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Started By
Message
re: Boiled Crawfish Recipe
Posted on 3/25/18 at 10:49 am to mallardhank
Posted on 3/25/18 at 10:49 am to mallardhank
quote:
Does anyone make a powder for boiling crawfish that does not have MSG
I don't think Cajunland uses it, it seems to be lower salt as well because it doesn't swell me as bad as something like Zats would do.
1
Posted on 3/25/18 at 10:52 am to Cajun367
Bag of Louisiana brand crab/crawfish boil seasoning
6 lemons and 6 oranges halved and squeezed
5 onions cut into quarters
Small container minced garlic
8-10 whole garlic
1 package of celery
1 package mushrooms
Sausage, small red potatoes, corn
Put all the ingridients in and then dump potatoes in once it comes to a boil. Boil 8-10 minutes then add the crawfish and sausage. Let it come back to a boil and shut off after 3 minutes then add frozen corn and let it soak. Usually about 25 minutes soaking
6 lemons and 6 oranges halved and squeezed
5 onions cut into quarters
Small container minced garlic
8-10 whole garlic
1 package of celery
1 package mushrooms
Sausage, small red potatoes, corn
Put all the ingridients in and then dump potatoes in once it comes to a boil. Boil 8-10 minutes then add the crawfish and sausage. Let it come back to a boil and shut off after 3 minutes then add frozen corn and let it soak. Usually about 25 minutes soaking
Posted on 3/25/18 at 10:59 am to Tiger Prawn
quote:No salt?!?!
Tiger Prawn
Posted on 3/25/18 at 11:24 am to Geauxtiga
Nope
Posted on 3/25/18 at 11:44 am to Tiger Prawn
I put 3 boxes/lbs to start then one every other batch. Not sure why the guy who said 4 lbs got so much disapproval cause he's more correct with a tad much than none at all in my opinion. 
This post was edited on 3/25/18 at 11:46 am
Posted on 3/25/18 at 11:53 am to Cajun367
Make big fire. Boil spicy water. Put crawfish in boiling spicy water. Turn off big fire after a few minutes. Soak until tired of waiting.
Posted on 3/25/18 at 11:57 am to DownshiftAndFloorIt
My recipe isn't far off from what's listed. But my old man rations seasoning like it's the depression. He only uses about 16oz of powder, 8oz of liquid and a box of salt but it taste the same. It's all about the soak to get that seasoning in. The rest just goes down the drain.
This post was edited on 3/25/18 at 11:59 am
Posted on 3/25/18 at 11:59 am to snapper26
quote:
But my old man rations seasoning like it's the depression.
Posted on 3/25/18 at 2:45 pm to Cajun367
swampfire seasoning GOAT
Posted on 3/25/18 at 4:35 pm to DVinBR
quote:
Chackbay seasoning GOAT
FIFY
Posted on 3/25/18 at 4:54 pm to mallardhank
Geaux Creole has a good mix with low salt and no msg I believe
Posted on 3/25/18 at 9:31 pm to pointdog33
quote:
ETA:I did see a rocket pot in action other and it was impressive. Boiled cold water in 10 min and brought back boil within 2. Still not sure I’d pay 500+ for a crawfish pot though.
Holy shite. I just went to their website. When the hell did they get $500+? That's insane. I thought I looked at them last year and they were around $250.
Posted on 3/25/18 at 10:23 pm to Cajun367
Everybody has there own twist on boiling. Just remember, it's easy to overcook, damn impossible to undercook. Nothing ruins a boil more than mushy tails you can't slide out.
Posted on 3/25/18 at 11:30 pm to Geauxtiga
quote:
No salt?!?!
Look at the first listed seasoning in any pre mixed boil seasoning, its salt, no need to add MORE salt.
Posted on 3/26/18 at 8:24 am to Cajun367
Does anybody throw ice on them after they shut the heat off?
