Making this tongiht. Thanks

Bossflossjr’s Crawfish Ratios for Multiple Sacks – Excellent!

I use an 80 qt pot. Sacks are usually 34-38 lbs

I use frozen gallon jugs instead of ice (so water isn’t added to the pots). I usually have 5-6 of the big gallon jugs in the deep freeze for crawfish. I typically drop 2 gallon jugs in to start cooling per sack. Depending on where I am, I may "spray the pot" as some suggest. Typically, on the last sack (if I am boiling 4) I use bags of ice.

I will say this, the majority of the time I only boil 3 sacks. I have been told the 4th sack is too salty before and made new water on the 4th sack. That is the only one on the sheet is debated by my family/friends.

For a 2 sack or 3 sack boil - this recipe is spot on, IMO

And I do not change my method in regards to potatoes, corn, sausage, mushrooms, etc. I typically boil them in 1st batch and they normally last throughout the afternoon. You can boil them on 1st 2 batches though, especially if you use mushrooms...

The last couple batches get pretty spicy.

1st Sack:

10 cups crab boil
3 cups salt
16 oz bottle liquid
3 tbsp cayenne
1 qt lemon juice
cut fire add 4 sticks butter
& let soak 30 minutes after cutting boil & icing water

2nd Sack:

8 cups la crab boil
1 cup salt
1 small bottle liquid
1 qt lemon juice
4 sticks butter

3rd Sack:

8 cups la crab boil
1 qt lemon juice
1/8 cup cayenne
2 sticks butter

4th Sack:

8 cups la crab boil
salt to taste (depending on 3rd sack (1-2 cups))
1 qt lemon juice
1/8 cup cayenne
1 small liquid Zats
2 sticks butter

(Edited and formatted by Stadium Rat.)

Made this last night. Found a recipe on the internet and loosely followed it. Served with an herbed sour cream.

Herbed Sour Cream

1 cup sour cream
1 t lemon zest
1 t fresh lemon juice
1 T each, fresh basil and chives, minced
1/2 T fresh dill, minced
1 clove garlic, crushed
Salt and pepper to taste

Mix well and set aside.

Fritters

2 medium zucchini, ends removed
1 medium onion
2 cloves garlic
1 ear of fresh corn
1 egg
1/3 cup, or more, flour
1 cup Swiss cheese, shredded
1 t baking powder
Tony’s
Fresh pepper
EVOO and butter, 3/1 ratio

Method

In food processor, grate the squash, onions and garlic. Put in a colander, and a t of salt , and let sit to drain for 10 minutes.

Cut the kernels from an ear of corn. Squeeze excess moisture from the minced vegetables. Add the corn, beaten egg, baking powder, cheese, and seasonings.

Heat skillet to medium. Add a few T of EVOO and a little butter.

Add the fritter mix, @ 1/3 cup, and press to 1/2 inch thick. Fry until golden, flip and repeat. About 2 minutes per side. Serve with a dollop of herbed sour cream on top. Fantastic. .

Baked Beans

Ingredients

1 lb bacon, fine diced
1 lb hot breakfast sausage
2 medium onions, fine diced
2 jalapeño peppers, minced, seeds removed
4 cloves garlic, minced
4 cans(15 oz)Van Camps beans, with liquid
1 can black beans, with liquid
1 bunch green onions, minced
4 T parsley, minced
1 t each, onion and garlic powder
2 bay leaves
1/2 T dry mustard
2 T Worcestershire sauce
1T Tony’s
1 t black pepper
1 cup BBQ sauce (used KC Masterpiece)
1.5 to 2 cups Norris Best syrup (use a dark syrup)


Method

Brown the bacon, sausage, and onions in an oven proof pot. Use medium heat and cook until the onions are beginning to get a good color. Add the garlic during the last minute or two were of the sauté stage.

And all remaining ingredients and mix well. You can taste at this point to adjust seasonings, particularly the Tonys for salt.

Place in a 325 to 350° oven, either in this pot or in a baking dish. Cover the dish for the first two hours or so of cooking, then remove the cover to reduce the liquid volume a bit and develop a little more color on the beans. Total cooking time should be around three hours or so.


Mods: If you have any leftover bbq (brisket, pork butt, etc. mince it and add to the beans as you cook.The seasoning I suggest can be modified,but don’t leave out the syrup, peppers, or meat...all are key. You can cook the beans in a smoker with your smoked meats,too, of course.

BugAC's Rice Dressing

RICE DRESSING

2 cups chopped chicken liver (1.2) lbs)
a couple Slices of breakfast sausage (for flavor) (optional)
1/2 lb ground pork
| white onion
1 cup bell pepper
1/2 to 1 cup of mushrooms (optional)
2 cups rice washed
3 cup beef broth (or vegetable)
1 cup water

1. Cook breakfast sausage, remove, dice sausage
2. Cook liver, remove when cooked
3. Cook onions and bell pepper, remove
4. Cook pork and beef until almost brown
5. Add mushrooms, continue cooking until fully browned
6. Add all ingredients, bring to a boil, simmer 40 minutes to 1 hour or until rice is tender.

BugAC: "Thanks Rat! I'd remove the mushrooms and breakfast sausage from that completely though. And i use jasmine rice if that makes a difference to some."

just browsing this page a bit and noticed quite a bit of love for Semolinas.

I used to love eating there when I was in my early 20s (1990s) but never realized it had the kind of reputation to land on a food board collection of recipes.

Was it really as good as I remember?