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Started By
Message
Crawfish not SPICY enough need help!!
Posted on 4/18/21 at 4:11 pm
Posted on 4/18/21 at 4:11 pm
Simple request I need a spicier crawfish boil current recipe.
100qt pot/ filled 7" or 38 quarts of water 30lbs crawfish!!
*4.5lbs Louisiana FF
*16oz bottle Liquid Crab boil
*1 Boil in Bag seed sack
*1.5 cups Cayenne
*6 Habaneros (150K Scoville units)
*15 bay leaves
*6 onions, 2 bunch celery, 6 heads garlic
*12 lemons, 4 oranges
*Sausage, mushrooms, pot, corn as well.
This last boil was a drop to 150F - 45 minute soak and my daughter and I still feel they are not spicy (hot) enough. We are heat aficionados (taste is 1st), but we want our lips to burn after eating 10 or so.
A note we find most crawfish not spicy/hot enough, so we started boiling our own a few weeks ago, but I feel like maybe crawfish can only absorb so much spice?
Any tips?
100qt pot/ filled 7" or 38 quarts of water 30lbs crawfish!!
*4.5lbs Louisiana FF
*16oz bottle Liquid Crab boil
*1 Boil in Bag seed sack
*1.5 cups Cayenne
*6 Habaneros (150K Scoville units)
*15 bay leaves
*6 onions, 2 bunch celery, 6 heads garlic
*12 lemons, 4 oranges
*Sausage, mushrooms, pot, corn as well.
This last boil was a drop to 150F - 45 minute soak and my daughter and I still feel they are not spicy (hot) enough. We are heat aficionados (taste is 1st), but we want our lips to burn after eating 10 or so.
A note we find most crawfish not spicy/hot enough, so we started boiling our own a few weeks ago, but I feel like maybe crawfish can only absorb so much spice?
Any tips?
35
Posted on 4/18/21 at 4:13 pm to bultm35432
More cayenne and liquid boil?
Posted on 4/18/21 at 4:18 pm to hall59tiger
Man that’s a lot of stuff in there. Is 7” enough to cover the craws?
Posted on 4/18/21 at 4:18 pm to bultm35432
quote:
7"
Probably not enough
Posted on 4/18/21 at 4:21 pm to hall59tiger
I suppose I read recipes and people are using much less spice. I just read an old school simple recipe:
*4oz liquid crab boil
*1 lb Cayenne (5.35 cups)
*13 oz salt
*1 stick butter
*12 lemons
Thats it (aside from veggies and 40lbs crawfish) says its hot hot, so maybe I need to take the risk of screwing up a batch and just add tons of Cayenne.
*4oz liquid crab boil
*1 lb Cayenne (5.35 cups)
*13 oz salt
*1 stick butter
*12 lemons
Thats it (aside from veggies and 40lbs crawfish) says its hot hot, so maybe I need to take the risk of screwing up a batch and just add tons of Cayenne.
Posted on 4/18/21 at 4:26 pm to bigbuckdj
quote:
Crawfish not SPICY enough need help!!
Man that’s a lot of stuff in there. Is 7” enough to cover the craws?
Yes just barely. I tried 9", then 8", now 7", I watched a Frog Bones (spelling) vid and he did 6" of water in a 100qt but didn't put in alot of miscellaneous items in.
Posted on 4/18/21 at 4:28 pm to bultm35432
There is no way 7 - 9" of water is covering 30 lbs of crawfish to allow the seasonings to transfer.
Unless you have a strange shaped boiling pot.
Unless you have a strange shaped boiling pot.
Posted on 4/18/21 at 4:31 pm to Douglas Quaid
That’s what I’m thinking. Like at the end, when you are soaking. the crawfish sink down into the water to where you can’t see them?
Posted on 4/18/21 at 4:37 pm to bultm35432
Way too hot for me but add more liquid (be sure and get the one that says concentrates) and cayenne pepper, see if you can find Chinese red pepper
Posted on 4/18/21 at 4:37 pm to bigbuckdj
They should be completely covered with water when soaking. Also, how long you soak impacts how spicy they get to some degree.
Posted on 4/18/21 at 4:39 pm to Tigerpaw123
quote:
see if you can find Chinese red pepper
Winn Dixie had it in Louisiana Brand last year.
Posted on 4/18/21 at 4:44 pm to bultm35432
quote:Thats enough liquid to have your lips and a-hole both on fire. I don’t know how your’s isn’t coming out spicy with the ingredients you’re using. I use a bag of Louisiana Fish Fry crab boil and only about a cup of cayenne plus the veggies and fixins and it comes out with a pretty good spice to it after around 30 min or so ot soaking
16oz bottle Liquid Crab boil
Posted on 4/18/21 at 4:45 pm to bultm35432
Swap to Chinese red pepper and use the same amount. Your a-hole will hate you.
Posted on 4/18/21 at 4:58 pm to bultm35432
quote:
Sausage, mushrooms, pot, corn as well.
Quit putting pot in there. You're getting high and not feeling the burn.
Posted on 4/18/21 at 5:01 pm to bultm35432
Are your crawfish still floating when you took them out the pot? If so they didn’t soak long enough.
Posted on 4/18/21 at 5:06 pm to bultm35432
People make this shite to complicated. Put crawfish in strainer. Fill with water till barely covered. 1 tub of crawfish boil powder per sack. 1 tub salt. Add Cheyenne till your a-hole bleeds. Soak till they all sink.
Posted on 4/18/21 at 5:11 pm to kengel2
Lol I saw that and was confused for a few seconds.
Posted on 4/18/21 at 5:20 pm to Success
Depends on if your boil mix already has salt. If so and you add another container of salt makes a shite boil quick
Posted on 4/18/21 at 5:31 pm to Success
quote:
People make this shite to complicated. Put crawfish in strainer. Fill with water till barely covered. 1 tub of crawfish boil powder per sack. 1 tub salt. Add Cheyenne till your a-hole bleeds. Soak till they all sink.
That could be true. I've read stories where old-school methods came out just as good as new school boils with 15 ingredients. So, your post probably has some truth.
The crawfish came out very good each time, but our go-to food (we cook at home) is Indian and Thai i.e. vindaloos and curries.
What most people call spicy/hot we do not. Even when we buy crawfish it is never spicy enough (Slidell/Metairie/Nola) hence us boiling our own.
Posted on 4/18/21 at 5:46 pm to bultm35432
Man, you and your family may have stainless steel tastebuds or something but I’m betting something is off. A bag of la, a bag of chackbay, and a 16 oz liquid crab boil on a 45 minute soak would make my eyes water. Not to mention all those peppers and things you throwing in there too. I feel like your craws aren’t really soaking with 7” of water
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