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Message
re: Yet another Crawfish Thread... Cajun Seasoning sprinkled on after the boil
Posted on 2/11/17 at 8:23 am to joeleblanc
Posted on 2/11/17 at 8:23 am to joeleblanc
It's how I grew up eating them in Acadia parish.... but that being said I use both methods in a combo. Right now, can't let them soak too long b/c the shells are real thin. I use swamp dust as both the seasoning for the water (with crab boil and other things) and to sprinkle on top to steam/finish them off.
The key here after many many trial and error sessions is swamp dust. It will disappear and there is no residue left on the crawfish.
I try not to season the water too freaking much b/c I don't want the first batch to burn people, but add more as I go with the next batches to make them progressively hotter.
On the restaurant side.... I grew up with some guys who own some serious crawfish joints and they use straight water during the actual boil. Seasoning comes on post boil and finished in containers. It's too hard for them to stay consistent with seasoning b/c they do so much volume.
The key here after many many trial and error sessions is swamp dust. It will disappear and there is no residue left on the crawfish.
I try not to season the water too freaking much b/c I don't want the first batch to burn people, but add more as I go with the next batches to make them progressively hotter.
On the restaurant side.... I grew up with some guys who own some serious crawfish joints and they use straight water during the actual boil. Seasoning comes on post boil and finished in containers. It's too hard for them to stay consistent with seasoning b/c they do so much volume.
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Posted on 2/11/17 at 8:38 am to Random LSU Hero
So is all of your inside info on LSU FB
Posted on 2/11/17 at 8:58 am to OTIS2
quote:
You're ignorant on boiling history. The technique started in the Cajun Prairie . And the method cranks the heat. If you don't like the heat level, at least be honest.
Waste? Waste what? 50 cents of seasoning on your serving? Bull shite. You don't like the extra heat.
Do you stupid mother frickers dip your fingers in salt and ketchup before eating a French fry?
Posted on 2/11/17 at 9:39 am to Random LSU Hero
I'm glad this thread came up because just this past weekend me and a buddy did a little experiment to settle the soak vs. sprinkle argument, at least in our eyes. We had two sacks of crawfish. First sack we did the soak method, second sack the sprinkle. The sack that was soaked was spicier, more flavorful, and all around better. Even the guests all agreed that sack one was better. All this is not to say that the sprinkled crawfish weren't good, they just weren't as spicy or flavorful as the soaked batch.
Posted on 2/11/17 at 9:49 am to tiger rag 93
I've had them both ways with all kinds of different seasonings sprinkled on top. I've had crawfish that were decent with seasoning on top, but they were not as good as the most averaged soaked crawfish
Posted on 2/11/17 at 9:56 am to Thib-a-doe Tiger
quote:
Do you stupid mother frickers dip your fingers in salt and ketchup before eating a French fry?
Yep, that's the exact same thing. :roll eyes:
FTR: I'm from Laffy and never had soaked crawfish until I moved to LSU and lived amongst the red necks and yats. All I got were rubbery or mushy crawfish that took 6 hours to cook 4 sacks.
When you dust/fog/sprinkle seasoning on top and throw them in an ice chest, the seasoning melts and your crawfish never over cooked
This post was edited on 2/11/17 at 10:11 am
Posted on 2/11/17 at 10:25 am to CoachChappy
quote:
Yep, that's the exact same thing. :roll eyes:
FTR: I'm from Laffy and never had soaked crawfish until I moved to LSU and lived amongst the red necks and yats. All I got were rubbery or mushy crawfish that took 6 hours to cook 4 sacks.
When you dust/fog/sprinkle seasoning on top and throw them in an ice chest, the seasoning melts and your crawfish never over cooked
So you take something hot, put it in something that keeps it hot aka continuing the cooking process, then rely on steam instead of copious amounts of water to transfer the seasoning? Seems inefficient
Not to mention every time I've ever had them this way, they end up dry
I'd never had dusted crawfish until college and they were grainy and not seasoned. My fingers were seasoned well though
This post was edited on 2/11/17 at 10:28 am
Posted on 2/11/17 at 1:18 pm to Thib-a-doe Tiger
I'm boiling two sacks later today. Plan is to drop them into some clean water and get them back to a rolling boil for 35-40 minutes. Then dump them in an ice chest with a whole can of Tony's and mix it up well. Let them steam for 30 minutes then eat. They always come out great that way.
