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Started By
Message
re: Cooking crawfish
Posted on 3/31/13 at 2:21 pm to Langston
Posted on 3/31/13 at 2:21 pm to Langston
I'm a zatarians guy. Sounds like those big plastic jars are why you have.
Pour half the jar in the water and get it to a rolling boil. Add the potatoes, corn, mushrooms, etc.. and let them cook a while until the potatoes are done.
Remove them, add half to the rest of the seasoning left and bring water back to a boil. Should be quick.
Add crawfish and cut lemons and once again bring water to a boil. Boil for 3 min then cut the fire. Let them soak for 20 min minimum (uncovered so they sink quicker)
Pour half the jar in the water and get it to a rolling boil. Add the potatoes, corn, mushrooms, etc.. and let them cook a while until the potatoes are done.
Remove them, add half to the rest of the seasoning left and bring water back to a boil. Should be quick.
Add crawfish and cut lemons and once again bring water to a boil. Boil for 3 min then cut the fire. Let them soak for 20 min minimum (uncovered so they sink quicker)
This post was edited on 3/31/13 at 2:24 pm
1
Posted on 3/31/13 at 2:56 pm to mylsuhat
Why do you need oil in the water? No need for that. Only when you boil shrimp is a little oil really needed.
I use Chackbay, half a little bottle of liquid, 3 bag seasonings and half a box of salt. My dad was impressed Friday.
And like stated before, I use my frozen corn like ice and put it in at the end of the boil.
I use Chackbay, half a little bottle of liquid, 3 bag seasonings and half a box of salt. My dad was impressed Friday.
And like stated before, I use my frozen corn like ice and put it in at the end of the boil.
Posted on 3/31/13 at 2:59 pm to TheDrunkenTigah
quote:
Cut off propane and wash down pot with a waterhose to cool it off some.
This should be in bold. Seafood cooks FAST, and overcooked crafish suck. Cool the pot down as quickly as possible after it's boiled for no more than 5 mins. Water should still be hot but not scalding, the goal is to stop the cooking process but still be warm enough to take flavor. Soak to taste.
Get good at doing this with your pot and you really can't go wrong.
Best info of the thread.
Also, I'm a firm believer in freshwater purges. Can't stand crawfish that is not purged or purged in the sack.
I dump what I'm gonna put in the basket into an icechest and purge that stuf 4-5 times until it's nothing but clean water when I dump it. Then 1 final purge with salt and then straight in the basket.
Bring to boil for 5 minutes, cool the pot and let soak for 30 minutes and you're gold.
Posted on 3/31/13 at 3:07 pm to Meauxjeaux
quote:
Can't stand crawfish that is not purged or purged in the sack.
Nasty as hell.
Also frozen two liters are good to cool the pot down but it takes a lot of forethought and is kinda impractical if you're doing a big boil.
Frozen corn is a good idea if it's cooked already, my problem is I've usually got last year's sweet corn and it's just blanched.
Posted on 3/31/13 at 3:32 pm to TheDrunkenTigah
Yea I purge mine as well. Soak in salt water for 30 minutes and then freshwater a few times after.
Posted on 3/31/13 at 4:24 pm to Langston
i use an entire bottle of the lemon liquid crab boil and an entire bottle of the zatarains powder.
i put lemons, garlic, potatoes, onions in and bring to a rolling boil.
next i dump in crawfish and watch. i shut burner off after they float but before they start boiling.
next step is key, i keep 2 pounds of sausage frozen and corn frozen. dump this in and pour in a liter of lemon juice. also, if you can get 2 or 3 frozen gallon jugs of water, throw those in too.
all the cold stuff at the end is to cool the water off quickly without diluting the boil water such as if one would use a bag of ice.
let soak for 30 minutes and enjoy!!!
i put lemons, garlic, potatoes, onions in and bring to a rolling boil.
next i dump in crawfish and watch. i shut burner off after they float but before they start boiling.
next step is key, i keep 2 pounds of sausage frozen and corn frozen. dump this in and pour in a liter of lemon juice. also, if you can get 2 or 3 frozen gallon jugs of water, throw those in too.
all the cold stuff at the end is to cool the water off quickly without diluting the boil water such as if one would use a bag of ice.
let soak for 30 minutes and enjoy!!!
