- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: I’ve never seen the ice chest method for crawfish with seasoning sprinkled on top method
Posted on 5/9/19 at 11:28 am to VernonPLSUfan
Posted on 5/9/19 at 11:28 am to VernonPLSUfan
1
Posted on 5/9/19 at 12:40 pm to Dale Doubak
Why, you've got a sack of crawfish you want to ruin????
Posted on 5/9/19 at 1:38 pm to Higgysmalls
quote:
You have to like Salt and Tony’s seasoning.
Nobody who does this method the right way uses Tony's
Posted on 5/9/19 at 1:41 pm to cajunbuck
quote:im a soaker.
however, there are some methods of shake and bake, that if done properly, and given enough time to finish in the coolers,
My FIL is from Lake Arthur. Speaks French and farmed crawfish his life. He dusts and they are really really good.
Posted on 5/9/19 at 1:41 pm to TexasTiger89
quote:
I have not seen a Texas restaurant do this in quite a while. Think they finally figured out this way sucks due to lack of sales.
Do you watch them cook because I'd bet 75% of them use this method
I'd say 90% of the restaurants in Acadiana use a version of this method
Posted on 5/9/19 at 1:46 pm to Hammertime
quote:
Some of the best crawfish I've ever eaten
I agree!
I've had it both ways, I have no issue with it. Everybody gets all bent out of shape about it, but its just fine, who cares?
Posted on 5/9/19 at 2:18 pm to joeyp
Do people who use the sprinkle method put their "fixings" in the ice chest when they put their crawfish in? How does that work?
Posted on 5/9/19 at 2:26 pm to PawnMaster
quote:
Do people who use the sprinkle method put their "fixings" in the ice chest when they put their crawfish in? How does that work?
i have a commercial outfit and can only speak for me and what we do, but after years of it, we cook and keep it all separate and the customers seem to really like it that way and can get what they want. potatoes, corn and sausage are all kept separate in their own coolers. prevents a big slimy mashed potato mess and is just how we do it. again, this is for our commercial batches that get into several thousand pounds at the time. they get what they want of each, or not. I've never had one customer that wasn't happy about how we did it that way
Posted on 5/9/19 at 4:48 pm to cajunbuck
So do you boil it in seasoned water? Or boil it then sprinkle, like the crawfish?
Posted on 5/9/19 at 5:52 pm to Dale Doubak
I use water and liquid boil in the pot. When the water boils out the crawfish in and cover. When steam comes out the lid set a timer for 3 minutes. Pull them and dump in an ice chest with Tony's, lemon juice, and jalepenos. Shake and let steam for about 15 minutes. They are great. I grew up in thibodaux and when my sister married a baw from crowley I converted to the no soak method. I'm skeptical of other folks dusted crawfish because I've had some really bad dusted ones lol
Posted on 5/9/19 at 6:17 pm to PawnMaster
quote:
So do you boil it in seasoned water?
yes, liquid and dry both. sides are done in their own separate pots and all. very very light dusting when they go to the coolers.
Crawfish too. Liquid and dry both in the water, however, not nearly as stout as i would with a soak batch
This post was edited on 5/9/19 at 6:19 pm
Posted on 5/9/19 at 7:39 pm to cajunbuck
Get the seasoning right in the pot.
Get the pot to a boil
Add crawfish
When boil is rolling, go 5 min.
Shut it down and cool off the pot
Soak for 20 min
Boil your veg in a separate pot.
Lay out your perfectly seasoned juicy crawfish on the table without having to sprinkle shite on them or have them over cook trapped in an ice chest. If you need more than you can boil at one time do multiple boils.
Thank me for saving your ice chests from being nasty and stained and from wasting your Tony’s for no reason.
Get the pot to a boil
Add crawfish
When boil is rolling, go 5 min.
Shut it down and cool off the pot
Soak for 20 min
Boil your veg in a separate pot.
Lay out your perfectly seasoned juicy crawfish on the table without having to sprinkle shite on them or have them over cook trapped in an ice chest. If you need more than you can boil at one time do multiple boils.
Thank me for saving your ice chests from being nasty and stained and from wasting your Tony’s for no reason.
Posted on 5/9/19 at 8:00 pm to Dale Doubak
yankees
Posted on 5/9/19 at 8:20 pm to Dale Doubak
quote:
I’ve never seen the ice chest method for crawfish with seasoning sprinkled on top method
Consider yourself blessed.
I've noticed that when in crawfish farming country west of the basin they like that Dry Rub sprinkle BS.
You go anywhere in the basin and east where they catch em wild, and they know how to get that water just right.
Posted on 5/9/19 at 9:04 pm to Gatorgar
Wasn't there some shithead NYC restaurant that got absolutely demolished for their "cajun" boil which was basically what the OP described? 
Posted on 5/10/19 at 8:31 am to southside
I have been around the crawfish farming for over 40 years and seen all kinds of things handed down from generations. Putting crawfish in a bucket of salt water to purge them... useless. Sprinkling on top, works but not as tasteful as a good soak. Time all depends on type of burner and how long it takes to bring back to a boil. I like to season water, bring to a boil for about 5 minutes to get water right. Then I boil vegetables first. Those go in a separate ice chest. Then boil crawfish. Right now due to size and Shell softness ( later in the season they will get harder), after water is back to a boil, 3-5 minutes of boiling (depends on size) , soak for 10. Juicy, and more important than anything is they slide out of the shell. No matter how great your water is seasoned, if they are a PITA to clean your gonna have a lot to head later! Uses for leftovers; crawfish grilled cheese, awesome!
Posted on 5/10/19 at 8:59 am to PawnMaster
Cook fixings beforehand, then mix as needed with batches of crawfish after they are cooked
I'm not gonna post the full recipe, because my buddy lurks, and would get mad at me.
His basic method is:
Purge in water only (no salt)
Boil fixings in seasoned water while purging
Put them in a big container with the lid off
Boil crawfish
Put crawfish in another container, and mix in dry seasoning
People scoop crawfish out of that container, and get fixings out of the other one
He uses a mix of liquid crab boil, the bags, and he makes his own stuff
I'm not gonna post the full recipe, because my buddy lurks, and would get mad at me.
His basic method is:
Purge in water only (no salt)
Boil fixings in seasoned water while purging
Put them in a big container with the lid off
Boil crawfish
Put crawfish in another container, and mix in dry seasoning
People scoop crawfish out of that container, and get fixings out of the other one
He uses a mix of liquid crab boil, the bags, and he makes his own stuff
Posted on 5/10/19 at 9:26 am to 801Bengal
quote:
after water is back to a boil, 3-5 minutes of boiling (depends on size) , soak for 10
this is what I don't get. If you're boiling for 5, then soaking for 10, are you using ice to stop the cooking after boiling or what?
Posted on 5/10/19 at 9:31 am to AU_251
Add ice, water, spray pot, whatever to get the temp down. Although 10 minute soak isn’t long enough for me
Posted on 5/10/19 at 9:36 am to AU_251
I boil for 4 minutes then soak for 15 . Then put in ice chest and lightly dust with slap yo mama . Let sit for 15 then serve . Never overcooked . No ice . I do season water with liquid and one jar of zatarains pro boil .
Page 5 of 6
Popular
Back to top
Follow TigerDroppings for LSU Football News