- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Boiled Crawfish Recipe
Posted on 3/26/18 at 12:08 pm to The Bruce
Posted on 3/26/18 at 12:08 pm to The Bruce
40# crawfish
1 4.5lb bag of Louisiana boil
8 oz of liquid boil (zatarains)
5 lemons halved
3 bulbs yellow onions halved
4 garlic bulbs
1 pack of little smokies
1 pack of whole mushrooms (whatever is a normal size)
Corn shucked and halved however much you want
Small red potatoes however many you want
Steps:
Open beer
Empty sack of crawfish into an ice chest and rinse until water drains clear from drain plug
Fill pot half way and apply full heat
Finish beer/open beer
Add powder and liquid boil. Squeez and add halved lemons, onions, and garlic cloves.
When water is hot but not yet to a boil add potatoes
Finish beer/open beer
Bring to rolling boil add crawfish and little smokies
Return to rolling boil. Turn off heat once rolling boil is reached. Crawfish only need to be cooked at near boil temps for 5 minutes. They will continue to cook while soaking.
Soak for 15-25 minutes depending on level of spice you desire (longer soak more spice). I usually pull 5lbs out after 5-10minutes for little kids.
Add corn and mushrooms 10 minutes before you plan to take crawfish out to serve. You can put the corn in a few minutes earlier if you want it real spicy. Corn will get sloppy if left on for too long.
Serve and enjoy
Adjust beer intake to taste.
1 4.5lb bag of Louisiana boil
8 oz of liquid boil (zatarains)
5 lemons halved
3 bulbs yellow onions halved
4 garlic bulbs
1 pack of little smokies
1 pack of whole mushrooms (whatever is a normal size)
Corn shucked and halved however much you want
Small red potatoes however many you want
Steps:
Open beer
Empty sack of crawfish into an ice chest and rinse until water drains clear from drain plug
Fill pot half way and apply full heat
Finish beer/open beer
Add powder and liquid boil. Squeez and add halved lemons, onions, and garlic cloves.
When water is hot but not yet to a boil add potatoes
Finish beer/open beer
Bring to rolling boil add crawfish and little smokies
Return to rolling boil. Turn off heat once rolling boil is reached. Crawfish only need to be cooked at near boil temps for 5 minutes. They will continue to cook while soaking.
Soak for 15-25 minutes depending on level of spice you desire (longer soak more spice). I usually pull 5lbs out after 5-10minutes for little kids.
Add corn and mushrooms 10 minutes before you plan to take crawfish out to serve. You can put the corn in a few minutes earlier if you want it real spicy. Corn will get sloppy if left on for too long.
Serve and enjoy
Adjust beer intake to taste.
0
Posted on 3/26/18 at 12:31 pm to Tiger Prawn
my process:
- Put sack of crawfish in cooler and begin washing them, open the drain plug and let the hose go. I don’t purge, doesn’t do anything.
- Fill my pot about 1/2
- Turn on burner
- Add potatoes, Onions, celery, garlic bottle of Cajun land, 1/2 bottle of crab boil and about 1/4 can of old bay seasoning, squeeze and add lemons
- When the water is at a roiling boil I add crawfish corn, Sasuage, atchitchoke and mushrooms
- Bring Water back to a boil and boil 3-5 min. Typically I’ll peel one and check how they peel.
- turn off the burner then add a sack of ice and use the hose to cool the exterior of the pot. Cooling the water gets them to sink and soak up the seasoning.
I start checking them at 20 min and taste every 5 min till they’re perfect. Typically it’s right around 30 min
- Put sack of crawfish in cooler and begin washing them, open the drain plug and let the hose go. I don’t purge, doesn’t do anything.
- Fill my pot about 1/2
- Turn on burner
- Add potatoes, Onions, celery, garlic bottle of Cajun land, 1/2 bottle of crab boil and about 1/4 can of old bay seasoning, squeeze and add lemons
- When the water is at a roiling boil I add crawfish corn, Sasuage, atchitchoke and mushrooms
- Bring Water back to a boil and boil 3-5 min. Typically I’ll peel one and check how they peel.
- turn off the burner then add a sack of ice and use the hose to cool the exterior of the pot. Cooling the water gets them to sink and soak up the seasoning.
