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Official Crawfish Recipe Thread
Posted on 3/12/10 at 10:11 pm
Posted on 3/12/10 at 10:11 pm
I like to look at other people's recipes and maybe add and substitute different ingredients. Place your recipe and your process.
Heres mine:
Add:
1 bag of small potatoes
1 bag of lemons
1 bag of onions
4 pods of garlic
1 small bag of Chackbay Seasoning
1/2 of a small bottle of liquid crab boil
1 & 1/2 box of salt
1/4 bottle of cayenne
2 bags of zatarans crab boil bags (place in pantyhose so the bags dont bust)
1 container of granulated garlic
about 10 bay leaves
Place all ingredients in pot and bring water to a boil. Boil for 15 mins.
Add Crawfish. time for 12-15 mins and shut fire off. *it takes this amount of time for water to come back to a boil. Most people say once the water comes to a boil shut it off. Well next time, time it.
Add 1 bag of ice and soak for 30 mins. Add corn, sausage, mushrooms, etc.
Eat and enjoy.
Heres mine:
Add:
1 bag of small potatoes
1 bag of lemons
1 bag of onions
4 pods of garlic
1 small bag of Chackbay Seasoning
1/2 of a small bottle of liquid crab boil
1 & 1/2 box of salt
1/4 bottle of cayenne
2 bags of zatarans crab boil bags (place in pantyhose so the bags dont bust)
1 container of granulated garlic
about 10 bay leaves
Place all ingredients in pot and bring water to a boil. Boil for 15 mins.
Add Crawfish. time for 12-15 mins and shut fire off. *it takes this amount of time for water to come back to a boil. Most people say once the water comes to a boil shut it off. Well next time, time it.
Add 1 bag of ice and soak for 30 mins. Add corn, sausage, mushrooms, etc.
Eat and enjoy.
This post was edited on 3/12/10 at 10:12 pm
4
Posted on 3/13/10 at 1:35 am to LSUbroker
quote:
Add 1 bag of ice and soak for 30 mins.
Why is it that people are obsessed with adding ice/water...etc. after boiling? All you are doing is dilluting the seasoned water. I've been boiling for close to 20 years and I've never once had peeling problems due to them being in the water too long.
Your recipe other than that is pretty much on the mark, my only alterations are:
Instead of chackbay, use 3/4 container of Zatarains crab boil (includes your salt), include a head of celery,and put a couple of sprinkles of chinese peppers in.
This post was edited on 3/13/10 at 1:36 am
Posted on 3/13/10 at 4:30 am to LSUbroker
Looks good. Mine isn't too much different. I'm a big fan of CajunLand Complete seasoning. I also don't use ice.
I also don't put the lemons in the crawfish boil. I generally get a couple of plastic lined boxes. Once the crawfish are done soaking, I dump them into those boxes, then squeeze the lemon over them. Sucks up the lemon juice much better and gives them a great flavor.
Next boil you do, after dumping them out on the table, squirt a little fresh lemon on a section of them and give it a try. Good stuff, I promise.
I also don't put the lemons in the crawfish boil. I generally get a couple of plastic lined boxes. Once the crawfish are done soaking, I dump them into those boxes, then squeeze the lemon over them. Sucks up the lemon juice much better and gives them a great flavor.
Next boil you do, after dumping them out on the table, squirt a little fresh lemon on a section of them and give it a try. Good stuff, I promise.
Posted on 3/13/10 at 7:19 am to LSUbroker
People are surprised when they learn how simple my recipe is. Like most, I've tried all sorts of recipes over the years and found out I don't need to add all that stuff now with the premixed packages.
1 4.5 lb bag LA Fish Fry dump and boil
1 16 oz Zatarain's liquid boil
4 oz Chinese Red Pepper (found only at Tony's)
6 large lemons
Potatoes, corn, mushrooms, sausage
I boil the potatoes with the mushrooms and sausage before adding the crawfish. Take the potatoes out after 10 minutes (they will soak later with the crawfish), depending on size. Cook the mushrooms and sausage another 5-10 minutes, then serve while the crawfish cooks.
Dump crawfish in boiling water. Shut off fire when water returns to a full boil. Add the lemons, potatoes and corn.
I add ice, though I'm not sure how much a 10 lb bag can cool off 40 quarts of water. I leave off the top so it can cool faster and let soak for at least 30 minutes. If taste isn't right, let soak another 15 minutes.
1 4.5 lb bag LA Fish Fry dump and boil
1 16 oz Zatarain's liquid boil
4 oz Chinese Red Pepper (found only at Tony's)
6 large lemons
Potatoes, corn, mushrooms, sausage
I boil the potatoes with the mushrooms and sausage before adding the crawfish. Take the potatoes out after 10 minutes (they will soak later with the crawfish), depending on size. Cook the mushrooms and sausage another 5-10 minutes, then serve while the crawfish cooks.
Dump crawfish in boiling water. Shut off fire when water returns to a full boil. Add the lemons, potatoes and corn.
I add ice, though I'm not sure how much a 10 lb bag can cool off 40 quarts of water. I leave off the top so it can cool faster and let soak for at least 30 minutes. If taste isn't right, let soak another 15 minutes.
Posted on 3/13/10 at 9:25 am to LSUbroker
Dumb question but
Do you leave the ice in the bag or dump it in?
Do you leave the ice in the bag or dump it in?
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