re: Questions about crawfish boil and recipe NEED HELP !

Biggest thing I am picking up is just enough water to cover the crawfish, if I am doing an entire sack then I need to go with less than half pot full of water.

some say liquid boil some say no. Personal preference?

Academy here has cajun land seafood boil and louisana brand. They also have the little boxes of zatarans seasoning.

*potatoes go in first.
then onions, then fruit
go in with the crawfish,
3 mins max on cooking crawfish

they float they are good to turn off heat add corn and sausage and mushrooms
then soak until they sink



next week on the 16th or 17th i am doing a sack. Should be ready now. You guys helped me a bunch.

Don’t bother with any time limit when cooking your crawfish. Your Pot/ burner/propane situation will determine how fast your water gets back to boil.

Just put the crawfish in and put the top on. Once you see steam coming out it’s most likely boiling. Go check. Once the crawfish have all risen to the top you can cut your heat.

If you stick to a certain time limit there’s a chance you could frick up.

I use liquid boil and powder. The liquid is really just adding some more spice/heat to the flavor. I usually don’t do more than a 12 oz bottle.

The citrus and onions are just seasoning. They all go in at the same time. The potatoes are the first thing you’re trying to cook. They will go in first after you have season your pot and got things boiling

It’s the mans 2nd time ever boiling. He should just stick to the normal way of having enough water to cover his crawdaddies. You gonna confuse him trying to get him to measure enough water where you can’t see it after he puts the crawfish in

Prob end up messin it up

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coachhim

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A few tips. Your seasoning is your choice, but i do 1 bag of chackbay, 1/2 bag of Louisiana, and 16 oz. of louisiana liquid crab boil. And i occasionally sprinkle in a little salt at 2 additions, once with teh veggies, once with the crawfish. But again, seasoning is up to your discretion.

2) add the frozen corn when you kill the heat for your crawfish. Otherwise your corn will be mush.
3) I add all sausage and veggies (except corn) at the same time, when my pot first comes to a boil. I let them boil about 5-10 minutes. I usually add 1/4 to 1/2 my citrus at this point.
4) Once my veggies are done, i add my crawfish and bring back to a boil.
5) Once a boil is achieved with crawfish, i kill the heat, and add the frozen corn and remainder of the citrus (lemons/oranges). Citrus oils are volatile and will boil off quickly. Adding them at shut off retains more of the citrus flavors. I typically use a sack of lemons and a sack of oranges.
6) I just started doing this, but i adding a 10 lb bag of ice at flameout to the pot helps speed up the soak time a bit.
7) Let crawfish sink to the bottom, but do your taste testing every 5-10 minutes. You'll know when they are ready.

the 3/4" is female end to the 1/4 inch brass t piece that is attaching to the 1/4 tube

the riser is at lowes its threaded at both ends you can saw it off with a hacksaw or a good pocket knife

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The potatoes are the first thing you’re trying to cook. They will go in first after you have season your pot and got things boiling

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Why waste time? Put them in with the seasonings. They'll heat up with the water.