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Started By
Message
First Time Crawfish Boiler- Update 2-28-16
Posted on 2/22/16 at 10:13 am
Posted on 2/22/16 at 10:13 am
Fellas I was gifted a boiler set. Where can I buy a sack in New Orleans? Lbs and Price of a sack usually? Feel free to give me your recipe and step by step instructions for some good spicy crawfish and fixins. Thanks!
Update 2-28-16. Fellas just an update for y'all. I basically followed Frats guide to how he boils and it came out awesome. I got my sack from Today's Ketch in Chalmette for 2.99 a pound. Initially had trouble with my flame bc of the wind. Moved the setup under the carport and viola we were ready to go. My soak only took 30 min. If it went any longer it might have turned mushy. Only thing I wanted to maybe adjust next time is to take the spice up a notch. I used the 1 Jar of the Zats Crab Boil. And thank y'all all again fellas seriously.
Update 2-28-16. Fellas just an update for y'all. I basically followed Frats guide to how he boils and it came out awesome. I got my sack from Today's Ketch in Chalmette for 2.99 a pound. Initially had trouble with my flame bc of the wind. Moved the setup under the carport and viola we were ready to go. My soak only took 30 min. If it went any longer it might have turned mushy. Only thing I wanted to maybe adjust next time is to take the spice up a notch. I used the 1 Jar of the Zats Crab Boil. And thank y'all all again fellas seriously.
This post was edited on 2/28/16 at 10:15 pm
12
Posted on 2/22/16 at 10:42 am to 5Alive
eta: You'll get a ton of "my recipe is the greatest ever" posts here so I'll just lend you this advice. Cut the fire as soon as you see bubbles on the surface (DO NOT WAIT UNTIL IT COMES BACK TO A ROLLING BOIL) and add your frozen corn and spray down the outside of the post as soon as you cut the fire.
This post was edited on 2/22/16 at 10:44 am
Posted on 2/22/16 at 10:59 am to 5Alive
Posted on 2/22/16 at 11:09 am to CBandits82
Only took 2 replies! 
Posted on 2/22/16 at 11:15 am to 5Alive
I usually get my sacks from Lil Cats in Metairie cause it's right by my house. Right now it's like $3.29-$3.49 a pound.
What kind of equipment do you have? Size pot, type of burner, etc.?
What kind of equipment do you have? Size pot, type of burner, etc.?
Posted on 2/22/16 at 11:22 am to Fight4LSU
80 qt standard burner with the regulator
Posted on 2/22/16 at 12:25 pm to 5Alive
Posted on 2/22/16 at 1:02 pm to 5Alive
This is gonna get bad fast.
Couple things you need to do being your first boil and first time using this pot. First, pour sack of crawfish in the basket. Put it in the pot and add water until crawfish are covered. Take them out and dump crawfish in tub or ice chest to wash them. Replace basket and note where water line is. This is your standard measure for water every time you boil them. Mine is 4th hole from the top on my basket. Baskets are different so try yours out.
As far as seasonings, every single person out there does them different it seems. Depending on spice preferences and flavor. Myself, I'm more partial to zatarains, but many folks prefer Louisiana. Some days I like it too, but I'm not a big fan of the clove taste. I boil for my kids every time, and they don't like them too spicy, so I usually use 1 jar of the zatarains complete boil mix. On occasion, I will use the extra spicy. But for our tastes, I don't use liquid in conjunction. I usually do a longer soak, so it balances out some.
