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Started By
Message
Cooking 2ND sack of crawfish tips
Posted on 3/26/17 at 8:05 pm
Posted on 3/26/17 at 8:05 pm
So I got the first sack recipe down.
Question is: what do you add for the 2nd sack? Any more boil, lemons, etc? Thanks.
Question is: what do you add for the 2nd sack? Any more boil, lemons, etc? Thanks.
3
Posted on 3/26/17 at 8:08 pm to TulaneUVA
Half a bag of boil and do as before with everything else
Posted on 3/26/17 at 8:16 pm to TulaneUVA
Everything the same.
Dump water and stsrt over for the third sack though.
Dump water and stsrt over for the third sack though.
Posted on 3/26/17 at 9:16 pm to TulaneUVA
Did 2 sacks yesterday and both came out really well.
1st sack:
4.5 dry Louisiana
4 oz liquid Louisiana
1/4 cup cayenne
6 lemons
4 oranges
Half pack of celery stalks
2nd sack:
2 lb dry Louisiana
4 oz liquid Louisiana
1/8 cup cayenne
Same citrus and celery as above
Plus whatever veggies and crazy shite you like with your crawfish,
1st sack:
4.5 dry Louisiana
4 oz liquid Louisiana
1/4 cup cayenne
6 lemons
4 oranges
Half pack of celery stalks
2nd sack:
2 lb dry Louisiana
4 oz liquid Louisiana
1/8 cup cayenne
Same citrus and celery as above
Plus whatever veggies and crazy shite you like with your crawfish,
Posted on 3/26/17 at 9:29 pm to dualed
Whatever seasoning you used for the first sack, half it and add it before the second to the same water. That's always been my rule of thumb and works out. Sometimes I'll double the cayenne if I have some that want them really hot and the kids get their fill on the first sack.
Posted on 3/27/17 at 2:20 pm to Deactived
Thanks fellas
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