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Message
re: Louisiana Crawfish Boil 101
Posted on 4/8/21 at 11:12 am to Motorboat
Posted on 4/8/21 at 11:12 am to Motorboat
quote:
Louisiana Brand has gotten saltier
I agree with this. In the past I would supplement LA Brand with some extra salt now I don't. Boiled a sack on Sunday using a bag of LA Brand and half a bag of Chackbay with some Zats liquid and they were excellent and plenty salty.
0
Posted on 4/8/21 at 12:36 pm to Stadium Rat
Poorly worded but I think she means, bring water to boil, dump crawfish into pot, bring back to boil (which takes about 15 min), and shut off heat.
That's pretty close to how I do things. As I've gotten older, I soak more and rolling boil less.
I usually let them come to a good rolling boil for 2 min, then cut off, and then start the soak.
As far as the potatoes, I add them much earlier...
Fill pot with water, turn on fire
Add seasonings
When water first starts to bubble / foam a tiny bit, add potatoes and lemon
Wait about 5 min, add garlic and onion
When water comes to a good rolling boil, add crawfish and sausage
When crawfish comes to a good rolling boil, 2 min, then shutoff gas, add corn
That's pretty close to how I do things. As I've gotten older, I soak more and rolling boil less.
I usually let them come to a good rolling boil for 2 min, then cut off, and then start the soak.
As far as the potatoes, I add them much earlier...
Fill pot with water, turn on fire
Add seasonings
When water first starts to bubble / foam a tiny bit, add potatoes and lemon
Wait about 5 min, add garlic and onion
When water comes to a good rolling boil, add crawfish and sausage
When crawfish comes to a good rolling boil, 2 min, then shutoff gas, add corn
Posted on 4/9/21 at 9:00 am to LSUFanHouston
quote:
Fill pot with water, turn on fire
Add seasonings
When water first starts to bubble / foam a tiny bit, add potatoes and lemon
Wait about 5 min, add garlic and onion
When water comes to a good rolling boil, add crawfish and sausage
When crawfish comes to a good rolling boil, 2 min, then shutoff gas, add corn
Virtually identical to what I do. You just can't go wrong doing it this way and then vary your soak time for the degree of desired spiciness.
I won one of those Boil Boss pot coolers a few years back and have been using that these last few seasons. It truly does decrease the soak time by about half and you don't have to worry about diluting the seasoned water with ice. I have a raised deck in my yard so a muddy/wet lawn isn't an issue but that could be a downfall to using it if you typically boil on a lawn or grass.
Posted on 4/9/21 at 11:14 am to SUB
Also another overlooked tip- you don’t need to bring anything to a “boil”.
It’s an easy temperature point, but everything in that pot is cooking easily at around 180 degrees. Saves on time an propane.
It’s an easy temperature point, but everything in that pot is cooking easily at around 180 degrees. Saves on time an propane.
Posted on 4/9/21 at 12:31 pm to SlickRick55
My wife's grandpa tried to tell me that the crawfish weren't going to be cooked because I shut the gas off as soon as the pot comes back up to a boil. I asked him if he thought water had to be boiling in order to cook something 
Posted on 4/9/21 at 7:11 pm to Stadium Rat
This is a simple how to video we put out a couple of years ago.
YouTube
YouTube
This post was edited on 4/9/21 at 7:12 pm
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