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Started By
Message
Need a good crawfish recipe for 30-40lbs of live crawfish
Posted on 3/25/09 at 9:08 am
Posted on 3/25/09 at 9:08 am
Having a crawfish boil next Friday for mine and my best friends 30th birthdays and I was going to see if some of you crawfish experts could help me out.
I have been trying to search on here for the one that I used last year but cannot remember which one it was nor who it was from. Anyone mind helping me out?
The gf wants me to just google one or get one off the food network website, but I told her that I wanted to try and get it off of here if I can.
I downloaded the tigerdroppings.com recipe book that was on here but never saw any crawfish boil recipes.
I have been trying to search on here for the one that I used last year but cannot remember which one it was nor who it was from. Anyone mind helping me out?
The gf wants me to just google one or get one off the food network website, but I told her that I wanted to try and get it off of here if I can.
I downloaded the tigerdroppings.com recipe book that was on here but never saw any crawfish boil recipes.
4
Posted on 3/25/09 at 9:15 am to RollTide MJ
ok, for one sack of crawfish, here you go:
fill about 1/4 of pot with water (you will be steaming)
add- one stick of butter (for easy peeling), 3/4 box of salt, any crawfish seasoning that you prefer.
this time of year, boil (steam) for about 5 to 7 minutes. sample one. should be good texture.
now, you can put anything else that you want in the pot like, potatoes, corn, onions, etc.... note- i usually boil my fixings before the crawfish. but, remember, if you are going to boil the potatoes before the crawfish, they will absorb a lot of the salt. so, you will probably need to add more before you put the crawfish in.
we used to "boil" all of the time. but, after we did numerous caterings with 1000 of lbs, we learned that steaming is good as well. and, you will get the seasoning into the crawfish like boiling. don't listen to people that say you won't. if you overboil for a few minutes, the crawfish turn out mushy. if you accidentally oversteam for a few minutes, the texture is still ok (most of the time).
fill about 1/4 of pot with water (you will be steaming)
add- one stick of butter (for easy peeling), 3/4 box of salt, any crawfish seasoning that you prefer.
this time of year, boil (steam) for about 5 to 7 minutes. sample one. should be good texture.
now, you can put anything else that you want in the pot like, potatoes, corn, onions, etc.... note- i usually boil my fixings before the crawfish. but, remember, if you are going to boil the potatoes before the crawfish, they will absorb a lot of the salt. so, you will probably need to add more before you put the crawfish in.
we used to "boil" all of the time. but, after we did numerous caterings with 1000 of lbs, we learned that steaming is good as well. and, you will get the seasoning into the crawfish like boiling. don't listen to people that say you won't. if you overboil for a few minutes, the crawfish turn out mushy. if you accidentally oversteam for a few minutes, the texture is still ok (most of the time).
Posted on 3/25/09 at 9:30 am to tigerdup07
quote:
note- i usually boil my fixings before the crawfish. but, remember, if you are going to boil the potatoes before the crawfish,
we do a thing we call a "can". we have a pot that is for deep frying turkeys. we bsically put corn in the bottom, potatoes(cut in half), sausage, red sausage, onion, one bag of crab boil seasoning, one can of beer. once it starts steaming out of the top then you let it cook for i think 45 minutes.
Posted on 3/25/09 at 9:32 am to RollTide MJ
quote:
we do a thing we call a "can". we have a pot that is for deep frying turkeys. we bsically put corn in the bottom, potatoes(cut in half), sausage, red sausage, onion, one bag of crab boil seasoning, one can of beer. once it starts steaming out of the top then you let it cook for i think 45 minutes
cool. but, don't be afraid to put some mushrooms in it. that is my personal favorite fixing.
Posted on 3/25/09 at 9:36 am to tigerdup07
Store List
1 large bag of Louisiana seasoning dry mix.
1 8oz bottle of liquid crab boil.
1 Box of salt (for purging)
1 Large bottle of mustard
Couple cloves of garlic
Potatoes
Onion
Mushrooms
Sausage
Corn
Bag of lemons
1. Purge crawfish with salt(in separate pot #3 tub. Drain water after 15-20 minutes, be sure to pick out dead ones.
2. Fill pot up about 3/4 water add dry season,mustard and liquid.
3.Bring to a boil. Let water/seasoning boil for a few minutes.
4. Add Potatoes, onions (both cut in half), garlic (just top removed)Boil for 5 minutes.
5. Add crawfish, once it comes to a boil TURN OFF.
6. Add mushrooms and sausage, squeeze cut lemons, stir.
7. Let soak for a minimum of 20 minutes, test and soak to your desired taste.
Enjoy. Obviously there will be tons of variations to recipes.
WHATEVER YOU DO DO NOT STEAM AND ADD SEASONING TO THE OUTSIDE OF CRAWFISH...TERRIBLE...YOU THAT DO THIS SHOULD BE RUN OUT OF THE STATE!!!!
