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Veggies in a crawfish boil
Posted on 4/13/18 at 8:57 am
Posted on 4/13/18 at 8:57 am
I’m gonna experiment this weekend with some non traditional veggies in preparation for my bigger boil next month. I want to try whole okra (I have some frozen from my okra plant from last summer), broccoli, Brussels sprouts, green beans, and asparagus. If y’all have any other suggestions, let me know.
My main questions involve the timing of cooking these veggies. When to drop them in, when to pull them, etc. I’ve read that the sprouts can disintegrate quickly. Anyone use these veggies often and can provide tips? Thanks
My main questions involve the timing of cooking these veggies. When to drop them in, when to pull them, etc. I’ve read that the sprouts can disintegrate quickly. Anyone use these veggies often and can provide tips? Thanks
14
Posted on 4/13/18 at 8:59 am to Feindav
Canned green beans. Leave in can and poke holes. Drop in with crawfish.
Oh And take the paper off the can.
Oh And take the paper off the can.
Posted on 4/13/18 at 9:17 am to Feindav
When I do brussel sprouts, I keep them whole. I put them in to the rolling boil 5 minutes after I put in the potatos (so they boil for about 15 minutes). Then let them cook/soak with the rest of the crawfish.
But, for me, I'm all about the simplicity in the boil. The "odd" veggie experiments never really turn out that great, and you're taking away from the main event.
But, for me, I'm all about the simplicity in the boil. The "odd" veggie experiments never really turn out that great, and you're taking away from the main event.
Posted on 4/13/18 at 9:18 am to Fonzarelli
quote:
But, for me, I'm all about the simplicity in the boil. The "odd" veggie experiments never really turn out that great, and you're taking away from the main event.
I'm with you. I'm not making a spicy soup. It's a crawfish boil, boil crawfish.
Posted on 4/13/18 at 9:23 am to Feindav
Brussels sprouts (5 min) carrots, edamame is Awsome, artichokes, sweet potatoes, eggs, pineapple. We use the leftover potatoes, onions and eggs to make a killer potatoe salad.
Posted on 4/13/18 at 9:40 am to LSUOFFSHORE
That’s another one, eggs. How do you do those?
Posted on 4/13/18 at 9:52 am to Feindav
Leftover potatoes are very good roasted if they aren't too mushy or overcooked. You thick slice when cold or roast them whole after tossing in some olive oil. They come out crispy on the outside and creamy on the inside. Sometimes, I boil them a bit in some crab boil and then roast them when I don't have any from a boil. Delicious.
Posted on 4/13/18 at 10:25 am to Feindav
quote:
That’s another one, eggs. How do you do those?
Go to nearest Asian mart get cans of quail eggs, pull off paper and punch holes like with green beans.
Posted on 4/13/18 at 10:30 am to Feindav
quote:
I want to try whole okra (I have some frozen from my okra plant from last summer), broccoli, Brussels sprouts, green beans, and asparagus. If y’all have any other suggestions, let me know.
Peel the crawfish BEFORE you put it in your pot of soup.
This post was edited on 4/13/18 at 10:32 am
Posted on 4/13/18 at 11:10 am to Feindav
Yams
Posted on 4/13/18 at 11:19 am to Feindav
Use fresh green beans
Posted on 4/13/18 at 11:37 am to TigerstuckinMS
I’m not going to use all of these at one time. I usually try only one non traditional item each year and simply wanted tips on how ppl cook the ones I listed.
But thanks for your constructive input. Very helpful and clearly made you feel better about yourself.
But thanks for your constructive input. Very helpful and clearly made you feel better about yourself.
Posted on 4/13/18 at 11:40 am to Fonzarelli
Thanks so much. I’ll give it a try. Haven’t tried sprouts yet.
Posted on 4/13/18 at 12:06 pm to Feindav
Artichokes are good. Also, like when I’ve had sweet potatoes, green beans and carrots. Don’t do all those myself, but have found them to be delicious when I have had them.
Posted on 4/13/18 at 12:08 pm to Gris Gris
quote:
Leftover potatoes are very good roasted if they aren't too mushy or overcooked.
ill add on to gris gris' post.
take the leftover potatoes and stick them in the freezer. depending on how big they are it might be 30 minutes to an hour. you just want to get them hard and solid.
cut small and drop in a fryer at 350 for a few minutes
best fries you can make imo
Posted on 4/13/18 at 12:16 pm to Feindav
I’d boil all of those for a few minutes before you drop your crawfish in. They will be a little crunchy if you just throw them in for the soak.
Posted on 4/13/18 at 1:15 pm to Jones
quote:
ill add on to gris gris' post. take the leftover potatoes and stick them in the freezer. depending on how big they are it might be 30 minutes to an hour. you just want to get them hard and solid. cut small and drop in a fryer at 350 for a few minutes best fries you can make imo
I haven't used your freezer method, but I have fried some of the pre-boiled potatoes. The result is similar to the roasted potatoes, crispy and creamy.
Posted on 4/13/18 at 2:09 pm to Gris Gris
It just helps them stay together and it allows you to cut them small
Posted on 4/13/18 at 11:10 pm to Feindav
Brussel sprouts and sweet potatoes are my non- traditional addins, and they’re a hit every time. I back off red potatoes because they never seem to get eaten.
I’ve done eggs shell on & cracked. The cracked ones are cool because they spread out at first, then come back together. Crawfish water makes GREAT poached eggs!
ETA2: we go eggs after we finish boiling crawfish- a rolling boil will ruin them, it’s got to be a very slow roll for them to stay together
I’ve done eggs shell on & cracked. The cracked ones are cool because they spread out at first, then come back together. Crawfish water makes GREAT poached eggs!
ETA2: we go eggs after we finish boiling crawfish- a rolling boil will ruin them, it’s got to be a very slow roll for them to stay together
This post was edited on 4/13/18 at 11:15 pm
Posted on 4/13/18 at 11:13 pm to Feindav
sweet potatoes... oh and try the canned method with corn too
This post was edited on 4/13/18 at 11:14 pm
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