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re: What's your crawfish boiling recipe?
Posted on 1/26/16 at 4:50 pm to TH03
Posted on 1/26/16 at 4:50 pm to TH03
quote:You seem angry.
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.
1
Posted on 1/26/16 at 5:43 pm to AlxTgr
Every restaurant uses your "north la ice chest shake"
Posted on 1/26/16 at 5:56 pm to Dacajuntiger
Not in Houma/Thibodaux area.
Posted on 1/26/16 at 6:04 pm to Dacajuntiger
Not respectable ones.
Posted on 1/26/16 at 6:05 pm to Thib-a-doe Tiger
Salt, cayenne pepper, and liquid crab boil. That's a crawfish boil. Most of the boil recipes here are low country boils, which are good as well.
Posted on 1/26/16 at 6:16 pm to TH03
Well you must have never spent time in their boiling room.
Posted on 1/26/16 at 6:22 pm to Thib-a-doe Tiger
quote:
And let's discuss why putting seasoning on them after the boil is wrong.
I refuse to believe this actually happens.
After the countless boils I have been to I have never seen this done.
This has to be a myth….right??
Posted on 1/26/16 at 6:25 pm 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 1/26/16 at 7:30 pm to Gaston
quote:
Salt, cayenne pepper, and liquid crab boil. That's a crawfish boil. Most of the boil recipes here are low country boils, which are good as well.
Went to a boil in Erath last season that did this. Tasted just as good as any other good boil I've been to, including my own. There is plenty of truth in the simple method.
This post was edited on 1/26/16 at 7:31 pm
Posted on 1/26/16 at 7:48 pm to Dacajuntiger
quote:
Every restaurant uses your "north la ice chest shake"
Of the five or six take out places and four restaurant places that I've had crawfish, none have used this method.
Not one friend or caterer that I know uses this method. I almost have to think it's some kind of joke that just goes around on this site.
Posted on 1/26/16 at 8:01 pm to Dacajuntiger
quote:
Every restaurant uses your "north la ice chest shake"
C'mon now.
Posted on 1/26/16 at 8:12 pm to notiger1997
quote:
I almost have to think it's some kind of joke that just goes around on this site.
This is where I stand on the matter.
I have never seen it done.
In my mind its a massive troll that lives on year after year.
Posted on 1/26/16 at 9:02 pm to CBandits82
30l years ago was the last time I seen the boil and dump seasoning on top method. It was at my moms family house in Vacherie. They don't do it like that anymore, my coonass daddy broke them of that nonsense.
Posted on 1/26/16 at 9:29 pm to TH03
You've never had crawfish where the ice chest method was done properly. We get it. I know this because you think sprinkling Tony's on top is what does it.
Posted on 1/27/16 at 1:52 am to SUB
1 jug Zatarain's powder (not the Pro Boil)
1 sm bottle of Zatarain's Garlic/Onion liquid
1 bottle of Crystal Hot Sauce
1 large bottle of lemon juice
~6 Bay leaves
6 onions
1 bunch of celery stalks (though I like the idea someone mentioned earlier of using the base and tops)
6-8 pods of garlic (app 5 cut in half, the others are just peeled and dropped in for those whole eat 'em like that)
6 baby ears of corn
1-2lbs sausage
Mushrooms
8 brown potatoes cut in half
80qt pot half full
Bring water to a boil then add all the seasonings (first 5 ingredients). While waiting for it to come back to a boil I put everything else in a big boiling sack. When the water is back boiling, drop the sack of veggies, sausage, corn and potatoes in. Boil for 6 minutes. While it's boiling, remove crawfish from fresh water soak (no salt added) and pour in boiling basket. Remove boiling sack and drop crawfish. Drop boil sack of veggies, etc on top and push down a little. Boil for 4 minutes. Remove lid and cut the heat and begin the soak. Usually soak for ~20 minutes but taste along the way. Pour crawfish on table and empty sack on top. Done.
