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re: Cajun Crawfish Boils - Ingredients, Twists, etc.
Posted on 2/6/19 at 6:47 pm to TigerstuckinMS
Posted on 2/6/19 at 6:47 pm to TigerstuckinMS
i actually just started doing it last season when I read about people adding lemon oil. I purposely did not tell anyone about it bc i wanted to see if anyone noticed something different. I had a few people come up to me at different boils and ask what I did bc they couldn't quite put their finger on it. I think you get an extra tang of the citrus. Could be anecdotal, who knows? If you have a nice zester it's not a bunch of trouble to do.
0
Posted on 2/6/19 at 7:13 pm to GynoSandberg
Going to have to try this.
I'm a weirdo and sometimes i like to dip crawfish tails in the boiled lemons.
Ive done the lemon oil thing, but that stuff is expensive.
I'm a weirdo and sometimes i like to dip crawfish tails in the boiled lemons.
Ive done the lemon oil thing, but that stuff is expensive.
Posted on 2/6/19 at 7:23 pm to kengel2
I've wondered about using some more Asian seasonings like lemongrass but am afraid to do it in a big boil.
Posted on 2/6/19 at 9:08 pm to BarryMcCociner
Take a few cans of cut green beans, remove the paper wrapper, rinse the can. Poke holes in the top of the can. Throw whole can in the boil. When done, use a can opener and just pick at the green beans.
I was in complete awe at how delicious and easy it was.
I was in complete awe at how delicious and easy it was.
Posted on 2/6/19 at 10:12 pm to NorceauxTigerFan
Ive done that with canned corn before, comes out great like you say. Going to have to try green beans.
Posted on 2/6/19 at 10:15 pm to kengel2
Yea green beans are great. Plus you can pick them up very easily out the pile of food
Posted on 2/6/19 at 10:59 pm to gplayerjr
quote:
I also add 2 gallons of Sunny Delight juice to my boil
I did this for my last crab boil. I added a two quart jug of Sunny D, instead. I liked how the sweetness turned out. I also just use lemon and lime juice in my boils instead of whole ones, because I feel the rinds soak up seasoning.
Posted on 2/7/19 at 5:51 am to BarryMcCociner
Most important part of the boil is making sure your water to seasoning ratio is correct. Often times people just fill up a pot not realizing how much water they're putting in there. The big 3 usually only call for something like 5 gallons of water to the bottle. That's why everyone's 2nd batch turns out better than the first in most cases.
Posted on 2/7/19 at 11:36 am to kengel2
quote:
Ive done that with canned corn before, comes out great like you say.
I’ve been doing this for years. The corn always comes out excellent.
Posted on 2/7/19 at 2:05 pm to BarryMcCociner
quote:
sausage (leave out or do separately - keeps the fats from making crawfish have a "slimy" texture?)
I've never noticed this and add sausage with every boil. I know some on here don't like it. It's personal preference IMO, but it doesn't change the taste or texture of crawfish.
quote:
salt (add, even if using a jar/bag of crawfish boil mix).
Depends on the type of seasoning mix you are using. With Chackbay, it's a must. Zats and Slap Ya Mama don't need extra salt.
quote:
Chinese Pepper
I did it for the first time last year. Find an Asian Market and buy a bag - that's the easiest way to get it. I didn't notice much of a difference but maybe I was a little conservative in the amount I put in.
quote:
others say it adds no flavor just raw heat
I add chili peppers after my first batch, which add to the flavor and heat, without adding salt. I add 2lb of jalapenos (most halved, some whole) and a pureed a mix of habaneros (1/3-1/2lb) and serranos (1/2 - 2/3lb).
quote:
Chackbay Seasoning is a big hit
I thought it was pretty good, but I still prefer Slap Ya Mama. Just personal preference.
Most green vegetables go good in a boil.
Some oddballs that I like to throw in include:
- Nopales (cactus)
- Golden Beats - sliced thin
- Baby bok choy
Posted on 2/7/19 at 3:29 pm to Bill Parker?
I like to put lemons, oranges and fresh pineapple in a blender then dump it into the boil. More concentrated effect. Haven't tried the Chinese pepper and the Sunny D juice add sounds good.
Posted on 2/7/19 at 3:32 pm to BarryMcCociner
Damm, Now I want crawfish
Posted on 2/7/19 at 7:07 pm to Tigerbait2323
Some local place said they had some for a stupid price already boiled.
I stopped after work, they were already out.
We are getting a sack saturday.
I stopped after work, they were already out.
We are getting a sack saturday.
Posted on 2/7/19 at 10:59 pm to kengel2
Where you at?
Posted on 2/7/19 at 11:10 pm to bigberg2000
Madisonville.
Crab man plus is going to have them for 3.79/lb live on Saturday.
Going to split a sack, still fing expensive but whatever.
Crab man plus is going to have them for 3.79/lb live on Saturday.
Going to split a sack, still fing expensive but whatever.
Posted on 2/8/19 at 7:40 am to kengel2
Yeah I am in north Houston and generally will bite the bullet and boil by now. Seems like availability has been a lot lower this year. It looks like it’s coming around though and will do one soon.
Posted on 2/9/19 at 5:29 pm to BarryMcCociner
I have catered crawfish boils for the last 35 years. Over the years I have found that there are 100s of ways to boil crawfish and most work well. When it comes to seasoning, everyone has there own taste and seasonings, it like discussing politics or religion . I have read through this tread and other similar threads. To touch on a few things mentioned in this thread.
Water to seasoning – I’m not sure of the exact ratio, but I find that 1 large bag of your favorite seasoning in a 60 qt pot works very well.
I use the following in my boils and it has work well.
Per sack:
4 lemons
3 oranges
6 onions
8 cloves of garlic
When it comes to veggies in the pot, I do not think there is a limit. A number of the annual boils I do each year they bring me veggies to put in the boil. I have added just about any of the veggies you will see in the store. The trick there is to know when to add them to the boil. So Berry, have fun and experiment. Unless you are getting paid to boil them, they don’t have to eat them.
Water to seasoning – I’m not sure of the exact ratio, but I find that 1 large bag of your favorite seasoning in a 60 qt pot works very well.
I use the following in my boils and it has work well.
Per sack:
4 lemons
3 oranges
6 onions
8 cloves of garlic
When it comes to veggies in the pot, I do not think there is a limit. A number of the annual boils I do each year they bring me veggies to put in the boil. I have added just about any of the veggies you will see in the store. The trick there is to know when to add them to the boil. So Berry, have fun and experiment. Unless you are getting paid to boil them, they don’t have to eat them.
Posted on 2/9/19 at 5:45 pm to BarryMcCociner
Don’t over complicate your recipe.
Keep it salty and spicy.
Keep it salty and spicy.
Posted on 5/2/19 at 11:12 am to OTIS2
what size chackbay bag do you add?
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