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Crawfish - Extra Ingredient and Replacement
Posted on 3/22/23 at 2:26 pm
Posted on 3/22/23 at 2:26 pm
My 1 sack soak pot ingredients are listed below. I guess this is consider the basic ingredients that most people include in their boil.
Water – 7 gallons
Onions – 3lb
Lemons – 6
Orange – 6
Celery – 1 head/stalk
Garlic – 6
Louisiana Dry Seasoning – 1 bag
Zatarain Liquid – 8 oz
Cayenne Pepper Powder – 1 cup
Do you guys add anything else to the boil and what does it bring to the taste. Note that I’m not referring to the sides like potatoes and corns.
Do you guys have a replacement for the items in the list and why? Is it for convenience or taste.
- I noticed some recipes list celery seed. I wonder how much celery is equal to 1 celery head.
- Instead of real lemon, do you use lemon juice or lemon oil?
- Instead of orange, do you use orange concentrate?
- Instead Cayenne pepper, do you use Chinese Red Pepper
Water – 7 gallons
Onions – 3lb
Lemons – 6
Orange – 6
Celery – 1 head/stalk
Garlic – 6
Louisiana Dry Seasoning – 1 bag
Zatarain Liquid – 8 oz
Cayenne Pepper Powder – 1 cup
Do you guys add anything else to the boil and what does it bring to the taste. Note that I’m not referring to the sides like potatoes and corns.
Do you guys have a replacement for the items in the list and why? Is it for convenience or taste.
- I noticed some recipes list celery seed. I wonder how much celery is equal to 1 celery head.
- Instead of real lemon, do you use lemon juice or lemon oil?
- Instead of orange, do you use orange concentrate?
- Instead Cayenne pepper, do you use Chinese Red Pepper
13
Posted on 3/22/23 at 2:28 pm to StrikerZ
take it from someone who spent a whole season overcomplicating things:
stick to the basics
stick to the basics
Posted on 3/22/23 at 2:33 pm to StrikerZ
I have found that people have been going nuts with the add ins the last few years. I don't want a damn salad bar, just some crawfish and a couple sides. I seriously doubt a head of celery and 6 heads of garlic make any difference to the flavor of your bugs.
I season my water with a bag of LA powder, 8 oz of Zatarain's liquid, and a bag of lemons.
For my sides I do corn, potatoes, sausage and sometimes mushrooms. Stick to the basics.
I season my water with a bag of LA powder, 8 oz of Zatarain's liquid, and a bag of lemons.
For my sides I do corn, potatoes, sausage and sometimes mushrooms. Stick to the basics.
This post was edited on 3/22/23 at 2:34 pm
Posted on 3/22/23 at 2:38 pm to StrikerZ
What a crawfish boil needs:
Crawfish
Corn
Potatoes
Sausage.
Only other thing to add is beer & people....
Crawfish
Corn
Potatoes
Sausage.
Only other thing to add is beer & people....
Posted on 3/22/23 at 2:39 pm to StrikerZ
quote:
Onions – 3lb
Lemons – 6
Orange – 6
Celery – 1 head/stalk
Garlic – 6
Louisiana Dry Seasoning – 1 bag
Zatarain Liquid – 8 oz
Cayenne Pepper Powder – 1 cup
This is close but I don't really measure. No need for oranges.
quote:
Do you guys add anything else to the boil and what does it bring to the taste. Note that I’m not referring to the sides like potatoes and corns.
I add mushrooms and corn at soak
quote:
I noticed some recipes list celery seed. I wonder how much celery is equal to 1 celery head.
Celery see is not the same as celery. don't compromise
quote:
- Instead of real lemon, do you use lemon juice or lemon oil?
I sometimes use concentrated lemon to brighten up dirty crawfish but it doesn't do much for taste
quote:
ead of orange, do you use orange concentrate?
Don't need an orange. use more lemons
quote:
- Instead Cayenne pepper, do you use Chinese Red Pepper
yes. sometimes if I have it
Posted on 3/22/23 at 2:50 pm to slinger1317
quote:
celery and 6 heads of garlic make any difference to the flavor of your bugs.
But the garlic itself is great to eat after the boil
Posted on 3/22/23 at 2:52 pm to Fonzarelli
quote:
take it from someone who spent a whole season overcomplicating things:
stick to the basics
I guess I'm at where you were. I'm interested in your experiment and what came out of it. Do you mind listing your current ingredients. No need to list your secret ingredients if you have them. Thanks.
Posted on 3/22/23 at 2:57 pm to Motorboat
Fricking cold last weekend with a low turnout so we kept it quick & simple. One of my best batches but a lot of that was due to a long soak in bitter windchill.
- water
- sack sized Louisiana brand dry seasoning
- 16 oz Louisiana brand liquid boil, first time trying it and was maybe a bit too much
- probably around a cup of cayenne powder
- potatoes
- sausage
- mushrooms, my favorite
- water
- sack sized Louisiana brand dry seasoning
- 16 oz Louisiana brand liquid boil, first time trying it and was maybe a bit too much
- probably around a cup of cayenne powder
- potatoes
- sausage
- mushrooms, my favorite
Posted on 3/22/23 at 3:09 pm to hobotiger
quote:
the garlic itself is great to eat after the boil
Garlic is my favorite side out of the pot, followed by a tie between sausage and mushrooms. I can easily eat enough to smell like a problem in a few hours.
