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Started By
Message
Dropping shrimp in crawfish boil
Posted on 5/2/21 at 10:12 am
Posted on 5/2/21 at 10:12 am
Whats the best way to drop in a couple lbs of shrimp into a crawfish boil?
Can you throw them in once you are soaking? When there's a certain amount of time left before dumping?
Thanks.
Can you throw them in once you are soaking? When there's a certain amount of time left before dumping?
Thanks.
8
Posted on 5/2/21 at 10:19 am to jmorr34
It can be done, just not optimal, you run the risk of pouting them in too early and the shrimp being done before the crawfish and end up with either not fully soaked crawfish or overcooked shrimp, plus shrimp need a LOT more seasoning than crawfish
My recommendation is cook your crawfish however you like first, after you dump them add plenty more seasoning to your water bring it to a boil, cut the heat, add shrimp, they will initially sink , then float, then sink again, that is when they are done, won’t take 10 extra minutes any everything will be cooked right
My recommendation is cook your crawfish however you like first, after you dump them add plenty more seasoning to your water bring it to a boil, cut the heat, add shrimp, they will initially sink , then float, then sink again, that is when they are done, won’t take 10 extra minutes any everything will be cooked right
Posted on 5/2/21 at 10:29 am to jmorr34
I boil my crawfish for 7 minutes, then cut the fire off. I add the shrimp and corn at that time, and let the pot soak for about 40 minutes. Works great.
On a similar note, I've boiled hundreds of pounds of crawfish in my day. The batch I cooked yesterday may have been one of the best. Just nailed it. Seasoning was perfect, the sack of crawfish was almost all select size, even though it was just field mix.
We had three couples over so it was 8 of us. All 32 pounds were gone, as well as all of the potatoes, mushrooms, and sausage. We had 3 pieces of corn leftover.
Good stuff.
On a similar note, I've boiled hundreds of pounds of crawfish in my day. The batch I cooked yesterday may have been one of the best. Just nailed it. Seasoning was perfect, the sack of crawfish was almost all select size, even though it was just field mix.
We had three couples over so it was 8 of us. All 32 pounds were gone, as well as all of the potatoes, mushrooms, and sausage. We had 3 pieces of corn leftover.
Good stuff.
Posted on 5/2/21 at 10:32 am to TygerTyger
Plenty of gorgeous yellow head fat?? Nom nom
Posted on 5/2/21 at 10:36 am to davyjones
yep!
A new change to my process that I'm really happy with:
I've always put the potatoes in first and let them boil for about 15 minutes while I get everything else ready. They take longer to cook. I started adding the mushrooms at that time as well. You really can't "over cook" mushrooms, and by giving them that extra cook time, they soak up a TON of flavor. They become tiny balls of delicious lava.
A new change to my process that I'm really happy with:
I've always put the potatoes in first and let them boil for about 15 minutes while I get everything else ready. They take longer to cook. I started adding the mushrooms at that time as well. You really can't "over cook" mushrooms, and by giving them that extra cook time, they soak up a TON of flavor. They become tiny balls of delicious lava.
Posted on 5/2/21 at 10:48 am to TygerTyger
Very nice. I could eat a snack of 7 pounds right this second.
Posted on 5/2/21 at 11:18 am to TygerTyger
8 people and only 32 pounds? No wonder they were all gone
Posted on 5/2/21 at 11:34 am to Tigerpaw123
quote:
8 people and only 32 pounds? No wonder they were all gone
That was my thinking. 32 pounds would barely feed 3 of my bunch
Posted on 5/2/21 at 11:39 am to jmorr34
I dropped my corn and shrimp in while crawfish were soaking last time. They were perfect. Cools down the water a little too.
This post was edited on 5/2/21 at 11:41 am
Posted on 5/2/21 at 11:46 am to jmorr34
If it is just a few pounds of shrimp I will drop them in during the soak, but I keep them in a mesh bag, the shrimp can be ready in 5 minutes.
Posted on 5/2/21 at 12:31 pm to jmorr34
Drop them when you cut the fire. I put mine in a lingerie bag to keep them confined.
Posted on 5/2/21 at 1:29 pm to Tigerpaw123
quote:
8 people and only 32 pounds? No wonder they were all gone
I live in Texas. In LA I estimate 5 pounds per person. When I moved here and used that number, there was way too much left over. I dropped it down to 3 pounds per person and it's still sometimes more than plenty. Yesterday was an anomaly. These folks were hard core crawfish lovers.
Posted on 5/2/21 at 1:33 pm to CHEDBALLZ
quote:
I put mine in a lingerie bag to keep them confined.
Kinky. You devil.
Posted on 5/2/21 at 2:14 pm to TygerTyger
quote:
I live in Texas. In LA I estimate 5 pounds per person. When I moved here and used that number, there was way too much left over. I dropped it down to 3 pounds per person and it's still sometimes more than plenty. Yesterday was an anomaly. These folks were hard core crawfish lovers.
I have gotten to the point in Tennessee where it is 1 pound per person and that is usually too much.
Posted on 5/2/21 at 2:37 pm to CottonWasKing
No doubt. A dozen at my house yesterday just about cleaned up 115#. Enough left over to make a nice omelette and some jam up hash browns this morning
Posted on 5/2/21 at 2:50 pm to DTRooster
Y'all musta been doing the reefers an hour or two before you ette.
Posted on 5/2/21 at 2:52 pm to DTRooster
quote:
No doubt. A dozen at my house yesterday just about cleaned up 115#. Enough left over to make a nice omelette and some jam up hash browns this morning
I usually figure 8 lbs per person. We always have some left over but it ain’t much
Posted on 5/2/21 at 3:46 pm to TygerTyger
quote:
TygerTyger
That's what I do. Boil potatoes in salted water for about 10-15 minutes. THEN add all my seasonings. They cook better and don't soak up all the heat so I don't have to soak the crawfish as long.
Posted on 5/2/21 at 5:42 pm to Dam Guide
quote:When I was in high school in Wimberley, Tx (hill country right outside of San Marcos), the restaurant I worked at did a giant crawfish boil. $5 got you a ticket for a dinner plate of crawfish. Mind you, at this time, in Louisiana, we were buying them for < $.40/pound.
have gotten to the point in Tennessee where it is 1 pound per person and that is usually too much.
The restaurant owners, knowing I was from south Louisiana, wouldn’t let me cook, but I was basically the official taste tester. These people thought Tabasco sauce was hot.
Anyone else use a two pot system for their crawfish. We boil in straight water (8 minute boiling time) then move the basket to the soaking/seasoned pot for 30 minutes. Also, we don’t sprinkle anything on the crawfish in the cooler.
Posted on 5/2/21 at 5:51 pm to DLauw
quote:I’ve never heard of such a thing, except on here, in my 55 years much less seen it.
Anyone else use a two pot system for their crawfish. We boil in straight water (8 minute boiling time) then move the basket to the soaking/seasoned pot for 30 minutes.
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