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re: Crawfish - Extra Ingredient and Replacement
Posted on 3/23/23 at 10:35 am to Epic Cajun
Posted on 3/23/23 at 10:35 am to Epic Cajun
sweet potato>>>any other
putin has sent these crawfish prices wild. Got the stretch it out
quote:quote:
I have found that people have been going nuts with the add ins the last few years
putin has sent these crawfish prices wild. Got the stretch it out
This post was edited on 3/23/23 at 10:42 am
Posted on 3/23/23 at 10:46 am to StrikerZ
I dont have a super advanced palate. But I know the crawfish I make taste really damn good, to me..
Over the last few years I've experimented with every different seasoning, boil boosters, add-ons, etc...
Ive come to the conclusion that I really like to add more seasoning and not as much liquid. In my mind the liquid only adds heat, really not extra flavor. The issue with adding more seasonings is you cant add too much salt or you frick it all up.
I do..
1 bag louisiana cajun fire
1\2 container of Zatarains Pro Boil
bag of onions
bag of lemons
bag of oranges
2 bottles of worcestershire sauce
4 oz bottle of liquid zats with lemon\onion flavor
Get to boil..
Potatoes and garlic go in for about 12 minutes
Crawfish in, cut fire once it starts to steam
Add 2 frozen concentrate cans of orange juice
1 pack of frozen corn
cool the pot down a little bit and let em soak about 30 minutes
Over the last few years I've experimented with every different seasoning, boil boosters, add-ons, etc...
Ive come to the conclusion that I really like to add more seasoning and not as much liquid. In my mind the liquid only adds heat, really not extra flavor. The issue with adding more seasonings is you cant add too much salt or you frick it all up.
I do..
1 bag louisiana cajun fire
1\2 container of Zatarains Pro Boil
bag of onions
bag of lemons
bag of oranges
2 bottles of worcestershire sauce
4 oz bottle of liquid zats with lemon\onion flavor
Get to boil..
Potatoes and garlic go in for about 12 minutes
Crawfish in, cut fire once it starts to steam
Add 2 frozen concentrate cans of orange juice
1 pack of frozen corn
cool the pot down a little bit and let em soak about 30 minutes
Posted on 3/23/23 at 10:50 am to Motorboat
quote:
I sometimes use concentrated lemon to brighten up dirty crawfish but it doesn't do much for taste
Try blending the entire lemon (cut the nubs first and quarter) and adding at soak. The ZEST is what gives the flavor - not the juice....
Posted on 3/23/23 at 11:10 am to LSUisKING
i disagree with the lemon not adding noticable flavor but also put a ton of lemon/citrus in my boil.
Posted on 3/23/23 at 12:17 pm to StrikerZ
I like hot peppers in the last batch of a crawfish boil.
1.5 lbs of jalapenos
1/2 lb of habaneros
1/2 lb of serranos
For the jalapenos, cut some in half and leave some whole.
I cut the tops off the habaneros and serranos and blend them with water.
It's still good if you only do jalapenos. Plus, you can eat those if you like.
1.5 lbs of jalapenos
1/2 lb of habaneros
1/2 lb of serranos
For the jalapenos, cut some in half and leave some whole.
I cut the tops off the habaneros and serranos and blend them with water.
It's still good if you only do jalapenos. Plus, you can eat those if you like.
This post was edited on 3/23/23 at 12:19 pm
Posted on 3/23/23 at 2:38 pm to SUB
You take the seeds out of the ones you top?
Posted on 3/23/23 at 2:58 pm to TigerMan327
quote:
2 bottles of worcestershire sauce
4 oz bottle of liquid zats with lemon\onion flavor
Interesting. First time I see these two as ingredients. May I asked why you use Worcestershire sauce, like what does it add to the boil?
Posted on 3/23/23 at 3:00 pm to SUB
quote:
1.5 lbs of jalapenos
1/2 lb of habaneros
1/2 lb of serranos
Do you also add powder and/or liquid boil too? Thanks.
Posted on 3/23/23 at 7:02 pm to StrikerZ
quote:
Do you also add powder and/or liquid boil too?
Yes. Just use the same seasoning as normal and add peppers. The peppers bring extra heat and some flavor, but not salt.
Those measurements are for a 60-80 qt pot. Scale up or down based on preference.
This post was edited on 3/23/23 at 7:03 pm
Posted on 3/23/23 at 7:04 pm to Gaston
quote:
You take the seeds out of the ones you top?
No. I want the heat from the peppers and that would lessen it. Also, that’d be a pain in the arse for all those peppers.
Posted on 3/24/23 at 10:49 am to SUB
quote:
I like hot peppers in the last batch of a crawfish boil.
1.5 lbs of jalapenos
1/2 lb of habaneros
1/2 lb of serranos
Damn. My arse burns enough after crawfish!
Posted on 3/24/23 at 11:45 am to Motorboat
quote:
Damn. My arse burns enough after crawfish!
It sounds like a lot, but honestly, it's not super hot or anything. We are talking about a couple pounds of peppers in 30-40 quarts of water.
Posted on 3/24/23 at 11:52 am to SUB
i saw a cook, who had way too many by the last few batches, dump an entire costco jug of pickled jalapenos in the pot
it was brutal to eat but it was last batch or two after a long day.
it was brutal to eat but it was last batch or two after a long day.
This post was edited on 3/24/23 at 11:53 am
Posted on 3/24/23 at 12:02 pm to StrikerZ
I just want to say thank to everyone on this post. I'm taking all I learn from you guys and will apply it to my crawfish boil tomorrow.
Posted on 3/24/23 at 1:24 pm to Dire Wolf
quote:
i saw a cook, who had way too many by the last few batches, dump an entire costco jug of pickled jalapenos in the pot
Pickled have a much stronger flavor, especially if they were the hot ones. I can see why it was brutal hahaha.
Posted on 3/25/23 at 10:14 pm to StrikerZ
There’s a bar in New Orleans that has a guy boil crawfish every now and then and my wife loves the taste of his shite. I asked his recipe. Only thing he did different was add a ton of Worcestershire sauce. So I do it to appease her. No idea what it adds but I like my flavor so I keep doing it
Posted on 3/26/23 at 6:56 am to Dire Wolf
quote:I find one regular jar of chopped Japs is all you need.
dump an entire costco jug of pickled jalapenos in the pot
Also, switched to 16 oz of lemon juice after discovering the lemon rind soaks up too much of my spices. YMMV.
And you can save some $$$ and use French’s Worcestershire Sauce a save the Lea & Perrins for other things.
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