I start checking them at 20 min and taste every 5 min till they’re perfect. Typically it’s right around 30 min
This post was edited on 3/26/18 at 12:32 pm
Posted on 3/26/18 at 2:31 pm to Solo Cam
when do ya'll plop them in the cooler and sprinkle the salt on the outside
Posted on 3/26/18 at 2:57 pm to nolaks
quote:Never. I don’t season the outside of crawfish ever.
when do ya'll plop them in the cooler and sprinkle the salt on the outside
Everyone has there way of doing it. I’ve learned by using my grandfathers recipe and altering to make it my own. We boil the hell out of crawfish. This weekend will be the 8th boil of this year. Not saying mine is the best by any means, but my wife and I love it. I’ve placed in a few cookoffs and I’ve won a couple.
This post was edited on 3/26/18 at 2:58 pm
Posted on 3/26/18 at 4:24 pm to Geauxtiga
quote:
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.
In the big picture, there's a pretty huge margin of error when boiling crawfish, you can do a lot of things differently without it having a notable effect on the flavor or texture, but overloading with salt is definitely not one of those things. Oversalted crawfish suck and make you feel like shite. There's enough salt in most seasonings that you don't really need to add any and certainly not some box full.
But as everyone says, I'm sure everyone loves yours and you've won competitions and awards. So this is just a note to those that don't realize the salt issue.
Posted on 3/26/18 at 4:58 pm to Clyde Tipton
quote:
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.
about as basic as one can describe and boil perfect crawfish
quote:
In the big picture, there's a pretty huge margin of error when boiling crawfish, you can do a lot of things differently without it having a notable effect on the flavor or texture, but overloading with salt is definitely not one of those things. Oversalted crawfish suck and make you feel like shite. There's enough salt in most seasonings that you don't really need to add any and certainly not some box full.
agree
Posted on 3/27/18 at 7:18 am to Havoc
quote:+1
Oversalted crawfish suck and make you feel like shite. There's enough salt in most seasonings that you don't really need to add any and certainly not some box full.
Posted on 3/27/18 at 8:00 am to Cajun367
100qt pot. Throw in veggies. One thing of extra spicy. 3/4 of liquid boil and three bags. Boil my potatoes for awhile. They come out. Add crawfish bring back to boil. Boil for approximately 5 minutes. Cut gas. Add ice and soak. Start testing at 15 minutes.
Now given I’m cooking for a bunch of drunk assholes 75% of the time. They like it spicy.
Now given I’m cooking for a bunch of drunk assholes 75% of the time. They like it spicy.
Posted on 3/27/18 at 8:27 am to tigersownall
All these recipes for one sack of crawfish is crazy. I just steam them....
3 inches of water in bottom of the pot
half cup liquid seasoning
2 cups of granulated
1 cup vinegar
3 butter sticks
Bring to a heavy boil
Do my veggies first. corn, onion, potoatoes in for about 10 minutes then other softer veggies mushrroms or whatever.
Finish that them fill the basket with crawfish and let steam for 12 minutes drop them in the box, shake your favorite season salt across the top shake the box and eat that.
Learned decades ago that steaming crawfish will make the tales almost pop out when you pull the first tab off. Never boiled again after I seen it.
FYI. all your high end restaruants that make perfect tails steam there mud bugs. And so do large warehouses that package tail meat.
3 inches of water in bottom of the pot
half cup liquid seasoning
2 cups of granulated
1 cup vinegar
3 butter sticks
Bring to a heavy boil
Do my veggies first. corn, onion, potoatoes in for about 10 minutes then other softer veggies mushrroms or whatever.
Finish that them fill the basket with crawfish and let steam for 12 minutes drop them in the box, shake your favorite season salt across the top shake the box and eat that.
Learned decades ago that steaming crawfish will make the tales almost pop out when you pull the first tab off. Never boiled again after I seen it.
FYI. all your high end restaruants that make perfect tails steam there mud bugs. And so do large warehouses that package tail meat.
Posted on 3/27/18 at 9:26 am to Purple Spoon
quote:
Add powder seasoning plus
How much?
Posted on 3/27/18 at 9:35 am to Cajun367
quote:
5 lbs salt?!
I wonder if he means tbs? That's a LOT of salt.
Posted on 3/27/18 at 11:05 am to Geauxtiga
quote:
No salt?!?!
I've seen people maybe put a half a container to a full container of salt in addition to the bag of seasoning (usually Louisiana). But that's is at most. It's just not needed. With liquid maybe....haven't used that in a long time, but not with powder.
Only thing I've really noticed some people do differently that I would not do is timing of the "sides". My FIL basically boils all the sides, then pulls them out, then boils the crawfish. I've always been taught to time it. Like put in the lemon slices/potatoes/onions for 10-12 minutes, then put in crawfish and sausage, then when you cut heat (about 3-5 minutes after coming back to boil) put in mushrooms and corn. Drink beer and taste crawfish until you like it. Everything comes out done at the same time.
