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Started By
Message
Doing Your First Crawfish Boil--Give me the HOw to guide
Posted on 1/23/13 at 3:28 pm
Posted on 1/23/13 at 3:28 pm
assume I know very little about putting on a crawfish boil. Assume I'm boiling two 35 lb sacks....what equipment and what process do I need?
11
Posted on 1/23/13 at 3:42 pm to Tiger Ryno
How many people you plan of feeding with 70 pounds?
Posted on 1/23/13 at 3:42 pm to Tiger Ryno
Posted on 1/23/13 at 3:45 pm to Kickadawgitfeelsgood
quote:
Steam in your seasoning
Laffable.
Posted on 1/23/13 at 3:46 pm to Kickadawgitfeelsgood
quote:
Steam in your seasoning
And the 2013 Crawfish Pissing contest has officially begun! Don't forget to tip your bartenders.
Posted on 1/23/13 at 3:47 pm to Tiger Ryno
One box of salt
Two eight-ounce cans of black pepper
One bottle of cayenne pepper
Four pouches of dry crab boil
Four bottles of liquid crab boil
One bottle of Tabasco
Two onions halved
Three lemons halved and squeezed
Four cloves of garlic halved
Dash of olive oil
Mushrooms
Corn
Potatoes
Andouille sausage cut into chunks
40 pounds of crawfish
Use an 80 quart pot
Fill pot about 1/3 full with water
Add all ingredients except mushrooms, corn, potatoes, sausage and crawfish
Bring to a boil
Add remaining ingredients
Return to a boil while stirring occasionally
Turn off heat
Let steep while stirring occasionally
Taste test occasionally and remove when ready
Two eight-ounce cans of black pepper
One bottle of cayenne pepper
Four pouches of dry crab boil
Four bottles of liquid crab boil
One bottle of Tabasco
Two onions halved
Three lemons halved and squeezed
Four cloves of garlic halved
Dash of olive oil
Mushrooms
Corn
Potatoes
Andouille sausage cut into chunks
40 pounds of crawfish
Use an 80 quart pot
Fill pot about 1/3 full with water
Add all ingredients except mushrooms, corn, potatoes, sausage and crawfish
Bring to a boil
Add remaining ingredients
Return to a boil while stirring occasionally
Turn off heat
Let steep while stirring occasionally
Taste test occasionally and remove when ready
This post was edited on 1/23/13 at 9:58 pm
Posted on 1/23/13 at 3:47 pm to BRgetthenet
quote:
Laffable.
Ever ate some boiled, then steamed with seasoning?
Posted on 1/23/13 at 3:49 pm to Kickadawgitfeelsgood
Yeah, it just seems like a Laffy thing.
I don't know anybody from that part of the state that doesn't do that.
I'd rather them soak, but steamed isn't bad.
I don't know anybody from that part of the state that doesn't do that.
I'd rather them soak, but steamed isn't bad.
Posted on 1/23/13 at 3:53 pm to Tiger Ryno
oh boy here we go. purge, dont purge. steam, dont steam. ice em down, never do this. boil em in plan water then season em, are you insane? add salt, hell no! go buy 70lbs already boiled and be done with it. 
Posted on 1/23/13 at 3:58 pm to animalcracker
This is Motorboat's recipe from the thread that I linked. (I'm too lazy to type that much and it's the closest to my recipe except no liquid boil, doesn't taste right):
quote:
Boil your water with Louisiana Brand powder. Add Garlic, lemons, celery and onions (potatoes too). boil for 10-15 minutes depending on size of your potatoes. Add crawfish and crank up your burner. If they are small tender crawfish, just barely bring to a boil and shut off the heat. If they are larger, boil for 1-3 minutes and shut off. As you begin the soaking phase, add ZATARAIN's liquid and sweet corn. Let them soak until they are right (sometimes an hour, but worth it). Serve out of a kayak.
Whatever you do, do NOT season them on the outside. That there is some bullshite.
Posted on 1/23/13 at 3:59 pm to Tiger Ryno
First you make a roux
Posted on 1/23/13 at 4:02 pm to yellowfin
Leave it to this board to complicate something so simple
Posted on 1/23/13 at 4:04 pm to GynoSandberg
As long as you don't dump the seasoning over the top of them I'll eat em. My thumb doesn't need a bunch of dry seasoning on it.
Posted on 1/23/13 at 4:07 pm to yellowfin
quote:
First you make a roux
Do you put tomatoes in yours?
Posted on 1/23/13 at 4:09 pm to OldSouth
Creole tomatoes only, gives the crawfish their red color
Posted on 1/23/13 at 4:10 pm to yellowfin
They aren't real crawfish without okra
Posted on 1/23/13 at 4:11 pm to LoneStarTiger
OP should remember to microwave the bugs before he boils them.
Posted on 1/23/13 at 4:20 pm to BRgetthenet
don't forget to dry age them in your fridge for a few days to tenderize and intensify the flavor
This post was edited on 1/23/13 at 4:20 pm
Posted on 1/23/13 at 4:24 pm to RhodeIslandRed
quote:
Two boxes of black pepper
What?
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