- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Boiling Crawfish for the first time...... whats your recipe?
Posted on 2/1/12 at 11:13 am to Lsuwannabe
Posted on 2/1/12 at 11:13 am to Lsuwannabe
DP
This post was edited on 2/1/12 at 11:16 am
0
Posted on 2/1/12 at 11:13 am to Lsuwannabe
quote:
boiled in plain water and then put in another pot that had the seasoned (cooler) water to soak. They were awesome
That makes too much sense
Posted on 2/1/12 at 11:15 am to Langston
It really does 
Posted on 2/1/12 at 11:50 am to Hung like Mule
ONly read the first two pages, but some good advice overall, especially the part about 10 guys showing up to tell you you're doing it wrong.
Few things:
Haven't seen celery mentioned. Based on much experimenting, celery, or celery seed powder, gives them a real good flavor.
I use frozen corn and put it in at the beginning of the soak. Seems to cook it perfectly and also help take down the temperature to prevent overcooking.
I think the idea of adding ice to make them take in more seasoning during the soak is a myth, although it's good for bringing your temp down and preventing overcooking.
As mentioned, purging is a myth, but washing them thoroughly is very important, especially early season crawfish (imo).
Never try to boil more than you have pot room for. This can create a miserable situation with water spilling out, putting the fire out (propane leaking freely-not good), and messing up your routine.
After you reach a boil, you can cut down the fuel significantly and maintain the boil...saves a lot of propane.
Goofus thinks his propane tank is full and doesn't need a spare, but it runs out in the middle of boiling and he has to drive to get another one in the middle of cooking which sucks and throws everything off. Gallant either knows his tank is full or has a backup tank just in case. Be Gallant, not Goofus.
Few things:
Haven't seen celery mentioned. Based on much experimenting, celery, or celery seed powder, gives them a real good flavor.
I use frozen corn and put it in at the beginning of the soak. Seems to cook it perfectly and also help take down the temperature to prevent overcooking.
I think the idea of adding ice to make them take in more seasoning during the soak is a myth, although it's good for bringing your temp down and preventing overcooking.
As mentioned, purging is a myth, but washing them thoroughly is very important, especially early season crawfish (imo).
Never try to boil more than you have pot room for. This can create a miserable situation with water spilling out, putting the fire out (propane leaking freely-not good), and messing up your routine.
After you reach a boil, you can cut down the fuel significantly and maintain the boil...saves a lot of propane.
Goofus thinks his propane tank is full and doesn't need a spare, but it runs out in the middle of boiling and he has to drive to get another one in the middle of cooking which sucks and throws everything off. Gallant either knows his tank is full or has a backup tank just in case. Be Gallant, not Goofus.
Posted on 2/1/12 at 11:57 am to Lsuwannabe
I've had them many times using the method where you steam them, dump them in an ice chest and sprinkle season over them, close and shake, and let sit. Must admit, they were pretty damn good, maybe better than the usual way. But I personally don't use that method...the process is just too weird.
Posted on 2/1/12 at 11:59 am to Langston
Works well. Just requires a 2nd pot or something.
Posted on 2/1/12 at 12:55 pm to Motorboat
I always add a pineapple or two when I do crawfish now. Just take the whole pineapple and stab it a number of times all around. Add it to your pot either while your crawfish are soaking or afetr you pull them out. Surprisingly they don't take the spice all that much. You get a hot pineapple that is sweet, juicy, and full of cajun flavor. I learned this from one of my brothers and now whenever I go to someone elses boil, I bring about 2-4 and throw them in at the end. When everyone tastes them, they fall in love with it.
Posted on 2/1/12 at 12:58 pm to iwasthere
I've heard of the pineapple. Tried it once. It was ok.
I always put celery - this is very important for the flavor. Also, I now put artichokes in. Put them in with the onions etc, b/c they take a while to boil soft. They will be spicy as shite, but delicious.
I always put celery - this is very important for the flavor. Also, I now put artichokes in. Put them in with the onions etc, b/c they take a while to boil soft. They will be spicy as shite, but delicious.
Posted on 2/1/12 at 1:01 pm to BrotherEsau
I like sausage, onions, corn, potatoes, and garlic. Some of ya'll are gettin ridiculous with the stuff ya'll put in there.
But, whatever floats your boat.
But, whatever floats your boat.
Posted on 2/1/12 at 2:12 pm to Slickback
quote:
Don't worry, as soon as you put water in the pot 10 guys will show up to tell you that you're doing it wrong.
Ain't that the truth. Hell I have people here in Atlanta telling me how to cook 'em.
Posted on 2/1/12 at 2:42 pm to ATLTigerbb
Cajun Land shits on every other seasoning. SOmetimes tough to find, but better than liquid boil and zats.
This post was edited on 2/1/12 at 2:43 pm
Posted on 2/1/12 at 2:44 pm to Lsuwannabe
quote:
The best I have ever had was boiled in plain water and then put in another pot that had the seasoned (cooler) water to soak. They were awesome.
Jesus that sounds like a pain in the arse.
Posted on 2/1/12 at 2:48 pm to Motorboat
Heat from the bugs is just gonna transfer to the water and warm it... Ab the same as throwing ice on em
Posted on 2/1/12 at 3:21 pm to The Sportsman
I'm gonna send you a bag of my seasoning one day
Posted on 2/1/12 at 3:38 pm to Sherman Klump
How much do you use?
Posted on 2/1/12 at 3:39 pm to Motorboat
quote:
Jesus that sounds like a pain in the arse.
We cook anywhere from 500-700 lbs every year at one gathering. Im thinking that would be easier if doing a fair amount
Posted on 2/1/12 at 3:48 pm to Langston
a good 3/4 per about 35-40 lbs
Posted on 2/1/12 at 3:55 pm to Sherman Klump
Will try to find some and try it.Posted on 2/1/12 at 4:12 pm to Langston
quote:
We cook anywhere from 500-700 lbs every year at one gathering. Im thinking that would be easier if doing a fair amount
Or you could just boil 500-700 lbs in all the pots you have and let them soak. 1 batch and you're done, son.
Unless you have a rig...
Posted on 2/1/12 at 5:53 pm to Richardheadtigah
Don't put too much water in the pot. I put like 4 inches ms steam them for 10 minutes. Cook your potatoes, onions, bellpeppers, corn, and lemons first though.
Page 4 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News