Posted on 3/27/18 at 11:08 am to Boat Motor Bandit
quote:
Learned decades ago that steaming crawfish
Why I ain't never heard of such non sense BAW
Posted on 3/27/18 at 11:48 am to Boat Motor Bandit
quote:
high end restaruants
I can honestly say I've never been to a high end restaurant that served boiled crawfish. Haha. I dont think I've been to one that didn't have concrete floors and laminated menus.
had friends manage a popular seafood restaurant. Also had a roomate in college ran a crawfish shack that sold boiled. They did the crappy ice chest method (high quantity on crappy side of town) there, but never heard of steamed.
I also love the recipes with "5 lemons halved, 4 garlic cloves, 6 Onions...." I've never seen anyone put a number on that shite. it's just "some". Like "some lemons, some onions...." Haha. shite ain't science.
This post was edited on 3/27/18 at 11:53 am
Posted on 3/27/18 at 1:39 pm to Boat Motor Bandit
quote:
All these recipes for one sack of crawfish is crazy. I just steam them....
Is that you Gordon Ramsay?
LINK
Posted on 3/28/18 at 2:23 pm to Boat Motor Bandit
One of my baws does them the steamed and sprinkle way and it's good, more of an alternative way than better/worse. They do seem to be more dry/less juicy, which is a negative for me.
Posted on 3/28/18 at 2:27 pm to Deactived
To all: another tip - once you hit a boil you can cut back on the propane a lot and still maintain it, saves gas and much quieter.
And don't forget to cut the tips off the garlic cloves, they pop out much easier to eat.
And don't forget to cut the tips off the garlic cloves, they pop out much easier to eat.
Posted on 3/29/18 at 6:16 am to Havoc
Before you start: Make sure your propane tank is full and make sure you don’t have one of those gubmit regulators.
Prep:
Wash crawfish in separate pot until water is no longer dirty.
Put crawfish in strainer and put it in the pot you’re boiling in and add water until crawfish are completely submerged. (After several boils you’ll know how much water to use without having to do this)
———————
1 big bag of seasoning
1 little bottle of liquid crab boil
Bring to a rolling boil
If you’re adding potatoes, put them in and boil for about 10-15 minutes.
Add a big bottle of lemon juice (way more bang for your buck compared to actual lemons)
Add crawfish (corn, onions, etc.)
Wait for it to come back to a rolling boil and when it does set your timer for 1:30-3:00 minutes depending on time of the year.
Let them soak for about 15-20 minutes depending on how spicy you like them (or until they sink)
Eat until you can’t breathe.
———————
As someone said earlier, it’s much easier to overcook than undercook.
Also, someone tell those guys that OP asked about boiling crawfish not peanuts.
Prep:
Wash crawfish in separate pot until water is no longer dirty.
Put crawfish in strainer and put it in the pot you’re boiling in and add water until crawfish are completely submerged. (After several boils you’ll know how much water to use without having to do this)
———————
1 big bag of seasoning
1 little bottle of liquid crab boil
Bring to a rolling boil
If you’re adding potatoes, put them in and boil for about 10-15 minutes.
Add a big bottle of lemon juice (way more bang for your buck compared to actual lemons)
Add crawfish (corn, onions, etc.)
Wait for it to come back to a rolling boil and when it does set your timer for 1:30-3:00 minutes depending on time of the year.
Let them soak for about 15-20 minutes depending on how spicy you like them (or until they sink)
Eat until you can’t breathe.
———————
As someone said earlier, it’s much easier to overcook than undercook.
Also, someone tell those guys that OP asked about boiling crawfish not peanuts.
Posted on 3/29/18 at 6:40 am to PawnMaster
Pretty spot on to the way I do it, except instead of lemon juice I use the frozen concentrates of orange juice. Wife and I like the sweeter citrus taste with the crawfish.
Posted on 3/29/18 at 7:28 am to Major Dutch Schaefer
The amount of people in this thread who are fricking terrible at boiling crawfish is amazing. 
ETA: OP - if you are a Lafayette boy, don't forget to sprinkle a whole bag of seasoning on the crawfish after they are boiled. Really kicks them up a notch.
ETA: OP - if you are a Lafayette boy, don't forget to sprinkle a whole bag of seasoning on the crawfish after they are boiled. Really kicks them up a notch.
This post was edited on 3/29/18 at 7:32 am
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News