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Started By
Message
Oranges in a crawfish boil
Posted on 3/31/25 at 5:13 pm
Posted on 3/31/25 at 5:13 pm
I’ve never been one to put oranges in my boil, but, lately I’ve been to boils when they were in and the crawfish were quite good. I’m thinking g of trying it this weekend, Do you put oranges in your crawfish boil? Navel or blood oranges? And how many for 2 sacks in a single boil? Thanks in advance!
15
Posted on 3/31/25 at 5:19 pm to tigerpilot
I do a bag of lemons and at least 3 big navel oranges for 2 sacks. Any less than that and it isn’t really noticeable.
This post was edited on 3/31/25 at 5:21 pm
Posted on 3/31/25 at 5:20 pm to Lgrnwd
Any specific type of orange?
Posted on 3/31/25 at 5:22 pm to tigerpilot
Type doesn’t really matter
Posted on 3/31/25 at 5:45 pm to tigerpilot
I use a couple of frozen cans of orange juice concentrate.
Some of my best boils ever.
Some of my best boils ever.
Posted on 3/31/25 at 5:47 pm to tigerpilot
When I had my orange trees in the yard and still had oranges on the trees I would walk over to them and pull a bunch off and throw them into the boiling pot.
Posted on 3/31/25 at 6:06 pm to tigerpilot
I’ve tried it. Added a nice touch. Frozen concentrate works and will cool for the soak.
Just as good without?…yup
Just as good without?…yup
Posted on 3/31/25 at 6:14 pm to tigerpilot
Usually do about 5 for a single sack.
Posted on 3/31/25 at 6:15 pm to tigersownall
Thanks for the info…I’ll grab 5 or 6 of them and throw ‘em in!
Posted on 3/31/25 at 6:34 pm to tigerpilot
Instead of filling your pot with water do 1/2 water 1/2 sunny d or some other cheap orange juice
You can adjust the ratio to your liking but I like a good bit of citrus with my crawfish
You can adjust the ratio to your liking but I like a good bit of citrus with my crawfish
This post was edited on 3/31/25 at 7:11 pm
Posted on 3/31/25 at 6:39 pm to tigerpilot
Work best if you just zested then squeezed them…they kind of suck on the table.
Posted on 3/31/25 at 10:09 pm to tigerpilot
Another swindle on the crawfish cooks trying to “find that secret” that makes theirs better.
Keep it simple and stop trying to reinvent the wheel. No commercial shop/store is adding all of these extra ingredients and you never hear of people complaining that the crawfish they bought boiled sucked.
Keep it simple and stop trying to reinvent the wheel. No commercial shop/store is adding all of these extra ingredients and you never hear of people complaining that the crawfish they bought boiled sucked.
Posted on 3/31/25 at 11:12 pm to SixthAndBarone
quote:
SixthAndBarone
I really have a difficult time deciding who is the most insufferable, disliked poster on all these boards: you or Lester Earl. I think it’s LE, but hot damn you make it challenging to decide. At least he’s just a douchebag and runs with that schtick. You on the other hand truly believe the pretentious stupid shite you say, and that kind’ve puts you below him.
What’s funny about your stupid post here is that you’ll go and post a 20 picture slide show of you making from scratch an otherwise simple dish that you intentionally overcomplicate in order to do some weird flex on the food board. So not only are you a pretentious figgot, you’re a hypocritical one as well
This post was edited on 3/31/25 at 11:14 pm
Posted on 3/31/25 at 11:16 pm to tigerpilot
Hey OP, oranges are fantastic in boils. Many years ago I asked my dad’s friend why his crawfish taste so different from others and are better, and he told me it’s the oranges. I’ve been doing it ever since. I’ve seen places even selling the orange oil now along with the lemon oil, because it’s become relatively common to use them
Posted on 4/1/25 at 4:47 am to tigerpilot
I can honestly say that ive never even tasted a note of the lemons ive added to my crawfish. Are we sure we can tell the difference if a few oranges are added?
Posted on 4/1/25 at 6:09 am to Midget Death Squad
Any 20 picture slide show I’ve posted has been of “regular” ways to make the food (ham, pastrami, tasso, hogshead cheese, etc.). I have intentionally over complicated food challenges because it’s fun for a challenge and that’s kind of the point of the challenges.
What about my post isn’t true? Do most commercial boilers use oranges? Do most commercial boilers’ crawfish taste good? I simply stated facts and also stated my opinion that it’s best to keep it simple and not try to add unnecessary ingredients.
I didn’t call anyone names like a pretentious figgot or an insufferable poster. I talked about food on the food board yet you got triggered and created a post to call me names. Bravo, sir.
What about my post isn’t true? Do most commercial boilers use oranges? Do most commercial boilers’ crawfish taste good? I simply stated facts and also stated my opinion that it’s best to keep it simple and not try to add unnecessary ingredients.
I didn’t call anyone names like a pretentious figgot or an insufferable poster. I talked about food on the food board yet you got triggered and created a post to call me names. Bravo, sir.
Posted on 4/1/25 at 7:52 am to Willie Stroker
I like to add the frozen orange juice concentrate when I kill the fire with the corn to help cool down the pot. Also, adding a bottle of lemon juice when you kill the flame vs during the boil makes a huge difference. The lemon flavor is much stronger if you add it at the end.
This post was edited on 4/1/25 at 7:54 am
Posted on 4/1/25 at 12:33 pm to PlootyPlucker90
I second this. adding it after fire off make a difference also it adds some flavor into the boil. I boil and use lemon juice with Cajun Land. It's the best.
Posted on 4/1/25 at 2:00 pm to HTwsb
For 2 (34-37 lb) sacks…I use 3 Cajun land containers…one -one and a half full bottle liquid boil. About 12 lemons sliced. I’m def gonna try the oranges this Saturday. Also, may try the lemon juice at the end. Put oranges in the beginning with all the lemons, onions,garlic etc?
Posted on 4/1/25 at 2:27 pm to jamiegla1
quote:
I can honestly say that ive never even tasted a note of the lemons ive added to my crawfish. Are we sure we can tell the difference if a few oranges are added?
I wonder the same. I've had citrus-heavy crawfish before (actually just had some at Crawfete a couple weeks ago), but it kinda tasted like they used a citrus flavored oil or powder or concentrate.
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