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Message
Boiled crawfish help
Posted on 4/17/20 at 8:34 am
Posted on 4/17/20 at 8:34 am
Alright, I am taking the family crawfishing tomorrow. We are only gonna catch around 25 lbs. or so. I am terrible at boiling crawfish. I am to scared of over seasoning so they are typically kinda bland. Can someone tell me what kind and how much seasoning to use? Also, what is your tried and true method? Thanks.
10
Posted on 4/17/20 at 8:37 am to Janky
Can you over season crawfish?
Posted on 4/17/20 at 8:37 am to Janky
A big bag of Louisiana Powder and 8 oz of liquid crab boil. If you want them hotter the next time double the liquid.
Posted on 4/17/20 at 8:37 am to Janky
How big is your pot? What are you using now to season them?
Posted on 4/17/20 at 8:39 am to Janky
Seasoning depends on amount of water, so I'll come back to that.
Method.
Add seasoning, lemons, onions, etc (whatever you like) to water and bring to hard boil.
If you're doing potatoes, go ahead and let them boil for about 5-8 minutes to get them started.
Add cleaned crawfish to pot, and once it gets back to a good boil, cut the fire, and, if you can, cool the outside of the pot off with a hose for a few mintues
You can either throw the corn in when you kill the fire or wait a few minutes if you want them less spicy. I also like to add mushrooms at this point.
Let soak and start checking around 15 minutes and let them go longer if you want more spice (I like about 30 min soak time personally)
Thats it. Easy as can get.
Method.
Add seasoning, lemons, onions, etc (whatever you like) to water and bring to hard boil.
If you're doing potatoes, go ahead and let them boil for about 5-8 minutes to get them started.
Add cleaned crawfish to pot, and once it gets back to a good boil, cut the fire, and, if you can, cool the outside of the pot off with a hose for a few mintues
You can either throw the corn in when you kill the fire or wait a few minutes if you want them less spicy. I also like to add mushrooms at this point.
Let soak and start checking around 15 minutes and let them go longer if you want more spice (I like about 30 min soak time personally)
Thats it. Easy as can get.
This post was edited on 4/17/20 at 8:40 am
Posted on 4/17/20 at 8:39 am to VernonPLSUfan
quote:
Can you over season crawfish?
About the only ways I know to screw it up is too much or not enough salt or not cleaning the crawfish well before you boil.
This post was edited on 4/17/20 at 8:41 am
Posted on 4/17/20 at 8:40 am to Janky
Need to actually measure how much water you are putting in the pot and season according to instructions. Water to seasoning ratio is why people's second batch are always "better".
Posted on 4/17/20 at 8:52 am to patnuh
quote:
How big is your pot?
I would assume a normal 80qt. pot.
Posted on 4/17/20 at 9:24 am to Janky
for 40 qts of water (so half of an 80 qt pot, almost half of 100 qt, etc):
One 4.5lb of louisiana powder
One 16 oz bag of chackbay
That easy
If you cant find chackbay
One 4.5 lbs of louisiana powder
1/2 cup cayenne
One 4.5lb of louisiana powder
One 16 oz bag of chackbay
That easy
If you cant find chackbay
One 4.5 lbs of louisiana powder
1/2 cup cayenne
This post was edited on 4/17/20 at 9:33 am
Posted on 4/17/20 at 9:29 am to Janky
quote:
Also, what is your tried and true method?
The biggest thing is making sure that you use the same amount of water every single time. Notch you pot, make a note of which hole in the basket the water goes to, anything that you can consistently reference.
Some people are against tasting your water as you season, but I find it helps to make sure everything is "right." It should taste over-seasoned by a fairly good bit.
Posted on 4/17/20 at 9:35 am to cssamerican
quote:
A big bag of Louisiana Powder and 8 oz of liquid crab boil.
This. 1 bag or jar of any store bought mix + small bottle of liquid. This will season any 1 pot of crawfish.
If you think your group wants extra spice you can add more liquid than the small bottle or some of the dried "Chinese Red Pepper".
My personal preference is Cajun Land powdered mix but I've tried most and they're all pretty good.
Posted on 4/17/20 at 9:42 am to Saskwatch
Ok, thanks guys. Next question, can you do 25-35lbs in one load assuming a 80 qt. pot?
Posted on 4/17/20 at 9:43 am to Janky
quote:
Ok, thanks guys. Next question, can you do 25-35lbs in one load assuming a 80 qt. pot?
That'll fit just fine.
Posted on 4/17/20 at 9:45 am to LNCHBOX
Thanks.
Posted on 4/17/20 at 9:46 am to Janky
Yes, most sacks you would buy in a store are 32-35 lbs, so there will not be a big difference in taste if you only have 25lbs.
Posted on 4/17/20 at 10:04 am to Janky
I always aim to over season, but be careful on the salt. Most commercial mixes have more than enough salt so I would check before adding more.
If the water is well seasoned you can taste test the crawfish and shorten the soak time.
If the water is well seasoned you can taste test the crawfish and shorten the soak time.
Posted on 4/17/20 at 10:08 am to Janky
Yes. We do a sack in an 80.
Most sacks are about 35 pounds. Why not just catch 30 or a little over to make the same size as a sack and just boil like everyone has said. You really can’t frick it up much if you just so that. After getting that simple way right you can tinker a bit but crawfish is a very much keep it simple kind of thing.
Most sacks are about 35 pounds. Why not just catch 30 or a little over to make the same size as a sack and just boil like everyone has said. You really can’t frick it up much if you just so that. After getting that simple way right you can tinker a bit but crawfish is a very much keep it simple kind of thing.
Posted on 4/17/20 at 10:26 am to Janky
quote:
and, if you can, cool the outside of the pot off with a hose for a few mintues
One trick I use to help cool down the water during the soak is to put in frozen 1/2 ears of corn after I cut off the burner. The corn is usually ready when the crawfish are.
Posted on 4/17/20 at 11:12 am to PlanoPrivateer
I do the same. I doubt it does a whole lot to cool the water if anything. I just think they come out perfect adding at this time so that’s what I do.
The best thing is probably lifting the basket multiple times throughout the soak to allow some steam to release.
The best thing is probably lifting the basket multiple times throughout the soak to allow some steam to release.
Posted on 4/17/20 at 11:22 am to Janky
My "go-to" lately has been a bag of Louisiana powder boil (I believe it's 4.5 lbs), a bag of chackbay, and an 8oz bottle of liquid boil.
If you are concerned about it being too hot, you can skip the chackbay.
Boil water with seasonings
Drop in crawfish
Shut off heat immediately when water starts boiling again
Remove lid
Let soak until the crawfish start to sink, stirring occasionally (start tasting around 20 minutes into the soak)
Enjoy
If you are concerned about it being too hot, you can skip the chackbay.
Boil water with seasonings
Drop in crawfish
Shut off heat immediately when water starts boiling again
Remove lid
Let soak until the crawfish start to sink, stirring occasionally (start tasting around 20 minutes into the soak)
Enjoy
This post was edited on 4/17/20 at 11:23 am
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