re: Crawfish Boil Recipe

The ultimate key even hardcore Cajuns don't know.....

Take 1 dozen large eggs. Upon completion of your boil slightly crack and drop them into the pot. They will instantly hard boil and soak up all of the seasoning in the pot.

Pull the pot after 2-3 minutes. The eggs will taste better than the crawfish and I'm not even lying.

Crawfish is so simple.

The only bad Crawfish boil that I have ever been to is when they tried something new or someone told them it was awesome.

Different does not equal awesome.

Stick to the basics.

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Once it starts boiling again cook for 5 minutes. Don't soak, it makes them tough.

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15 pages

Instead of vinegar, add you some mustard in there. I usually do one of those big jugs and put 1/2 a jug per sack. Lots of garlic also

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Every person has a different one.

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And yet most of them are very similar.

Go look at the food board and search crawfish recipe. The most recent thread on it has a very old times picayune recipe that is a great place to start.

Nice link.

I've posted this before and it's my go-to. Never any complaints. 2nd batch is usually spicier.

Per sack of crawfish:

1 6pack of beer
1 sacksize seasoning (I prefer Louisiana brand over Zatarain's)
1 8-12 oz bottle of liquid boil
1 box salt
6 yellow onions
6 lemons
2# sausage
6 corn (1/2 cob size - frozen)
2 pints mushrooms
3# small red potatoes


Drink at least one beer gathering up all the stuff. Open beer #2, Put potatoes, onions (cut in half), lemons (halved and squeezed), seasoning, liquid boil, sausage and ¼-1/2 box of salt in water and bring to boil. Open beer #3, depending on size of potatoes, boil for about 3-8 min to start potatoes cooking, Open beer #4, put in crawfish. As soon as water begins to boil (just barely) again shut off gas (Open beer #5) and let soak. Soak for total of about 20-25 min. About 10-15min prior to eating, open beer #6 and put in corn and mushrooms. (sooner if you want corn and mushrooms to be real spicy). Take it out when the crawfish reach your desired flavor.

If you're boiling more than one sack, on the second time around don’t put any more salt and add about ½ - ¾ of sack seasoning – all other things remain the same, increase beer consumption by 2-4 beers

If you boil three sacks, on third sack dump water and start with clean water all over again, forget beer and start on whiskey.

Don’t forget squeeze butter for potatoes and corn

ETA: Found some live Louisiana crawfish at an Asian market here in OKC for $4/# and had to get in on the action. They came out awesome.

Bookmarked. Thanks

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I'm a big fan of CajunLand dry seasoning.

Don't need to add anything more but some lemon.

Add water to desired level and light burner.
Add seasoning, squeeze 12 lemon halves and leave halves in water after squeezing.
Add potatoes and garlic if desired and bring to boil.(potatoes and garlic take the longest to cook and should be started sooner than everything else)
Once boiling add crawfish, sausage, mushrooms and any other sides you wish at this time except for frozen corn on the cobb.
Bring back to boil and let boil for 5-7 minutes.
Kill fire and add frozen corn cobbs.

Use hose to spray outside of pot. This along with the frozen corn help bring down the temp to stop cooking. As the water cools everything will absorb seasoning and sink. Some people put ice directly in the water. I don't because this dilutes the seasoning, especially if you're doing a 2nd boil. Use frozen 2 liters instead.

Let soak for 20 minutes but taste test every few minutes after 10.

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pretty much spot on...except I use a nice splash of Liquid Crab Boil as well

I cool the pot with the hose to a point of overkill, along with the frozen 2 liters (if I remember to freeze some)but I like a longer soak to take in more seasoning and the extra cooling prevents over cooking for a longer soak...

I like Cajun Land as well as the Zatarains extra spicy...
the Zatarains Pro Boil is not professional at all I believe it has hot yellow mustard powder in it as the pro ingredient??

It seems everyone tries some weird things, and it is a vanity thing...they want theirs to have that "somethings different" so they can call it their own.

butter-greasy
Worcestershire sauce- really?
vinegar(or too much lemon)- kills the spiciness... The acidity rapidly neutralizes the alkaline pH of peppers for less heat