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Message
Give me your best crawfish boiling tips
Posted on 4/26/25 at 6:56 am
Posted on 4/26/25 at 6:56 am
How long do you keep the burner going after you put the crawfish in the pot?
How long do you let it soak?
Do you add anything to the boil to make them easier to peel - like butter, for instance?
Do you add ice to the water while they’re soaking to prevent overcooking?
Gotta boil for some Texans later and it’s been a few years so trying to refresh my memory.
How long do you let it soak?
Do you add anything to the boil to make them easier to peel - like butter, for instance?
Do you add ice to the water while they’re soaking to prevent overcooking?
Gotta boil for some Texans later and it’s been a few years so trying to refresh my memory.
20
Posted on 4/26/25 at 7:41 am to PenguinNinja
1. Don't try to boil the vegetables and other stuff at the same time as the crawfish. They have much different cook times.
2. Lid on while bringing to boil, when you see plumes of white smoke escaping from the pot of crawfish kill the fire.
3. Let soak til they sink.
People overcomplicate boiling with gimmicks and "special" tricks. There are some things that will make a small difference, but those 3 things will produce better crawfish than 90% of people.
2. Lid on while bringing to boil, when you see plumes of white smoke escaping from the pot of crawfish kill the fire.
3. Let soak til they sink.
People overcomplicate boiling with gimmicks and "special" tricks. There are some things that will make a small difference, but those 3 things will produce better crawfish than 90% of people.
Posted on 4/26/25 at 7:48 am to PenguinNinja
Make sure to wash your crawfish well before boiling them. As soon as water comes back to a boil after crawfish has been added, cut the fire. I soak with the lid off to let the heat escape. I don’t add anything like butter, the ease of peeling if determined by the level of doneness of the crawfish, if you overcook them they will be harder to peel.
Posted on 4/26/25 at 7:50 am to PenguinNinja
Wash them til the water is damn near drinkable.
Posted on 4/26/25 at 8:22 am to PenguinNinja
Boil in unseasoned water.
Sprinkle with your desired amount of spice.
Bone apple tea.
Sprinkle with your desired amount of spice.
Bone apple tea.
Posted on 4/26/25 at 8:59 am to PenguinNinja
Cook em til they float, soak them til they sink.
Posted on 4/26/25 at 9:29 am to Tangineck
quote:
People overcomplicate boiling with gimmicks and "special" tricks.
Bingo
Posted on 4/26/25 at 9:36 am to PenguinNinja
Yep as everyone said keep it simple. They will peel easily as long as you don’t over boil. Put whatever seasoning you are using in the pot and get it to a rolling boil. If you are doing potatoes at this time let it boil for 5-10 minutes then add cleaned crawfish. Cover and kill the fire either right when it comes back to a boil or before that when the white smoke comes out and the top looks foamy. Let soak for 20-30 until they sink. I add my corn and other random things people want to soak right when I cut the fire.
Posted on 4/26/25 at 10:46 am to bigberg2000
quote:
Boil in unseasoned water
Sprinkle with your desired amount of spice
I boil for 25 minutes and soak for 10. This works every time for me.
This post was edited on 4/26/25 at 10:47 am
Posted on 4/26/25 at 10:55 am to PenguinNinja
My number one tip is to not put too much water in the pot. Its easy to dilute.
Posted on 4/26/25 at 11:41 am to PenguinNinja
Don’t listen to any of these mf’s.
Real baws boil crawfish over a wood fire.
Real baws boil crawfish over a wood fire.
Posted on 4/26/25 at 12:31 pm to PenguinNinja
quote:
How long do you let it soak?
Rule 1 - boil till they float and soak till they sink. 30-45min.
quote:
Do you add anything to the boil to make them easier to peel - like butter, for instance?
No. Dont add butter.
quote:
Do you add ice to the water while they’re soaking to prevent overcooking?
No. They wont overcook if you stick to rule one
Posted on 4/26/25 at 1:17 pm to PenguinNinja
Use much more salt that you think it needed
Soak soak soak
Soak soak soak
Posted on 4/26/25 at 1:33 pm to PenguinNinja
Not necessary to “boil” at any time. 190-200 degrees is plenty. Save a little time and fuel, and no worries about overcooking.
Posted on 4/26/25 at 1:59 pm to PenguinNinja
You don’t want to overpower the natural flavor of the delicate crawfish meat.
A little virgin olive oil
Corse sea salt
Freshly cracked black pepper
Enjoy.
A little virgin olive oil
Corse sea salt
Freshly cracked black pepper
Enjoy.
Posted on 4/26/25 at 2:23 pm to PenguinNinja
Fill pot 1/2 water 1/2 sunny d
1 bag chackbay
Jar jalapeños
Jar cayenne
Half box salt
Lemons
Bring to rolling boil, drop crawfish and bring back to boil. Soak 20 minutes try a few, soak longer if needed
Don't forget to clean them, then clean them again
1 bag chackbay
Jar jalapeños
Jar cayenne
Half box salt
Lemons
Bring to rolling boil, drop crawfish and bring back to boil. Soak 20 minutes try a few, soak longer if needed
Don't forget to clean them, then clean them again
This post was edited on 4/26/25 at 2:25 pm
Posted on 4/26/25 at 2:36 pm to PenguinNinja
Don't eat the dead ones. (Sort and clean before cooking.)
Posted on 4/26/25 at 2:44 pm to PenguinNinja
Lemons and veggies soak up all the spices.
Use lemon juice and do the first batch before any veggies.
Use lemon juice and do the first batch before any veggies.
Posted on 4/26/25 at 2:45 pm to CrazyTigerFan
I for one, only eat the dead ones.
Posted on 4/26/25 at 6:03 pm to Epic Cajun
quote:
Make sure to wash your crawfish well before boiling them.
One of the most important things you can do.
To OP:
It’s also important to know your pot and burner. If it’s the first time cooking in the pot (or first time doing crawfish), put the crawfish in the pot and cover them with water. Take the crawfish out and that will pretty much forever be your water line.
For the burner, you have to know what it can and can’t do. Some burners just aren’t great and it can take forever to get to a rolling boil after the crawfish are in. You can easily turn your crawfish tails to mush using those types of burners. But if you do have one of those burners you can look in the water and when it starts bubbling start your timer.
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