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Started By
Message
re: Help me improve my crawfish boiling technique
Posted on 4/5/13 at 11:30 pm to Lookin4Par
Posted on 4/5/13 at 11:30 pm to Lookin4Par
Man...if you are really serious I will come show you. Crawfish a pretty easy to boil...yet so many people have different ways to cook them.
Just rinse them until the water runs clear...about 3 times. There is NO need for salt...it just tourcher's them
I personally HATE liquid boil of any brand. I use LA Fish Fry Crab Boil in a bag .
Filling the pot half was is about right. No additional salt is needed.
There can NEVER be enough lemon
Add your potatoes 10 minutes before you add your crawfish and you will be fine
I add my lemons, onions and garlic to my seafood boil seasoning and let boil for 15 minutes before adding the potatoes.
That is about right...later in the season you should boil for a few minutes longer when the crawfish's shell gets harder.
NEVER COVER! Throw the lid away (only use to bring water to the original boil). I personally put the corn in after the crawfish have been soaking for 15 minutes (if I remember)!
quote:
I salt and soak 1 sack of crawfish only once. I will spray with water and drain a couple of times.
Just rinse them until the water runs clear...about 3 times. There is NO need for salt...it just tourcher's them
quote:
Fill the pot halfway with water and add 1 large container of zatterains crawfish boil, 1 small jar of liquid pro boil and roughly a cup of salt.
I personally HATE liquid boil of any brand. I use LA Fish Fry Crab Boil in a bag .
Filling the pot half was is about right. No additional salt is needed.
quote:
I squeeze 10 lemons and drop the lemons in.
There can NEVER be enough lemon
quote:
I add potatoes and let boil until finished, remove.
Add your potatoes 10 minutes before you add your crawfish and you will be fine
quote:
Then I add my mushrooms, onions, garlic and sausage and let boil for 2 minutes.
I add my lemons, onions and garlic to my seafood boil seasoning and let boil for 15 minutes before adding the potatoes.
quote:
I add the crawfish and wait for them to come to a boil. Once a solid rolling boil has substantiated I stir once and cut the heat.
That is about right...later in the season you should boil for a few minutes longer when the crawfish's shell gets harder.
quote:
I add the frozen corn and put the lid on to soak for 20-30 minutes.
NEVER COVER! Throw the lid away (only use to bring water to the original boil). I personally put the corn in after the crawfish have been soaking for 15 minutes (if I remember)!
1
Posted on 4/6/13 at 11:50 am to Capt ST
How are better crawfish not practical? Because every one pot boil I have been to, the boiler, claims that they are the best, and well nope.
If you want the best, then you work a little harder.
If you want the best, then you work a little harder.
Posted on 4/6/13 at 11:53 am to LSUPHILLY72
LSUPHILLY
When do you add sausage?
When do you add sausage?
Posted on 4/13/13 at 3:46 pm to Lookin4Par
in
Posted on 4/13/13 at 3:50 pm to MilesAwayFromOffense
Odd response/bump
Posted on 4/13/13 at 5:38 pm to Lookin4Par
quote:
Lookin4Par
I like everything that you do...except that I like Louisiana fish fry boil better than zatarains and would nix the extra cup of salt...
also, I like to dump in a large jar of minced garlic with the initial seasonings to give a good flavor...
I have also eaten some that were boiled with some sugar added to the water that were excellent...never had the nerve to try that myself, though...
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