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Started By
Message
Boiled a sack of crawfish Saturday. Proven recipe.
Posted on 3/12/19 at 7:40 am
Posted on 3/12/19 at 7:40 am
1 sack crawfish.
1-4.5 bag Louisiana seasoning
1 small bottle liquid boil
2 lbs green onion sausage
6-8 onions halved
8 heads of garlic halved
Sack of small boiled potatoes.
8~ lemons
First step is to dump sack of crawfish into ice chest and rinse until the water is clear, then rinse a whole lot more. I usually fill and drain the ice chest 6-7 times while letting them soak in between. I also open the plug valve to drain and throttle back water hose enough to maintain the level. This creates a constant purge. I way overdo the cleaning step but it works for me.
Next Filled 100 qt pot up to 4th hole in basket. Lit burner.
Once water begins softly boiling I place all my veggies in except lemons.
Pulled out veggies once they begin to soften. 8~ minutes for onions and garlic, 12~ minutes for potato’s. I initially boil the veggies without seasoning.
Poured seasoning bag into water, liquid boil & squeeze the lemons and placed the lemons into the pot.
Once a strong rolling boil has begun, remove the basket and dump the crawfish in. Slowly lower basket into the pot. Stir crawfish with a paddle and add veggies and cut up sausage into pot. Put lid on.
At this point the boiling time is subjective to amount of crawfish, size of pot, ambient temperature, relative humidity, barometric pressure, and geospatial elevation.
Just kidding, but serious kind of. Mine never come back to a rolling boil. I know they’re finished when the gases begin flashing off and a bubbles begin forming at the water levels the crawfish puff up and float above the water line. I cut heat off at this point, stir once and replace lid.
I’ve used this method with small variations the last 10 boils and get many compliments. Main key is solid rinsing and not overcooking.
1-4.5 bag Louisiana seasoning
1 small bottle liquid boil
2 lbs green onion sausage
6-8 onions halved
8 heads of garlic halved
Sack of small boiled potatoes.
8~ lemons
First step is to dump sack of crawfish into ice chest and rinse until the water is clear, then rinse a whole lot more. I usually fill and drain the ice chest 6-7 times while letting them soak in between. I also open the plug valve to drain and throttle back water hose enough to maintain the level. This creates a constant purge. I way overdo the cleaning step but it works for me.
Next Filled 100 qt pot up to 4th hole in basket. Lit burner.
Once water begins softly boiling I place all my veggies in except lemons.
Pulled out veggies once they begin to soften. 8~ minutes for onions and garlic, 12~ minutes for potato’s. I initially boil the veggies without seasoning.
Poured seasoning bag into water, liquid boil & squeeze the lemons and placed the lemons into the pot.
Once a strong rolling boil has begun, remove the basket and dump the crawfish in. Slowly lower basket into the pot. Stir crawfish with a paddle and add veggies and cut up sausage into pot. Put lid on.
At this point the boiling time is subjective to amount of crawfish, size of pot, ambient temperature, relative humidity, barometric pressure, and geospatial elevation.
Just kidding, but serious kind of. Mine never come back to a rolling boil. I know they’re finished when the gases begin flashing off and a bubbles begin forming at the water levels the crawfish puff up and float above the water line. I cut heat off at this point, stir once and replace lid.
I’ve used this method with small variations the last 10 boils and get many compliments. Main key is solid rinsing and not overcooking.
Posted on 3/12/19 at 7:43 am to Lookin4Par
Forgot to add that I don’t have a seasoning preference. I switch back and forth from zaterains to Louisiana and sometimes play with other ad-ins. My recipe above is the base recipe that can be adjusted for preference.
Posted on 3/12/19 at 7:47 am to Lookin4Par
you got it bro. Simple as it gets.
Posted on 3/12/19 at 7:47 am to Lookin4Par
I don’t rinse, the flavor is in the dirt
Posted on 3/12/19 at 8:04 am to Lookin4Par
quote:
First Step
Nah you messed up already. The first step is to drink a beer
Posted on 3/12/19 at 8:06 am to Lookin4Par
Cook em til they float
Soak em til they sink
Soak em til they sink
Posted on 3/12/19 at 8:08 am to Lookin4Par
I’m fine with all that except for the sausage. I don’t want meat in my boiled crawfish.
Posted on 3/12/19 at 8:15 am to Lookin4Par
So when do you add your lemons?
Posted on 3/12/19 at 8:17 am to hungryone
quote:
I’m fine with all that except for the sausage. I don’t want meat in my boiled crawfish.
Well that’s stupid.
I like the OP’s method and am sure I would
like the results. But I wouldn’t personally lid during the soak. I want it cooling, not holding heat in.
This post was edited on 3/12/19 at 8:18 am
Posted on 3/12/19 at 8:35 am to Lookin4Par
That’s pretty much my base recipe as well with some variations. I add cayenne and put the liquid in at the soak. I also just leave the veggies and potatoes in the pot.
Posted on 3/12/19 at 9:05 am to Lookin4Par
Butter...you forgot two sticks of butter
Posted on 3/12/19 at 9:18 am to Lookin4Par
That is really all there is to it.
Posted on 3/12/19 at 9:21 am to LSUballs
quote:
I wouldn’t personally lid during the soak. I want it cooling, not holding heat in.
Same, I was going to mention that I follow a similar cooking method (different seasoning though), but I soak with the lid off to cool down the water. I don't use any other type of cooling method (icing, spraying, etc...).
Posted on 3/12/19 at 10:29 am to Epic Cajun
Yeah kid off for sure and I add corn at this point. Pick up the basket periodically to let some heat out.
Posted on 3/12/19 at 10:44 am to bigberg2000
Simple and to the point. No BS
That's how its done
That's how its done
Posted on 3/12/19 at 10:47 am to hungryone
quote:
I’m fine with all that except for the sausage. I don’t want meat in my boiled crawfish.
Posted on 3/12/19 at 10:53 am to Lookin4Par
Adding and removing veggies seems like a lot of extra work that won’t change the result. May Eden hinder the flavor
Add em all plus the lemons before you even add the water and let them roll for the duration imo
Add em all plus the lemons before you even add the water and let them roll for the duration imo
Posted on 3/12/19 at 11:03 am to LSUballs
quote:Why?
Well that’s stupid.
Posted on 3/12/19 at 12:10 pm to hungryone
quote:
I’m fine with all that except for the sausage. I don’t want meat in my boiled crawfish
Fatty sausage does affect the flavor of the crawfish, so I agree. But it does depend on the sausage.
I personally prefer cooking sausage in a separate pot.
Posted on 3/12/19 at 1:04 pm to LSUballs
quote:
I wouldn’t personally lid during the soak. I want it cooling, not holding heat in.
Depends. If you boil for any period of time then you want to cool the water. It appears OP does what I do which is cut the heat the moment the water begins to boil again. When doing it this way you want the heat, because they are cooking by poaching. Both methods work well. I use the latter, because it's easier than trying to cool down the water
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