For what we do (and I understand everyone is different and some will think this is stupid), it takes around an hour and a half from start to finish. I add water to pot and add one jar of zatarains. One 32 ounce bottle of lemon juice, 4-5 pods of garlic, @ 3 pounds of potatoes, @3 pounds of yellow onions that I stick a knife in the middle of to let juice in, and 2 containers of mushrooms. Bring to boil and boil for around 10 minutes. Pull basket out and dump sack of washed (not killed in salt water....washed) crawfish over potatoes and stuff. Return to pot and crank fire up. Typically when foam starts to show (before it comes to a boil), the crawfish will start to float and push up out of the water. Similar to frying fish, when they float, they are cooked. Turn off fire, throw in a dozen half ears of corn. Let the crawfish soak till they sink. Not totally, but top crawfish will have their backs flush with water line. They sink because they cool off enough that the membranes start to contract and allow seasoned water in. This is why lots of folks suggest cooling the pot with the hose. I don't like adding ice because it increases water and jacks with my seasonings. Taste a couple and make sure they are what you are looking for. Soaking longer will increase salt more than seasoning. Soaking time is usually around 45 minutes depending on time of year and molt stage. Later in the year can be an hour or so. You can speed up soak time by adding liquid boil and salt when soaking so that they don't have to soak as long.
Again, seasoning preference is just that. The less time they soak the more seasoning you will need as well. Again, cooking at my house, and for my crowd means that they do not want noses running when they eat them. Many folks much prefer them that way, and that's awesome. Just doesn't work for us. I hate burning lips. Lol
Couple things you need to do being your first boil and first time using this pot. First, pour sack of crawfish in the basket. Put it in the pot and add water until crawfish are covered. Take them out and dump crawfish in tub or ice chest to wash them. Replace basket and note where water line is. This is your standard measure for water every time you boil them. Mine is 4th hole from the top on my basket. Baskets are different so try yours out.
As far as seasonings, every single person out there does them different it seems. Depending on spice preferences and flavor. Myself, I'm more partial to zatarains, but many folks prefer Louisiana. Some days I like it too, but I'm not a big fan of the clove taste. I boil for my kids every time, and they don't like them too spicy, so I usually use 1 jar of the zatarains complete boil mix. On occasion, I will use the extra spicy. But for our tastes, I don't use liquid in conjunction. I usually do a longer soak, so it balances out some.
For what we do (and I understand everyone is different and some will think this is stupid), it takes around an hour and a half from start to finish. I add water to pot and add one jar of zatarains. One 32 ounce bottle of lemon juice, 4-5 pods of garlic, @ 3 pounds of potatoes, @3 pounds of yellow onions that I stick a knife in the middle of to let juice in, and 2 containers of mushrooms. Bring to boil and boil for around 10 minutes. Pull basket out and dump sack of washed (not killed in salt water....washed) crawfish over potatoes and stuff. Return to pot and crank fire up. Typically when foam starts to show (before it comes to a boil), the crawfish will start to float and push up out of the water. Similar to frying fish, when they float, they are cooked. Turn off fire, throw in a dozen half ears of corn. Let the crawfish soak till they sink. Not totally, but top crawfish will have their backs flush with water line. They sink because they cool off enough that the membranes start to contract and allow seasoned water in. This is why lots of folks suggest cooling the pot with the hose. I don't like adding ice because it increases water and jacks with my seasonings. Taste a couple and make sure they are what you are looking for. Soaking longer will increase salt more than seasoning. Soaking time is usually around 45 minutes depending on time of year and molt stage. Later in the year can be an hour or so. You can speed up soak time by adding liquid boil and salt when soaking so that they don't have to soak as long.
Again, seasoning preference is just that. The less time they soak the more seasoning you will need as well. Again, cooking at my house, and for my crowd means that they do not want noses running when they eat them.
Many folks much prefer them that way, and that's awesome. Just doesn't work for us. I hate burning lips. Lol Posted on 2/22/16 at 1:39 pm to 5Alive
Just got a break at work to give a detailed reply because while most won't give you a serious answer, I was once a first time boiler looking for advice here and I was able to pick up tips from Motorboat and others.
For one sack of crawfish....
The basics....
4 lb bag of Louisiana Crawfish Seasoning
1 small jar of Zatarains Liquid Crab Boil
Chinese Red Pepper or Cayenne (Optional)
Stick of butter (helps with peeling)
About 10 lemons, cut in half
The sides....
Sausage
Red Potatoes cut in half
Frozen Corn
Onions
Garlic
Mushrooms
The directions....
