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Message
re: Crawfish Boil Recipe
Posted on 3/12/16 at 10:30 am to tigersownall
Posted on 3/12/16 at 10:30 am to tigersownall
I was at Sams the other day. They have lots of pots for decent prices. I was trying to decide between the 100qt and 120qt. What do yall say? Only looking to cook one sack at a time.
2
Posted on 3/12/16 at 10:41 am to chalupa
quote:
Boil em till they float and soak em till they sink
If more folks would do it like this, they could save a lot of money on extra seasonings that never have a chance to soak in well.
And everyone has a different recipe, little kick, whatever. I will just say to those that say they soak too long and get mushy....I can probably guarantee that I soak as long as anyone does....most of my soak times are in the 45 min to an hour range.....and have never had mushy crawfish. And I don't cool the pot, or drop in ice. The meat is always firm and pulls out very easily.
Posted on 3/12/16 at 10:42 am to Ice Cream Sammich
80-100 quart is all you need for 1 sack and potatoes and stuff.
Posted on 3/12/16 at 10:44 am to Ice Cream Sammich
One thing to watch out for is the amount of water in the pot. Too much and you dilute your seasonings.
Posted on 3/12/16 at 10:48 am to Fratigerguy
The 80 looked smallish once you add crawfish, corn, potatoes, etc. The 100 looked good, and the 120 looked excessive. Ill stick with the 100, thanks.
With the 100, halfway filled with water should get everything covered without too much, I think...
With the 100, halfway filled with water should get everything covered without too much, I think...
Posted on 3/12/16 at 11:05 am to Ice Cream Sammich
I used an 80 for years. I just bought a new one last year, and all I could find was a 100. It does well. I usually have the water line at the 4th hole from the top. 
I think it's a tad over halfway.
I think it's a tad over halfway. Posted on 3/12/16 at 11:44 am to Fratigerguy
Louisiana crab boil and liquid is all that we use. I've had dozens of "secret" recipes and IMO Louisiana has never been beat. Everyone is diff but for me if it ain't broke don't fix it.
Posted on 3/12/16 at 11:59 am to JJBTiger2012
Something I've been doing in recent years:
If you're not a fan of the corn on the cobb setting your lips on fire, take the paper off a couple cans of corn and poke holes in the can with an ice pick. Throw them in the boil with everything else and you have lip-burningless corn.
Warning: cans get a bit hot so handle with tongs or an oven mitt when opening.
If you're not a fan of the corn on the cobb setting your lips on fire, take the paper off a couple cans of corn and poke holes in the can with an ice pick. Throw them in the boil with everything else and you have lip-burningless corn.
Warning: cans get a bit hot so handle with tongs or an oven mitt when opening.
Posted on 3/12/16 at 1:11 pm to cdaniel76
Got a sack of bugs for tomorrow. Let them chill in my ice chest in the sack or out? Out seems like theyd kill each other.
I'ma put a bag of ice on top and wash them tomorrow.
I'ma put a bag of ice on top and wash them tomorrow.
Posted on 3/12/16 at 1:15 pm to Ice Cream Sammich
quote:
Got a sack of bugs for tomorrow. Let them chill in my ice chest in the sack or out? Out seems like theyd kill each other.
I'ma put a bag of ice on top and wash them tomorrow.
In the sack is fine. Put them in an ice chest with a sack of ice underneath them and put it in a shady spot with the ice chest open and on an incline so the ice drains as it melts.
Put a wet towel on top of the bugs too.
Posted on 3/12/16 at 1:57 pm to LSUdude3756
The time of boiling varies according to who you talk to. Put them in the boiling water and once it returns to a boil it's up to you how long but I wouldn't go over 5 minutes. Taste them every 5-10 minutes and you will get perfect crawfish every time.
Dont add butter or sausage or oils. If its cooked right it peels easy every time.
Louisiana is the best seasoning. Zatarains sucks.
Dont add butter or sausage or oils. If its cooked right it peels easy every time.
Louisiana is the best seasoning. Zatarains sucks.
