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Started By
Message
re: How do you boil your crawfish?
Posted on 3/14/11 at 10:40 pm to OTIS2
Posted on 3/14/11 at 10:40 pm to OTIS2
quote:
Removing the lid helps them pop out of the shells
It helps not to "over cook" the crawfish...it allows the heat to leave the pot. Same with stirring it. That helps release the steam, which reduces the heat.
Some people throw in ice to keep them from over cooking, I just take off the lid and stir.
1
Posted on 3/14/11 at 10:43 pm to LSUPHILLY72
Posted on 3/14/11 at 11:20 pm to Danger Close
1. Purge crawfish. To purge the crawfish empty a sack of crawfish into the cooler designated for crawfish. Make sure the cooler plug is in so the cooler will fill with water. Fill the cooler with water then gently stir the crawfish. The water should become murky with mud from the crawfish. Then drain the water. Repeat this process several times until the water is pretty much clear. Remove any died crawfish during the purging process. Purge show be done in advance of the boiling process to expedite the entire process. There is no need to add salt to the purging water at this point. The objective of purging the crawfish it to get the mud out of their propulsion track. Crawfish move by inhaling water and then ejecting it out. Purging removes this grit from them. It is a common misconception that purging clears out their GI track.
2. Fill the 100-quart pot about half way.
3. Connect your propane tank to the burner.
4. Using the lighter ignite the burner.
5. Before water reaches a boil, which and take anywhere from 20-40 minutes, add the crawfish seasoning and half a box of Morton Kosher Salt. I don’t want to tell you how much season to add because each seasoning is different. But do remember 50-quarts of water is a lot. Also you want the water to be move spicy then the final crawfish. I would expect to use close to a full box of seasoning. Use your sense of smell and taste to get it right. These are the basic of the season start here and come up with what you like you can add Worcestershire sauce, beer, liquid seasoning, the bags of spices, whatever you want to make it your own. But I would add slowly 1 or 2 items at a time to make sure you like it.
6. As the final seasoning step, half all the lemons and squeeze them into the water, also rough chop the onions and add them as well. These onions are for flavoring not as part of the trash. Also make sure to put the lemons and onions in before the basket that way they will stay in the pot through all the boils.
7. When the water reaches a boil, put the trash in the strainer. Allow cooking at a boil for 15-20 minutes. If you put onion in for trash as well make sure to cut them long the hemisphere as to keep both ends attached this way the don’t fall apart in the cooking process.
8. Then remove the strainer from the pot and fill it about ½-3/4 full of crawfish using the paddle as a beam have 2 people SLOWLY lower the strainer into the pot. Stir the crawfish gently, cover the pot and allow the water to return to a boil. Should take 5-7 minutes.
9. Once the water is boiling again kill the heat, and add half 2 lbs. of ice (half a bag). The ice lowers the temperature of the water and helps the crawfish absorb more seasoning.
10. Cover and let the crawfish sit for 15-20 minutes.
11. Spray a dry cooler with pam no stick spray, this prevents your cooler from staining or picking up odors.
12. After the crawfish have soaked remove them to the cooler and allow steaming for another 10 minutes. If you find your crawfish under seasoned you can sprinkle more season directly on the crawfish do this before steaming.
13. Finally, DRINK A BEER AND ENJOY!
2. Fill the 100-quart pot about half way.
3. Connect your propane tank to the burner.
4. Using the lighter ignite the burner.
5. Before water reaches a boil, which and take anywhere from 20-40 minutes, add the crawfish seasoning and half a box of Morton Kosher Salt. I don’t want to tell you how much season to add because each seasoning is different. But do remember 50-quarts of water is a lot. Also you want the water to be move spicy then the final crawfish. I would expect to use close to a full box of seasoning. Use your sense of smell and taste to get it right. These are the basic of the season start here and come up with what you like you can add Worcestershire sauce, beer, liquid seasoning, the bags of spices, whatever you want to make it your own. But I would add slowly 1 or 2 items at a time to make sure you like it.
6. As the final seasoning step, half all the lemons and squeeze them into the water, also rough chop the onions and add them as well. These onions are for flavoring not as part of the trash. Also make sure to put the lemons and onions in before the basket that way they will stay in the pot through all the boils.
7. When the water reaches a boil, put the trash in the strainer. Allow cooking at a boil for 15-20 minutes. If you put onion in for trash as well make sure to cut them long the hemisphere as to keep both ends attached this way the don’t fall apart in the cooking process.
8. Then remove the strainer from the pot and fill it about ½-3/4 full of crawfish using the paddle as a beam have 2 people SLOWLY lower the strainer into the pot. Stir the crawfish gently, cover the pot and allow the water to return to a boil. Should take 5-7 minutes.
9. Once the water is boiling again kill the heat, and add half 2 lbs. of ice (half a bag). The ice lowers the temperature of the water and helps the crawfish absorb more seasoning.
10. Cover and let the crawfish sit for 15-20 minutes.
11. Spray a dry cooler with pam no stick spray, this prevents your cooler from staining or picking up odors.
12. After the crawfish have soaked remove them to the cooler and allow steaming for another 10 minutes. If you find your crawfish under seasoned you can sprinkle more season directly on the crawfish do this before steaming.
