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re: Since we have had several Crawfish Boil threads
Posted on 4/13/26 at 3:18 pm to ragincajun03
Posted on 4/13/26 at 3:18 pm to ragincajun03
quote:
First, I'm gonna need you to tell me what you know about that paprika.
I have never used it.
0
Posted on 4/13/26 at 3:51 pm to Shorter Yards
Don't forget to add the black potatoes and barely blanche them in unseasoned water for a couple minutes, at most.
God forbid they have an seasoning
God forbid they have an seasoning
Posted on 4/13/26 at 3:56 pm to Shorter Yards
Secret ingredient
3 lbs of brown sugar in the water
3 lbs of brown sugar in the water
Posted on 4/13/26 at 4:03 pm to PensaTigers
quote:
This one is controversial but i hope to get a little reception here... dont just suck the heads, crush the head. Flavor explosion. After a long soak where its soft and spicy, good lord is it good.
Only way to do it.
Posted on 4/13/26 at 4:14 pm to Shorter Yards
I boiled 12 sacks +-384 lbs. for about 75 people at a bar yesterday afternoon and got many compliments including 2 "That's the best I've had all year."
This recipe is for one sack. Adjust if doing more. My 100 qt. pots will boil 1.5 sacks per roll so everything is adjusted upward by 50%.
Start warming water.
Add 4 lemons sliced in half.
You must use 1 big bag of original Louisiana crawfish boil. (No Zatarains, slap ya mama or even Louisiana's Cajun fire)
Add a cup of Louisiana liquid crawfish boil.
Add a big heaping handful of cayenne pepper.
Add potatoes and whole garlic as water warms.
Keep the lid on.
When it starts to steam, remove basket and add your crawfish, onions, sausage, corn, mushrooms. Whatever else you want in there. I keep it pretty basic.
Drop basket and cover pot with lid.
When it begins to steam again, don't look. Just start a timer for 4 minutes as soon as you see steam start to leak out. In 4 minutes steam should be pouring out the cracks in the lid.
After 4 minutes, kill fire and remove lid to help stop the boil.
Soak for at least 30 minutes, I usually go 30-45 minutes.
Juicy, non dusted crawfish are the result.
ETA: Clean your crawfish. Flush in an ice chest with a water hose until it becomes clear.
This recipe is for one sack. Adjust if doing more. My 100 qt. pots will boil 1.5 sacks per roll so everything is adjusted upward by 50%.
Start warming water.
Add 4 lemons sliced in half.
You must use 1 big bag of original Louisiana crawfish boil. (No Zatarains, slap ya mama or even Louisiana's Cajun fire)
Add a cup of Louisiana liquid crawfish boil.
Add a big heaping handful of cayenne pepper.
Add potatoes and whole garlic as water warms.
Keep the lid on.
When it starts to steam, remove basket and add your crawfish, onions, sausage, corn, mushrooms. Whatever else you want in there. I keep it pretty basic.
Drop basket and cover pot with lid.
When it begins to steam again, don't look. Just start a timer for 4 minutes as soon as you see steam start to leak out. In 4 minutes steam should be pouring out the cracks in the lid.
After 4 minutes, kill fire and remove lid to help stop the boil.
Soak for at least 30 minutes, I usually go 30-45 minutes.
Juicy, non dusted crawfish are the result.
ETA: Clean your crawfish. Flush in an ice chest with a water hose until it becomes clear.
This post was edited on 4/13/26 at 4:20 pm
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