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Message
re: Official Crawfish Recipe Thread
Posted on 3/15/10 at 4:16 pm to Nawlens Gator
Posted on 3/15/10 at 4:16 pm to Nawlens Gator
Congratulations, would you like a cookie?
0
Posted on 3/15/10 at 4:18 pm to Nawlens Gator
quote:
spiced/iced water in another tank to soak
so you got to eat ice cold crawfish?
awesome
Posted on 4/6/10 at 12:21 pm to Nawlens Gator
I don't think there is a best method of boiling crawfish. I’ve had it where people ice the crawfish down, let them soak, add hot sauce in the water, steam them in an ice chest with seasoning for 10 minutes after they are cooked, and all have tasted just as good as the other to me.
It seems like a lot of people frown upon the last one I mentioned, but it is how I do it, and I’ve always received positive feedback from those who eat it. Some people think that adding seasoning to the crawfish directly doesn’t do anything for flavor and just cakes the crawfish shells in seasoning. This is not true, steaming them with the seasoning in an icechest actually melts the seasoning and adds a ton of flavor in my opinion (I always taste a few that I didn’t steam to compare the flavor). When I steam them, there is no seasoning on the outside of the crawfish and I bet the people who are gung-ho about letting crawfish soak for 30 minutes wouldn’t even know that I did this if I didn’t tell them. I also prefer this method because it is MUCH easier and takes significantly less time to do than the soak method.
Here’s my recipe:
Add to water:
3-4oz of liquid crab boil
75% of your favorite dry crawfish boil seasoning (I like pro boil or the extra spicy zattarans)
Let boil for 10 minutes
Add crawfish and let boil until it appears that all or most are floating (usually 10 minutes or less).
Remove crawfish.
Add a layer of crawfish to bottom of ice chest
Generously add dry crawfish seasoning and lemon juice on top
Repeat the previous 2 steps until finished.
Close ice chest and let steam for 7-10 minutes.
If you are pouring all the crawfish on a table, be sure to drain the bottom of the ice chest.
It seems like a lot of people frown upon the last one I mentioned, but it is how I do it, and I’ve always received positive feedback from those who eat it. Some people think that adding seasoning to the crawfish directly doesn’t do anything for flavor and just cakes the crawfish shells in seasoning. This is not true, steaming them with the seasoning in an icechest actually melts the seasoning and adds a ton of flavor in my opinion (I always taste a few that I didn’t steam to compare the flavor). When I steam them, there is no seasoning on the outside of the crawfish and I bet the people who are gung-ho about letting crawfish soak for 30 minutes wouldn’t even know that I did this if I didn’t tell them. I also prefer this method because it is MUCH easier and takes significantly less time to do than the soak method.
Here’s my recipe:
Add to water:
3-4oz of liquid crab boil
75% of your favorite dry crawfish boil seasoning (I like pro boil or the extra spicy zattarans)
Let boil for 10 minutes
Add crawfish and let boil until it appears that all or most are floating (usually 10 minutes or less).
Remove crawfish.
Add a layer of crawfish to bottom of ice chest
Generously add dry crawfish seasoning and lemon juice on top
Repeat the previous 2 steps until finished.
Close ice chest and let steam for 7-10 minutes.
If you are pouring all the crawfish on a table, be sure to drain the bottom of the ice chest.
Posted on 4/6/10 at 1:12 pm to SUB
Does anyone add brown sugar to their boil? I used to get crawfish from a place that always had a little sweet taste along with the spice and I never had any other place that had this flavor. I really liked it a lot and wonderered how they do it. I think someone on here posted that they know people that do this a while back. I was just wondering how much you add if anyone is familiar with this.
Posted on 4/6/10 at 1:14 pm to dcj185
anyone ever boil in clean water then let them soak in luke warm spiced water?
Posted on 4/6/10 at 2:42 pm to SUB
quote:
SUB
I've eaten them this way and they were outstanding. Everybody has their own method and some are better than others, but I've never been to a crawfish boil and not eaten crawfish because the crawfish sucked. And I've eaten a many of 'em!
Posted on 4/6/10 at 3:10 pm to luvmesumlsu
quote:
luvmesumlsu
Exactly! I think there are several ways to do it and do it well. I just get pissed when people say that "this is the only way to do it." Not saying that people in this thread are implying that at all - just an observation of people I know.
Posted on 4/6/10 at 3:20 pm to SUB
quote:
SUB
Well some people are the best at everything---bowling crawfish is no exception.
I do love a good boil and I love 'em spicy. I would much rather have them too spicy than too salty!
Posted on 4/13/10 at 11:11 am to luvmesumlsu
One tip I have is to us small mesh bags (laundry delicate bags) to boil your goodies like mushrooms, sausage and taters. The use of bags allows you to pluck them out so that people can serve themselves the fixings vs. having them throughout the boil. I am tired of people asking where all the mushrooms went.
I think that the big mistake the people make is on the second sack when they add just as much of an all spice as the first sack. It makes them WAY too salty.
For my first batch I use one canister of all-spice, half a jar of cayenne and half a bottle of lemon flavored liquid boil.
I think that the big mistake the people make is on the second sack when they add just as much of an all spice as the first sack. It makes them WAY too salty.
For my first batch I use one canister of all-spice, half a jar of cayenne and half a bottle of lemon flavored liquid boil.
Posted on 4/13/10 at 7:15 pm to CarRamrod
quote:
in a time where people have to have the gubment pay for a cell phone, maybe people should be saving that dollar.
But you'll use 20 gallons of water from your garden hose. I'm sure that's pretty close to a dollars worth of water.
Posted on 4/13/10 at 7:37 pm to LSUbroker
I use zatarains powder and liquid crab boil.
I dont use extra salt, bc the powder has more than enough.
MOst of the time i buy good size bottle of cayenne pepper.
Put it in accordingly.
Obv the amount of lbs im cooking dictates the amount of seasoning, a jug/jug half of powder and gallon of liquid with the cayenne does 3-4 sacks just fine.
I also dont use lemons, IMO they are for washing your hands with when finished eating. I went to a boil couple yrs ago and some dude cut up 4-5 and squeezed them in the boil.
shite was nasty, tasted like boiled lemons instead of spicy crawfish.
Also manytimes people put too much waterfrom the start...half way of ANY pot is plenty.
Yes, I use ice....it works., actually did an experiment last monday on four sacks... iced down ones sink quikcer and have more juice than the others.
DOnt argue it, just use it.
I dont use extra salt, bc the powder has more than enough.
MOst of the time i buy good size bottle of cayenne pepper.
Put it in accordingly.
Obv the amount of lbs im cooking dictates the amount of seasoning, a jug/jug half of powder and gallon of liquid with the cayenne does 3-4 sacks just fine.
I also dont use lemons, IMO they are for washing your hands with when finished eating. I went to a boil couple yrs ago and some dude cut up 4-5 and squeezed them in the boil.
shite was nasty, tasted like boiled lemons instead of spicy crawfish.
Also manytimes people put too much waterfrom the start...half way of ANY pot is plenty.
Yes, I use ice....it works., actually did an experiment last monday on four sacks... iced down ones sink quikcer and have more juice than the others.
DOnt argue it, just use it.
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