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Started By
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2
Posted on 1/25/16 at 9:27 am to Dire Wolf
I like to cut some of the brussel sprouts in half, so they absorb more flavor.
Really, any green veggie taste good in crawfish boil.
Really, any green veggie taste good in crawfish boil.
Posted on 1/25/16 at 9:31 am to OTIS2
quote:
I think crawfish need a good bit of salt. I use Chackbay and salt, along with a bunch of other stuff.
I agree. I also find that way too many people don't use actual vegetables in their home boils. All of that plus 35-40lbs of crawfish into a 100qt pot of water needs seasoning. And by seasoning I don't mean they should taste like you're doing a shot of liquid crab boil. That's not really the taste you're going for. At least that's not what I'm going for.
Posted on 1/25/16 at 9:31 am to Thib-a-doe Tiger
The key is simplicity. I season the water with salt and little bit of lemon, then boil. Once they're finished, I throw the mudbugs in an ice chest and coat liberally with Tony's. If we want to heat it up a bit, maybe add a little cayenne.
Posted on 1/25/16 at 9:35 am to MightyYat
I've just found that a lot of pre-bagged boil stuff has enough salt already.
If I need more salt I can just add it so I go for the lower sodium products.
If I need more salt I can just add it so I go for the lower sodium products.
Posted on 1/25/16 at 9:35 am to Dire Wolf
damn it now I want crawfish
Posted on 1/25/16 at 9:36 am to Rickety Cricket
quote:
The key is simplicity. I season the water with salt and little bit of lemon, then boil. Once they're finished, I throw the mudbugs in an ice chest and coat liberally with Tony's. If we want to heat it up a bit, maybe add a little cayenne.
Well frick. This thing is going 20+ pages now.
Posted on 1/25/16 at 9:37 am to Dire Wolf
quote:
I've just found that a lot of pre-bagged boil stuff has enough salt already.
If I need more salt I can just add it so I go for the lower sodium products.
It does and it's exactly why I don't use the stuff.
Posted on 1/25/16 at 9:39 am to MightyYat
quote:
It does and it's exactly why I don't use the stuff.
fair enough, i'd love to see a seasoning recipe if you feel so generous
Posted on 1/25/16 at 9:41 am to Rickety Cricket
quote:
The key is simplicity. I season the water with salt and little bit of lemon, then boil. Once they're finished, I throw the mudbugs in an ice chest and coat liberally with Tony's. If we want to heat it up a bit, maybe add a little cayenne.
Posted on 1/25/16 at 9:49 am to Thib-a-doe Tiger
Louisiana seasoning and a bunch of squeezed lemons.
Boil all veggies except corn about 15 minutes.
Add crawfish, bring to rolling boil, boil for 2 minutes.
Kill fire, and add one small bottle zatarains liquid boil, stick of butter, frozen corn, and sausage.
Let soak about 30 minutes.
Boil all veggies except corn about 15 minutes.
Add crawfish, bring to rolling boil, boil for 2 minutes.
Kill fire, and add one small bottle zatarains liquid boil, stick of butter, frozen corn, and sausage.
Let soak about 30 minutes.
Posted on 1/25/16 at 9:53 am to Dire Wolf
quote:
fair enough, i'd love to see a seasoning recipe if you feel so generous
Sure.
2-3lbs of salt (depending on size of sack of crawfish)
1/2 cup granulated garlic
1/2 cup Italian seasoning
6 bags of old school Zatarain's crab boil
1/2 to 1 cup Cayenne (Cayenne is tricky. Original recipe calls for 2 cups but that makes for a very spice batch. This also depends on the sack size)
12 onions
12 garlic halved
12 lemons squeezed and rinds thrown in pot
1 bunch of whole celery
1-1/2 bottles of liquid crab boil
I know if you look at the ingredients of the mixes you basically have all of this stuff powdered but I like to eat all of the vegetables the next day.
Posted on 1/25/16 at 10:01 am to Thib-a-doe Tiger
quote:
The reasoning behind doing it as explained to me is that you're supposed to get it on your fingers. I usually ask those people if they dip their fingers in ketchup before grabbing a French fry, because it's the same concept
Not really. When you eat crawfish you commit to getting your hands messy, so seasoning on them doesn't matter. Some people put ketchup on top of their fries instead of dipping.
Posted on 1/25/16 at 10:06 am to Thib-a-doe Tiger
water
box of salt
bag of slap ya mamma crawfish seasoning
6oz of crab boil
stick of butter
drop the crawfish
box of salt
bag of slap ya mamma crawfish seasoning
6oz of crab boil
stick of butter
drop the crawfish
Posted on 1/25/16 at 10:07 am to Honky Lips
quote:
Ketchup is a condiment, not a spice. Do you season your French fries after you fry them? (That's the same concept).
You eat the entire fry, do you eat the crawfish shells? So technically you should season after peeling if you follow this nonsense.
Posted on 1/25/16 at 10:17 am to Thib-a-doe Tiger
Posted on 1/25/16 at 10:28 am to MightyYat
quote:
2-3lbs of salt (depending on size of sack of crawfish)
1/2 cup granulated garlic
1/2 cup Italian seasoning
6 bags of old school Zatarain's crab boil
1/2 to 1 cup Cayenne (Cayenne is tricky. Original recipe calls for 2 cups but that makes for a very spice batch. This also depends on the sack size)
12 onions
12 garlic halved
12 lemons squeezed and rinds thrown in pot
1 bunch of whole celery
1-1/2 bottles of liquid crab boil
Holy shite. This is our exact recipe. It's an old Time Picayune recipe. I've used it for the past 20 years.
Posted on 1/25/16 at 10:32 am to Dam Guide
quote:
if you follow this nonsense.
Again, I don't utilize this method, but please explain specifically why its nonsense.
Posted on 1/25/16 at 10:41 am to Honky Lips
quote:
Again, I don't utilize this method, but please explain specifically why its nonsense
you just end up with spice on your hands and that's all you end up tasting. The flavors should marry in the pot.
Posted on 1/25/16 at 10:43 am to OTIS2
Anybody know Randy Montalbano's recipe?
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