Posted on 3/12/16 at 4:09 pm to Canvasback
I did this Rouse's recipe on a whim a few weeks ago and it came out really good. I got a lot of compliments on them. The only sub I did was use the Louisiana Seafood Complete Boil instead of the Rouse's brand, just cause they didn't have it in stock.
Ingredients:
1 sack of live crawfish (40 lbs.)
3 lb. bag yellow onions, cut in half
3 lb. bag boiling potatoes
1 stalk celery cut into thirds
6-8 heads of garlic
6-8 lemons, cut in half
10 Rouses bay leaves
12 oz bottle Louisiana hot sauce
8 oz jar Cajun Power garlic sauce
4.5 lb. bag Rouses Complete Seafood Boil
8 oz Zatarain’s Liquid Crab Boil
12 ears mini cob corn
8 oz button mushrooms
8 lb bag of ice
Directions:
Purge crawfish in a #3 tub until water runs clear. Drain. Fill boiling pot halfway with water, add all ingredients except crawfish, corn, and mushrooms and bring to a boil. Let boil for 12-15 minutes. Add crawfish, corn, and mushrooms. Wait for water to come back to a boil, then let boil 5 more minutes. Turn off fire then add 8 lb. bag of ice. Let crawfish soak for 15 minutes. Take crawfish out of pot & dump onto table covered with newspaper. Enjoy!
LINK
Ingredients:
1 sack of live crawfish (40 lbs.)
3 lb. bag yellow onions, cut in half
3 lb. bag boiling potatoes
1 stalk celery cut into thirds
6-8 heads of garlic
6-8 lemons, cut in half
10 Rouses bay leaves
12 oz bottle Louisiana hot sauce
8 oz jar Cajun Power garlic sauce
4.5 lb. bag Rouses Complete Seafood Boil
8 oz Zatarain’s Liquid Crab Boil
12 ears mini cob corn
8 oz button mushrooms
8 lb bag of ice
Directions:
Purge crawfish in a #3 tub until water runs clear. Drain. Fill boiling pot halfway with water, add all ingredients except crawfish, corn, and mushrooms and bring to a boil. Let boil for 12-15 minutes. Add crawfish, corn, and mushrooms. Wait for water to come back to a boil, then let boil 5 more minutes. Turn off fire then add 8 lb. bag of ice. Let crawfish soak for 15 minutes. Take crawfish out of pot & dump onto table covered with newspaper. Enjoy!
LINK
Posted on 3/12/16 at 4:21 pm to Canvasback
The biggest keys to me are:
- Clean the crawfish well but dont use salt to "purge" them (it doesn't do anything)
- Don't put the corn and shrooms in till later
- Don't overcook the crawfish
- Don't use too much salt
All of the rest of the stuff is personal preference and if you compare the recipes in this thread you will find they are all remarkably similar. Goes something like this:
You need:
6ish Onions
Some citrus - most use 6ish lemons
Several heads of Garlic
Powder seasoning
Liquid boil
Maybe some salt
Couple pounds of Sausage
Couple pints of Mushrooms
6-12 Corn
Boil everything except the crawfish, corn and shrooms for 5-10 minutes. Dump in crawfish and return to a boil for 0-5 minutes. Add the corn and mushrooms, and start tasting after 10 minutes. Pull the bugs when they taste right.
Yeah you can throw in bay leaves, celery, green beans, a whole pork butt, and even a few lobsters, but the essentials show up in everyone's recipe for a reason - it works. Some people cool it down with ice or hoses, some people don't. I've never noticed a difference honestly.
Have fun and don't stress too much about it.
- Clean the crawfish well but dont use salt to "purge" them (it doesn't do anything)
- Don't put the corn and shrooms in till later
- Don't overcook the crawfish
- Don't use too much salt
All of the rest of the stuff is personal preference and if you compare the recipes in this thread you will find they are all remarkably similar. Goes something like this:
You need:
6ish Onions
Some citrus - most use 6ish lemons
Several heads of Garlic
Powder seasoning
Liquid boil
Maybe some salt
Couple pounds of Sausage
Couple pints of Mushrooms
6-12 Corn
Boil everything except the crawfish, corn and shrooms for 5-10 minutes. Dump in crawfish and return to a boil for 0-5 minutes. Add the corn and mushrooms, and start tasting after 10 minutes. Pull the bugs when they taste right.
