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Started By
Message
I’ve never seen the ice chest method for crawfish with seasoning sprinkled on top method
Posted on 5/7/19 at 10:08 am
Posted on 5/7/19 at 10:08 am
Anyone have a link?
This post was edited on 5/7/19 at 10:14 am
26
Posted on 5/7/19 at 10:10 am to Dale Doubak
there's no other way to do it. anything else, dem baws are rookies.
Posted on 5/7/19 at 10:11 am to Dale Doubak
Are you talking about boiled crawfish? If so that’s the dumbest thing ever. All it does is put seasoning all over your hands and lips.
Posted on 5/7/19 at 10:11 am to Dale Doubak
This is why Texas people shouldn’t boil crawfish
Posted on 5/7/19 at 10:14 am to Mr. Hangover
Yeah I do it either just never been to one or seen it done
Posted on 5/7/19 at 10:14 am to Mr. Hangover
I used to think it was just a Texas thing but I've seen bonafied coonasses do it too. It's a headscratcher for sure.
Posted on 5/7/19 at 10:16 am to headedwest21
quote:
All it does is put seasoning all over your hands and lips.
Pretty sure that transfers to what you eat.
We have an annual boil done this way for a salt-sensitive guest of honor, and everyone seems to enjoy them just fine.
As to the OP asking about how it’s done, it’s simple. Pour crawfish into ice chest, pour lots of Tony’s onto crawfish, put lid on, pick it up, and shake it around.
If you’re one of them baws that only uses ice chests made for a week at sea, you might find that a little heavy, unless you’re also one of them baws that lives at Anytime Fitness and takes the creatine.
Posted on 5/7/19 at 10:16 am to Dale Doubak
I can tell you my recipe, which always gets compliments.
You want to boil the crawfish in water seasoned with salt and lemon only. This maintains the natural flavor of the crawfish meat without overpowering it with spices.
Once boiled, then drain and immediately dump in a quick ice bath to stop them from cooking.
After they have cooled and stopped the internal cooking, transfer to the biggest ice chest you have and liberally coat with Tony Chachere's (or your cajun spice of choice). All of those hoity toity pre-mixed powders and liquids are unnecessary and a waste of money.
Shake the ice chest as vigorously as you can (will probably need the assistance of a buddy), then dump on a table and enjoy.
You want to boil the crawfish in water seasoned with salt and lemon only. This maintains the natural flavor of the crawfish meat without overpowering it with spices.
Once boiled, then drain and immediately dump in a quick ice bath to stop them from cooking.
After they have cooled and stopped the internal cooking, transfer to the biggest ice chest you have and liberally coat with Tony Chachere's (or your cajun spice of choice). All of those hoity toity pre-mixed powders and liquids are unnecessary and a waste of money.
Shake the ice chest as vigorously as you can (will probably need the assistance of a buddy), then dump on a table and enjoy.
Posted on 5/7/19 at 10:17 am to Dale Doubak
Why don't they just eat a spoon full of seasoning instead of going through the trouble of peeling the crawfish?
Posted on 5/7/19 at 10:21 am to Chad504boy
Leave the crawfish boiling to heterosexual men
Posted on 5/7/19 at 10:22 am to Damone
My problem with it is there is never any juice in the heads if you don't soak. That's my favorite part.
Posted on 5/7/19 at 10:23 am to Dale Doubak
I’ve had it once. Was surprisingly good
Posted on 5/7/19 at 10:23 am to Dale Doubak
I've never done the seasoning in ice chest method, but I've had it at other people's boils and they tasted ok.
I find the seasoning kind of dissolves with the steam in the ice chest and infuses in the crawfish.
I find the seasoning kind of dissolves with the steam in the ice chest and infuses in the crawfish.
This post was edited on 5/7/19 at 10:44 am
Posted on 5/7/19 at 10:24 am to Dale Doubak
it's not this complicated...
bring a shite ton of water to a boil
pour in a shite ton of spice
pour in a shite ton of crawfish
pull directly at 7 mins
enjoy
bring a shite ton of water to a boil
pour in a shite ton of spice
pour in a shite ton of crawfish
pull directly at 7 mins
enjoy
Posted on 5/7/19 at 10:24 am to al_cajun
quote:
My problem with it is there is never any juice in the heads if you don't soak. That's my favorite part.
Preach brother
Posted on 5/7/19 at 10:28 am to AU_251
quote:
bring a shite ton of water to a boil pour in a shite ton of spice pour in a shite ton of crawfish pull directly at 7 mins enjoy
Boil for 7 minutes? No soak?
Posted on 5/7/19 at 10:28 am to headedwest21
Some of the best crawfish I've ever eaten was sprinkled with seasoning after being boiled in regular crawfish boil....very lightly sprinkled though. Then, it gets mixed up in a big tub fresh out of the pot
Eta: My buddy makes his own seasoning to go on afterwards
Eta: My buddy makes his own seasoning to go on afterwards
This post was edited on 5/7/19 at 10:31 am
Posted on 5/7/19 at 10:35 am to al_cajun
This.
I had some done this way a couple weeks ago, it was terrible. No juice and the meat tasted like it was boiled in water.
Sure they would have been phenomenal had I licked the shell and then ingested the meat tho.
I had some done this way a couple weeks ago, it was terrible. No juice and the meat tasted like it was boiled in water.
Sure they would have been phenomenal had I licked the shell and then ingested the meat tho.
Posted on 5/7/19 at 10:40 am to jimbeam
I used to consider this sacrilege until I met people from Crowley. Honestly I could not tell the difference vs the soak method. The difference was the efficiency of the operation. The water was always boiling and the pre-measured seasoning was the same so the batches were consistent.
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