re: boiling crawfish for the first time

almost positive......

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yellowfin

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Have you ever posted your recipe?

This it?

LINK

Here's my recipe
- Fill pot with 1/2 water or a little less than half
-Light burner (crank it up)

RECIPE:
-1 bag of chackbay seasoning
-2 medium bottles of liquid zattairans
-4 zattarans seasoning bags
-1 container (73 oz jar) of zattarans pro boil
-1 small jar of cayenne
- 1 small squeeze container of liquid lemon
- slice 4 onions in half
- slice 3 lemons in quarters and 3 oranges in quarters
- 6 cloves of garlic
-1/2 container of salt (1 1b)

-Wait for pot to boil(some burners take between 15-30 min, maybe even longer)

-When it come to a rolling boil toss in about 20 potatoes
-test potatoes after 10 min to see if they are ready
-add in crawfish (about 40lbs per pot)
-let burner on and bring back to a boil or close to it
-turn off burner
-put snap beans, corn, pineapple, (whatever veggie)
artichokes,
-wait 5 min then put in mushrooms and asparagus a little later because they soak up the seasoning fast)

-After 15 min of having burner off, test crawfish for flavor and if they are easy to peel.

Is that a salad or a crawfish boil?

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Ok so this is gonna be my first time boiling the crawfish and I need some help.

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Seaux - my brother is one of those "Dump Tony's on the boiled crawfish at the end." I'm not.

Here's the recipe taken from a commonly-found poster in South Louisiana - framed in my Mom's kitchen. I've used this before.

"Boiled Crawfish

For every 44-lb sack of crawfish use:
4 heads garlic
1 cup cayenne pepper
1/2 cup liquid crab boil
2 single packs crab boil
8 lemons, halved
3 yello onions, halved
1 bag carrots
1 corn on cob, per person
10 red potatoes
3 26 oz. boxes salt

First take a No. 3 washtub and cover crawfish completely with cold water. Wash 3 or 4 times changing the water, until water comes out clean, drain and put crawfish aside.

In a No. 3 washtub on burner fill almost half full with clean water. Bring to a rapid boil, put in all ingredients (except crawfish). boil 10 minutes, or until corn,etc. is just about done. Pour in crawfish, cover the washtub. When water comes back to a boil, time boil for 2 minutes and shut off fire. Then "SOAK" for at least 20 minutes in pot, taste the crawfish every few minutes or so to keep from getting too spicy."

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3 26 oz. boxes salt

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For every 44-lb sack of crawfish use:

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This was a typo right??

There is only 63oz in a whole sack size of zatarains. And that is generally too much salt.

You add 78 oz of JUST SALT?

Lols I love this thread!!

I wish I could just go and taste some of these recipes because I sure as hell would never do this to stuff we bought.

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In a No. 3 washtub on burner fill almost half full with clean water. Bring to a rapid boil,




I hope this is a friggin' joke. You do realize those washtubs are galvanized, right?!

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A)I, personally, havent' used the galvanized no 3 washtubs. That's what's on the recipe
B) Attached is a crappy picture of the recipe part of the poster via my iPhone LINK /

Im just using as a GUIDE the FACT that there is 63 oz of seasoning (NOT JUST SALT) in a jar of Zatarans which is highly thought of as being one of the saltiest commercial brands of seasoning you can buy. Many people find it too salty.

The recipe listed calls for 15 ounces of salt MORE than what the entire jar of zatarans has in it which includes cayenne and many other spices.

Thats WAYYYYYYYY to much salt for 1 sack of crawfish. Might as well provide your guests a salt lick while you are at it.