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Started By
Message
re: 1st time crawfish boiler need suggestions:
Posted on 5/12/20 at 11:40 pm to NPComb
Posted on 5/12/20 at 11:40 pm to NPComb
My personal recipe:
6 White Onions
6 Cloves of Garlic
6 Oranges
6 Lemons
2 3 pound bags of red potatoes
3 Packs of Manda Sausage
1 4.5 Pound Bag of Louisiana Fish Fry Seasoning
1 1 Pound Bag of Louisiana Fish Fry Seasoning
2 8 oz. Bottles of LF Liquid Concentrate
Add water. Add 4.5 Pound Bag of seasoning to pot. Also add 8oz bottle of liquid concentrate.
Cut onions in half and peel off first layer, cut oranges in half and squeeze into a bowl, cut lemons in half and squeeze into a boil, peel layers off of garlic, cut potatoes in half, and cut sausage in 3s. Pour all into pot.
Bring to boil. Probably about 15 minutes then stick a knife through potatoes. If they seem to be about done go ahead and add crawfish in. Add half of 1 pound bag of seasoning at same time.
Watch closely and once crawfish comes to a rolling boil set a timer for 3 minutes.
After 3 minutes turn off fire and add other half of 1 pound bag of seasoning. Also add about 1/4 of other bottle of concentrate.
Let soak about 20 minutes then taste.
A lot of people compliment this recipe as being spicy but not burn your mouth to where you cant enjoy them spicy. More of a well seasoned spice compared to just salty.
**I dont purge with salt. Just put crawfish in cooler, fill with water, let sit, then drain. And repeat until the water doesn’t get dirty.
Again this is just my recipe and what I have gotten the best reviews on. I’m sure some will disagree.
Edited to add: Add corn in once crawfish are done boiling.
6 White Onions
6 Cloves of Garlic
6 Oranges
6 Lemons
2 3 pound bags of red potatoes
3 Packs of Manda Sausage
1 4.5 Pound Bag of Louisiana Fish Fry Seasoning
1 1 Pound Bag of Louisiana Fish Fry Seasoning
2 8 oz. Bottles of LF Liquid Concentrate
Add water. Add 4.5 Pound Bag of seasoning to pot. Also add 8oz bottle of liquid concentrate.
Cut onions in half and peel off first layer, cut oranges in half and squeeze into a bowl, cut lemons in half and squeeze into a boil, peel layers off of garlic, cut potatoes in half, and cut sausage in 3s. Pour all into pot.
Bring to boil. Probably about 15 minutes then stick a knife through potatoes. If they seem to be about done go ahead and add crawfish in. Add half of 1 pound bag of seasoning at same time.
Watch closely and once crawfish comes to a rolling boil set a timer for 3 minutes.
After 3 minutes turn off fire and add other half of 1 pound bag of seasoning. Also add about 1/4 of other bottle of concentrate.
Let soak about 20 minutes then taste.
A lot of people compliment this recipe as being spicy but not burn your mouth to where you cant enjoy them spicy. More of a well seasoned spice compared to just salty.
**I dont purge with salt. Just put crawfish in cooler, fill with water, let sit, then drain. And repeat until the water doesn’t get dirty.
Again this is just my recipe and what I have gotten the best reviews on. I’m sure some will disagree.
Edited to add: Add corn in once crawfish are done boiling.
This post was edited on 5/12/20 at 11:42 pm
0
Posted on 5/13/20 at 12:23 am to heatom2
quote:
More like 10-12 minutes before. I find almost everyone undercooks their potatoes in crawfish boil.
If not cut potatoes, add them when filling the pot. They wont get too spicy and will be perfectly soft.
I add a little liquid while things come to a boil, really for the smell more than anything. Add my garloc, onion, and citrus here.
I don't add my seasoning until I have a boil going.
Anything else is dealer's choice.
I will say I bring them back to a boil, then cut fire and taste them in 30. But that's more to keep peeling easy.
Posted on 5/13/20 at 7:53 am to X123F45
quote:
I add a little liquid while things come to a boil, really for the smell more than anything. Add my garloc, onion, and citrus here.
quote:
don't add my seasoning until I have a boil going.
Do you think this makes a difference? Just dump it all in when you fill it with water/fire up the burner.
Posted on 5/13/20 at 9:31 am to TH03
quote:
Do you think this makes a difference? Just dump it all in when you fill it with water/fire up the burner.
Yes. Salt won't burn, it's a rock. Seasoning can burn to the bottom of the pot.
I've had it happen and never want to scrub that shite out again
Posted on 5/13/20 at 11:28 am to X123F45
quote:
Seasoning can burn to the bottom of the pot.
Put the seasoning in with the water, not just into the bottom of an empty pot with the burner on.
Burning the seasonings is not an issue I can say I've encountered.
Posted on 5/13/20 at 12:00 pm to TH03
quote:
Put the seasoning in with the water, not just into the bottom of an empty pot with the burner on.
Are you retarded or assuming I am?
Settling occurs until the water has a temp change causing convection. Not all seasoning floats or dissolves.
quote:
Burning the seasonings is not an issue I can say I've encountered.
Get a better burner or have a thinner pot.
This post was edited on 5/13/20 at 12:02 pm
Posted on 5/13/20 at 1:00 pm to X123F45
quote:
Settling occurs until the water has a temp change causing convection. Not all seasoning floats or dissolves.
quote:
Get a better burner or have a thinner pot.
I've used single and double jets on SS and aluminum pots for years and have never experience what you're talking about.
Posted on 5/13/20 at 2:33 pm to TH03
quote:
I've used single and double jets on SS and aluminum pots for years and have never experience what you're talking about.
Same. I always fill water to my line, light the burner, and pretty much immediately put the dry and liquid seasoning in.
And I'm running a custom jet burner that boils my water in about 8 minutes.
Posted on 5/13/20 at 3:14 pm to X123F45
Sounds like your shite is messed up. Never heard of seasoning burning to the pot. Maybe you put way too much seasoning and it doesn’t mix/dissolve?
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