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re: I thought I’ve Seen It All Boiling Crawfish Until Yesterday
Posted on 3/19/23 at 9:38 pm to keakar
Posted on 3/19/23 at 9:38 pm to keakar
quote:Yeah, I just can’t get on board with this method.
the same way as those idiots who steam them and seasoning on top of the shells after.
I have a friend that had a very successful crawfish to-go place in Youngsville and it’s probably the best crawfish I’ve ever had.
He would boil the crawfish for a couple of minutes in a large crawfish pot, then pull the basket out and put them into another large pot that was full of liquid crab boil and other seasonings at a low boil and let it soak for a few minutes. They were seasoned great and heads were full of juice. It’s a great method but it requires two pots and two burners.
This post was edited on 3/19/23 at 9:39 pm
Posted on 3/20/23 at 11:02 am to bhtigerfan
quote:
He would boil the crawfish for a couple of minutes in a large crawfish pot, then pull the basket out and put them into another large pot that was full of liquid crab boil and other seasonings at a low boil and let it soak for a few minutes. They were seasoned great and heads were full of juice. It’s a great method but it requires two pots and two burners.
no, i do it the same way with one pot.
cook them and turn off the fire, pull out the basket to sit angled to the side to let it sit out of the water. then after about 10 minutes they have cooled off enough so when you drop it back into the hot water it cools it below boiling temps to soak. the cooled off crawfish suck that water in like a sponge
Posted on 3/20/23 at 11:43 am to bhtigerfan
quote:
He would boil the crawfish for a couple of minutes in a large crawfish pot, then pull the basket out and put them into another large pot that was full of liquid crab boil and other seasonings at a low boil and let it soak for a few minutes. They were seasoned great and heads were full of juice. It’s a great method but it requires two pots and two burners.
I’d imagine you save on costs of seasoning. Boiling multiple batches, you eventually need to dump the pot and refill with clean water after about three rounds, or else the crawfish get grittier just from the dirt that was not able to be complete washed off.
So if all you’re dumping is plain water, then no lost expense on seasoning. The bit of leftover dirt/grit comes off with the quick plain water boil, then you just soak in the seasoned water and add additional liquid/seasoning as needed.
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