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Started By
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What separates good boiled crawfish from great boiled crawfish?
Posted on 2/21/19 at 12:14 pm
Posted on 2/21/19 at 12:14 pm
What steps/ingredients are commonly left out that would otherwise lead to great tasting crawfish?
There's plenty of threads about how to make crawfish, but what common mistakes need to be cut out to take your boil over the top?
There's plenty of threads about how to make crawfish, but what common mistakes need to be cut out to take your boil over the top?
32
Posted on 2/21/19 at 12:15 pm to cforester821
Wash them as much as possible
Posted on 2/21/19 at 12:15 pm to cforester821
An extra bottle of Tony’s while they’re in the cooler
Posted on 2/21/19 at 12:19 pm to cforester821
Quality crawfish
Cleaning them
Bring to boil quick, cool as much as possible
Imo
Cleaning them
Bring to boil quick, cool as much as possible
Imo
Posted on 2/21/19 at 12:26 pm to cforester821
Clean, spicy , not over cooked.
I prefer some Chinese red in the seasoning.
I prefer some Chinese red in the seasoning.
Posted on 2/21/19 at 12:29 pm to cforester821
quote:
What separates good boiled crawfish from great boiled crawfish?
salt
Posted on 2/21/19 at 12:32 pm to cforester821
quote:
great tasting crawfish?
1. Not over cooking them
2. Shutting up about that super secret ingredient/technique that separates your crawfish from everyone else.
Posted on 2/21/19 at 12:38 pm to cforester821
Like some have already said-----Don't overcook them. Nothing worse than trying to eat crawfish that fall apart when trying to get the meat out the tail.
A good pot of boiling water that is well seasoned, a good amount of soak time and spread them out on a table to cool and not pile them in an ice chest to continue cooking due to residual heat.
Oh, and don't toss seasoning over the pile once boiled, that is what the seasoned boiling water is for.
A good pot of boiling water that is well seasoned, a good amount of soak time and spread them out on a table to cool and not pile them in an ice chest to continue cooking due to residual heat.
Oh, and don't toss seasoning over the pile once boiled, that is what the seasoned boiling water is for.
Posted on 2/21/19 at 12:39 pm to cforester821
Posted on 2/21/19 at 12:40 pm to cforester821
quote:
What separates good boiled crawfish from great boiled crawfish?
Cleanliness
Boil Length
Salt
You mess up any of that, and your crawfish tastes like shite.
Posted on 2/21/19 at 12:44 pm to gumbo2176
quote:
Oh, and don't toss seasoning over the pile once boiled, that is what the seasoned boiling water is for.
I season my water and always have. Just let them soak to pick up flavor.
I have never had the method people mention (seasoning them once on table or in an ice chest.)
I see some people swear by it, some people hate it.
Do you get flavor by just having the seasoning on your hands?
Doesn't sound too good to me, but I have never had that method.
Posted on 2/21/19 at 12:45 pm to TigahFan1010
For sure lemon.
NOT oranges.
NOT oranges.
Posted on 2/21/19 at 12:49 pm to SmokedBrisket2018
quote:
Doesn't sound too good to me, but I have never had that method.
One of my brother-in-laws insisted on doing one of 6 sacks we had to boil on the Saturday before Easter Sunday. We were reluctant, but let him do it anyway and he did the "shake some seasoning over the boiled crawfish in an ice chest and shake them up to coat them before dumping them on the table.
Most of us tried a few and decided to let them sit while we did it the right way. His were still sitting around when everything else was eaten and they were picked just to save the meat to cook other dishes with.
He NEVER got to boil another sack to this day.
Posted on 2/21/19 at 12:55 pm to SmokedBrisket2018
quote:
I see some people swear by it
I just don't understand why someone throws out all basic knowledge of cooking just because they are cooking outside on a burner. I'm not going to cook anything and then wait until right before serving to add any spices or seasoning. It makes no sense.
quote:
Do you get flavor by just having the seasoning on your hands?
Might as well just give everyone a bowl full of tony's so they can dip their fingers in before eating the crawfish.
Posted on 2/21/19 at 1:19 pm to cforester821
Ketchup on hand to dip the tails in
Posted on 2/21/19 at 1:22 pm to cforester821
1) Wash them longer than you think.
2) Soak them even longer. Most people would benefit from letting their crawfish go at least 10-15 minutes longer.
3) Don't skimp out on the salt.
2) Soak them even longer. Most people would benefit from letting their crawfish go at least 10-15 minutes longer.
3) Don't skimp out on the salt.
Posted on 2/21/19 at 1:25 pm to cforester821
(no message)
This post was edited on 10/12/22 at 7:28 am
Posted on 2/21/19 at 1:33 pm to cforester821
First, find a place that serves the best you can find. Then take a trip to Hawks Restaurant, just north of Rayne, La.
They have perfected a purge and clean process and, IMO, serve the absolutely finest crawfish anywhere. No trash of any kind in the mix and no dark vein in the tail. Easy to peel and simply delicious. They don't open until the crawfish are at least medium sized.So to answer your original question, clean and purge your crawfish, season your water to taste, and add a stick of real butter. Voi-Las
They have perfected a purge and clean process and, IMO, serve the absolutely finest crawfish anywhere. No trash of any kind in the mix and no dark vein in the tail. Easy to peel and simply delicious. They don't open until the crawfish are at least medium sized.So to answer your original question, clean and purge your crawfish, season your water to taste, and add a stick of real butter. Voi-Las
Posted on 2/21/19 at 1:39 pm to celltech1981
quote:
100% best recipe and the real cajun way of boiling
Fill your pot up about 1/3rd with water. It doesn't need to cover the crawfish.
Add 1 large bottle of liquid crawfish boil.
When the water boils add a sack of crawfish and put the lid on. When you see steam coming out set a timer for 3 minutes.
Dump crawfish in to Yeti ice chest. Add 1 large bottle of lemon juice, a big jar of jalapenos, and shake a whole box of tony's or slap ya momma on it and then close the ice chest lid. Shake it up to evenly distribute the seasoning. Let it steam for about 20 minutes. They will be super easy to peel and taste great.
No, you don't get the flavor just from the seasoning being on your hands. Letting them steam in the ice chest is crucial. I'm from southeast LA and always had them the boil only soaking method. When my sister married a feller from Crowley and I had them his way I was an immediate convert. I've have some badly done crawfish both ways.
Posted on 2/21/19 at 1:45 pm to cforester821
quote:
great boiled crawfish
Crawfish threads... Never fails
OP good luck sorting through all this BS
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