Boiled Crawfish Recipes

no salt.. add 8oz bottle of liquid or small bag of LA

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1- box of salt

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1- sac of crawfish (30-40 pounds)
1- 4.5lb bag Louisiana fish fry products crawfish boil
1- box of salt - omit
6- lemons
4- Whole Garlic heads
6- onions
Plenty of mushrooms, potatoes, sausage, corn, etc.
7- half to 3/4 bottle of liquid crab boil - add

Note: don't put the mushrooms, sausage, or corn in until after you kill the fire. Let soak for at least 30 minutes.

The salt was the main thing in question.

What do yall think about adding a bottle of hot sauce?

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The salt was the main thing in question.

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I think you see it's unanimous, don't add salt. The 4.5lb bag has plenty.

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What do yall think about adding a bottle of hot sauce?

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Why? Between the 4.5lb bag and the liquid crab boil, which is extremely spicy, should be plenty. If you want it spicier, put a whole bottle of liquid crab boil.

everyone seems to be on the same page here...

the trick is boiling times...

new crop of crawfish(early in season)... bring to boil.. add crawfish bring back to HARD boil cut off... let soak 20-25min

regular crawfish... bring to boil.. add crawfish.. bring back to hard boil for 2.5-3min.. cut off.. let soak for 25-30 min

(majority of people use the same recipe for new crop and old crop.. the new crop is much more tender so you have to be careful with them.. a lot of people over boil the new crops)

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It probably doesn't add to the favor, but it certainly makes people you are cooking for think you know your shite.

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Maybe so, but I put it in the same category as the "not adding salt". To me it's the equivalent of adding black pepper and tony's to a meal. I would almost worry about the 2 spices NOT tasting good together. One or the other, to me anyway.

idk the actual size (dad gave it to me) but I boil 2 35lb sacks in it... i just double my recipe... I use the louisiana fish fry boil which is salty enough.. so you dont need the box of salt
if you want more seasoning.. go liquid..

i do that myself. i use 2 or 3 liter bottles that i have filled with water and frozen. when the sudden cold hits them i find they draw up and absorb seasoning real well.

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I do the same except I fill a milk jug full of water and freez, and put in for the soak.
You don't need anymore salt usualy if you're using LA fish fry, its pretty salty already. I really like adding the liquid boil along with the powder though.