Boiling Crawfish

1) water

Louisiana crawfish boil...

:unbeatable:

thread 1 oif 1,467,947 till next fall

I guess I can give one of my secrets: 40 lbs (1 sack)

In order:
Fill pot with water just under half way, and add the following before lighting burner..

-5 onions, cut in half
-15 to 20 potatoes, cut in half
-5 lemons, cut and squeezed into water
-2 boxes of salt
-2 bottles of Louisiana Hot Sauce
-1 Lg bottle of Liquid Crab Boil
-1 bag of seasoning (Chackbay if available, if not Louisiana or Atchafalya Gold)
-1 bottle of granulated garlic
-1 bottle of minced onion
-1 bell pepper sliced (must have!)

Light pot until it comes to a boil. Lower heat and add crawfish/crabs.

After crawish/crabs are in add mushrooms, weenies, corn, sausage.

Once it comes to a boil again, let it cook for 6 min. Shut off, take a bag of ice and dump on top.
Let it soak for 15 minutes.

I won my new girlfriend over by doing this and she's way outta my league!

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celery are key ingredients that must be used.

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Ifu like celery try zat pro boil loaded with celery.

Here's mine. 12 oz zat liq. 36 oz pro boil powder 3 cups tabasco pepper mash (this u get from avery island its the leftover pulp after they strain off hot sauce) Garlic whole. onions 1/2d, 6 lemons cut and squeezed 2 oranges. boil 6 min pour in 2 boxes salt shut off when it starts to boil again. Drop in 20 qts ice soak til desired.

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-15 to 20 potatoes, cut in half

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Try small new potatoes. No cutting required.

they have a recipe in John Folse's "After the Hunt" that i really want to try.

MY BOILED CRAWFISH

Ingredients:
30-35 lbs Live Crawfish
1 Can of Pro Boil
2 Cups of Cayenne Pepper
1 doz. Fresh Lemons
½ box of Salt
Small bottle of Liquid Crab Boil

Preparations:
Purge crawfish by placing them in a tub or ice chest of fresh water. Fill the water enough to cover the crawfish. Let soak for about 10 mins. (No longer because they can and will drown)
Drain water. Repeat several times if crawfish are extremely dirty.

Boiling the crawfish:
Fill a large pot (60qts) ½ full of water. Cut lemons in ½ and squeeze juice into water; put the lemons in the water.
Place all seasonings into cold water and stir until dissolved.
Bring water, lemons and all seasonings to a rolling boil.
Place crawfish into boiling water and cover the pot with the lid.
Leave covered until water comes to a rolling boil again.
When water starts a rolling boil, time the crawfish to cook for 7 mins. Stir a few times during cooking.
After 7 mins, shut the fire off and cover the top of the crawfish with an entire bag of ice.
Let soak for 15mins. Check a few crawfish for desired taste. If needed soak an additional 15 mins.

Extras:
If you want corn or potatoes with your crawfish. Place them in the pot before adding crawfish and cook for about 5 mins, then leave them in the pot.
Make sure not to leave potatoes to long or they will get too soft and turn to mush.


I ain't claiming it to be perfect, it's just the way I like em!

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meant to put the small ones, but I still cut anyway. Takes the seasoning hell of alot better.

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poke lots of holes in the little ones and they will come out very seasoned

i, nor anyone else I know likes lemon flavored boiled crawfish.
The only reason i use lemons is to get smell of hands after eatem.

The powder crawfish boil you buy has more salt in that container than anybody needs to be consuming alone... to add more salt is, well is just uncalled for.

adding butter lends in the peeling process, you should try it.