re: Crawfish Boil Recipe

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wrong... Acids will not effect the capsaicin from the peppers at all. Alcohol will but not acid like vinegar or lemon juice.

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Just sayin'

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the longer u let them soak, the harder they are to peel

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Holy shite. I don't think I've peeled a crawfish in 20 years or so. Pop the tail out and bite and squeeze. Meat comes out just fine. And my soak times are in the 45 min to an hour range every single time. But I've never boiled them either. They push up and float long before they come to a boil. In my pot anyway.

Just a couple observations from the thread as a whole.......

Am I the only one who likes to put my mushrooms in at the start of my boil? I don't put my corn till I kill the fire, but the shrooms gotta go in from the start for us!

And one other thing...it seems like most everyone who says to add whatever flavor liquid to the pot along with the powder have soak times in the 20 minute range?

some of yall treat this like rocket science
put water in pot
add in seasoning and crawfish
light fire and throw in mushrooms, corn, sausage, green beans, brussel sprouts, potatoes, and whatever else I have.
bring to boil for a few minutes
cut fire
soak till seasoned.

its not that hard

I cut them up and put them in bags so they don't break up. I find it soaks up more flavor than leaving them whole

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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.

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absolutely.... said that backwards..... always add the potatoes first.... my bad!

Protip: Add in brussel sprouts. You wont be disappointed. they come out SO good!

Question: how many of ya'll have competed in a crawfish boiling competition and what place did you finish?

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Question: how many of ya'll have competed in a crawfish boiling competition and what place did you finish?

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I took in the top five in breaux bridge one year. Not telling the year. But that isnt the same.

That's like competition bbq with people taking a single bite.

When's the last time you ate less than five crawfish in a sitting?

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You're not wrong. For me, I have my dads recipe that he had perfected. He's now gone and I want to keep that recipe in the family. I don't want someone I don't know making my dads crawfish. I think it's about heritage and the fact that everyone I know, knows who to come to for the best crawfish in the area.

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I get what you're saying but nothing your dad did to his crawfish is special and something he came up with. It's silly to ever tell someone you have a secret recipe for crawfish. Fwiw, I feel the same way when it comes to these goofballs that enter Bbq competitions. You don't have to give quantities but acting like you invented some secret ingredient combination is narcasstic as frick.

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You don't have to give quantities but acting like you invented some

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secret ingredient combination

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is narcasstic as frick.

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Cane syrup, a little fresh ground kari, a pinch of crab boil, and toasted sesame oil.

Come at me bro.

I call it cajun gochujang.