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Started By
Message
re: What's your crawfish boiling recipe?
Posted on 1/25/16 at 6:03 pm to LSUsmartass
Posted on 1/25/16 at 6:03 pm to LSUsmartass
Hi Randy, you are seriously lacking in the size category so far this year. Might want to talk to your supplier.
This post was edited on 1/25/16 at 6:05 pm
2
Posted on 1/25/16 at 6:47 pm to shawnlsu
Wind blew the wrong direction one afternoon, whole season is fricked
This post was edited on 1/25/16 at 6:50 pm
Posted on 1/25/16 at 7:01 pm to Thib-a-doe Tiger
1 pack Chackbay
1 small bottle liquid
1 box salt
1 bottle Italian dressing
3 lb bag yellow onions
1 pack of celery clippings (root portion ànd the tips that get cut off)
2-5#s red potatoes cut in half
1lb mushrooms
Bag baby carrots
3lb smoked sausage
Pack or two if hot dogs.
Cleaned crawfish
ETA; 4-5 cloves garlic cut in half
6-8 lemons right when the water comes back to a boil.
1 small bottle liquid
1 box salt
1 bottle Italian dressing
3 lb bag yellow onions
1 pack of celery clippings (root portion ànd the tips that get cut off)
2-5#s red potatoes cut in half
1lb mushrooms
Bag baby carrots
3lb smoked sausage
Pack or two if hot dogs.
Cleaned crawfish
ETA; 4-5 cloves garlic cut in half
6-8 lemons right when the water comes back to a boil.
This post was edited on 1/25/16 at 7:03 pm
Posted on 1/25/16 at 7:11 pm to Thib-a-doe Tiger
1 sack:
-about 3/4 of 4.5 lb bag of louisiana boil
-8 oz bottle of celery salt
-about half bottle of hot sauce
-some heads of garlic
-some onions
-some lemons
let boil for 20 minutes
-sack of red potatoes
let boil for 10 more minutes
-smoked sausage and whatever veggies you want to throw in
let boil for 10 more minutes
add crawfish and cut heat when it comes to a boil,
let soak for at least 20 minutes
-about 3/4 of 4.5 lb bag of louisiana boil
-8 oz bottle of celery salt
-about half bottle of hot sauce
-some heads of garlic
-some onions
-some lemons
let boil for 20 minutes
-sack of red potatoes
let boil for 10 more minutes
-smoked sausage and whatever veggies you want to throw in
let boil for 10 more minutes
add crawfish and cut heat when it comes to a boil,
let soak for at least 20 minutes
Posted on 1/25/16 at 7:11 pm to yellowfin
That's what I have.
Mine is a 32 jet with a 3/4" natural gas line going to it. It's not very loud at all. Jet burners still our perform it. I bought the cheapest burner from WalMart and spent about $50 at the hardware store (burner included) and had it built in less than 30 minutes. I did have to do some welding on it.
Mine is a 32 jet with a 3/4" natural gas line going to it. It's not very loud at all. Jet burners still our perform it. I bought the cheapest burner from WalMart and spent about $50 at the hardware store (burner included) and had it built in less than 30 minutes. I did have to do some welding on it.
Posted on 1/25/16 at 7:49 pm to CHEDBALLZ
Any problems getting back to a boil with the natural gas that affect the finished product? Thinking about getting a natural gas burner for my next house
Posted on 1/25/16 at 8:26 pm to lsupride87
quote:
1 sack
6lbs bag of Louisiana poweder
3-4 tablespoons of Cayenne
some onions
some lemons
some garlic
some potatoes
Bring water to boil
add crawfish
cut fire once water starts to boil
add 16oz zats liquid to soak
frozen corn during soak
Pretty much what I do, but add cayenne to taste.
Also cooking time & soak time can very based on the burner, pot and size of the crawfish.
I always start taste testing the smallest crawfish for doneness while soaking.
Posted on 1/25/16 at 9:17 pm to shawnlsu
It's January, chill out
Posted on 1/26/16 at 2:08 pm to Thib-a-doe Tiger
quote:
Any problems getting back to a boil with the natural gas that affect the finished product? Thinking about getting a natural gas burner for my next house
Not really. I don't crowd my pot so it comes back to a boil in 5-8 minutes. I have a 100 quart pot and fill it almost halfway, It takes a little longer to get the water boiling, but when I add my crawfish I don't the increased volume of water holds the heat better so it come back to a boil quicker.