If anybody has a better recipe, you're lying
If anybody has a better recipe, you're lying
Posted on 2/11/17 at 1:25 pm to malvin
quote:
them back to a rolling boil for 35-40 minutes
Your troll would have worked without this part
Posted on 2/11/17 at 1:31 pm to tiger rag 93
When I started dating my wife I went to her parents house for a crawfish boil. Her dad, who is originally from Ohio, cooked them that way. I didn't say anything because it was the first time I met him and he probably knew I was banging his daughter so I didn't want to insult his cooking too. They were not edible. He is not allowed to boil crawfish anymore
Posted on 2/11/17 at 4:09 pm to Thib-a-doe Tiger
quote:
So you take something hot, put it in something that keeps it hot aka continuing the cooking process, then rely on steam instead of copious amounts of water to transfer the seasoning? Seems inefficient
It works. I barely cook them. Get the water boiling, drop crawfish, bring back to a boil, done, fog em and ice chest for 20 minutes. It's crazy but it works. I do season the water a little though
Posted on 2/11/17 at 5:14 pm to CoachChappy
Wait wait wait, they are boiled in mostly clean water?
Posted on 2/11/17 at 6:24 pm to joeleblanc
My brother came into town and to my surprise, handed me 4 pounds of shrimp and said "you have shrimp boil, right?" Well all I had was a mostly empty bottle of liquid and nothing else. And they needed to be cooked pronto.
I cooked them with the boil I had in water with salt and cayenne added, on the stovetop. I cooked them til done, but they were very bland. So I said,what the hell and sprinkled them with Tony's. That actually saved the day, to my surprise.
Lesson: Don't be so quick to criticise, it does help.
I cooked them with the boil I had in water with salt and cayenne added, on the stovetop. I cooked them til done, but they were very bland. So I said,what the hell and sprinkled them with Tony's. That actually saved the day, to my surprise.
Lesson: Don't be so quick to criticise, it does help.
Posted on 2/11/17 at 8:50 pm to Random LSU Hero
Give the seasonings time in the ice chest if you do the sprinkle.
Is it a preferred method - no. But I have had some excellent crawfish that were sprinkled / dusted / etc.
Is it a preferred method - no. But I have had some excellent crawfish that were sprinkled / dusted / etc.
Posted on 2/11/17 at 11:35 pm to joeleblanc
quote:
If a person knows how to boil crawfish properly they can be plenty spicy just by letting them soak for say 25-45 minutes.
What's funny about the right way to do it?
Posted on 2/12/17 at 7:25 am to TH03
I suppose...if i want to eat something with the consistency of a rubber band or mush...i guess that would depend on how much ice is used....
Posted on 2/12/17 at 8:50 am to Random LSU Hero
I used to think the sprinkle was a massive troll on here until I saw it done with my own eyes.
Posted on 2/12/17 at 10:16 am to Random LSU Hero
When I run into someone that's does this, I ask I feel they rub chocolate on cows to flavor their milk.
Makes no sense to me, just makes things messy.
Makes no sense to me, just makes things messy.
This post was edited on 2/12/17 at 10:16 am
Posted on 2/12/17 at 10:16 am to joeleblanc
I agree to disagree. The ones I cook are not hard to peel or mushy. But I do get what you are saying. When I lower the crawfish into the pot I stick the lid on. Soon as I see steam come out of the lid I cook them for three minutes and shut the burner off and take the lid off. I start to taste them around 15-20 minutes to see how they are coming along to make sure they are not overcooking. Generally around 25 minutes or so, depending upon how big they are and how hard the shells are, the crawfish sink down deeper into the water when ready. When that happens they have about absorbed all that seasoning that they can and I pull them out and eat them. There are several ways to skin a cat and you may cook excellent crawfish, but I wear contacts and don't like my fingers to have that much seasoning on them for a week.
Posted on 2/12/17 at 11:54 am to joeleblanc
quote:
if i want to eat something with the consistency of a rubber band or mush.
What are you talking about? You put ice in to cool the water and stop the cooking process. It's pretty much like blanching. They come out perfect.
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