1 large bag of Louisiana seasoning dry mix.
1 8oz bottle of liquid crab boil.
1 Box of salt (for purging)
1 Large bottle of mustard
Couple cloves of garlic
Potatoes
Onion
Mushrooms
Sausage
Corn
Bag of lemons
1. Purge crawfish with salt(in separate pot #3 tub. Drain water after 15-20 minutes, be sure to pick out dead ones.
2. Fill pot up about 3/4 water add dry season,mustard and liquid.
3.Bring to a boil. Let water/seasoning boil for a few minutes.
4. Add Potatoes, onions (both cut in half), garlic (just top removed)Boil for 5 minutes.
5. Add crawfish, once it comes to a boil TURN OFF.
6. Add mushrooms and sausage, squeeze cut lemons, stir.
7. Let soak for a minimum of 20 minutes, test and soak to your desired taste.
Enjoy. Obviously there will be tons of variations to recipes.
WHATEVER YOU DO DO NOT STEAM AND ADD SEASONING TO THE OUTSIDE OF CRAWFISH...TERRIBLE...YOU THAT DO THIS SHOULD BE RUN OUT OF THE STATE!!!!
This post was edited on 3/25/09 at 9:40 am
Posted on 3/25/09 at 10:01 am to Geaux1
GEAUX1's recipe is pretty accurate to me....minus the mustard
Posted on 3/25/09 at 10:53 am to Skeeter 79
quote:
minus the mustard
skeeter,
I do it both ways. Try it out adds good flavor.
Posted on 3/25/09 at 12:41 pm to Geaux1
quote:
1 Box of salt (for purging)
Useless and a waste of salt...Links have been provided several times on this board backing this up.
Just purge in something with a drain. Rinse and drain crawfish until the water drains clear.
Posted on 3/25/09 at 1:05 pm to NatalbanyTigerFan
quote:
Useless
May be right but I know large amounts of salt would act as a laxative.
quote:
waste of salt
.39 cents forgive me I splurge sometimes..
Posted on 3/25/09 at 1:11 pm to tigerdup07
quote:
ok, for one sack of crawfish, here you go:
fill about 1/4 of pot with water (you will be steaming)
add- one stick of butter (for easy peeling), 3/4 box of salt, any crawfish seasoning that you prefer.
this time of year, boil (steam) for about 5 to 7 minutes. sample one. should be good texture.
now, you can put anything else that you want in the pot like, potatoes, corn, onions, etc.... note- i usually boil my fixings before the crawfish. but, remember, if you are going to boil the potatoes before the crawfish, they will absorb a lot of the salt. so, you will probably need to add more before you put the crawfish in.
we used to "boil" all of the time. but, after we did numerous caterings with 1000 of lbs, we learned that steaming is good as well. and, you will get the seasoning into the crawfish like boiling. don't listen to people that say you won't. if you overboil for a few minutes, the crawfish turn out mushy. if you accidentally oversteam for a few minutes, the texture is still ok (most of the time).
If done right you don't need butter homey. Also, you can say all you want, I've had crawfish about an many ways as you can dream up and the "steamed version" and the "seasoning on the outside after they've boiled" are the two WORST ways you could ever do crawfish. If you don't have a soaking period they won't get anywhere near juicy enough.
Posted on 3/25/09 at 1:26 pm to tigerdup07
quote:
we used to "boil" all of the time. but, after we did numerous caterings with 1000 of lbs, we learned that steaming is good as well.
Man I would REALLY hate to taste what your boiled crawfish tasted like if steaming was better! It only took me one trip to someones house who tried this to realize its just wrong. Do not get me wrong steaming method may work for a bunch of Yankees BUT no true southerner would put up with this. If you would have pulled up at my party to cater and started steaming I would have pulled out the pit and did burgers and sausage.
Posted on 3/25/09 at 1:37 pm to Geaux1
quote:
Store List
1 large bag of Louisiana seasoning dry mix.
1 8oz bottle of liquid crab boil.
1 Box of salt (for purging)
1 Large bottle of mustard
Couple cloves of garlic
Potatoes
Onion
Mushrooms
Sausage
Corn
Bag of lemons
1. Purge crawfish with salt(in separate pot #3 tub. Drain water after 15-20 minutes, be sure to pick out dead ones.
2. Fill pot up about 3/4 water add dry season,mustard and liquid.
3.Bring to a boil. Let water/seasoning boil for a few minutes.
4. Add Potatoes, onions (both cut in half), garlic (just top removed)Boil for 5 minutes.
5. Add crawfish, once it comes to a boil TURN OFF.
6. Add mushrooms and sausage, squeeze cut lemons, stir.
7. Let soak for a minimum of 20 minutes, test and soak to your desired taste.
Enjoy. Obviously there will be tons of variations to recipes.
