re: Need a good crawfish recipe for 30-40lbs of live crawfish

Disclaimer: This is the way I “do it.” Right or Wrong, I like them this way.


Boiled Crawfish:

1. The Crawfish. A sack of crawfish can vary in weight by about 10 pounds, while the sack remains the same size. What this means is the heavier the sack (40lbs,) the smaller the crawfish. I prefer to buy a full sack that weighs about 32-34 lbs. I purge my crawfish. Purging is the process of “cleaning” them from the inside out. It is no less humane than boiling something live. They will taste better too! In a large tub or ice chest, rinse the crawfish with water then fill the tub again so that it covers them. Pour one box of table salt in the tub and let them purge for 20 minutes or so. Rinse. Repeat if needed until the water looks mostly clean.

2. The Gear. An 80 quart pot will boil one sack of crawfish. A 100 quart pot will do it better with extra room for things like potatoes, corn, and etc. You can use any high output propane burner, but the higher output the better. Look for one with a propane regulator output of at least 10psi. My 30psi regulator is an aftermarket add on that reduced my boil time by 20 minutes or more. You will also need a lid, paddle, and some serious pot holders or welding gloves.

3. The Seasonings. Liquid or granular? I won’t start a war here, but I use both an entire bucket of “Pro-Boil” granular and one medium sized bottle of liquid Zat’s. At the store grab the boil, a small bag of yellow onions, 6 or 8 garlic pods, dozen lemons, container of mushrooms, fresh or frozen corn on the cob, 2 boxes salt (for purging,) and red potatoes(not large ones.) Oh, copious amounts of your favorite adult beverage too.

4. The Process. Begin purging the crawfish. Fill the boiling vessel one third full of water and begin heating on the burner. Add the granular seasoning, halved onions, topped garlic pods, and squeezed lemons. When the water is at a rapid boil, add the potatoes then the purged and drained crawfish. Return the pot to a rapid boil. Proceed to step 5.

5. How Long Do You Boil Crawfish? This question is as old as the hills. The only correct answer is, “as long as it takes.” Early in the season, crawfish are tender and have thin shells. I bring to a boil and shut my fire off to begin soaking. Later in the season, they have harder, thicker shells. I boil them at a rapid boil for 4-10 minutes until a sample peels easily then I soak.

6. Soaking. This is the time I add my liquid seasoning. It really brings the flavor. Add the corn, mushrooms, veggies, and etc then cover and wait. 20 minutes should do it.

7. Time To Eat. If you have enough hungry mouths to feed, pour these directly on a table lined with newspaper, or plastic and enjoy. If your party is smaller, pour into an ice chest and they will stay hot until you come back for seconds.


I reserve the right to edit this as any inaccuracies may be alcohol related.

Btrtigerfan

MY BOILED CRAWFISH

Ingredients:
30-35 lbs Live Crawfish
1 Can of Pro Boil
2 Cups of Cayenne Pepper
1 doz. Fresh Lemons
1/2 bottle of Zat's Liquid Crab Boil

Preparations:
Purge crawfish by placing them in a tub or ice chest of fresh water. Fill the water enough to cover the crawfish. Let soak for about 10 mins. (No longer because they can and will drown)
Drain water. Repeat several times if crawfish are extremely dirty.
Boiling the crawfish:
Fill a large pot (60qts) ½ full of water. Cut lemons in ½ and squeeze juice into water; put the lemons in the water.
Place all seasonings into cold water and stir until dissolved.
Bring water, lemons and all seasonings to a rolling boil.
Place crawfish into boiling water and cover the pot with the lid.
Leave covered until water comes to a rolling boil again.
When water starts a rolling boil, time the crawfish to cook for 7 mins. Stir a few times during cooking.
After 7 mins, shut the fire off and cover the top of the crawfish with an entire bag of ice.
Let soak for 15mins. Check a few crawfish for desired taste. If needed soak an additional 15 mins.

Extras:
If you want corn or potatoes with your crawfish. Place them in the pot before adding crawfish and cook for about 5 mins, then leave them in the pot.
Make sure not to leave potatoes to long or they will get too soft and turn to mush.

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When water starts a rolling boil, time the crawfish to cook for 7 mins.

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Man that seems like a long time. Obviously this works or you would not be doing it. I shut mine off as soon as it starts to boil. It seems that cooking times vary greatly Ever have a problem pealing?

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Man that seems like a long time

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Really depends on the size of the crawfish and the time of year that you boil. 5-7 mins is normal boiling time though.

NEVER had trouble with peeling them and I DON'T use butter.

When they start to boil I light a cigarette and when I'm done I turn the fire off. Then I dump a bag of ice in the water and let them soak for 25 minutes.

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Let soak for 15mins. Check a few crawfish for desired taste. If needed soak an additional 15 mins

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I am sure everyone's "desired taste" varies greatly

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dump a bag of ice

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I have done this before when boiling shrimp. Question does this cause a problem when boiling multiple sacks (too much water,overflowing?)

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Stop contributing to the spreading of this myth.

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It not a myth at all. I have seen myself do this many times. Do yours anyway you like. I prefer mine salty.

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throw the whole sealed bag of ice in the pot

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I do this. I find it works well. Depending on the size of the crawfish, I'll start testing crawfish a few minutes into the boiling. When they're good to go, I shut it off and drop the bag of ice into the pot.

If you have one of those ice dispenser things by your house, get it from there. The bags are pretty thick and hold up in the boiling water.

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It not a myth at all. I have seen myself do this many times. Do yours anyway you like. I prefer mine salty

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The thought that salt "purges" the crawfish is a myth, not the act itself. Why don't people just say "I like mine extra salty so a rinse them in salt water" then??