re: Official Crawfish Recipe Thread

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Why is it that people are obsessed with adding ice/water...etc. after boiling? All you are doing is dilluting the seasoned water. I've been boiling for close to 20 years and I've never once had peeling problems due to them being in the water too long.

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it's diluting the seasoned water, but you can make it 'extra' seasoned beforehand so when you dilute it, the final amount of seasoning is where you want it. the final flavor of the crawfish meat is dependent upon several factors (seasoning concentration, temperature, time), so you can fool with all of them to adjust the taste.

that being said, i have never actual seen anyone do the ice-thing, so it does seem like an extra step to me

Who gives a shite about the icing process. Either you do it or you don't. Post some recipes dammit. That's the purpose of this thread.

Does tony's have plenty of live crawfish availible on the weekends now?

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Post some recipes dammit. That's the purpose of this thread.

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I don't have a recipe, I season the water until it taste right then add the crawfish.

i would say 1 outta 10 people that think they know how to cook crawfish can actually cook great crawfish consistently. the others might get lucky sometime but i have seen WAY to many people frick up a wet dream when it comes to crawfish. your fingers should never prune when eating because there is so much salt. Most seasons already contain too much salt. and the ice to cool it stupid. i'll drench the pot with a hose but ice is a waste of money IMO.

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and the ice to cool it stupid. i'll drench the pot with a hose but ice is a waste of money IMO.

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It's a dollar

Main thing with crawfish that I found is do not overboil them! They will get soft and fall apart when peeled. I bring to a boil and shut off gas and soak for 20-30 min and spray the outside of the pot. Especially with them being mixed (small to large crawfish all in one sack) right now. If you boil any longer than 2-3 minutes and soak you will have soft crawfish. And I boiled 15 sacks yesterday so I do have a little experience with them.

My recipe is a little different. I use 14 gal of water in a 100-120qt pot and season the water and not the crawfish. The first boil I use full recipe of seasoning, the second boil I use 1/2 of the first recipe, the third boil I use 1/4 of the first recipe. I usually like to only boil 3 times in the same water. If I have to boil 4 times I don't add seasoning the fourth time. If you don't add seasoning the second and third batch will not be seasoned as much. I make my own mix. Ground crab boil (contains no salt and I think can only be bought commercially), salt, cayenne, and chinese red pepper. Adding onions, garlic, and celery definitely helps the flavor.

Boil my potatoes 12-15 minutes (depends on how many potatoes you have in the pot) remove, add crawfish bring to a boil shut gas off, add corn and let the corn soak with the crawfish.

I just think its amazing that someone has been boiling for 20 years and hasnt figured out the benefit of cooling down the pot. In one way or another you want that pot to cool down and stop cooking the crawfish. It has nothing to do with peeling.

The thing people use to make peeling easier is generally lemons and a stick of butter. But it really has more to do with how thick the shells are in your batch of crawfish.

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Thank you, im glad you like them

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most people use to much salt.

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I'm one of those oddballs. I don't use much salt in many dishes, but for boiled crawfish, I like a good bit.