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re: Crawfish boil recipe old school way
Posted on 2/10/20 at 3:23 pm to Jambalaya 1
Posted on 2/10/20 at 3:23 pm to Jambalaya 1
quote:
I think I'm in the ballpark with 6 bags zaterains 6 onions box and a half of salt small bottle of liquid crab boil half small bottle cayenne pepper.
Fresh celery, lemon, and bay leaf to what you already have...
0
Posted on 2/10/20 at 4:44 pm to Jambalaya 1
quote:
with 6 bags zaterains 6 onions box and a half of salt small bottle of liquid crab boil half small bottle cayenne pepper
add some crushed red pepper, plenty of whole garlic and onions,
Posted on 2/11/20 at 9:57 am to Jambalaya 1
quote:Lemon and garlic are new school.
Who remembers the old way to boil crawfish, with the bags of seasoning just salt onion lemon garlic cayenne pepper.
Posted on 2/11/20 at 12:18 pm to Jambalaya 1
Got this from an article about an old Times Picayune Recipe for boiling crawfish:
TP Crawfish Boil Recipe
3 box of salt (standard size sack of crawfish)
1/2 cup granulated garlic
1/2 cup Italian seasoning
1/2 cup paprika
4 bags of old school Zatarain's crab boil pouches
1/4 cup onion powder
1/2 cup Cayenne
Handfull of crushed bay leaves (approximately 10)
6 onions
6 garlic halved
Small bag lemons halved, squeezed and rinds thrown in pot
1/4 cup celery salt
1/2 small bottle of liquid crab boil
Bag of new potatoes
Mushrooms
Sausage
TP Version - Bring water to boil, add dry seasoning and 4 bags and boil for 10 minutes. Add onions, potatoes, and garlic and boil 10 to 15 minutes more. Add crawfish and sausage and bring to simmer (small bubbles) for 3 minutes, or if high jet burner and comes back to rolling boil quickly, boil for 2 minutes. Cut heat, add mushrooms and stir occasionally to release heat. Taste after 10 minutes and every few minutes thereafter to test for doneness.
TP Crawfish Boil Recipe
3 box of salt (standard size sack of crawfish)
1/2 cup granulated garlic
1/2 cup Italian seasoning
1/2 cup paprika
4 bags of old school Zatarain's crab boil pouches
1/4 cup onion powder
1/2 cup Cayenne
Handfull of crushed bay leaves (approximately 10)
6 onions
6 garlic halved
Small bag lemons halved, squeezed and rinds thrown in pot
1/4 cup celery salt
1/2 small bottle of liquid crab boil
Bag of new potatoes
Mushrooms
Sausage
TP Version - Bring water to boil, add dry seasoning and 4 bags and boil for 10 minutes. Add onions, potatoes, and garlic and boil 10 to 15 minutes more. Add crawfish and sausage and bring to simmer (small bubbles) for 3 minutes, or if high jet burner and comes back to rolling boil quickly, boil for 2 minutes. Cut heat, add mushrooms and stir occasionally to release heat. Taste after 10 minutes and every few minutes thereafter to test for doneness.
Posted on 2/11/20 at 12:46 pm to Jambalaya 1
One sack
2-3 cups cayenne (depends on how spicy you want them )
Box of salt
16 oz of liquid
6 seasoning bags
This the basic recipe. I add liquid garlic juice, liquid onion juice , celery salt, and lemon/oranges. This is the basic down the bayou recipe from our family cookbook. We didn’t invent it, as I am sure most people down the bayou used it. Most of you use the commercial “one bag one sack” seasoning that was based upon this basic recipe.
2-3 cups cayenne (depends on how spicy you want them )
Box of salt
16 oz of liquid
6 seasoning bags
This the basic recipe. I add liquid garlic juice, liquid onion juice , celery salt, and lemon/oranges. This is the basic down the bayou recipe from our family cookbook. We didn’t invent it, as I am sure most people down the bayou used it. Most of you use the commercial “one bag one sack” seasoning that was based upon this basic recipe.
Posted on 2/11/20 at 12:59 pm to Jambalaya 1
you need a galvanized washtub to cook the bugs.
Posted on 2/11/20 at 1:01 pm to AlxTgr
quote:
Lemon and garlic are new school.
My dad grew up in Bayou Sorrel and was using lemon as far back as I can remember in the early 80's
Posted on 2/11/20 at 1:44 pm to wickowick
He was a pioneer.
Posted on 2/11/20 at 1:47 pm to AlxTgr
If you want to up your lemon game, cut the 2 ends off, quarter them, and blend the entire lemon. Put them in after you cut the fire/during soak time. and LOOK OUT.
Posted on 2/11/20 at 3:10 pm to Jambalaya 1
Man, I wish we would stop overthinking this and just do it. I have never had one person say anything but praises for my crawfish.
Water
Lemon
Onion
Garlic
Seasoning (I have found a combo I like, find yours)
IMO the most important thing to crawfish is cleaning them 3 more times than it takes to get the water clear (which is why I still drive to the camp to get river/spillway crawfish). Just water in an ice chest, drained as many times as necessary.
Water
Lemon
Onion
Garlic
Seasoning (I have found a combo I like, find yours)
IMO the most important thing to crawfish is cleaning them 3 more times than it takes to get the water clear (which is why I still drive to the camp to get river/spillway crawfish). Just water in an ice chest, drained as many times as necessary.
This post was edited on 2/11/20 at 3:12 pm
Posted on 2/11/20 at 3:11 pm to AlxTgr
quote:
He was a pioneer.
bullshite, because there are citrus trees all over west Iberville.
Posted on 2/11/20 at 3:21 pm to LSUisKING
quote:
If you want to up your lemon game, cut the 2 ends off, quarter them, and blend the entire lemon. Put them in after you cut the fire/during soak time. and LOOK OUT.
Damn, that sounds pretty good. You do this for how many lemons? A whole sack?
I do this with fresh peppers and it's great.
Posted on 2/11/20 at 3:59 pm to shawnlsu
quote:
bullshite, because there are citrus trees all over west Iberville.
Posted on 2/11/20 at 4:35 pm to cgrand
quote:
quote:i have never understood people that pour boxes and boxes of salt in their boil.. every mediocre crawfish boil has one thing in common...not enough salt
This is somewhat true. But I will say not enough salt won't end up with a bad batch, I mean they will at least be edible. Overall seasoning mix balanced with the right amount of spice and flavor is always more important than salt.
And...Crawfish that are almost un-edible usually have too much salt or are overcooked.
Posted on 2/11/20 at 5:02 pm to wickowick
I can remember my dad mentioning whether there was too much or too little lemon during the late 1970s.
Posted on 2/11/20 at 6:29 pm to Jake88
Yeah all my family, especially pow pow and uncles, used lemons in BR and Belle River for as long as I can remember (early 80s)
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