re: Going to try crawfish... help.

I think the one time we did the orange concentrate thing, it was 2 cans. I guess that's what you call it. You could taste it. The girl I was boiling for, her dad did that and he had passed away recently and she asked to do that.

I've always wondered if someone cooked them in stock or broth instead of water (and added the seasonings mostly the same) what the result would be. Obviously I will never do it, just curious.

If you just want to do the simple way. Get a 4lb bag of Louisiana Crab Boil. 1 lb of seasoning per 10 lbs of crawfish. A 4lb bag usually does 1 sack. 

Ingredients: 
Seasoning 
Lemon Juice 
Beer 

Rinse the crawfish off with a hose. 

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Going to try crawfish... help. by TigerLunatik
If you just want to do the simple way. Get a 4lb bag of Louisiana Crab Boil. 1 lb of seasoning per 10 lbs of crawfish. A 4lb bag usually does 1 sack.

Ingredients:
Seasoning
Lemon Juice
Beer

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in onions and garlic as well as some Zatarains liquid crab boil at the end. 

You can throw in mushrooms, sausage, hot dogs, shrimp (after the 3 minute boil), chicken leg quarters for people that are allergic to crawfish and it's actually very good

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Wtf is This? Sounds like shitty martini cooking..

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Have I been doing it wrong all these years? 

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Never said anything remotely close to that.

Youve said some of the most bizarre shite I have ever seen in a crawfish thread.

Your chicken stuff for all your shell fish allergic friends
2 beers is going to make the crawfish more juicy and flavorful because of the yeast
adding butter and italian dressing and that makes the crawfish WAY better


Sounds like you will just believe whatever is told to you or your mind plays tricks on you like a placebo effect. I could probably freeze some cat turds and tell you its this rare tree bark and dump it in your pot and you would think its the best thing ever and made the crawfish easier to peel and had a deeper flavor.

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adding butter and italian dressing and that makes the crawfish WAY better 

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It definitely does IMO, but I don't recall saying anything like it was "WAY" better. It's only bizzare to you because you've never tried it. It was kind of out of the box to me at first too.

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made the crawfish easier to peel 

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I said that others said that and that I wasn't sure that was true.

You're twisting things a bit here.

Couldn't agree more. Everyone should do what's best for them. I've been boiling for 25 years and the only real difference is that I put butter and italian dressing in mine. Boil a little longer, but everything else is very similar.

I like to experiment when I cook, so it's just something I've come up with after doing it so many times.

As I said earlier, happy eating everyone. Crawfish season is finally here.

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It definitely does IMO, but I don't recall saying anything like it was "WAY" better. It's only bizzare to you because you've never tried it. It was kind of out of the box to me at first too.

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Plenty of people have had them this way. All it does is make the top of the batch a greasy mess. There’s a reason that oil and water don’t mix. That doesn’t change in a crawfish pot. It adds nothing. If you’re getting even a hint of butter and salad dressing you’ve done something horribly wrong. It’s like when you’re boiling rice. You throw a pat of butter in a small amount of water and the rice goes in quickly so it grabs some flavor. You’d have to a 20lb brick of butter to a crawfish pot to yield similar results.

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If it was standing water, you might have a point. This is a rolling boil you're talking about.

4 sticks of butter adds just as much flavor as 6 lemons or 6 onions or whatever. But, I'm getting a huge laugh from people like you that say stuff like this even though you've never tried it.

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I literally just told you I’ve had them that way. Multiple times actually. There was no butter flavor whatsoever. It was just a waste of butter and the time I saw the tub of margarine it just sat on top of the water. If you’re getting a hint of butter over salt, crab boil and cayenne you’ve added a cinder block of butter.