 at 9:25 am to OTIS2
quote:
1 cup allspice
quote:
1 1/2 cups cayenne pepper
quote:
3/4 cup liquid crab boil
quote:Shiiiiit.
12 bags Zatarain crab boil
Posted on 3/15/15 at 9:27 am to 4LSU2
The bagged crab boil by Zatarain's is just a base seasoning with not a lot of heat and no salt. The bags are small and are made up of mostly whole spices and herbs. It's the old school method of boiling.
Posted on 3/15/15 at 9:27 am to 4LSU2
OTIS can't cook. But at least he didn't forget the lemons
Posted on 3/15/15 at 9:27 am to 4LSU2
Got to be the little bitty packets...hell if I know.
This post was edited on 3/15/15 at 9:28 am
Posted on 3/15/15 at 9:28 am to Paige
quote:
OTIS can't cook.
Posted on 3/15/15 at 9:29 am to OTIS2
Jk, OTIS
Posted on 3/15/15 at 9:30 am to Paige
Posted on 3/15/15 at 9:35 am to OTIS2
When do I dump the vi eeners in?
Posted on 3/15/15 at 9:47 am to Ole Geauxt
I put em in the pot in layers...1/3 when I add water and strike up the fire, 1/3 when I add the crawfish, and the last 1/3 when I cool to start the soak us chef types are always striving to build flavor in the pot. 
This post was edited on 3/15/15 at 9:48 am
Posted on 3/15/15 at 9:54 am to OTIS2
Lordamercy dats sum seasonings.
Oldest son will b home this weekend from grad school...im boilin 4 sacks saturday for him & some friends. Not so sure im gonna try Mr. Zats recipe.
Oldest son will b home this weekend from grad school...im boilin 4 sacks saturday for him & some friends. Not so sure im gonna try Mr. Zats recipe.
Posted on 3/15/15 at 10:03 am to bossflossjr
I'll be boiling a good bit over the next two months, Boss. I think I'll leave this recipe on the shelf, too. Posted on 3/15/15 at 10:05 am to OTIS2
I never thought you'd let out the secret of your mouth waterin', lip burnin', savory, robust and flavorful nose runnin' recipe 
I knew the secret lay somewhere with the vi eeners!
I knew the secret lay somewhere with the vi eeners!
Posted on 3/15/15 at 10:07 am to Ole Geauxt
I'm overly generous with my God given talents....
Posted on 3/15/15 at 10:40 am to OTIS2
These ain't too spicy but add a good low tone flavor
I don't use a dozen of them, but I always add about 3 to the pot
This post was edited on 3/15/15 at 10:44 am
Posted on 3/15/15 at 10:53 am to OTIS2
There are a few things i have an issue with.
1. this is Louisiana Seafood's seasoning we are using , and they are still telling me to add cayenne pepper. FI you think is should be in there, but it in your seasoning i am buying. Don't admit to me that you just don't put in the necessary spices.
2. 12 bags? what size bags? Do they not know they sell larger bags for this kind go things?
1. this is Louisiana Seafood's seasoning we are using , and they are still telling me to add cayenne pepper. FI you think is should be in there, but it in your seasoning i am buying. Don't admit to me that you just don't put in the necessary spices.
2. 12 bags? what size bags? Do they not know they sell larger bags for this kind go things?
Posted on 3/15/15 at 11:00 am to SammyTiger
I'm pretty sure it's the little herb/spice bags they've done for decades. They have little to no pepper.
Posted on 3/15/15 at 12:42 pm to OTIS2
Back in the day (70's and earlier), all you could get was the bags of seasoning. I think they were about half the size of the one in the photo, hence the need for 12 of them. There were no mixes or even liquid crab boil.
You had to control the salt and pepper as well as lemons, garlic, etc. Today those all-in-one mixes have all that included.
Question about the recipe above:
Is 6 gallons (24 quarts) of water enough to submerge 40 lbs of crawfish? That doesn't seem like enough.
This post was edited on 3/15/15 at 12:55 pm
Posted on 3/15/15 at 1:09 pm to Stadium Rat
Rat, the shape of the pot used may come into play, but to cover 40lbs of crawfish, I think you will need an 80 quart pot. And I'd think you'd need close to 1/2 of the pot filled to cover. He added 1 gallon of ice water to the pot after the cook, and with all of the lemons, it might be close. My guess is one may need a bit more liquid.
This post was edited on 3/15/15 at 1:17 pm
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