- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Give me your best crawfish boiling tips
Posted on 4/26/25 at 7:38 pm to PenguinNinja
Posted on 4/26/25 at 7:38 pm to PenguinNinja
Purge them in salt water
Just Kidding
Just Kidding
0
Posted on 4/26/25 at 8:38 pm to PenguinNinja
To save gas, once you have a rolling boil at the start, you can dial it back a lot, also not nearly as loud.
Posted on 4/26/25 at 8:41 pm to Epic Cajun
I know it’s unintentional but
That’s kinda vague. You don’t want to get back to a rolling boil. IMO.
quote:
As soon as water comes back to a boil after crawfish has been added
That’s kinda vague. You don’t want to get back to a rolling boil. IMO.
Posted on 4/26/25 at 8:44 pm to SlickRick55
quote:
Not necessary to “boil” at any time. 190-200 degrees is plenty. Save a little time and fuel, and no worries about overcooking.
*Exactly*
Posted on 4/27/25 at 12:27 am to PenguinNinja
quote:
How long do you keep the burner going after you put the crawfish in the pot?
Once it starts to boil, give them a stir and pull one out to test every minute.
Turn burner off just before the crawfish is fully cooked. They'll finish cooking during the soak.
Crawfish size determines how long you let them boil. Smaller crawfish can be three minutes and bigger could take up to six minutes of boiling with burner.
If you do this though, you won't have to worry about them being overcooked.
For shrimp: season water and bring to a boil. Let water go at a rolling boil for a few minutes.
Lower basket of shrimp into pot. As soon as the basket hits the bottom of the pot, turn off flame. Let shrimp soak at least fifteen minutes.
Do this and you'll never have overcooked, hard to peel shrimp.
Crabs: this one's cool: season water and put crabs in the water. You'll see bubbles in the water from the crabs breathing it in.
Wait for bubbles to slow down to almost a stop.
Turn on flame.
When water begins to boil, pull the crabs out.
Perfect crabs every time.
I boiled seafood professionally for almost a decade. These methods are the best for getting consistent results.
Posted on 4/27/25 at 7:16 am to Tangineck
Horrible
Posted on 4/27/25 at 8:10 am to Havoc
quote:
That’s kinda vague. You don’t want to get back to a rolling boil. IMO.
Yeah, and there are several different factors that go into it. Didn’t want to get too in the weeds, but how long it takes to get back up to temp is also going to be a consideration.
Posted on 4/27/25 at 9:27 am to PenguinNinja
Wash them well
Bring water to boil and add your dry seasoning. For an 80 qt pot half full of water, I do 1 bag of whatever seasoning of choice (usually about 4 lbs), a bag of Chackbay, and additional salt if you like.
Boil potatoes first for 10 min, then add all your other veggies (except corn) and sausage.
Next, turn your fire all the way up to get water rolling.
Add crawfish and put lid on. Wait til you see steam come out. Check to see if they are all floating. Once you confirm that they are all floating, cut heat.
Add frozen corn and 8-10 lbs of ice. Squeeze lemons ( a whole bag at least) and add 12-16 oz liquid boil if you haven’t already. Some prefer doing this after you cut the heat as boiling these can affect essential oils and citrus flavor. Stir.
Start testing in 10-15 min. Test every 5 min after that until you get flavor you want.
Bring water to boil and add your dry seasoning. For an 80 qt pot half full of water, I do 1 bag of whatever seasoning of choice (usually about 4 lbs), a bag of Chackbay, and additional salt if you like.
Boil potatoes first for 10 min, then add all your other veggies (except corn) and sausage.
Next, turn your fire all the way up to get water rolling.
Add crawfish and put lid on. Wait til you see steam come out. Check to see if they are all floating. Once you confirm that they are all floating, cut heat.
Add frozen corn and 8-10 lbs of ice. Squeeze lemons ( a whole bag at least) and add 12-16 oz liquid boil if you haven’t already. Some prefer doing this after you cut the heat as boiling these can affect essential oils and citrus flavor. Stir.
Start testing in 10-15 min. Test every 5 min after that until you get flavor you want.
This post was edited on 4/27/25 at 10:35 am
Posted on 4/27/25 at 1:44 pm to Epic Cajun
quote:
Yeah, and there are several different factors that go into it. Didn’t want to get too in the weeds, but how long it takes to get back up to temp is also going to be a consideration.
I’ve only been cutting the fire early for a few years and each and every time it’s difficult to do because the innate feeling of letting them boil more.
I literally tell myself “they’re cooked already, just cut it.” Posted on 4/28/25 at 12:23 pm to SUB
Sub,
I do a similar recipe. I'm curious is there a reason for lemon at the end?
I usually throw the lemons and additional lemon juice at the beginning. I'm doing a sack this weekend, I'll try adding lemon at the end.
I do a similar recipe. I'm curious is there a reason for lemon at the end?
I usually throw the lemons and additional lemon juice at the beginning. I'm doing a sack this weekend, I'll try adding lemon at the end.
Posted on 4/28/25 at 12:39 pm to jp4lsu
quote:
Sub,
I do a similar recipe. I'm curious is there a reason for lemon at the end?
There was a big discussion on this a few years ago. Basically, all citrus contains essential oils (which are part of the flavor of that citrus) that will boil off, if boiled a few minutes. So adding your lemons / lemon juice as well as the liquid boil (which also contains essential oils) after you've cut the heat off will preserve the full flavor of those things and not have part of them boil off.
See full thread here.
Honestly, it's fine either way, but I add them at the end now because it doesn't take any extra effort at all, and it can only improve things, even if it's slightly.
This post was edited on 4/28/25 at 12:41 pm
Posted on 4/28/25 at 1:19 pm to SUB
Ill give it a whil this weekend. Ill throw lemon and liquid boil in at the end
Posted on 4/28/25 at 1:19 pm to SUB
Double post
This post was edited on 4/28/25 at 1:39 pm
Posted on 4/28/25 at 2:23 pm to PenguinNinja
quote:
How long do you keep the burner going after you put the crawfish in the pot?
Once you add them crank the burner and put the lid on, as soon as you see steam come out of the lid kill the burner.
I have had a bunch of overcooked mushy crawfish, I have never had one that was under cooked.
Posted on 4/28/25 at 2:42 pm to idontyield
quote:
I have never had one that was under cooked.
Count yourself fortunate, haha. I've had them undercooked once at an Alumni boil. The caterer had one of those long square metal troughs on a trailer with burners under it along the way. Well something happened and he wasn't getting much out of the burners, and never brought the water back up to even a simmer I believe. The texture of the crawfish was a bit slimy / gross. I still put down a few pounds of that batch though.
Posted on 4/28/25 at 2:48 pm to SlickRick55
quote:
Not necessary to “boil” at any time. 190-200 degrees is plenty.
Glad to see this tidbit. I felt like I needed to get it back to a rolling boil, but also figured if I did that they would end up overcooked.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News