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Message
re: Dropping shrimp in crawfish boil
Posted on 5/3/21 at 1:57 pm to TIGERSby10
Posted on 5/3/21 at 1:57 pm to TIGERSby10
Lll, far from a rookie. Been boiling for 25+ years.
Have always added additional pepper. Simply can't get em hot enough without it, IMO. And yes cayenne is a flavor not just heat. Tabasco is also a flavor I and many like. However at comparative cost plain pepper is cheaper.
As another poster said, many right ways.
Have always added additional pepper. Simply can't get em hot enough without it, IMO. And yes cayenne is a flavor not just heat. Tabasco is also a flavor I and many like. However at comparative cost plain pepper is cheaper.
As another poster said, many right ways.
1
Posted on 5/3/21 at 3:56 pm to Bleeding purple
I agree, adding Cayenne gets you more heat and it has a flavor. I can’t imagine adding Tobasco.
But it’s an interesting thought. Tobasco has an overpowering flavor if you use too much. You’d have to get the portion right.
Not worth it to me.
But again, lots of right ways to do it.
But it’s an interesting thought. Tobasco has an overpowering flavor if you use too much. You’d have to get the portion right.
Not worth it to me.
But again, lots of right ways to do it.
Posted on 5/3/21 at 5:24 pm to TygerTyger
quote:
I'd end up spending the last two hours of the party peeling tails and putting them in zip lock bags.
I know that feeling. That sucks having to peel the leftovers
Posted on 5/3/21 at 8:00 pm to Miketheseventh
quote:Them cheesy crawfish omelets don’t suck the next morning though.
know that feeling. That sucks having to peel the leftovers
Posted on 5/3/21 at 10:12 pm to Uncle JackD
Last time the wife took our left over tails and made and etouffee and put it over the left over potatoes mashed.
Posted on 5/4/21 at 6:42 am to jmorr34
On the rare occasion we don't consume the whole boil and have enough leftover to actually make a dish, I like to make either an etoufee or bisque(time consuming)
But usually if it seems we are going to have extra, we start telling the kids to call another friend or two.
But usually if it seems we are going to have extra, we start telling the kids to call another friend or two.
Posted on 5/4/21 at 12:43 pm to davyjones
quote:
Y'all musta been doing the reefers an hour or two before you ette.
Posted on 5/4/21 at 3:47 pm to Bleeding purple
quote:
I'm curious on 2 pot method is the soak pot cold, room temp, or heated some?
I do the two pot method -- use all the seasonings you normally would, boil for 3-5 minutes then take off the burner and set to the side. Wait about 30-40 minutes then boil your crawfish in the other pot for 3-5 minutes (with a little seasoning to cover the smell), take the basket out and put it in the other pot.
Ideally you want the soak pot to be ~room temperature. You can probably achieve the same results or close to by putting ice in the original pot but I've never had a bad review and why change what works.
Posted on 5/4/21 at 4:54 pm to BenDover
That seems like alllllllot of unnecessary work.... why not just cool down your seasoned water if you’re worried about them overcooking ??
This post was edited on 5/4/21 at 4:54 pm
Posted on 5/5/21 at 11:16 am to Uncle JackD
quote:rocket surgery ain’t easy bro
That seems like alllllllot of unnecessary work
Posted on 5/5/21 at 5:58 pm to Uncle JackD
quote:It speeds up everything because your not ever cooling your boiling water. The only extra work is having to rinse two pots.
hat seems like alllllllot of unnecessary work.
To another poster- Pretty much the only time I drink beer is when I’m boiling crawfish or mowing the lawn. Them soldiers die quickly when you’re standing around, jawing with friends, boiling, and constantly saying “that’s hot!” to every little kid that comes within a yard of the boiling pots.
Posted on 5/5/21 at 8:12 pm to DLauw
quote:
constantly saying “that’s hot!” to every little kid that comes within a yard of the boiling pots.
I have a 2yr old. This is my life.
Posted on 5/6/21 at 7:47 am to Miketheseventh
quote:
I know that feeling. That sucks having to peel the leftovers
See I look forward to this and usually buy way more than I need at least one boil. Last year I put away 2.5 lbs of peeled tales in the freezer. I usually make a crawfish and corn soup in the fall, and Mrs Prez makes crawfish dressing for Christmas.
I vacuum seal them in 1lb increments
This post was edited on 5/6/21 at 7:48 am
Posted on 5/6/21 at 4:51 pm to elprez00
My issue is peeling leftovers while still eating them, even though I'm full as frick.
I make omelets because it's easy. My mom and aunt once made bisque. Said they spent two days cleaning and stuffing shells and making the bisque. We all ate the whole pot in about two hours. They decided it was delicious but wasn't worth the trouble.
I make omelets because it's easy. My mom and aunt once made bisque. Said they spent two days cleaning and stuffing shells and making the bisque. We all ate the whole pot in about two hours. They decided it was delicious but wasn't worth the trouble.
Posted on 5/6/21 at 9:55 pm to jmorr34
i put the shrimp in by themselves after the crawfish.. they were really really good
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