What is your crawfish boil recipe?

you dont have to use ice you can spray with water

Aka, you got roped into boiling and have no idea what the frick you are doing

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Aka, you got roped into boiling and have no idea what the frick you are doing

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Dont purge with salt

fill pot about 1/3 of the way with water

Season the water with one container of zatarains, add garlic powder and some cayenne, squeeze 10 lemons in

bring to a rolling boil

drop in vegetables (lemons you just squeezed, onions, garlic, potatoes, corn, etc...)

take them out when you can easily stab the potatoes

bring to a rolling boil

add crawfish

boil for 3 minutes

turn off fire

spray down side of pot with water hose

soak for 20-30 minutes depending on how spicy you want (taste crawfish along the way)

for second batch, add more seasoning to the water if you think its necessary based on tasting the first batch

i dont add seasoning in the ice chest. you're just seasoning the shells and your hands at that point. some people do it, i'll still eat them so its not like i refuse to eat them that way, i just dont prefer it



ETA: this is my default method

there have been plenty times i've tried other ways, there are a lot of ways to do it, this is just the way i prefer

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I appreciate all of your input.

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If boiling mutliple sacks... whatever you do...do not add more water to the pot.

Went to a boil years ago and the guy kept adding water after every boil. I had to stop eating.

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Purging- do you purge with salt or no

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No, just wastes salt

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Boil time-

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Onions, lemons, garlic, potatoes go in 8-12 minutes prior to crawfish at full boil. Dump bugs, bring back to boil and immediately cut fire.

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Ice- Do you use ice after they boil

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Depends on the crawfish. If I'm boiling selects, i.e. large crawfish, I don't ice them. If I'm boiling small/medium, I ice them to prevent over cooking. I also pour in the liquid boil and drop in frozen corn cobs and/or mushrooms after cutting the fire.

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Ingredients - What kind of spice and how much.

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1-1/2 bag of Chackbay, 20 oz salt, 1-1/2 cup cayenne go into the first sack (100 qt pot), then adjust seasoning sack by sack. 8 oz liquid concentrate or 16 oz non-concentrated liquid go in during soak.

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Vegetables: what vegetables and how much of each?

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Potatoes(4-5 lbs/sack), lemons(6-8 halved and squeezed), onions(4 large or 6 med), and garlic(4-6 bulbs) go in 8-12 minutes before crawfish at full boil. This cook time is dependent upon the size of the potatoes. I add small frozen corn cobs(12-15 per sack) and mushrooms at beginning of soak.

From the Recipe Thread:

A Crawfish Boil Recipe With Cooking Tips

90 quart pot
Single jet burner

45 quarts of water
1 gallon vinegar
1 bag Chackbay
1 cup red pepper
2 boxes of salt
4 lemons
1 cup lemon juice
2 or 3 onions, halved, unpeeled
2 heads of garlic
1 cup chopped garlic
3 lbs red potatoes
1 lb link sausage cut in one inch slices

Add the above to the pot and bring to a rolling boil. Took 20 minutes.


Taste the water. Should be spicy as hell. Add 39 lbs of medium, washed crawfish and a lb of fresh mushrooms. Lid and continue high heat. Stir after 5 minutes or so. As simmer begins, after @ two minutes, cut the fire and drop in 12 frozen mini ears of corn and @ 3-4 lbs of ice. Stir. Leave the lid off and drink two more beers. Begin tasting after 20 minutes. These were perfect after a 30 minute soak


Mods: I usually add 2-3 cups of Zat's liquid. I forgot...but the taste was excellent anyway. I also usually drop in a can of orange juice concentrate and two or three sticks of real butter. Didn't this time, but almost always do. For subsequent batches, I usually add at least 1/2 of the above seasonings...but you must taste the water. That is key. Hope this helps.
This post was edited on 3/11 at 11:09 pm

boil in water
sprinkle with tony's

/thread

What's the purpose of vinegar?