First, I put my sacks of crawfish in an ice chest and open the drainer, and I spray them down until the water starts running clear out of the drainer hole. Flipping the sacks a few times in the process. You can also just lay them on the driveway if you don't have a designated ice chest, it's the same thing. Just do not sprinkle salt on them to clean them, that's a myth.
Next, fill your pot with water about half way. Then pour in your bag of Louisiana seasoning and extra pepper and bring this to a rolling boil.
Put in everything except your corn, sausage, and crawfish. Let it boil until you can stick a butter knife straight through the potato, about 15 minutes.
Now you want to add the crawfish. Once added, the water will stop boiling while the crawfish fight for their lives. Cover and turn your fire as high as you can to bring it to a boil as fast as possible.
At first sign of boiling, whether it's bubbles or steam coming from under lid, start counting down 2 minutes. After, kill the fire, add the corn, sausage, bottle of zats liquid boil, and stick of butter and stir well. Spray the outside of the pot down with the hose for a few minutes to cool the water down. Some people prefer dropping a bag of ice in the pot instead, but I don't.
Let soak about 25-30 minutes and taste one. If it's not to your liking, soak another 10 minutes, if not, pour on the table or where ever and enjoy.
For one sack of crawfish....
The basics....
4 lb bag of Louisiana Crawfish Seasoning
1 small jar of Zatarains Liquid Crab Boil
Chinese Red Pepper or Cayenne (Optional)
Stick of butter (helps with peeling)
About 10 lemons, cut in half
The sides....
Sausage
Red Potatoes cut in half
Frozen Corn
Onions
Garlic
Mushrooms
The directions....
First, I put my sacks of crawfish in an ice chest and open the drainer, and I spray them down until the water starts running clear out of the drainer hole. Flipping the sacks a few times in the process. You can also just lay them on the driveway if you don't have a designated ice chest, it's the same thing. Just do not sprinkle salt on them to clean them, that's a myth.
Next, fill your pot with water about half way. Then pour in your bag of Louisiana seasoning and extra pepper and bring this to a rolling boil.
Put in everything except your corn, sausage, and crawfish. Let it boil until you can stick a butter knife straight through the potato, about 15 minutes.
Now you want to add the crawfish. Once added, the water will stop boiling while the crawfish fight for their lives. Cover and turn your fire as high as you can to bring it to a boil as fast as possible.
At first sign of boiling, whether it's bubbles or steam coming from under lid, start counting down 2 minutes. After, kill the fire, add the corn, sausage, bottle of zats liquid boil, and stick of butter and stir well. Spray the outside of the pot down with the hose for a few minutes to cool the water down. Some people prefer dropping a bag of ice in the pot instead, but I don't.
Let soak about 25-30 minutes and taste one. If it's not to your liking, soak another 10 minutes, if not, pour on the table or where ever and enjoy.
Posted on 2/22/16 at 2:04 pm to Fight4LSU
quote:
Stick of butter (helps with peeling)
Posted on 2/22/16 at 2:06 pm to Fratigerguy
Thanks Frat and Fight.
Posted on 2/22/16 at 2:29 pm to 5Alive
5, do not, I repeat, DO NOT put butter in your pot. It does nothing.
I've posted this before but this is the recipe my family has used my entire life. It's an old recipe that was in the Times Picayne decades ago.
12-24 frozen corn
12 lemons
12 garlic
2 bags red potatoes
Sausage
1 bunch of celery
1 16oz bottle liquid crab boil
6 bags of Zat's crab boil (old timer method for sure)
1/2 cup garlic powder
1/2 cup Italian seasoning
1/2 cup Cayenne (can be adjusted to your liking. 1/2 cup is about medium heat)
2 boxes of salt (don't let people tell you this is too much salt. It's perfect.)
