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Can y’all post your crawfish boil recipes???
Posted on 4/9/24 at 3:20 pm
Posted on 4/9/24 at 3:20 pm
I tried the search and didn’t come up with much. I’m boiling 3 sacks this weekend. I’ve done one boil per year for a few years but never quite satisfied with the flavor. I reuse the same water in each subsequent sack and add a little more seasoning each time. Which seasonings do y’all use and how much each new batch?
13
Posted on 4/9/24 at 3:21 pm to CMPunkBITW
Boil in water, place in ice chest and shake on the Tony's. -Lafayette
Posted on 4/9/24 at 3:28 pm to Jake88
quote:
Jake88
Posted on 4/9/24 at 3:29 pm to Jake88
quote:
Boil in water, place in ice chest and shake on the Tony's. -Lafayette
Yeah, that's exactly what the biggest city in the largest crawfish producing region in the state does to boil crawfish
Posted on 4/9/24 at 3:30 pm to CMPunkBITW
Wash 'dem crawfish.
Boil 'dat water.
Season 'dat water.
Boil 'dem crawfish.
Eat 'dat!
Its easy, you!
Oh, for those that have some brain problems, don't forget to get you beers cold firs!
Boil 'dat water.
Season 'dat water.
Boil 'dem crawfish.
Eat 'dat!
Its easy, you!
Oh, for those that have some brain problems, don't forget to get you beers cold firs!
Posted on 4/9/24 at 3:30 pm to CMPunkBITW
I went to Chow Yum Phat this past week and tried the weirdest crawfish ever. They had tons of mined garlic on the outside of the crawfish. It was like they dusted the crawfish with garlic instead of Tony's. It wasn't bad...they were seasoned right, it was just weird with all of the garlic.
Posted on 4/9/24 at 3:37 pm to Commandeaux
quote:
They had tons of mined garlic on the outside of the crawfish.
quote:
they were seasoned right,
I disagree
Posted on 4/9/24 at 3:40 pm to CMPunkBITW
fill pot halfway with water, bring water to a boil, put in 3/4 sack swamp dust, 1/4 container of cajunland complete boil , and 1/2 bottle of zatarains liquid, put in sweet potatoes, potatoes and garlic and boil for 15 minutes, put in crawfish and bring back to a boil and boil for 3 minutes, kill fire and soak for 25 minutes, add lemon juice and frozen corn while soaking, this is for 1 sack, i like to change water after every batch.
Posted on 4/9/24 at 3:43 pm to Basinhunterfisher
quote:
i like to change water after every batch.
Me too. My recipe is dialed in, and I prefer the consistency of starting with a fresh pot each sack.
Posted on 4/9/24 at 3:45 pm to LNCHBOX
quote:
Me too. My recipe is dialed in, and I prefer the consistency of starting with a fresh pot each sack
yes
Posted on 4/9/24 at 3:50 pm to Basinhunterfisher
quote:
Basinhunterfisher
What he said is generally what I do (different seasonings)
Has any one tried the 2 pot steaming method? steam in one pot and soak in another with spices, if so how were they? May give that a try next time.
Posted on 4/9/24 at 4:26 pm to Btrtigerfan
Posted on 4/9/24 at 5:07 pm to jpainter6174
quote:
Has any one tried the 2 pot steaming method? steam in one pot and soak in another with spices, if so how were they? May give that a try next time.
They can come out really good. But I’ve found that they aren’t quite as juicy when peeling them. So if you suck the heads it may not be for you.
Just make sure that your soak pot is still around 160 degrees when you put them in to soak.
Also, if you are using an aluminum pot make sure you have enough water in there. If all the water steams out, you can melt the bottom of that aluminum pot really quickly. If doing multiple batches you need to dump the steam water and refill with fresh before the next batch.
Posted on 4/10/24 at 9:09 am to CMPunkBITW
1 jar CajunLand
2 small bag Proboil
1 large bottle crystal hot sauce
1 8oz bottle zataran's liquid garlic and onion crab boil
1 8oz bottle zataran's liquid lemon crab boil
Bag of lemons (8-10) juiced and then peels tossed in
4 onions cut in half
2nd boil add 1/3 - 1/2 amount of dry seasonings and a little more liquid.
3rd boil is always too salty so we have an extra pot to cook 3rd & 4th sacks.
2 small bag Proboil
1 large bottle crystal hot sauce
1 8oz bottle zataran's liquid garlic and onion crab boil
1 8oz bottle zataran's liquid lemon crab boil
Bag of lemons (8-10) juiced and then peels tossed in
4 onions cut in half
2nd boil add 1/3 - 1/2 amount of dry seasonings and a little more liquid.
3rd boil is always too salty so we have an extra pot to cook 3rd & 4th sacks.
Posted on 4/10/24 at 9:18 am to jpainter6174
quote:
Has any one tried the 2 pot steaming method? steam in one pot and soak in another with spices, if so how were they? May give that a try next time.
