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GeauxCreole
| Favorite team: | LSU  |
| Location: | Mandeville |
| Biography: | |
| Interests: | cooking and precious metals |
| Occupation: | Sales |
| Number of Posts: | 12 |
| Registered on: | 6/10/2013 |
| Online Status: | Not Online |
Recent Posts
Message
re: "Drop crawfish in and bring back to a boil...then boil for 1-5 minutes..."
Posted by GeauxCreole on 2/10/16 at 1:31 pm
I let the water come to a rolling boil and then time for 2-3 minutes depending on the size of the crawfish. Larger-3 mins,
smaller- 2 mins. I like the meat to boil for at least 2 mins to prevent hard rubbery meat. I then add ice to halt the cooking process. Now I can soak for an hour without worr...
0
re: Crawfish Seasoning Mixes - Best Value?
Posted by GeauxCreole on 2/4/16 at 7:13 pm
quote:
[quote]It has less salt than most leading brands but you will never miss it.[/quote]
[quote]Do not want.[/quote]
You can always add salt to fit your flavor profile. Its the cheapest ingredient out there. Our salt level is just below LA seafood co. But we add a lot of other ingredient...
re: Crawfish Seasoning Mixes - Best Value?
Posted by GeauxCreole on 2/4/16 at 7:11 pm
If you live in South East Louisiana, check out the UNO crawfish Mambo cook-off. you will be able to sample our product. We try to compete in as many cook-offs as possible to demonstrate our product. ...
re: Crawfish Seasoning Mixes - Best Value?
Posted by GeauxCreole on 2/4/16 at 7:06 pm
Try Geaux Creole. You can order it and your live crawfish online. we will ship it to any airport South West flies...
re: Crawfish Seasoning Mixes - Best Value?
Posted by GeauxCreole on 2/4/16 at 7:04 pm
After chairing a crawfish cook-off in for 5 years and learning secrets from 25 -30 team captains, I developed an award-winning blend and put it on the market. its called Geaux Creole seafood boil. It has less salt than most leading brands but you will never miss it. There are 16 different herbs an...
re: Frozen 2 liter bottles in a crawfish boil
Posted by GeauxCreole on 2/3/16 at 5:59 pm
I use ice to halt the cooking process. This allows me to soak for much longer to get the most out of my seasoning. I also start with a lot less water than most people because I know I will be adding 10 lbs of ice to one sack of crawfish....
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