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Spiciest boiled crawfish Nola/Metairie?
Posted on 1/5/24 at 11:03 am
Posted on 1/5/24 at 11:03 am
Which places do ya'll think have the most spice in their boiled crawfish?
We generally just pick up ours from Capt. Sids and Schaeffers and they are both fine, but I'm going to be looking for something a little hotter every now and then.
We generally just pick up ours from Capt. Sids and Schaeffers and they are both fine, but I'm going to be looking for something a little hotter every now and then.
This post was edited on 1/5/24 at 11:26 am
3
Posted on 1/5/24 at 11:14 am to notiger1997
quote:
Spiciest boiled crawfish Nola/Metairie?
if you want it to burn as much going out as it did going in then you have to cook it yourself.
places cant sell that shite if its too hot, so your not gonna find super hot crawfish anywhere selling to the public
This post was edited on 1/5/24 at 11:15 am
Posted on 1/5/24 at 11:22 am to notiger1997
quote:
Which places do ya'll think have the most spice in their boiled crawfish?
They had a guy who used to boil at Bayou Beer Garden who did great crawfish. Not sure if he's still doing it or not as I haven't been in a while.
NOLA Crawfish King on Franklin Ave. is good too.
Posted on 1/5/24 at 11:29 am to notiger1997
Used to be a die hard Schaefer customer. Bon Temps Boulet on airline (old/original Bevi) blows them away. Spicy, juicy, clean and consistent. Owners are great people and it’s a great place to sit and eat a few to 20 pounds.
Posted on 1/5/24 at 11:59 am to keakar
quote:
if you want it to burn as much going out as it did going in then you have to cook it yourself.
Just recently got myself a burner and pot. Wanted some suggestions to hold me over until March or so when I start my first boils
This post was edited on 1/5/24 at 12:35 pm
Posted on 1/5/24 at 12:26 pm to notiger1997
quote:
Just recently got myself a burner and lot. Wanted some suggestions to hold me over until March or so when I start my first boils
the liquid is pure heat, season it as usual for flavor, then add the liquid until it has the burn you want. and remember, it wont be as pepper inside as the water itself is.
the longer you soak it, the hotter it will get inside the shells, but its gonna take you a few boils to get "your" correct amount of added pepper
and soak times
This post was edited on 1/5/24 at 4:47 pm
Posted on 1/5/24 at 1:14 pm to notiger1997
quote:
until March or so when I start my first boils
I am planning a 100 lbs boil for out of town friends just before Mardi Gras, but am worried it will still be $6 a pound.
I usually take Schaeffer's boil mix, then add a cup more Kosher salt, a cup of cayenne pepper, and a few healthy squirts of siracha. Always comes out very spicy, though the second batch is better.
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