re: Dropping shrimp in crawfish boil

We just use ice for the soak. Cook for 5-7 minutes( I never remember got it written down somewhere) cut off fire and throw a bag of ice in and let them soak for 20-30 minutes. Reseason with half as much and start the second batch.

1st batch is for the women and children the second back is for the drunks.

Yep, just boiled this weekend. We had 11 adults and some kids. Boiled 83 lbs and spent last 30 min peeling for the freezer. Of course we had all the add ins too.

So I normally boil potatoes, garlic, onions, and celery all un-bagged for 15 min in seasoned water. Pull all that. Then add crawfish and sausage with bagged mushrooms pearl onions and more garlic for 5 to 8 min depending on size once boiling again. Then add lemons and frozen corn +/- ice once fire is off and let it soak for 15 min.

Used Louisiana brand crawfish boil and their new no salt herb mix this time too. I also additional cayenne and Tabasco for heat. Really liked first batch but next 2 got to salty without an increase in heat. Even soaked last batch for 30 min.



I'm curious on 2 pot method is the soak pot cold, room temp, or heated some?

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I'm curious on 2 pot method is the soak pot cold, room temp, or heated some?

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I've never tried it but I've heard that the seasoned pot is cold. A buddy told me that's how Tony's Seafood does it.

I keep thinking I'll try it one day but don't want to risk screwing up a whole sack of crawfish. Especially at this year's prices.

I have included shrimp in every crawfish boil I've done this year.

I started putting them in as soon as I cut the fire off and let them soak for 20-30 mins with the crawfish. Now I wait 5-8 mins after cutting the fire and then add them- seems like those few mins keep them from overcooking and makes them peel a lot easier.

7 from the moment you put them in.

Trust me. People that over cook their crawfish serve bugs that are hard to peel and are mushy.

7 minutes and cut the fire. Then add corn and shrimp and let them soak. They will peel easy and taste great.

I'm no pro, but I boil a LOT of crawfish.

For instance this year I've boiled 5 times already and have two more to do. the first 4 boils were 3 batches each, so about 360 pounds and the one last Saturday was one batch. That's a total of 390. The next two boils will be 2 batches and then 4 batches.

So I've got lots of trial and error to hone in on my process. I promise I'm not bragging when I say people love my crawfish.

Give it a try.

And I always say, there's a lot of right ways to boil crawfish and even more wrong ways to do it. My way works for me.

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So I've got lots of trial and error to hone in on my process. I promise I'm not bragging when I say people love my crawfish.

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is funny how many people say this and i have ben to some boils that really frick them up.

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Give it a try.

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i have my own process that works and well received as well. so ill stick to it.

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So I've got lots of trial and error to hone in on my process. I promise I'm not bragging when I say people love my crawfish.
is funny how many people say this and i have ben to some boils that really frick them up.

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I can't argue there, and this isn't the OT, so I'm not going to be a dick and lock horns with you. I grew up in Baton Rouge, I'm half cajun, I take cooking seriously, and I have never had anyone even hint that my crawfish were less than good. Most say they are great.

ANs by all means, stick with what works for you. this whole thread was a guy asking what to do. Everyone can share their experience.

Yep. I triple the mushrooms.

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I also additional cayenne and Tabasco for heat.

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Biggest mistake usually made by rookies. You don't need tabasco, cayenne, or any other seasoning besides the powder and liquid crab boil seasoning. Adding cayenne just makes your mouth burn (doesn't add flavor) and tabasco makes the batch taste disgusting.