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Started By
Message
1
Posted on 3/17/11 at 10:14 am to I Love Bama
quote:
I am thinking about having a boil this summer
You're gonna be too late.
Other than that, it isn't rocket science. So long as you get some sound advice and ask a few questions, you'll be fine.
Good quality, LIVE crawfish
Take your time and get them clean
Don't overcook them
For 40 lbs., I generally go with something like:
32 oz. Zatarain's liquid crab boil
6 Zatarain's seasoning bags
Salt, to taste (usually 1.5 boxes)
Cayenne, to taste
8 large onions, halved
8 heads of garlic, halved to expose the cloves
12 lemons, halved
6 oranges, halved
2 bunches of celery
12 bay leaves
Plus any potatoes, mushrooms, etc...
Add seasonings/spices (except salt, since it takes longer for salt water to boil), veggies and potatoes to the pot, bring to a boil, add salt. Add cleaned crawfish, "stir." CUT OFF HEAT once the pot returns to a boil. Add corn and mushrooms, "stir." Let soak and continue to sample until you get desired taste-- likely after the crawfish sink. Strain, remove and eat with plenty of cold beer.
Posted on 3/17/11 at 3:29 pm to nevilletiger79
Usually a gallon of liquid and gallon jug of pro boil does trick for two sacks. That's generally the least amount I ever boil
Posted on 3/17/11 at 3:32 pm to GeauxldMember
summer is too late?
news to me
news to me
Posted on 3/17/11 at 6:22 pm to I Love Bama
I never had any complaints and had request to boil for people.
Pretty much idiot proof....
Soak crawfish in water in #3 tub for a while. You can add salt to help purge crawfish too. Empty water out of tub and add fresh water w/out salt and soak again.
73 oz jar Zatarain’s Crab boil
16 oz. Bottle of Zatarain’s liquid crab boil
6 oz Bottle of Crystal hot sauce
6-8 oz of Cayenne pepper
Bag of red potatoes cut in halves
3 lbs (4-5) yellow onions (cut slices in onions but all the way through)
2 cases of garlic
½ oz. bay leaves
Bag of lemons cut in halves (approx 12 lemons)
Bring to a rolling boil
Boil water w/ seasoning for at least 10 minutes
Put crawfish & 2 cases of mushrooms in pot
Cover pot and return water to rolling boil (steam coming out from under lid)
Boil for 3-4 minutes covered depending on the size of crawfish
Turn off fire and remove cover off of pot
Put frozen corn in pot
Soak for 15-20 minutes uncovered
You could hold back a bit on the Cayenne pepper if you and your guest are a bit sensitive to seasoning. Good crawfish should taste well-seasoned, not just hot
And yes, summer is a little late to be boiling crawfish. The shells start getting harder hence harder to peel
Pretty much idiot proof....
Soak crawfish in water in #3 tub for a while. You can add salt to help purge crawfish too. Empty water out of tub and add fresh water w/out salt and soak again.
73 oz jar Zatarain’s Crab boil
16 oz. Bottle of Zatarain’s liquid crab boil
6 oz Bottle of Crystal hot sauce
6-8 oz of Cayenne pepper
Bag of red potatoes cut in halves
3 lbs (4-5) yellow onions (cut slices in onions but all the way through)
2 cases of garlic
½ oz. bay leaves
Bag of lemons cut in halves (approx 12 lemons)
Bring to a rolling boil
Boil water w/ seasoning for at least 10 minutes
Put crawfish & 2 cases of mushrooms in pot
Cover pot and return water to rolling boil (steam coming out from under lid)
Boil for 3-4 minutes covered depending on the size of crawfish
Turn off fire and remove cover off of pot
Put frozen corn in pot
Soak for 15-20 minutes uncovered
You could hold back a bit on the Cayenne pepper if you and your guest are a bit sensitive to seasoning. Good crawfish should taste well-seasoned, not just hot
And yes, summer is a little late to be boiling crawfish. The shells start getting harder hence harder to peel
This post was edited on 3/17/11 at 6:27 pm
Posted on 3/17/11 at 6:28 pm to GynoSandberg
quote:
summer is too late?
june, july, and august is kinda late
Posted on 3/17/11 at 6:31 pm to Deactived
quote:
june, july, and august is kinda late
Agreed. My rule of thumb is never boil crawfish after the college world series
Posted on 3/17/11 at 6:37 pm to Jason9782003
I find Boiling the crawfish for 4 plus mins is way too long. Plus all salt does is kill the crawfish, plus you are not purging them at that point, all you're doing is washing them. In order to purge, they would have to be in for a LOT longer with fresh water on them at all times.
Posted on 3/17/11 at 8:24 pm to Jason9782003
quote:
Soak crawfish in water in #3 tub for a while.
He's going to drown them. (Yes they can and will drown)
quote:
add salt to help purge crawfish
False and highly debateable ecspecially on this board.
I was always taught to "Wash crawfish and purge crab"
Posted on 3/17/11 at 8:50 pm to NatalbanyTigerFan
quote:
He's going to drown them. (Yes they can and will drown)
Not sure what you're talking about. I've never had a problem with crawfish drowning. I've always soaked them in a tub, empty, fill it back with clean water, soak...usually 2-3 times until water dumped is pretty clean. You can taste the difference when crawfish aren't cleaned/purged well enough
I'm not 100% sold of the salt either but I tried it a few times and it seemed to get the job done. No real negative side effects.
I just wanted to get point across to clean the crawfish good enough and don't dump the crawfish straight from the sack to the pot. We're dealing with a gump rookie here
Posted on 3/18/11 at 12:18 pm to nevilletiger79
quote:Its actually 2 cups of salt. My bad.
4 cups of salt?
Posted on 3/18/11 at 12:23 pm to Bojangles
quote:And it is actually 1 quart per 30 lbs. Im so used to boiling 60 lbs. at a time.
2 quarts of lemon juice seems too much as well
Posted on 3/18/11 at 2:00 pm to GynoSandberg
quote:
summer is too late?
news to me
You've done crawfish in late June, July and August? You can get them, sure, but they'll be tough as nails.
Posted on 3/18/11 at 3:12 pm to GeauxldMember
No salt for purging
No added Salt with powder mix
No Butter or Oil needed At All
No added Salt with powder mix
No Butter or Oil needed At All
Posted on 3/18/11 at 4:11 pm to Crawdaddy
I agree with ur first 2
Stick of butter works though
Stick of butter works though
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