Everything goes in the pot minus the corn AND CRAWFISH and once it comes to a boil let it go for 15 minutes. Go to academy and get the basket below. The tub can be bought from walmart. Dump live crawfish in the basket and put that in the bigger tub. Fill with water and stir with a paddle. Do that 2 or 3 times until the water stays clear in the tub. After your pot has been boiling for 15 minutes dump crawfish in and cover. Watch it at this point and as soon as you see steam cut the fire, remove the lid, add the frozen corn and hose down the outside of the pot. Now it's just a waiting game. Crawfish sink when they're close to being done. After about 15 minutes of soaking start testing them. They're done when they're easy to peel (no butter necessary).
I've posted this before but this is the recipe my family has used my entire life. It's an old recipe that was in the Times Picayne decades ago.
12-24 frozen corn
12 lemons
12 garlic
2 bags red potatoes
Sausage
1 bunch of celery
1 16oz bottle liquid crab boil
6 bags of Zat's crab boil (old timer method for sure)
1/2 cup garlic powder
1/2 cup Italian seasoning
1/2 cup Cayenne (can be adjusted to your liking. 1/2 cup is about medium heat)
2 boxes of salt (don't let people tell you this is too much salt. It's perfect.)
Everything goes in the pot minus the corn AND CRAWFISH and once it comes to a boil let it go for 15 minutes. Go to academy and get the basket below. The tub can be bought from walmart. Dump live crawfish in the basket and put that in the bigger tub. Fill with water and stir with a paddle. Do that 2 or 3 times until the water stays clear in the tub. After your pot has been boiling for 15 minutes dump crawfish in and cover. Watch it at this point and as soon as you see steam cut the fire, remove the lid, add the frozen corn and hose down the outside of the pot. Now it's just a waiting game. Crawfish sink when they're close to being done. After about 15 minutes of soaking start testing them. They're done when they're easy to peel (no butter necessary
). This post was edited on 2/22/16 at 2:51 pm
Posted on 2/22/16 at 2:32 pm to MightyYat
quote:First of many "my way is better than yours" posts
DO NOT put butter in your pot. It does nothing.
Posted on 2/22/16 at 2:35 pm to sjmabry
quote:
First of many "my way is better than yours" posts
It's not a "better way." It's just necessary and does nothing. It's up there with the "salt to purge" crowd.
This post was edited on 2/22/16 at 2:37 pm
Posted on 2/22/16 at 2:36 pm to sjmabry
butter doesn't really do anything but I won't stop anyone from adding butter to 90% of meals
Posted on 2/22/16 at 2:36 pm to 5Alive
Step 1. Salt water purge
Step 2. Tony Chacheres
Step 3. ???
Step 4. Profit
Step 2. Tony Chacheres
Step 3. ???
Step 4. Profit
Posted on 2/22/16 at 2:39 pm to MightyYat
quote:
Everything goes in the pot minus the corn and once it comes to a boil let it go for 15 minutes.
This may work for your setup, but a crawfish boiling recipe should be based on when the water comes to a boil. Every burner / pot setup is different and 15 minutes could be WAY too long for someone with a small pot and quad jet burner, or not long enough for someone with a huge pot and a single jet burner.
Posted on 2/22/16 at 2:42 pm to Dire Wolf
quote:
butter doesn't really do anything but I won't stop anyone from adding butter to 90% of meals
Let the man do what he wants. For the OP, these are all good instructions. If you have the setup, I see you boiling quite often this summer. Try different things out and you'll find yourself creating your own version by this time next year. As for the purging, many people still do this (although they know it's a myth) because it's how they've always done it and salt's not expensive even if it's a waste.
Posted on 2/22/16 at 2:44 pm to SUB
quote:
This may work for your setup, but a crawfish boiling recipe should be based on when the water comes to a boil. Every burner / pot setup is different and 15 minutes could be WAY too long for someone with a small pot and quad jet burner, or not long enough for someone with a huge pot and a single jet burner.
Well, I did say this:
quote:
and once it comes to a boil let it go for 15 minutes.
Posted on 2/22/16 at 2:46 pm to sjmabry
Been using the same recipe for years (Louisiana all the way), but was thinking about trying it with brown sugar. Y'all ever used it? Any good?
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