Yeah you can throw in bay leaves, celery, green beans, a whole pork butt, and even a few lobsters, but the essentials show up in everyone's recipe for a reason - it works. Some people cool it down with ice or hoses, some people don't. I've never noticed a difference honestly.
Have fun and don't stress too much about it.
Posted on 3/12/16 at 5:13 pm to Canvasback
quote:
Anybody have a good crawfish boil recipe from start to finish?
yes...
Posted on 3/12/16 at 5:22 pm to Fratigerguy
Fratier, I got a 80 today and it's proving to be a bit small. Want to trade pots plus cash?
Posted on 3/12/16 at 6:02 pm to Coon
quote:
Posted by Coon online on 3/11/16 at 10:09 pm to Canvasback Sack of crawfish Corn Bag of potatoes Sausage Bag of onions Seasoning: Bag of chackbay Box of salt 1/2 bottle of liquid crab boil Open first beer. Bring water to boil with all seasonings. Put everything in basket and lower into boiling pot. Bring water back to boil for 4 min. Cut off fire and soak for 20 min, testing every few min after 10 to see ensure not over seasoning. Pull out basket, drain, serve, enjoy. That's what I do. ReplyOptionsTop Req Admin Edit Bookmark Replies (1) 23
Question: why did I get three down votes for this post? Am i doing something wrong?
Posted on 3/13/16 at 2:27 am to Coon
quote:
Seasoning:
Bag of chackbay
Box of salt
1/2 bottle of liquid crab boil
Where is the garlic, Coon? You heathen.
Posted on 3/13/16 at 11:17 am to Kcrad
1 Sac crawfish recipie
Clean crawfish very well first!
1 bag Louisiana seasoning
8-12 oz Louisiana liquid boil
8-10 large garlic Pod clusters cut the tops off
6-8 large onions peel and cut in half
20-24 lemons cut in half
6-8 oranges cut in half
1 stick butter
1 ½ cup apple cider vinegar
8 gallons of water
3 lbs of potatoes
12 frozen corn
1 lb mushrooms
2 lb smoked sausage ( deer sausage if you have it)
8lb bag of ice.
Add water to pot bring to a slow boil add seasoning, ½ of the lemons and oranges, potatoes, garlic, onions, cook for 10 min add butter, vinegar and crawfish bring back to a boil as quickly as possible.( I have found that the faster you can bring to a boil the better the crawfish come out, the meat is firmer and they peal easier.) Shut off when a rapid boil is achieved. Add frozen corn, mushrooms, sausage, and the rest of lemons and oranges. Let soak 20 min add bag of ice watch them sink ready to serve after ice melts.
Clean crawfish very well first!
1 bag Louisiana seasoning
8-12 oz Louisiana liquid boil
8-10 large garlic Pod clusters cut the tops off
6-8 large onions peel and cut in half
20-24 lemons cut in half
6-8 oranges cut in half
1 stick butter
1 ½ cup apple cider vinegar
8 gallons of water
3 lbs of potatoes
12 frozen corn
1 lb mushrooms
2 lb smoked sausage ( deer sausage if you have it)
8lb bag of ice.
Add water to pot bring to a slow boil add seasoning, ½ of the lemons and oranges, potatoes, garlic, onions, cook for 10 min add butter, vinegar and crawfish bring back to a boil as quickly as possible.( I have found that the faster you can bring to a boil the better the crawfish come out, the meat is firmer and they peal easier.) Shut off when a rapid boil is achieved. Add frozen corn, mushrooms, sausage, and the rest of lemons and oranges. Let soak 20 min add bag of ice watch them sink ready to serve after ice melts.
Posted on 3/13/16 at 12:13 pm to KG6
quote:
Trust me, every coonass has thought about everything they can put in a crawfish boil
Vienna sausages in the can are disgusting, out of the can they are hilarious. They grow like the old pill dinosaurs.
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