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Started By
Message
re: A Crawfish Boil Recipe For You Guys
Posted on 3/15/15 at 2:02 pm to OTIS2
Posted on 3/15/15 at 2:02 pm to OTIS2
quote:That's what I was thinking.
I think you will need an 80 quart pot. And I'd think you'd need close to 1/2 of the pot filled to cover. He added 1 gallon of ice water to the pot after the cook, and with all of the lemons, it might be close.
1
Posted on 3/15/15 at 2:36 pm to OTIS2
Allspice and bay leaves? 
Zatarains bags are for crabs. Even still,12 of them?
Zatarains bags are for crabs. Even still,12 of them?
This post was edited on 3/15/15 at 2:39 pm
Posted on 3/15/15 at 2:37 pm to Stadium Rat
7gallons can cook a sack but with a big sack (40+) it might be close. 7gallons don't cover crawfish by much. I prefer a little more water than that. 6gallons would really be pushing it I think. I usually boil 1.5 sacks (maybe more depending on size of sack) with around 14 gallons of water.
Posted on 3/15/15 at 2:54 pm to Houma Sapien
quote:
Zatarains bags are for crabs. Even still,12 of them?
Except they're not. The bags have been used long before all the proboil type mixes showed up.
Posted on 3/15/15 at 3:03 pm to MightyYat
I always use Pro Boil and Liquid
Cayenne isn't needed with these 2 combined.
Posted on 3/15/15 at 5:03 pm to LSU9102
1 lg bag of Louisiana powdered crawfish boil
1med. bottle of liquid crab boil
1 lg bottle of lemon juice
1 dz lemons
12 onions slice into half
6 garlic heads
1stalk of celery cut in half
Garlic powder
Fill pot a little less than half way with water.
Put all seasoning in
Start boil and add potatoes
Get water to a roaring boil and add crawfish
Cover and let crawfish boil for 12-15 minutes. (Crawfish should be floating)
Turn off fire after and add corn to cool water.
Soak to your liking normally 20-30 minutes
also those bags are fricking terrible they bust easily and it will be like eating lake chuck crawfish with all the seasoning that will spill onto the outside
1med. bottle of liquid crab boil
1 lg bottle of lemon juice
1 dz lemons
12 onions slice into half
6 garlic heads
1stalk of celery cut in half
Garlic powder
Fill pot a little less than half way with water.
Put all seasoning in
Start boil and add potatoes
Get water to a roaring boil and add crawfish
Cover and let crawfish boil for 12-15 minutes. (Crawfish should be floating)
Turn off fire after and add corn to cool water.
Soak to your liking normally 20-30 minutes
also those bags are fricking terrible they bust easily and it will be like eating lake chuck crawfish with all the seasoning that will spill onto the outside
This post was edited on 3/15/15 at 5:07 pm
Posted on 3/15/15 at 5:37 pm to CE Tiger
I agree with everything you said except the part about boiling 12-15 minutes
Way way too long in my book. Once the crawfish are back to a boil, 2-3 minutes max before I cut em off
I also add about a box of salt Bc my family likes em salty
Way way too long in my book. Once the crawfish are back to a boil, 2-3 minutes max before I cut em off
I also add about a box of salt Bc my family likes em salty
Posted on 3/15/15 at 5:42 pm to Croacka
I never bring them back to a boil. They hit a roll, I lid 'email, and as soon as they begin to simmer , we go three minutes, cut the fire, drop in 3 or 4 lbs of ice (or 16 or so small frozen ears of corn) , and then soak.
Posted on 3/15/15 at 5:47 pm to Croacka
quote:
boiling 12-15 minutes
way to long
Posted on 3/15/15 at 6:00 pm to CE Tiger
quote:
1 lg bag of Louisiana powdered crawfish boil
1med. bottle of liquid crab boil
1 lg bottle of lemon juice
1 dz lemons
12 onions slice into half
6 garlic heads
1stalk of celery cut in half
Garlic powder
also those bags are fricking terrible
This is spot on except for the boil time. 3 minutes once the roll starts then shut off and cool.
Too many people think they are being smart by throwing every pantry ingredient into the pot. Truth is, too many things just muddle the taste. For great crawfish all you need to do is cover the core flavors: lemon, onion, garlic, and celery. Combination of a good powder and liquid I find is the best.
And yes those bags are terrible for crawfish, but they are good with boiled crabs.
Posted on 3/15/15 at 6:04 pm to Croacka
quote:
Once the crawfish are back to a boil, 2-3 minutes max before I cut em off
the 12-15min covers the crawfish getting back to a boil (normally takes about 5-7 min). the 12-15 might be 2 mins too long, ill adjust next time i boil
Posted on 3/15/15 at 6:36 pm to CE Tiger
I finally got a double jet burner and I can get back to a boil way faster than my old single
Posted on 3/15/15 at 6:48 pm to CE Tiger
quote:
also those bags are fricking terrible they bust easily and it will be like eating lake chuck crawfish with all the seasoning that will spill onto the outside
My family has always used the bags. We just pull them out of the water right before the crawfish go in to avoid them busting. At that point they've put the flavor in the water. Those bags have some good ingredients that we like. Mustard Seed, Coriander Seed, Cayenne Pepper, Bay Leaves, Dill Seed and Allspice.
Posted on 3/15/15 at 6:50 pm to Tigerdew
Don't fret. The guys bagging the bags are generally too young to remember them.
Posted on 3/15/15 at 7:06 pm to Tigerdew
quote:
We just pull them out of the water right before the crawfish go in to avoid them busting.
seems to be a lot of work to pull the bags out of a roaring boil.
Posted on 3/15/15 at 7:26 pm to CE Tiger
quote:
seems to be a lot of work to pull the bags out of a roaring boil.
It's not. I just use a long handle skimmer. Takes all of a minute.
Posted on 3/15/15 at 8:08 pm to OTIS2
quote:
The guys bagging the bags are generally too young to remember them.
This, its all we had back in the day.
And I still like to use one or two of those bags added to my other seasoning.
With the powder
Louisiana > Zatarains> Proboil
I use one small Zats liquid, one Bag Louisiana powder, one or two of the old time bags.
As for time...
IMO ... the boil time is affected by a lot of factors.
Soft or hard shells, how long they will soak, will you add ice and are the going to sit in an ice chest for another 30 minutes after the soak. But the biggest factor is your pot & burner.
I have seen two guys with different pots and burners.
One got back to boil in few minutes, the other guy struggled for almost 20 minutes to get back to a boil.
Get to know your pot and burner.
But I never them back to a boil for more than 3 minutes with my 120 quart pot.
Test the smallest ones you can pull out the pot to check to see if they are getting overdone.
Posted on 3/15/15 at 8:13 pm to OTIS2
quote:
A Crawfish Boil Recipe For You Guys
I'll Just Leave This Here
6 gal. water
2 dozen lemons, cut in half
4 large onions, quartered
3/4 cup celery seed
1 cup allspice
2 1/2 lbs. salt, not iodized
1 1/2 cups cayenne pepper
3/4 cup liquid crab boil
2 cups whole bay leaves
12 bags Zatarain crab boil
40 lbs. live Louisiana crawfish
1 gal. ice water
DIRECTIONS
1.) Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes.
2.) Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain.
No thanks.
Posted on 3/15/15 at 8:42 pm to pochejp
What's wrong with it?
Posted on 3/16/15 at 8:08 am to 4LSU2
quote:+100000
12 bags of crab boil? How big are these bags? The amount of pepper, liquid crab boil, and bagged crab boil in the recipe would have my loins on fire for a week.
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