Pretty much every video shows them boiling in plain water and not steaming.
Posted on 4/10/24 at 9:18 am to Commandeaux
quote:
They had tons of mined garlic on the outside of the crawfish.
Mo’s in Mowata does the same, but the insides are seasoned and juicy as well. I actually liked it, though I tend to just throw peeled, whole pods in my boils because I like to eat them.
Posted on 4/10/24 at 10:09 am to CMPunkBITW
Boil them til they float. Soak them til they sink
Reuse water once but not twice (will get salty). I would use a 100 quart pot and boil 1.5 sacks at a time. Cool your water while they soak. (Boil boss is great). 1 big bag of Louisiana and 16 oz of liquid Add as you would prefer after testing.
Reuse water once but not twice (will get salty). I would use a 100 quart pot and boil 1.5 sacks at a time. Cool your water while they soak. (Boil boss is great). 1 big bag of Louisiana and 16 oz of liquid Add as you would prefer after testing.
Posted on 4/10/24 at 10:24 am to CMPunkBITW
For 1 sack of crawfish (possibly 90 qt pot)
1 bag chackbay
3/4 bag Louisiana
1.5 16 oz. bottles of Louisiana liquid
Some salt
Sausage
Onions
Potatoes
Mushrooms
Garlic
Frozen Corn
8-10 Lemons, halved
8-10 oranges, halved
My process:
1. Add seasoning, bring to boil.
2. Add potatoes, garlic, onions, sausage bring back to boil.
3. Cut heat, let soak about 15 minutes.
4. Dump veggies in ice chest. Sprinkle with some salt.
5. Bring water back up to boil, add half of your citrus (squeezed).
6. Add sack of (cleaned) crawfish, sprinkle with salt.
7. Bring back to boil.
8. Once it starts to boil, cut the heat.
9. Add rest of squeezed citrus, mushrooms, and frozen corn.
10. Soak until they sink. Usually about 20 minutes or so.
11. I then add to same ice chest with vegetables, but i remove the top from the ice chest. If you close the ice chest, you run the risk of continuing to cook the crawfish. With ice chest lid open, you retain some heat.
Your other option is to just serve by dumping on a table.
Second batch:
Depending on seasoning from first batch, usually 1/2 to 1 bag of chackbay, 1/2 bag or so of Louisiana, and 1 more bottle of liquid boil. Use about 1/2 the amount of citrus than used in first boil, same procedure.
They come out really good. I got the general seasoning amounts from a thread about 3 years ago or more. I really like this recipe, and so has everyone that has had it. I get that many people are protective over their recipes and can get defensive. If you follow this recipe, you'll make some really good boiled crawfish.
1 bag chackbay
3/4 bag Louisiana
1.5 16 oz. bottles of Louisiana liquid
Some salt
Sausage
Onions
Potatoes
Mushrooms
Garlic
Frozen Corn
8-10 Lemons, halved
8-10 oranges, halved
My process:
1. Add seasoning, bring to boil.
2. Add potatoes, garlic, onions, sausage bring back to boil.
3. Cut heat, let soak about 15 minutes.
4. Dump veggies in ice chest. Sprinkle with some salt.
5. Bring water back up to boil, add half of your citrus (squeezed).
6. Add sack of (cleaned) crawfish, sprinkle with salt.
7. Bring back to boil.
8. Once it starts to boil, cut the heat.
9. Add rest of squeezed citrus, mushrooms, and frozen corn.
10. Soak until they sink. Usually about 20 minutes or so.
11. I then add to same ice chest with vegetables, but i remove the top from the ice chest. If you close the ice chest, you run the risk of continuing to cook the crawfish. With ice chest lid open, you retain some heat.
Your other option is to just serve by dumping on a table.
Second batch:
Depending on seasoning from first batch, usually 1/2 to 1 bag of chackbay, 1/2 bag or so of Louisiana, and 1 more bottle of liquid boil. Use about 1/2 the amount of citrus than used in first boil, same procedure.
They come out really good. I got the general seasoning amounts from a thread about 3 years ago or more. I really like this recipe, and so has everyone that has had it. I get that many people are protective over their recipes and can get defensive. If you follow this recipe, you'll make some really good boiled crawfish.
This post was edited on 4/10/24 at 11:19 am
Posted on 4/10/24 at 11:10 am to BugAC
It'll sure help that ole boy out if everyone describes the size of their pot, volume of crawfish per batch, etc. for these recipes. If I'm using a 90 quart pot instead of my 120, my recipe changes.
Posted on 4/10/24 at 11:18 am to OTIS2
quote:
It'll sure help that ole boy out if everyone describes the size of their pot, volume of crawfish per batch, etc. for these recipes. If I'm using a 90 quart pot instead of my 120, my recipe changes.
I'm not 100% sure, but i believe this is for a 90 qt pot/rig. I usually do 1 sack at a time.
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