WHATEVER YOU DO DO NOT STEAM AND ADD SEASONING TO THE OUTSIDE OF CRAWFISH...TERRIBLE...YOU THAT DO THIS SHOULD BE RUN OUT OF THE STATE!!!!
perfect.
i've never tried it with the mustard though.
i've only tasted steamed seafood in florida (around gulf shores) thats how they "boil" shrimp, crawfish and crabs.
NO FLAVOR.
Posted on 3/25/09 at 1:37 pm to Geaux1
quote:you are wrong. Salt acts as an exfixiant (sp) it kills the crawfish, what do people not understand about this
Useless
May be right but I know large amounts of salt would act as a laxative.
Posted on 3/25/09 at 2:51 pm to CarRamrod
quote:
you are wrong. Salt acts as an exfixiant (sp) it kills the crawfish, what do people not understand about this
BINGO!! I got so tired of trying to tell the idiots in my family this. Salt messes with the oxygen level and in turn leads to more dead crawfish by the time you start your boil.
Btw, IT DOES NOTHING TO CLEAN OUT THEIR POO POO LINE!!!
Posted on 3/25/09 at 3:29 pm to Jabberwocky
quote:
i've only tasted steamed seafood in florida (around gulf shores) thats how they "boil" shrimp, crawfish and crabs. NO FLAVOR.
Go to Maryland for steamed crabs. Blows away a boiled crab. Shrimp and crawfish should be boiled. Lobsters need steam.
Posted on 3/25/09 at 6:35 pm to BigAlBR
You guys are right about the salt purge. See its okay to sometimes admit your wrong about something. 
Posted on 3/25/09 at 7:28 pm to Geaux1
MJ where are you getting the crawfish? Bayou Seafood? How much per pound?
Posted on 3/25/09 at 8:47 pm to Jabberwocky
List of needed groceries.
1.5 large bag of Louisiana seasoning dry mix. I also like Zatarain's crab boil as well. (I think SlapYour Mama boil is not as good. Swamp Fire's boil is too hot with not enough salt.)
1 8oz bottle of liquid crab boil. (Optional IMO)
1/2 Box of salt
Couple cloves of garlic
Potatoes
Onion
Mushrooms
Corn
2 large lemons
-------------------------------------------------
1.Fill 120 quart pot up about 5/8 full of water and add dry seasoning and liquid.
2.Bring to a boil. Let water/seasoning boil for a few minutes.
3.Add onions (both cut in half), garlic (just top removed)and lemons cut in half. Boil for 5 minutes.
4. Add crawfish, once it comes back to a boil turn it off after 3 minutes boiling time.
5. Add mushrooms and pre boiled corn and potatoes.
6. Let soak for a minimum of 20 minutes, test and soak to your desired taste. Gently roll with paddle every 5 minutes or so as to get all in the seasonings.
I put my potatoes and corn in a small laundry sack so as to take out easily before the crawfish. These will soak up a lot of seasonings very fast. Could possibly get too hot for your guests.
ENJOY!!
1.5 large bag of Louisiana seasoning dry mix. I also like Zatarain's crab boil as well. (I think SlapYour Mama boil is not as good. Swamp Fire's boil is too hot with not enough salt.)
1 8oz bottle of liquid crab boil. (Optional IMO)
1/2 Box of salt
Couple cloves of garlic
Potatoes
Onion
Mushrooms
Corn
2 large lemons
-------------------------------------------------
1.Fill 120 quart pot up about 5/8 full of water and add dry seasoning and liquid.
2.Bring to a boil. Let water/seasoning boil for a few minutes.
3.Add onions (both cut in half), garlic (just top removed)and lemons cut in half. Boil for 5 minutes.
4. Add crawfish, once it comes back to a boil turn it off after 3 minutes boiling time.
5. Add mushrooms and pre boiled corn and potatoes.
6. Let soak for a minimum of 20 minutes, test and soak to your desired taste. Gently roll with paddle every 5 minutes or so as to get all in the seasonings.
I put my potatoes and corn in a small laundry sack so as to take out easily before the crawfish. These will soak up a lot of seasonings very fast. Could possibly get too hot for your guests.
ENJOY!!
Posted on 3/25/09 at 9:19 pm to Post It Bandit
quote:
MJ where are you getting the crawfish? Bayou Seafood? How much per pound?
Hey post. Yeah I'm getting them from Bayou Seafood. Right now they are at 2.25/lb. They said that they might stay the same or go up a little this next week. I am not getting them until next Friday so hopefully they won't go up too much.
Posted on 3/25/09 at 9:35 pm to MightyYat
quote:
If done right you don't need butter homey. Also, you can say all you want, I've had crawfish about an many ways as you can dream up and the "steamed version" and the "seasoning on the outside after they've boiled" are the two WORST ways you could ever do crawfish. If you don't have a soaking period they won't get anywhere near juicy enough.
+1
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