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Message
re: Crawfish Boil Water
Posted on 3/11/15 at 3:49 pm to TH03
Posted on 3/11/15 at 3:49 pm to TH03
quote:
don't listen to all these guys who drop sausage in the boil with the bugs. all that does is coat the shells with grease. cook them separately or drop them in the pot after you're done boiling all the crawfish.
I guess I could see some all beef sausages doing this but I've never had that problem with good old fashioned Hillshire Farms smoked sausage.
1
Posted on 3/11/15 at 7:28 pm to bossflossjr
quote:
And boil 4 sacks in that water, the 3rd or 4th sack will not taste like the first.
You must have not read my whole post. If you are boiling 4 sacks 1 at a time, chances are you are adding water along the way. There's a real simple solution to this problem, get a bigger pot or use 2 at a time
Posted on 3/11/15 at 7:46 pm to Houma Sapien
I'm with Boss. I usually run three, sometimes four, batches through my pots. I never add water other than maybe a few lbs. of ice at cool one or two batches (frozen corn will go in the others. The subsequent batches all get an amount of fresh seasoning to my taste.
Posted on 3/11/15 at 7:58 pm to OTIS2
I used to run 2-3 batches in the same pot all the time. Owners at Deep South (Cajun land) taught me the following and it worked great for me:
1st batch - full amount of seasoning - use amount you prefer
2nd batch- 1/2 of first batch recipe (1/2 of everything you added to first batch)
3rd batch- 1/4 of first batch recipe
Worked great for me and they stayed consistent. Never lost much water when I boiled 3 batches either. And I measured the water after every boil. You really don't have to boil crawfish long to cook them anyway so a lot of water loss shouldn't happen. Early on when shells are soft, bringing to a boil and shutting fire off then soaking them the rest is plenty to cook them.
1st batch - full amount of seasoning - use amount you prefer
2nd batch- 1/2 of first batch recipe (1/2 of everything you added to first batch)
3rd batch- 1/4 of first batch recipe
Worked great for me and they stayed consistent. Never lost much water when I boiled 3 batches either. And I measured the water after every boil. You really don't have to boil crawfish long to cook them anyway so a lot of water loss shouldn't happen. Early on when shells are soft, bringing to a boil and shutting fire off then soaking them the rest is plenty to cook them.
This post was edited on 3/11/15 at 7:59 pm
Posted on 3/11/15 at 8:02 pm to JasonL79
The pro. 
And you are spot on with the boiling time issue. Too many folks boil the crap out of them.
And you are spot on with the boiling time issue. Too many folks boil the crap out of them. This post was edited on 3/11/15 at 9:23 pm
Posted on 3/11/15 at 8:10 pm to OTIS2
man forget all the liquids boil or bags of this and that
just get this...
has everything is the bag no need to add salt or anything else, 1 4lb bag per sack
i have added Cayenne but i like the teary eye shite
just get this...
has everything is the bag no need to add salt or anything else, 1 4lb bag per sack
i have added Cayenne but i like the teary eye shite
Posted on 3/11/15 at 8:20 pm to No8Easy2
at those directions. Posted on 3/11/15 at 9:21 pm to JasonL79
quote:
1st batch - full amount of seasoning - use amount you prefer 2nd batch- 1/2 of first batch recipe (1/2 of everything you added to first batch) 3rd batch- 1/4 of first batch recipe
Yep. Same here... I do not add salt after the 2nd tho....
Posted on 3/12/15 at 10:03 am to bossflossjr
quote:
Yep. Same here... I do not add salt after the 2nd tho....
I watch the salt also. Their suggestion was no salt if you do a 4th batch (which they didn't suggest). Sometimes I only add if it doesn't taste salty enough on 2nd batch.
Posted on 3/12/15 at 10:38 am to Tigerdew
quote:
quote:
don't listen to all these guys who drop sausage in the boil with the bugs. all that does is coat the shells with grease. cook them separately or drop them in the pot after you're done boiling all the crawfish.
I guess I could see some all beef sausages doing this but I've never had that problem with good old fashioned Hillshire Farms smoked sausage.
Never had them be too Greasy. You would have to put 5 lbs in the pot to notice any grease. I do like the idea of putting fat into the pot before the crawfish
Posted on 3/25/15 at 9:33 am to sloopy
quote:
1 small jar of Zat's liquid at soak
I always put the seasoning and liquid in at the same time while the water is starting to get warm...
why does the liquid go in at soak?
what do you think about this guys recipe regarding the spice ratio and how he does the veggies\potatoes?
LINK
This post was edited on 3/25/15 at 9:56 am
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