IMO, seasoning the shells in an ice chest after they're done is for people who don't know how to adequately season the water. And yes, I've had it that way several times and didn't care for it. Was it edible? Sure. But learn to season your water and you won't need to dump dry seasoning on the shells after. People who do this are the same ones who make their rice separate when doing jambalaya. Again, IMO.
1 sm bottle of Zatarain's Garlic/Onion liquid
1 bottle of Crystal Hot Sauce
1 large bottle of lemon juice
~6 Bay leaves
6 onions
1 bunch of celery stalks (though I like the idea someone mentioned earlier of using the base and tops)
6-8 pods of garlic (app 5 cut in half, the others are just peeled and dropped in for those whole eat 'em like that)
6 baby ears of corn
1-2lbs sausage
Mushrooms
8 brown potatoes cut in half
80qt pot half full
Bring water to a boil then add all the seasonings (first 5 ingredients). While waiting for it to come back to a boil I put everything else in a big boiling sack. When the water is back boiling, drop the sack of veggies, sausage, corn and potatoes in. Boil for 6 minutes. While it's boiling, remove crawfish from fresh water soak (no salt added) and pour in boiling basket. Remove boiling sack and drop crawfish. Drop boil sack of veggies, etc on top and push down a little. Boil for 4 minutes. Remove lid and cut the heat and begin the soak. Usually soak for ~20 minutes but taste along the way. Pour crawfish on table and empty sack on top. Done.
IMO, seasoning the shells in an ice chest after they're done is for people who don't know how to adequately season the water. And yes, I've had it that way several times and didn't care for it. Was it edible? Sure. But learn to season your water and you won't need to dump dry seasoning on the shells after. People who do this are the same ones who make their rice separate when doing jambalaya. Again, IMO.
Posted on 1/27/16 at 4:23 am to TH03
Me thinks you should go to the store and pick a bag/jug of crawfish boil seasoning and check out salt content.
Posted on 1/27/16 at 4:28 am to GeauxTigers0107
Pouring seasoning on them after boil makes me sad.
Posted on 1/27/16 at 8:13 am to Tigerdew
I pretty much can promise you that every restaurant west of the basin uses this method, and probably 80% of people at home use some form of it also. Some soak and then sprinkle, and nobody I know uses clean water either, they put liquid crab boil in it.
Also nobody is using Tony's to sprinkle because its to salty and does not melt. Most restaurants have their own seasoning made at Targill in Opelousas and they have lemon, cayenne,etc mixed into the seasoning. So most people at home can get the seasonings.
And since 75% of the crawfish is caught in ponds west of the basin I would say these people know how to boil crawfish and you wouldn't even know seasoning was sprinkled on top if it is done right
Also nobody is using Tony's to sprinkle because its to salty and does not melt. Most restaurants have their own seasoning made at Targill in Opelousas and they have lemon, cayenne,etc mixed into the seasoning. So most people at home can get the seasonings.
And since 75% of the crawfish is caught in ponds west of the basin I would say these people know how to boil crawfish and you wouldn't even know seasoning was sprinkled on top if it is done right
Posted on 1/27/16 at 8:43 am to Midtiger farm
quote:
I pretty much can promise you that every restaurant west of the basin uses this method, and probably 80% of people at home use some form of it also. Some soak and then sprinkle, and nobody I know uses clean water either, they put liquid crab boil in it.
Also nobody is using Tony's to sprinkle because its to salty and does not melt. Most restaurants have their own seasoning made at Targill in Opelousas and they have lemon, cayenne,etc mixed into the seasoning. So most people at home can get the seasonings.
And since 75% of the crawfish is caught in ponds west of the basin I would say these people know how to boil crawfish and you wouldn't even know seasoning was sprinkled on top if it is done right
Here's my problem with the ice chest method. It doesn't all "melt" into the shells and here's a ton of other shite like corn, potatoes, sausage, etc, that the shite just makes gritty and spicy for no reason. It's silly. Plus there's no reason to ruin a perfectly good ice chest.
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