Posted on 3/22/23 at 3:10 pm to StrikerZ
quote:
Onions – 3lb
Lemons – 6
Orange – 6
Celery – 1 head/stalk
just makes a mess, eliminate them and there will be no change in taste
Posted on 3/22/23 at 3:14 pm to Tigerpaw123
quote:
just makes a mess, eliminate them and there will be no change in taste
So you just do the very basic:
Garlic
Dry Seasoning
Liquid Seasoning
Pepper Powder
Posted on 3/22/23 at 3:28 pm to StrikerZ
yes , I used to use all that, stopped some time ago and no change in taste
Posted on 3/22/23 at 3:41 pm to StrikerZ
I don't measure shite. Water to the general area that is marked after years of boiling. Season water to taste (a little spicy and salty) and add whatever amount of lemons you want. Add more seasoning after you boil the vegetables and more when soaking crawfish.
Posted on 3/22/23 at 4:10 pm to heypaul
quote:
What a crawfish boil needs:
Crawfish
Corn
Potatoes
Sausage.
i have to add whole mushrooms and cut up hot dogs to that list
and yes use the KISS rule, keep it simple
Posted on 3/22/23 at 7:47 pm to StrikerZ
As long as you stick to something close that you will have solid crawfish every time. Adding other things doesnt alter the overall flavor all that much. Some things can enhance though. Keep it simple then sometimes add a little something else. I like to throw those little mesh bags full of seasoning in there as well but I am sure it doesnt affect a whole lot.
Posted on 3/22/23 at 8:08 pm to StrikerZ
Here’s mine:
A bag of seasoning
Lemons or lemon juice
Onions (optional)
Garlic (optional)
Everyone is looking for that “one special ingredient”. As long as you have the right amount of seasoning and the correct cooking method, they are going to be good. Add what you want but don’t think that you must. Simple crawfish done right is equal to complicated crawfish done right.
A bag of seasoning
Lemons or lemon juice
Onions (optional)
Garlic (optional)
Everyone is looking for that “one special ingredient”. As long as you have the right amount of seasoning and the correct cooking method, they are going to be good. Add what you want but don’t think that you must. Simple crawfish done right is equal to complicated crawfish done right.
Posted on 3/22/23 at 9:16 pm to StrikerZ
I think changes in process make a much bigger difference than new ingredients.
My latest changes:
Boil flavor stuff less longer.
Add citrus stuff later, with crawfish.
Don’t open fire all the way up when bringing to a boil after adding crawfish. Halfway is good. (Double jet burner).
My latest changes:
Boil flavor stuff less longer.
Add citrus stuff later, with crawfish.
Don’t open fire all the way up when bringing to a boil after adding crawfish. Halfway is good. (Double jet burner).
Posted on 3/22/23 at 9:44 pm to Havoc
quote:
I think changes in process make a much bigger difference than new ingredients.
My latest changes:
Boil flavor stuff less longer.
Add citrus stuff later, with crawfish.
Don’t open fire all the way up when bringing to a boil after adding crawfish. Halfway is good. (Double jet burner).
1) I don't understand what you mean by this. Boil flavor stuff less amount, but longer time?
2) I did this end of the season last year and this year. Do you go half and half or add them all after you cut the fire.
3) First time I heard this. What good does this do? I usually cut the fire before it really start boiling, but I always full blast the burner.
Posted on 3/23/23 at 9:04 am to StrikerZ
quote:
1) I don't understand what you mean by this. Boil flavor stuff less amount, but longer time?
Don’t boil the flavor stuff as long.
quote:
2) I did this end of the season last year and this year. Do you go half and half or add them all after you cut the fire.
Half and half pretty much.
quote:
3) First time I heard this. What good does this do? I usually cut the fire before it really start boiling, but I always full blast the burner.
This one is a WIP and this sounds possibly dumb, but I think with the double jet burner max open it was getting too damn hot in the bottom 1/3 of the pot compared to the rest, even with good stirring.
Posted on 3/23/23 at 10:04 am to StrikerZ
I use bare bones:
Water
Powder seasoning (if available I use 1 bag of Louisiana and 1 bag of Chackbay)
Liquid seasoning (16 oz if no Chackbay, 8 oz if using Chackbay)
Anything else I put in is for eating, not really to season the pot.
I'm not opposed to citrus, but I don't really think that a few lemons/oranges is going to change much in a pot with 7 gallons of water and that much seasoning.
Water
Powder seasoning (if available I use 1 bag of Louisiana and 1 bag of Chackbay)
Liquid seasoning (16 oz if no Chackbay, 8 oz if using Chackbay)
Anything else I put in is for eating, not really to season the pot.
I'm not opposed to citrus, but I don't really think that a few lemons/oranges is going to change much in a pot with 7 gallons of water and that much seasoning.
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