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Started By
Message
re: Crawfish - Bare Minimal Ingredients
Posted on 5/13/22 at 5:20 pm to StrikerZ
Posted on 5/13/22 at 5:20 pm to StrikerZ
Bare minimum for me would be a bag of the powdered seasoning mix, a bit more cayenne since I like they with more kick and definitely fresh lemons squeezed and then dropped in the pot.
I really don't think a few cut up onions, some celery and heads of garlic truly add that much more flavor to the pot.
In my 80 qt. pot I probably have 12 gallons of water for a normal sack between 35-40 lbs. and the above vegetables won't really add that much flavor, but do look nice on the table for he presentation.
I really don't think a few cut up onions, some celery and heads of garlic truly add that much more flavor to the pot.
In my 80 qt. pot I probably have 12 gallons of water for a normal sack between 35-40 lbs. and the above vegetables won't really add that much flavor, but do look nice on the table for he presentation.
0
Posted on 5/13/22 at 6:14 pm to StrikerZ
Crawfish
Seasoning
Celery
Garlic
Onion
Lemon and/or orange
Seasoning
Celery
Garlic
Onion
Lemon and/or orange
Posted on 5/13/22 at 8:28 pm to StrikerZ
Dry powder
Liquid seasoning
Lemons
Liquid seasoning
Lemons
Posted on 5/13/22 at 9:01 pm to StrikerZ
Salt
Cayenne
Lemons
Cayenne
Lemons
Posted on 5/13/22 at 9:35 pm to StrikerZ
My wife’s uncle cooks them with cayenne and salt. Nothing else. That’s exactly how my dad and grandpa did it in the 70’s & 80’s. They’re not as good as with crab boil but theyre still good.
Posted on 5/14/22 at 6:54 am to StrikerZ
Bag of swamp dust.
That’s all that’s needed.
That’s all that’s needed.
Posted on 5/14/22 at 8:01 am to SixthAndBarone
quote:
Absolutely nothing wrong with a sack of crawfish and one package of crab boil.
It's fun to add more ingredients and play with seasonings, but the truth is, one pack of seasoning is not bad.
Anyone who says otherwise are those who are just trying to stand out by doing something different like they know a secret nobody else does.
I agree with this. Get the actual boil right with just this and then you can play around with it. Its a very simple technique.
Posted on 5/14/22 at 2:10 pm to StrikerZ
Fresh corn and mushrooms…
Soak em until they sink. We did onions , lemons as well, but they’re cooked down.
Soak em until they sink. We did onions , lemons as well, but they’re cooked down.
Posted on 5/14/22 at 8:32 pm to StrikerZ
For me??? jar of seasoning, onions garlic and lemons.
I will add corn and potatoes for the after boil stuff.
I will add corn and potatoes for the after boil stuff.
Posted on 5/16/22 at 8:05 am to Havoc
quote:
So you’re really boiling for 7 minutes plus however long it takes the water to get from hot to boiling temp.
Based on your graph, the crawfish is done at 145 degree. What is the point of bringing it back to 212 degree for a rolling boil? Can't we just cut the fire at 145 degree and let it soak? If not 145 degree, then what is the ideal temperature to cut the fire? Thanks.
Posted on 5/16/22 at 2:05 pm to StrikerZ
quote:
What I like to know if you just want to eat the crawfish only,
Everyone proceeds to add in corn, mushrooms, garlic to their list.
Bare minimum, get a jar/bag of crawfish boil seasoning, and a bottle of crab boil. Boom, you have great crawfish. No you don't NEED lemon. you don't need anything but those. If you want to make it your own, then you ad what you want.
Posted on 5/16/22 at 2:14 pm to RadRob
quote:
8 jalapenos halved, cut and squeeze 3 lemons and a heaping tablespoon of chow chow.
the frick
Anyhoo:
Seasoning
6-8 onions halved
6-8 Garlic cloves
2-3 oranges halved and squeezed
6-8 lemons halved and squeezed
That would be the minimum for me.
Onion, garlic and citrus are essential to me.
Posted on 5/16/22 at 2:35 pm to Fun Bunch
quote:
Seasoning
6-8 onions halved
6-8 Garlic cloves
2-3 oranges halved and squeezed
6-8 lemons halved and squeezed
That would be the minimum for me.
Onion, garlic and citrus are essential to me.
That's kind of like my recipe too. I used celery before, but decide not too this season. It's still taste fine this season, so I'm not sure what the celery add to the taste. I guess it's kind of hard to compare unless it's a side by side comparison.
Posted on 5/16/22 at 3:03 pm to LSUBogeyMan
quote:
My cousin in law let his boil for 30+ on Mother’s Day.
With today's propane prices, that is a huge flex
Posted on 5/17/22 at 4:09 pm to StrikerZ
quote:
Based on your graph, the crawfish is done at 145 degree. What is the point of bringing it back to 212 degree for a rolling boil?
Cuz our paw paw told us to.
quote:
Can't we just cut the fire at 145 degree and let it soak?
Pretty much, but none of us will.
Nothing wrong with a safety margin of temp and time. That's why a lot of people are starting to cut the fire at the first sign of steam/small bubbles. IOW, a bit hotter than 145 but no where near 212.
My personal thing to try next is, when kicking the fire up after dumping the crawfish in, I turn it up full blast. It gets back to near-boil pretty quick but, with a double jet burner, I think it's getting too hot even though I'm cutting the fire early and stirring a lot. Gonna try to kick the fire up maybe halfway.
Been meaning to get one of those paddles with the thermometer in it, or else a regular long thermometer to monitor the temp during the process.
Posted on 5/17/22 at 6:11 pm to Havoc
Do you bruh but you're way overthinking it. Boil till they float. Soak till they sink. And if I had to give a minimum ingredient list it would be one bag of Louisiana powder. They'll be fine.
Posted on 5/17/22 at 6:37 pm to Fun Bunch
quote:
Onion, garlic and citrus are essential to me.
They are essential to Louisiana Crab Boil as well. They are three of the main ingredients.
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