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Started By
Message
1
Posted on 5/10/25 at 5:07 pm to dkreller
quote:
Never seen so many vegetables in a boil.
After a while I thought they were making a giant Bloody Mary.
Posted on 5/10/25 at 5:46 pm to Byrdybyrd05
So, So much wrong....
@ Mag SIGH-Trate
@ Mag SIGH-Trate
Posted on 5/10/25 at 6:12 pm to Trevaylin
quote:
Never put greasy sausage
We’ve come around to thinking that’s a crawfish urban myth. Adding sausage does not seem to make it noticeably greasy.
Posted on 5/10/25 at 7:32 pm to Rebel
Look everyone got their own way of doing it.. But that doesn't mean everyone is right.
You know what I had today at the crawfish boil I was at? Eggs. They boiled a dozen eggs before the crawfish went in, peeled them and put them in with the crawfish. First time I had that.
IMO if you add too much shite it could absorb too much of the seasoning and "water it down". But that's just me, but I know people like to add shite in theirs just to say "you don't put _____ in yours?"
You know what I had today at the crawfish boil I was at? Eggs. They boiled a dozen eggs before the crawfish went in, peeled them and put them in with the crawfish. First time I had that.
IMO if you add too much shite it could absorb too much of the seasoning and "water it down". But that's just me, but I know people like to add shite in theirs just to say "you don't put _____ in yours?"
Posted on 5/10/25 at 7:56 pm to Zephyrius
quote:
The pineapple sausage you can get at Rouses is outstanding in the boil. I wasn't a fan of the blueberry.
The blueberry tastes like a McGriddle. I didn't like it in a boil but it is great for breakfast.
Posted on 5/10/25 at 7:58 pm to Jon A thon
quote:
Why do people feel the need to add so much stuff.
I used to feel this way but we have started adding more volume and variety of vegetables, and end up with a week's worth of sides cooked. I am cooking anyway, might as well make it count for more than an afternoon.
Posted on 5/10/25 at 8:06 pm to Obtuse1
quote:
I used to feel this way but we have started adding more volume and variety of vegetables, and end up with a week's worth of sides cooked. I am cooking anyway, might as well make it count for more than an afternoon.
I’ve come to look forward to the next day étouffée as much as the boil.
Posted on 5/10/25 at 8:30 pm to Havoc
quote:
I’ve come to look forward to the next day étouffée as much as the boil.
Me too.
Last boil the day after we had etouffee with asparagus, made maque choux with the corn, and put the new potatoes on a baking sheet, smashed them, added some olive oil, salt, and pepper, and crisped them up.
The next night we put the crawfish in a cream sauce and put them over salmon filets.
Another night we had a crawfish salad. My wife made a dressing like a thin crawfish dipping sauce and we added the crawfish and cut-up boil mushrooms to typical salad ingredients. It was much better than I expected and now on the "menu".
I think we had various veggies from the boil for 5 or 6 days.
Posted on 5/10/25 at 9:55 pm to Rebel
Ruined it with the Astros
Bitch arse drum beating cheaters!
Bitch arse drum beating cheaters!
Posted on 5/10/25 at 9:57 pm to idlewatcher
I no longer boil shrimp in my crawfish water. I peel and poach them. Too tired to worry about them after doing crawfish!
Posted on 5/11/25 at 1:02 am to Rebel
I never dust crawfish and have eaten them plenty of times dusted. Not bad but I prefer non dusted.
Lightly dusting shrimp is ok and I prefer them this way
Lightly dusting shrimp is ok and I prefer them this way
This post was edited on 5/11/25 at 1:11 am
Posted on 5/11/25 at 6:58 am to TigerTatorTots
quote:
She didn't sound Lafayette area enough to be dusting like that
she didn't sound it but, given the H-E-B bag of ravioli and importance of the Astros game, definitely leads me to believe they are some where closer to LC than Lafayette
Posted on 5/11/25 at 8:59 am to Rebel
I’m from GA and know nothing about crawfish but no way I’m ever adding what you have to drink before a colonoscopy to any recipe. You buy that stuff at CVS not the grocery store.
Also, all of the corn and sausage looked more like a SC low country boil….these people are confused.
Also, all of the corn and sausage looked more like a SC low country boil….these people are confused.
Posted on 5/11/25 at 10:57 am to dkreller
quote:
Hopefully it’s not concentrated.
The after boil eating would’ve been the video to watch if this were the case lol
Posted on 5/11/25 at 2:52 pm to Rebel
Seafood boil
—There’s the first warning sign.
It’s either Crawfish, shrimp or crab boil separately. Not all of the above.
—There’s the first warning sign.
It’s either Crawfish, shrimp or crab boil separately. Not all of the above.
Posted on 5/11/25 at 2:55 pm to Obtuse1
quote:
I used to feel this way but we have started adding more volume and variety of vegetables, and end up with a week's worth of sides cooked. I am cooking anyway, might as well make it count for more than an afternoon.
Same. I do way more than we’ll need because mashed potatoes, garlic butter, etc with boiled ingredients is was better.
Posted on 5/11/25 at 2:56 pm to Boomdaddy65201
“Mudbug and shrimp boil”
Mudbug——that’s just sad.
Mudbug——that’s just sad.
Posted on 5/11/25 at 2:56 pm to Rebel
Not gonna lie, that was a good idea for the ravioli. The rest looked like trash
Posted on 5/11/25 at 2:59 pm to Rebel
Dusting and all that butter was disgusting but magnesium citrate lol. Your crawfish boil people are gonna shite their brains oit
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