13. Finally, DRINK A BEER AND ENJOY!
Posted on 3/14/11 at 11:47 pm to Danger Close
quote:
sauces
call it seasoning instead of sauces
Posted on 3/15/11 at 7:03 am to Phresh
I'd like to hear more about this propulsion track
Posted on 3/15/11 at 7:43 am to Phresh
quote:
13. Finally, DRINK A BEER
this is 1st not 13th
Posted on 3/15/11 at 8:25 am to jeff967
How many batches can you boil before reseasoning the water? 2 or 3? Also called my lookup in Monroe and he said price up here might increase slightly from last week
Posted on 3/15/11 at 8:38 am to nevilletiger79
each batch is kicked up
Posted on 3/15/11 at 10:18 am to Phresh
quote:
Crawfish move by inhaling water and then ejecting it out.
That's news to me. What are their legs used for?
Posted on 3/15/11 at 11:09 am to Kcrad
how much is crawfish going for right now in the BR area?
Posted on 3/15/11 at 11:39 am to Danger Close
Start water boiling with seasoning.
Once boiling throw in bag of veggies (usually corn, potatoes, garlic, carrots, celery and mushrooms)
After those are done I throw in the washed crawfish. Boil for 5 minutes then soak till spice is right.
I boil shrimp for 3min and crabs for 15 min FYI.
Once boiling throw in bag of veggies (usually corn, potatoes, garlic, carrots, celery and mushrooms)
After those are done I throw in the washed crawfish. Boil for 5 minutes then soak till spice is right.
I boil shrimp for 3min and crabs for 15 min FYI.
Posted on 3/15/11 at 11:57 am to bayoudude
quote:Maybe it's just me, but my corn goes in very late. If I boil and soak it with the potatoes, it'll be too damn hot eat.
Once boiling throw in bag of veggies (usually corn, potatoes, garlic, carrots, celery and mushrooms)
Posted on 3/15/11 at 12:30 pm to Phresh
quote:
If you find your crawfish under seasoned you can sprinkle more season directly on the crawfish do this before steaming.
does this even do anything to the meat inside?
Posted on 3/15/11 at 12:31 pm to OTIS2
quote:
Maybe it's just me, but my corn goes in very late.
frozen corn goes in last, right after you shut the burner off
Posted on 3/15/11 at 12:35 pm to Danger Close
Per sack of crawfish:
1 6 pack of beer
1 sacksize seasoning
1 8-12 oz bottle of liquid boil
1 box salt
4-6 yellow onions
6 lemons
2# sausage
6 corn (1/2 cob size)
1-2 pints mushrooms
3-5# small red potatoes
Drink at least one beer gathering up all the stuff.
Open beer #2, Put potatoes, onions (cut in half), lemons (half and squeezed), seasoning, liquid boil, sausage and 1/4-1/2 box of salt in water bring to boil.
Open beer #3, depending on size of potatoes, boil for about 3-8min to start potatoes cooking,
Open beer #4, put in crawfish. As soon as water begins to boil (just barley) again shut off gas
Open beer #5 and let soak. Soak for total of about 20-25 min.
About 10-15min prior to eating out open beer #6 and put in corn and mushrooms. (sooner if you want corn and mushrooms to be real spicy)
If your boiling more than one sack on the second time around don’t put anymore salt and add about 1/2- 3/4 of sack seasoning – all other things remain the same, increase beer consumption by 2-4 beers
If you boil three sacks, on third sack dump water and start with clean water all over again, forget beer and start on wiskey
Don’t forget squeeze butter for potatoes and corn
1 6 pack of beer
1 sacksize seasoning
1 8-12 oz bottle of liquid boil
1 box salt
4-6 yellow onions
6 lemons
2# sausage
6 corn (1/2 cob size)
1-2 pints mushrooms
3-5# small red potatoes
Drink at least one beer gathering up all the stuff.
Open beer #2, Put potatoes, onions (cut in half), lemons (half and squeezed), seasoning, liquid boil, sausage and 1/4-1/2 box of salt in water bring to boil.
Open beer #3, depending on size of potatoes, boil for about 3-8min to start potatoes cooking,
Open beer #4, put in crawfish. As soon as water begins to boil (just barley) again shut off gas
Open beer #5 and let soak. Soak for total of about 20-25 min.
About 10-15min prior to eating out open beer #6 and put in corn and mushrooms. (sooner if you want corn and mushrooms to be real spicy)
If your boiling more than one sack on the second time around don’t put anymore salt and add about 1/2- 3/4 of sack seasoning – all other things remain the same, increase beer consumption by 2-4 beers
If you boil three sacks, on third sack dump water and start with clean water all over again, forget beer and start on wiskey
Don’t forget squeeze butter for potatoes and corn
Posted on 3/15/11 at 12:46 pm to jeff967
quote:
13. Finally, DRINK A BEER
FIFY
quote:
this is 1st and 13th
This post was edited on 3/15/11 at 12:46 pm
Posted on 3/15/11 at 1:23 pm to WILDTURKEYisgood
Add 1lb of butter in the pot a few minutes before you throw the ice in. You will not taste any butter flavor but it helps make peeling the crawfish a bit easier.
Posted on 3/15/11 at 1:45 pm to The Last Coco
quote:
The Last Coco
didnt read the whole recipe but love the beer guzzling at each step
Posted on 3/15/11 at 1:45 pm to fastedLSU
quote:
Add 1lb of butter in the pot a few minutes before you throw the ice in. You will not taste any butter flavor but it helps make peeling the crawfish a bit easier
not needed at all if you know how to properly cook crawfish
Posted on 3/15/11 at 1:47 pm to Jones
Anyone add brown sugar sometimes? I have some family from BR and they've done this once or twice when we've had crawfish boils. Pretty good IMHO, makes it kind of a "sweet heat"...
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