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Started By
Message
1
Posted on 5/14/18 at 3:09 pm to LeTigre de La Marais
quote:
Well I usually boil a full sack in a full pot or half sack in a small pot. Its usually enough to bring the water temp down.
Me too, but I got thrown off when I was using a buddy's much more powerful burner and the water was rolling before they were floating.
Posted on 5/14/18 at 3:20 pm to LeTigre de La Marais
quote:
I put some in an ice chest while they were still just warm recently and they turned to mush.
I never put hot seafood in any kind of container. They will continue to cook and, like you said, go to mush.
I always spread them out on a table to cool and if any are left, I'll pick them right away for the tail meat and fat to use in an etouffe or like I did earlier this spring, made 3 gallons of crawfish bisque with 180 stuffed heads. I got a 35 lb. sack and it was only the wife and I. We ate what we wanted and cleaned the rest.
Posted on 5/14/18 at 3:20 pm to gumbo2176
(no message)
This post was edited on 10/12/22 at 7:37 am
Posted on 5/14/18 at 3:21 pm to gumbo2176
It’s not bad if you leave it open.
Posted on 5/14/18 at 3:29 pm to gumbo2176
I pour them on the table in batches so they don't cool down too fast.
Posted on 5/14/18 at 3:34 pm to gumbo2176
quote:
made 3 gallons of crawfish bisque with 180 stuffed heads
RECIPE PLEASE
Posted on 5/14/18 at 6:19 pm to LeTigre de La Marais
We get the same threads every year.
Posted on 5/15/18 at 6:27 am to SUB
(no message)
Posted on 5/15/18 at 6:34 am to LeTigre de La Marais
Posted on 5/15/18 at 7:40 am to PsychTiger
Use 2 of these per pot.
Posted on 5/15/18 at 1:37 pm to HoustonGumbeauxGuy
And your rear end will be burning before you eat a dozen of them. 
Posted on 5/15/18 at 3:38 pm to Trout Bandit
quote:
(No message)
Nice way to "pad your post count"
Posted on 5/15/18 at 5:58 pm to LeTigre de La Marais
Yep
Posted on 5/15/18 at 7:20 pm to PsychTiger
quote:
Best way to get your crawfish spicy when boiling them?
Season the water properly and soak till they sink.
/thread
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