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Started By
Message
First Crawfish Boil
Posted on 3/9/25 at 2:04 pm
Posted on 3/9/25 at 2:04 pm
Hey y'all, I'm doing my first Crawfish boil this week. We never did them too often, maybe just once every couple of years. My dad always did them but it's on me this time. I was looking for some guidance. We're just doing one 40lb sack and I've got an 82qt "sackpot". I believe we've always used the Zatarains bags and liquid boil, but I'm wondering how much of each and if you add them both at the same time? We live in Colorado now, so options for different kinds of seasonings are not very readily available. I have an old, unopened 4.5lb jar of zatarains that says best by 2022 so I'm just planning on getting new seasoning. I'm planning on doing potatoes, sausage, onions, garlic, corn, and lemons. What is y'all's process and measurements for seasonings and whatnot? I have a vague understanding of how to do it but I'd like to get some true instructions from people who know what they're doing.
Thanks!
Thanks!
7
Posted on 3/9/25 at 2:13 pm to Boelsu
Probably nothing wrong with older seasoning, the boiling water will sterilize everything else. I’d freeze corn, sausage, mushrooms, brussel sprouts, and add those during your “soak”…
See below for reference
Zatarain’s Crawfish Boil
See below for reference
Zatarain’s Crawfish Boil
This post was edited on 3/9/25 at 2:18 pm
Posted on 3/10/25 at 5:30 am to Boelsu
Wash the bugs, then wash them again, then wash them again until the water's running clear. Even if they say they are pre-washed.
Posted on 3/10/25 at 6:12 am to TigerFanatic99
quote:
Wash the bugs, then wash them again, then wash them again until the water's running clear. Even if they say they are pre-washed.
Washing them throughly is the most important step. After that, use one large container of seasoning (everything else is recipe tweaking) and they will taste good, just return them to a boil then cut the fire, cool the water with either ice or spray the outside of the pot with water, and let them soak. Soak time 15-30 minutes, if you cook too long they will be somewhat mushy, but they will still taste fine. Boiling crawfish is really easy and always comes out decent as long as you wash them thoroughly.
Posted on 3/10/25 at 8:17 am to Boelsu
quote:
We're just doing one 40lb sack and I've got an 82qt "sackpot"
One note, that’s about the limit for an 80qt pot. If you haven’t put that much crawfish in the pot before make sure you put the crawfish in the basket, put the basket in the pot, fill the pot with water so that it covers the crawfish, then remove the basket and see where the water line is. Then dump the water (because it will be dirty) and refill to that line.
Posted on 3/10/25 at 8:20 am to Boelsu
Fill your pot to about half with water. Maybe the 4th or 5th hole in the basket. Then add one 4.5lb jar of seasoning. If you want them more on the salty side add more seasoning or some straight salt. You can put some liquid crab boil in there too, I usually put 8oz per sack. Water level vs amount of seasoning is what most people mess up when they boil and aren’t experienced. Like others have said, washing them well is really important too. Boil for 3 minutes ish from when it starts to bubble again, but a good rule of thumb is “boil until they float, soak until they sink”.
Posted on 3/10/25 at 9:47 am to Boelsu
quote:
I have a vague understanding of how to do it but I'd like to get some true instructions from people who know what they're doing.
Just go low and slow, you don’t really want it to bubble. The ideal temp is 150. I usually keep a meat thermometer and add ice to control temp
Posted on 3/10/25 at 10:25 am to Boelsu
quote:
Wash the bugs, then wash them again, then wash them again until the water's running clear. Even if they say they are pre-washed.
This can't be said enough. A large washtub or new trash can...any clean container large enough to hold the entire sack. Fill it up until the sack is covered. Lift and dunk the sack a couple times like a giant tea bag. Dump the water. Repeat until the emptied water is clean. 3-4 times maybe more. Don't leave them submerged long. Fill, agitate, dump.
Posted on 3/10/25 at 10:30 am to Boelsu
quote:
We're just doing one 40lb sack
Side gripe---I haven't found a40lb sack in a few years, everyplace is cutting them anywhere from 30-37lbs it seems like. I'm guessing so they can fill more orders.
Posted on 3/10/25 at 10:38 am to kengel2
40 pound in a sack equals small crawfish, 30-35 full sack is nice crawfish, you can get alot more of the little ones in a sack because they pack together easier
Posted on 3/10/25 at 11:11 am to el Gaucho
quote:
Just go low and slow, you don’t really want it to bubble. The ideal temp is 150. I usually keep a meat thermometer and add ice to control temp
Also:
- Handle the crawfish as little as possible. Overhandling will lead to tough tail meat.
- Simple is best, in order to enjoy the sweetness of the meat and not overpower its flavor. A little unsalted butter, sea salt and fresh cracked black pepper is all you need. Maybe a bit of chopped garlic and rosemary to change things up.
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