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Started By
Message
I Witnessed a Strange Crawfish Boil Technique--what's your weirdest?
Posted on 3/31/15 at 8:05 am
Posted on 3/31/15 at 8:05 am
Was at the camp on Friday and had a crawfish cook off against this old timer who is very proud of his technique.
He fills the pot with 4 inches of plain water and brings to a boil. He dumps a sack of cleaned crawfish and stirs until the water froths up over the top. He then flings the dirty froth out of the pot with a paddle and continues to stir the crawfish for ten minutes. When he has cleared most of the froth, he turns off the heat, throws in a bunch of cut up lemons, 1/2 bag of Louisiana Brand powder and a bottle of Crystal hot sauce. He stirs to melt the powder and then throws in a bag of ice so the crawfish suck up the seasoning.
Pros: This is a quick method and it is hard to overcook them. You can use any kind of seasoning you want.
Cons: The crawfish are lukewarm. You're not boiling a lot of water, so you have to do veggies in a different pot.
What I learned: You can boil/steam crawfish in plain water for longer than I expected. The old timer says that the salt makes them mushy. I would use this method for a quick weeknight boil or if I was low on propane. My recipe won out but mostly because he used Crystal and the guys did not prefer the vinegar taste.
He fills the pot with 4 inches of plain water and brings to a boil. He dumps a sack of cleaned crawfish and stirs until the water froths up over the top. He then flings the dirty froth out of the pot with a paddle and continues to stir the crawfish for ten minutes. When he has cleared most of the froth, he turns off the heat, throws in a bunch of cut up lemons, 1/2 bag of Louisiana Brand powder and a bottle of Crystal hot sauce. He stirs to melt the powder and then throws in a bag of ice so the crawfish suck up the seasoning.
Pros: This is a quick method and it is hard to overcook them. You can use any kind of seasoning you want.
Cons: The crawfish are lukewarm. You're not boiling a lot of water, so you have to do veggies in a different pot.
What I learned: You can boil/steam crawfish in plain water for longer than I expected. The old timer says that the salt makes them mushy. I would use this method for a quick weeknight boil or if I was low on propane. My recipe won out but mostly because he used Crystal and the guys did not prefer the vinegar taste.
17
Posted on 3/31/15 at 8:12 am to Motorboat
Sounds interesting. I might try this.
Posted on 3/31/15 at 8:13 am to Motorboat
how big of a pot was he using?
Posted on 3/31/15 at 8:22 am to LSUvegasbombed
Saw a guy use a box of rock salt in a pot. Ruined the first sack of a multi sack boil 
Posted on 3/31/15 at 8:22 am to Motorboat
Weirdest I've seen was somebody putting the seasonings all over the shells.
Posted on 3/31/15 at 8:25 am to Motorboat
quote:
what's your weirdest?
Watching anyone who returns to a boil for five minutes and then throw ice in them to cool them off so they dont overcook.
For god's sake dont overboil them to begin with and you don't have this problem.
Posted on 3/31/15 at 8:26 am to BayouBlue386
dude I use the ice method and they peel unbelievably well!!
I wont stop using this method. I don't add as much ice though because I put a bag of frozen corn in there as well
I wont stop using this method. I don't add as much ice though because I put a bag of frozen corn in there as well
Posted on 3/31/15 at 8:29 am to BayouBlue386
quote:
Watching anyone who returns to a boil for five minutes and then throw ice in them to cool them off so they dont overcook. For god's sake dont overboil them to begin with and you don't have this problem.
That's to stop the cooking process. Once you over boil them ice ain't gone do a damn thing.
I'll use that method if I'm only doing one sack.
Posted on 3/31/15 at 8:30 am to Motorboat
Never seen that but I've seen a similar method that ended up with some hard, underseasoned crawfish.
Posted on 3/31/15 at 8:34 am to LSUvegasbombed
quote:
how big of a pot was he using?
1 sack pot. What is that, 80 qt?
This post was edited on 3/31/15 at 8:40 am
Posted on 3/31/15 at 8:36 am to Trout Bandit
quote:
similar method that ended up with some hard, underseasoned crawfish.
these were some real nice crawfish baw. they were seasoned and not hard.
Posted on 3/31/15 at 8:38 am to LSUvegasbombed
quote:
dude I use the ice method and they peel unbelievably well!!
Return to a boil, cut fire, add corn, put lid on and check after 15 minutes for taste. We soak for up to 30 (depending on who's eating) and they still peel easy.
Saved you some ice
They don't overcook this way.
I used to ice, I used to spray water at the pot, hell I used to purge.
Eventually, I stopped doing all of em.
Posted on 3/31/15 at 8:39 am to Motorboat
There is an old coonass by my in-laws camp down in Stephenville/4 Mile Bayou Road who basically does the same thing. He essentially steams them in a little bit of water like you described, but the amount of whatever seasoning he uses could fit in a box of cards.
Posted on 3/31/15 at 8:41 am to Motorboat
I've seen the steam method requiring two pots.
One with an 1" of water and dirty crawfish
One rolling boil as usual with all the fixins.
Steam crawfish in pot 1 until steam comes out of the lid.
Cut off
Dump pot 1 into pot 2 after rolling boil and cut flame off and let soak for 30 minutes or something like that.
Weird as shite, tasted the same, yet they were very clean from the pot 1 steam.
One with an 1" of water and dirty crawfish
One rolling boil as usual with all the fixins.
Steam crawfish in pot 1 until steam comes out of the lid.
Cut off
Dump pot 1 into pot 2 after rolling boil and cut flame off and let soak for 30 minutes or something like that.
Weird as shite, tasted the same, yet they were very clean from the pot 1 steam.
Posted on 3/31/15 at 8:54 am to Motorboat
quote:
these were some real nice crawfish baw. they were seasoned and not hard.
You let the old man make you his bitch?? You gettin' soft baw.
Posted on 3/31/15 at 8:56 am to Trout Bandit
quote:
You let the old man make you his bitch?? You gettin' soft baw
did you read baw? We did two sacks and I won out. They were some damn fine crawfish. Let's boil some this weekend.
Posted on 3/31/15 at 8:57 am to PlateLunchAssassin
Technically not a boil, more of a steam, but my dad used to do 3-4 lbs at a time in a big double chicken roaster: three or four bunches of green onions, chopped, and a bottle of white wine, plus the crawfish. Bring to a boil, cover tightly. Absolutely freakin' delicious. Why we haven't done this again in years, I don't know. I'm gonna go call him about it right now.
Posted on 3/31/15 at 8:59 am to hungryone
quote:
3-4 lbs at a time in a big double chicken roaster: three or four bunches of green onions, chopped, and a bottle of white wine, plus the crawfish
go on. throw some butter in and you might be on to something.
Posted on 3/31/15 at 9:01 am to Motorboat
quote:
go on. throw some butter in and you might be on to something
There is a guy who competes who last year poured melted garlic butter over his regularly seasoned crawfish right before the judges tasted.
I WILL be doing that at one boil this year.
Posted on 3/31/15 at 9:21 am to TigerWise
quote:
Weirdest I've seen was somebody putting the seasonings all over the shells.
This. Made no sense to me.
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