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Started By
Message
re: Crawfish Boil Recipe
Posted on 3/13/16 at 12:32 pm to Coon
Posted on 3/13/16 at 12:32 pm to Coon
quote:
Am i doing something wrong?
No, just different.
I start by leaving the sausage out to defrost while I start. Then fillwashing the crawfish at least 5x tranferring from one container to the other. Finally dump them in a large ice chest with the drain open and the hose running just enough to keep it overflowing. Fill the pot with water to the fourth whole from the top. Crank the heat.
All the old beer from the last boil gets opened and dumped into the pot. Add a bottle of liquid crab boil. Squeeze a few oranges and drop, cut tops and bottoms off onions and drop. Top the garlic and drop. Add some jalepenos.
Add a box of salt and stir well. You should be 2-3 beers in at this point.
Drop the potatoes in if whole small potatoes. As soon as you hit a boil, dump in a jar of cajun boy seasoning, a .50 bottle of garlic and onion powder, and a small thing of celery salt. Stir.
Drink a beer.
Pull basket. Dump crawfish in. Return to water with the heat cranked.
Drink a beer.
As soon as I see steam come from under the lid, kill the fire, drop in the sausage, carrots, 24 frozen corn, and one container of mushrooms. Put the lid back on.
Drink two beers and taste test 30 minutes later.
We usually add a little more salt to the water at this point and stir (I guess because the potatoes can't soak up any more at this point).
Drink a beer.
Pull em at 40 minutes or so. Make sure the women have the table set. Drain for 5 minutes.
Dump and eat. I switch to a diet coke or water when eating.
Yeah it's a little complicated, but they are usually worth it.
0
Posted on 3/13/16 at 12:51 pm to Canvasback
Posted on 3/13/16 at 2:54 pm to Canvasback
Posted on 3/13/16 at 3:18 pm to Canvasback
Bunch of good ways here.
Whatever you do, don't just boil them in water and sprinkle the seasoning on top.
That is dumb and a waste.
Whatever you do, don't just boil them in water and sprinkle the seasoning on top.
That is dumb and a waste.
Posted on 3/13/16 at 11:22 pm to kengel2
Idk why people make boiling crawfish so complicated. You have to really suck to frick it up. Season water, boil, add crawfish boil, turn off fire then let soak for however long you feel like waiting ( we boil a good bit at a time so we are not big on long soaks. Not needed in my opinion if done right.). Boiling too long makes it hard to peel and just overall suck. So don't do that. Soaking too long turns them into mush. This also sucks So don't do that either.
Posted on 3/15/16 at 11:51 am to Coon
quote:WTF
Bag of chackbay
Posted on 3/15/16 at 12:15 pm to Coon
waaaay late to the thread but here's basically what I do
(changes slightly sometimes based on the amount of liquids consumed during the process)
Bugs, corn, potatoes, garlic, onion, mushrooms
Zatarians pro boil, Louisiana Liquid seasoning, red pepper, cayenne pepper and some salt. (garlic salt if I don't have fresh garlic)
bring to boil (I cook with 2 medium pots rather than 1 big one)
add corn then potatoes....
(i like to cook them first so I don't have to sort them out of the crawfish.)
Once they are done I add some more seasoning as they will soak up some of the spice.
Bring back to a boil and add the bugs, onion, and garlic. as soon as the boil returns I cut the heat and add a frozen 2 liter bottle of ice for a minute or two to cool the pot a little. then I let soak 20-30 min depending on how big of a hurry we are in. Dump them and dust them with the pro boil or Louisiana or Tonys and I like to let them sit in an ice chest for a few minutes before we partake.
This is what works for me and I've tried a lot of different ways.... we like them spicy so we go heavy on the seasoning.
(changes slightly sometimes based on the amount of liquids consumed during the process)
Bugs, corn, potatoes, garlic, onion, mushrooms
Zatarians pro boil, Louisiana Liquid seasoning, red pepper, cayenne pepper and some salt. (garlic salt if I don't have fresh garlic)
bring to boil (I cook with 2 medium pots rather than 1 big one)
add corn then potatoes....
(i like to cook them first so I don't have to sort them out of the crawfish.)
Once they are done I add some more seasoning as they will soak up some of the spice.
Bring back to a boil and add the bugs, onion, and garlic. as soon as the boil returns I cut the heat and add a frozen 2 liter bottle of ice for a minute or two to cool the pot a little. then I let soak 20-30 min depending on how big of a hurry we are in. Dump them and dust them with the pro boil or Louisiana or Tonys and I like to let them sit in an ice chest for a few minutes before we partake.