Posted on 3/26/18 at 9:37 am to Cajun367
1 large Bag Louisiana Powder
8 oz. Louisiana liquid boil
8 yellow onions cut in quarters
6 oranges cut in half and squeezed
16 lemons cut in half and squeezed
10 oz apple cider vinegar
1 stick Kerry gold butter
10 garlic clusters cut in half
1 bag red boiling potatoes
12 frozen ears of corn
8-10 lbs. Ice
As you are bringing water to a boil add dry seasoning and stir it in. Once you reach boil add potatoes, onions, and garlic, boil 15 min. Leave potatoes, onions, and garlic in water boiling add all other ingredients except for corn and crawfish let boil 5 min. Add crawfish bring back to a hard rolling boil for 1 min. shut off and add frozen corn. Let soak 20 min add Ice let soak for another 7-10 min. Remove from pot you are ready to eat. No tasting necessary while cooking trust me they will be excellent. I put my potatoes, onions, and garlic in separate boiling bags they are sold at good wood hardware and are reusable. This makes it easy to separate from the crawfish when you are eating and you do not get onion and garlic remnants all over the crawfish.
8 oz. Louisiana liquid boil
8 yellow onions cut in quarters
6 oranges cut in half and squeezed
16 lemons cut in half and squeezed
10 oz apple cider vinegar
1 stick Kerry gold butter
10 garlic clusters cut in half
1 bag red boiling potatoes
12 frozen ears of corn
8-10 lbs. Ice
As you are bringing water to a boil add dry seasoning and stir it in. Once you reach boil add potatoes, onions, and garlic, boil 15 min. Leave potatoes, onions, and garlic in water boiling add all other ingredients except for corn and crawfish let boil 5 min. Add crawfish bring back to a hard rolling boil for 1 min. shut off and add frozen corn. Let soak 20 min add Ice let soak for another 7-10 min. Remove from pot you are ready to eat. No tasting necessary while cooking trust me they will be excellent. I put my potatoes, onions, and garlic in separate boiling bags they are sold at good wood hardware and are reusable. This makes it easy to separate from the crawfish when you are eating and you do not get onion and garlic remnants all over the crawfish.
Posted on 3/26/18 at 9:57 am to Dam Guide
40 quarts of water
One 4.5lb bag of louisiana powder
then 3.5 additional measured cups of louisiana powder(about 2lbs or half a bag)
1/2 measured cup of cayenne
8 oz liquid zats at soak
Bring water to boil with powder and cayenne. Drop in potatoes, garlic, and onions and boil for 15 minutes
After 15 minute, drop in crawfish, frozen corn, sausage, lemons and liquid for soak. Immediately cut the fire
Start eating around 30 minutes later
One 4.5lb bag of louisiana powder
then 3.5 additional measured cups of louisiana powder(about 2lbs or half a bag)
1/2 measured cup of cayenne
8 oz liquid zats at soak
Bring water to boil with powder and cayenne. Drop in potatoes, garlic, and onions and boil for 15 minutes
After 15 minute, drop in crawfish, frozen corn, sausage, lemons and liquid for soak. Immediately cut the fire
Start eating around 30 minutes later
Posted on 3/26/18 at 10:39 am to Cajun367
quote:
Boils one sack perfectly spicy
If you don't know, throw the taters, lemons and garlic in as you are warming up to a boil. Once rolling, drop crawfish, sausage and onions. Bring back to boil and kill fire 3 minutes after rolling again. Remove lid and throw in corn and mushrooms. Keep lid off to cool water as fast as possible. Soak 20-30 minutes.
This post was edited on 3/26/18 at 10:41 am
Posted on 3/26/18 at 11:12 am to Clyde Tipton
1 - bag of Chackbay
1/2 bag of Louisiana dry boil
8z - Zat liquid
2 boxes of salt
10 - lemons
6 - onions
5 - cloves of garlic
Bring water to boil
Once boiling - insert crawfish
Boil for 5mins
Cool off water
5 - halved Oranges squeezed in pot
Let soak for 10 mins then start checking crawfish every 5 mins after that....
1/2 bag of Louisiana dry boil
8z - Zat liquid
2 boxes of salt
10 - lemons
6 - onions
5 - cloves of garlic
Bring water to boil
Once boiling - insert crawfish
Boil for 5mins
Cool off water
5 - halved Oranges squeezed in pot
Let soak for 10 mins then start checking crawfish every 5 mins after that....
Posted on 3/26/18 at 11:14 am to NWLA Tiguh12
quote:
Throw ice
Sometimes a scoop if I got extra ice laying around. Usually I just keep lid off quite a bit and stir every few minutes to get heat out. Can also spray pot with hose to drop temp a little.
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