Posted on 1/26/16 at 3:22 pm to SammyTiger
1 sack of crawfish
2 jars of cayenne
2 jars of liquid crab boil
6 bags of the zatarains crab boil seasoning (1 box)
8-10 heads of garlic cut in half
Mushrooms
half sack of lemons
sack of onions
sack of potatoes
couple packs of sausage
1 can of salt
Add all spice except salt. Stir up. Add all vegetables except mushrooms. Bring to a boil. Add mushrooms and crawfish. Bring to a boil. Boil for about 3-5 minutes just as the crawfish are floating. Cut the heat, take off the lid. add the salt, stir and let soak for about 20-30 minutes. Cooling off the side of the pot with some water helps too.
We made some saturday and they were delicious.
2 jars of cayenne
2 jars of liquid crab boil
6 bags of the zatarains crab boil seasoning (1 box)
8-10 heads of garlic cut in half
Mushrooms
half sack of lemons
sack of onions
sack of potatoes
couple packs of sausage
1 can of salt
Add all spice except salt. Stir up. Add all vegetables except mushrooms. Bring to a boil. Add mushrooms and crawfish. Bring to a boil. Boil for about 3-5 minutes just as the crawfish are floating. Cut the heat, take off the lid. add the salt, stir and let soak for about 20-30 minutes. Cooling off the side of the pot with some water helps too.
We made some saturday and they were delicious.
This post was edited on 1/26/16 at 3:24 pm
Posted on 1/26/16 at 3:41 pm to SammyTiger
I never understood people who put salt and lemons in the boil.
Onions either for that matter.
The yellow bag of Louisiana has all that. Wasting money at store IMO.
I do like to get gallon of the liquid and use that along with powder.
Onions either for that matter.
The yellow bag of Louisiana has all that. Wasting money at store IMO.
I do like to get gallon of the liquid and use that along with powder.
Posted on 1/26/16 at 3:45 pm to Makinbacon
I host a family one every Spring. Large family. Every mother scratcher that comes feels the needs to bring something to put in there. I can't even come close to listing all the bullshite. Sausage, artichokes, whole garlic onions, lemons(even though we have already poured a bottle of juice in) and other shite I can't think of right now. It's ridiculous.
Posted on 1/26/16 at 3:47 pm to AlxTgr
quote:
Every mother scratcher that comes feels the needs to bring something to put in there.
have you ever put in a pineapple, motorboat? Hate that stupid fricking question.
Posted on 1/26/16 at 3:48 pm to Makinbacon
quote:
I never understood people who put salt and lemons in the boil.
Onions either for that matter.
The yellow bag of Louisiana has all that. Wasting money at store IMO.
I do like to get gallon of the liquid and use that along with powder.
I don't understand people that think a powder can give you the same taste as fresh squeezed lemons and onions. I also love to the eat the onions form the boil. I like to take a half of a potato, rub it with the lemon, squeeze a little garlic on it then top with a little piece of onion and a hunk of sausage. All in one bite. That is what I look forward to the most when we boil.
Posted on 1/26/16 at 3:56 pm to MightyYat
I can do without the lemon taste.
I like flavorful spice.
For me lemons don't add to that.
I like flavorful spice.
For me lemons don't add to that.
Posted on 1/26/16 at 4:00 pm to MightyYat
quote:
I also love to the eat the onions form the boil
word.
and with the potato, i cut them in half and just dump crawfish juice and fat in them until they are soaked and ready to eat.
and the potatoes we dont eat, we save them and cut them up small and fry them the next day. pretty much the best fries ive ever had
Posted on 1/26/16 at 4:05 pm to Makinbacon
Yeah...who in their right mind would add lemons too any type of seafood?
Posted on 1/26/16 at 4:22 pm to Honky Lips
It's wrong because it A gives zero flavor to the actual tail, and B makes your lips burn for absolutely no reason. unless you're eating the shell itself, why would you season it?
The soak is what gives it the flavor, not the north Louisiana Tony's ice chest shake.
The soak is what gives it the flavor, not the north Louisiana Tony's ice chest shake.
Posted on 1/26/16 at 4:23 pm to Makinbacon
You don't understand why people put salt in the boil? Are you serious?
Posted on 1/26/16 at 4:25 pm to AlxTgr
After the tails are done, I don't mind throwing anything in there. Drain a can of green beans and sink it to the bottom, throw some sausage in, etc.
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