This is what works for me and I've tried a lot of different ways.... we like them spicy so we go heavy on the seasoning.
Posted on 3/15/16 at 12:23 pm to Coon
i always have to use 2 bags of chackbay to get it spicy enough
Posted on 3/15/16 at 12:33 pm to JJBTiger2012
I'm one of those "recipe has been in the family for 40 years" guys and I'd like to think mine are the best (like everyone else 
). IMO its mostly about timing, not seasoning. I prefer the regular Zatarains jugs of powdered seasoning over the Louisiana. The Zatarains Pro Boil is an over priced joke and looks dirty to me. I always use Louisiana liquid boil but never the powder. I'll try that next time for a change.
I'm not usually one to criticize another mans recipe BUT.....
For all you people who sprinkle seasoning on the outside of your crawfish........ I hate you and you're an idiot
. Words cannot explain how ridiculous that is. 
Here's some pics of some recent boils. Love dat Cajun Rocket Pot!!!
). IMO its mostly about timing, not seasoning. I prefer the regular Zatarains jugs of powdered seasoning over the Louisiana. The Zatarains Pro Boil is an over priced joke and looks dirty to me. I always use Louisiana liquid boil but never the powder. I'll try that next time for a change. I'm not usually one to criticize another mans recipe BUT.....
For all you people who sprinkle seasoning on the outside of your crawfish........ I hate you and you're an idiot
. Words cannot explain how ridiculous that is. Here's some pics of some recent boils. Love dat Cajun Rocket Pot!!!
This post was edited on 3/15/16 at 1:12 pm
Posted on 3/15/16 at 1:07 pm to The Last Coco
why does so many people use liquid boil.... that de foaming agent tastes like shite.
Posted on 3/15/16 at 1:11 pm to Pepperidge
quote:
The acidity rapidly neutralizes the alkaline pH of peppers for less heat
wrong... Acids will not effect the capsaicin from the peppers at all. Alcohol will but not acid like vinegar or lemon juice. Posted on 3/15/16 at 1:46 pm to Bandit30
quote:B/c everybody method is the best method; which is not true, BTW.
Idk why people make boiling crawfish so complicated.
Posted on 3/15/16 at 2:11 pm to sjmabry
quote:I agree. Mine is the best.
B/c everybody method is the best method; which is not true, BTW.
Posted on 3/15/16 at 2:30 pm to ElDawgHawg
quote:
bring to boil (I cook with 2 medium pots rather than 1 big one)
add corn then potatoes....
You definitely want to boil the potatoes before adding the corn. The corn is already cooked, if you boil it it is going to be mushy, wilted and have empty kernels.
Add the corn to a hot pot once you cut the fire and let it soak with the crawfish. If you don't want to pick it out then put the corn in one of the crawfish sacks and stuff it in the middle of the pot. The frozen corn also helps cool the water.
Posted on 3/15/16 at 4:27 pm to Canvasback
3 sticks of butter
swamp dust
Get water boiling and insert crawfish. Once water starts boiling again, cook for 5 min.
Turn off and let soak for 5 min. Ready to eat
the longer u let them soak, the harder they are to peel
swamp dust
Get water boiling and insert crawfish. Once water starts boiling again, cook for 5 min.
Turn off and let soak for 5 min. Ready to eat
the longer u let them soak, the harder they are to peel
This post was edited on 3/15/16 at 4:29 pm
Posted on 3/15/16 at 4:36 pm to bnb9433
Maybe don't boil so long???? Or at all?
Posted on 3/15/16 at 4:44 pm to bnb9433
quote:
3 sticks of butter
This must've replaced the "saltwater purge" as the new crawfish boiling myth.
Posted on 3/15/16 at 6:56 pm to cdaniel76
quote:
I'm a big fan of CajunLand dry seasoning.
Same here. I freakin love it.
Posted on 3/15/16 at 7:02 pm to bnb9433
quote:
Get water boiling and insert crawfish. Once water starts boiling again, cook for 5 min.
Turn off and let soak for 5 min. Ready to eat
the longer u let them soak, the harder they are to pee
That's because you are boiling them for 5 minutes. They will taste better and take more flavor if you soak them for 30-45 minutes. You should cut the fire when the crawfish start to push up, do not bring to a boil or boil them unless they are big, old, hard shell crawfish.
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