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re: How Would You Handle this Crawfish/Shrimp Boil Situation? Update Pg2
Posted on 6/16/16 at 11:22 pm to LSUfan20005
Posted on 6/16/16 at 11:22 pm to LSUfan20005
Have you considered a non government job? 
0
Posted on 6/17/16 at 9:00 am to jlu03
quote:
just add the shrimp as soon as you cut the fire on the boil. Did this recently and they were perfect.
I've done this numerous times and it works great. Just keep an eye on the shrimp and when the shell starts separating from the meat, either take them out or add ice to stop them from cooking any further.
Posted on 6/17/16 at 11:12 am to LSUfan20005
I've done this before. Just throw the raw shrimp into the same cooler the cooked crawfish is in when you're seasoning them with Tony's.
Close the lid for about 5 minutes and the steam will cook the shrimp.
Close the lid for about 5 minutes and the steam will cook the shrimp.
Posted on 6/17/16 at 1:12 pm to logjamming
What's the face palm for headless shrimp? I do them all the time. Actually I prefer them.
Posted on 6/17/16 at 2:09 pm to Martini
i think i ate your whole menu at the last crawfish boil i attended.lol
seriously though, 15 lbs aint much. for 6 people i hope they arent all grown dudes.
if you really are only going to serve that, i would at least have some apps and chips and dips out to get full on.
serve a pot of jambalaya or have some boudin or crawfish dip out to serve as some filler.
seriously though, 15 lbs aint much. for 6 people i hope they arent all grown dudes.
if you really are only going to serve that, i would at least have some apps and chips and dips out to get full on.
serve a pot of jambalaya or have some boudin or crawfish dip out to serve as some filler.
Posted on 6/17/16 at 3:02 pm to dallastiger55
OP, keep us updated on how this all goes down. Pics would be appreciated.
One pot - Seasoning, potatoes, crads, cut the fire, corn and shrimp
One pot - Seasoning, potatoes, crads, cut the fire, corn and shrimp
Posted on 6/17/16 at 3:17 pm to MSMHater
quote:
To quote the great Bill Parcells, "If I'm doing the cooking, I should get to shop for the groceries."
I use this quote ALL THE TIME in my personal and professional life. It always fits.
Posted on 6/17/16 at 3:20 pm to jlu03
quote:
just add the shrimp as soon as you cut the fire on the boil. Did this recently and they were perfect.
I generally soak my crawfish 30 min or so, but the shrimp I only soak 15. So do you pull out the shrimp before the crawfish are done?
I've been known to threaten to cut off hands that attempt to remove my pot cover before 30 min.
Posted on 6/17/16 at 3:36 pm to LSUfan20005
I've actually been in your position. in Houston, which may be a bit different than Arkansas in that it's possible to get all the right fresh stuff in Houston if you know where to go.
Christmas 2005, 3 months after Katrina, I was living in Houston and still pretty depressed, a friend of mine travels over to visit and brings me a present of a King Kooker pot and burner. Few months later, I mention to a co-worker that I was going to boil some crawfish that weekend, and one thing leads to another and we end up having a boil for the office, about 15 people.
Our office manager "volunteered" to go buy everything I needed, and I told her no thanks, if I'm cooking it, I will be judged on my cooking, and thus, I control the process and the ingredients.
Christmas 2005, 3 months after Katrina, I was living in Houston and still pretty depressed, a friend of mine travels over to visit and brings me a present of a King Kooker pot and burner. Few months later, I mention to a co-worker that I was going to boil some crawfish that weekend, and one thing leads to another and we end up having a boil for the office, about 15 people.
Our office manager "volunteered" to go buy everything I needed, and I told her no thanks, if I'm cooking it, I will be judged on my cooking, and thus, I control the process and the ingredients.
Posted on 6/17/16 at 7:41 pm to LSUfan20005
Why are your coworkers asking you to cook the food, but then telling you how to cook them?
Posted on 6/17/16 at 11:27 pm to Martini
Same Here.
And 15 lbs of crawfish, 5 Pounds of headless shrimp with the fixins is more than enough to make 6 people miserably full.
And 15 lbs of crawfish, 5 Pounds of headless shrimp with the fixins is more than enough to make 6 people miserably full.
Posted on 6/18/16 at 1:09 am to LSUfan20005
Man you got some shitttyyyyy co-workers
Posted on 6/18/16 at 8:59 am to LSUfan20005
fricking nailed it!
Thanks for the advice on order and adding shrimp as you turn off fire.
I turned a complete shitshow into a damn good boil.
Notes:
-they ordered rinsed crawfish, but they were dirty as hell. No hose at the office, so I had to sink clean them
-looked like more than 15lbs, maybe 20 or so
-Cooked in this order, taters, corn, crawfish, sausage halfway through boil, turn off, add shrimp for soak.
Well seasoned, peeled great, everyone loved them. Solo effort.
Here's the oddest part - many of them have eaten crawfish once or twice in their lives, and they sucked so much at peeling that they ate maybe 12-15 per person. They just destroyed the carbs and sausage.
I brought home 1/4 of the seafood, and my wife and I finished in a leisurely hour on the deck.
Thanks for the advice on order and adding shrimp as you turn off fire.
I turned a complete shitshow into a damn good boil.
Notes:
-they ordered rinsed crawfish, but they were dirty as hell. No hose at the office, so I had to sink clean them
-looked like more than 15lbs, maybe 20 or so
-Cooked in this order, taters, corn, crawfish, sausage halfway through boil, turn off, add shrimp for soak.
Well seasoned, peeled great, everyone loved them. Solo effort.
Here's the oddest part - many of them have eaten crawfish once or twice in their lives, and they sucked so much at peeling that they ate maybe 12-15 per person. They just destroyed the carbs and sausage.
I brought home 1/4 of the seafood, and my wife and I finished in a leisurely hour on the deck.
Posted on 6/18/16 at 10:04 am to LSUfan20005
15/5 isn't a bad number for people that don't know how to eat crawfish. Yes, it's an app for some down the bayou baws but these fools (other than the op) won't smash that much. Add in the 3# of sausage and potatoes and it should come out just right. They'll get frustrated with peeling and the op will likely end up with 7/2 for himself.
Eta: I would do the crawfish like you normally do, pull them, heat the water back up, and do the shrimp by themselves. Shrimp are way too easy to mess up so you want to get them right. You're not talking about adding that much time for insurance that you'll get it feright. And since you'll have a lot of water for such a small amount, I highly recommend the ice tip someone stated easier.
Eta: I would do the crawfish like you normally do, pull them, heat the water back up, and do the shrimp by themselves. Shrimp are way too easy to mess up so you want to get them right. You're not talking about adding that much time for insurance that you'll get it feright. And since you'll have a lot of water for such a small amount, I highly recommend the ice tip someone stated easier.
This post was edited on 6/18/16 at 10:45 am
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