Posted on 3/31/13 at 4:44 pm to magicman534
How big is your pot?
For one that does a half a sack I first purge them for 30min after cleaning them. Use a whole thing of ProBoil, one thing of liquid crab boil, and 3/4 thing of salt. I put all my vegtables etc in a boil bag and but it in the bottm them crawfish on top. Cook them the same as the craw fish. We like spicy and slaty so may be to much for some.
For one that does a half a sack I first purge them for 30min after cleaning them. Use a whole thing of ProBoil, one thing of liquid crab boil, and 3/4 thing of salt. I put all my vegtables etc in a boil bag and but it in the bottm them crawfish on top. Cook them the same as the craw fish. We like spicy and slaty so may be to much for some.
Posted on 3/31/13 at 4:50 pm to magicman534
quote:
Frozen jugs of water.
Will do this.
Posted on 3/31/13 at 5:00 pm to PresidentialPerch
Frozen corn doesnt to bad as well.
Posted on 3/31/13 at 5:09 pm to GREENHEAD22
I don't even boil corn.
Just throw in there when I turn fire off.
Just throw in there when I turn fire off.
Posted on 3/31/13 at 5:11 pm to TIGRLEE
The frozen jugs are good if you remember to freeze them, dont like using the bags of ice bc after 3-4xs your water is boiling over from the added water.
Posted on 3/31/13 at 5:14 pm to GREENHEAD22
You would be correct.
I'm gonna try the jugs.
Have couple boils to do in April.
I just quit adding ice and let soak little longer.
Sometimes I will turn hose on and run water on pot... NOt sure if that's accomplishing anything.
I'm gonna try the jugs.
Have couple boils to do in April.
I just quit adding ice and let soak little longer.
Sometimes I will turn hose on and run water on pot... NOt sure if that's accomplishing anything.
This post was edited on 3/31/13 at 5:16 pm
Posted on 3/31/13 at 5:18 pm to TIGRLEE
Yea I quit using the ice as well, did the corn but really didnt notice that much difference. I do the same as you and let them soak a little longer.
Posted on 3/31/13 at 5:42 pm to magicman534
I dont like crawfish that are too salty, I find the meat gets tougher and the peeling is harder. I like about 1/2 a Louisiana powder, about 1/3 of a pro boil. 2 bags of the little bags with cloves and shite in em. about 8 ounces of liquid boil.
Then like everyone else, dump clean, clean, clean crawfish in, bring to a boil, let boil about 5 minutes then shut it down add frozen corn. Let soak until all are waaay on top and shells are gapped open.
Dump in chest, make certain to vent chest so they cool a bit.
Then like everyone else, dump clean, clean, clean crawfish in, bring to a boil, let boil about 5 minutes then shut it down add frozen corn. Let soak until all are waaay on top and shells are gapped open.
Dump in chest, make certain to vent chest so they cool a bit.
Posted on 3/31/13 at 5:49 pm to tigerfoot
To the OP, if I recall aren't you in the Alexandria area? If so, where you getting you crawfish from and what kind of prices you seeing. We will probably be boiling a couple sacks for the first time this year next Saturday.
Posted on 3/31/13 at 5:49 pm to tigerfoot
Duplicate post, sorry
This post was edited on 3/31/13 at 5:51 pm
Posted on 3/31/13 at 6:27 pm to hugo
As of thurs they were 2.59-2.79 live.
Which IMO is ridiculous.
That was in areas south of Alex too.. Marksville, bunkie, mansura ect.
Which IMO is ridiculous.
That was in areas south of Alex too.. Marksville, bunkie, mansura ect.
This post was edited on 3/31/13 at 6:27 pm
Posted on 3/31/13 at 6:39 pm to TIGRLEE
I got them for 2.19 in alexandria a month ago. But they usually drop in price after Easter. My GF's dad said one of the farmers he talked to in Houma said they might drop to 1.00-1.50 a pound in a few weeks. Idk if that will apply in cenla though.
This post was edited on 3/31/13 at 6:40 pm
Posted on 3/31/13 at 6:53 pm to we_geaux_harder
Tons of crawfish in rapides, avoyelles, Catalhoula and Concordia parishes.
Posted on 3/31/13 at 7:03 pm to TIGRLEE
Awesome. I'm gonna boil soon then 
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