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Started By
Message
Spicier Crawfish Recipe
Posted on 3/20/23 at 11:22 am
Posted on 3/20/23 at 11:22 am
Let’s start off by saying I absolutely despise what crawfish cooking has turned into with everyone having to tout their way as the gold standard and you do it any other way and your crawfish are shite. It’s especially bad here in Texas and it always seems like people just try to do too much.
That said I’m looking for some advice and maybe a little experience.
I’ve always made what most consider a good batch of crawfish but over the years it seems that either the spices have changed or my taste buds and the crawfish aren’t getting as spicy as I would want. The flavor is there and the cook is right but not the little bit of kick that I want.
General recipe is 35lbs crawfish 80qt pot filled up maybe less than half way 1 container of regular zatarains boil. Cook veggies potatoes and sausage. Add 8oz zatarains liquid boil then crawfish back to boil for 3-5 mins. Kill it, cool it down with hose on outside of pot, soak for 30-45mins.
Not really looking to stray from that general idea but looking for ideas on seasonings.
Amount of cayenne or other seasonings added? Have tried the pro-boil and just don’t like the overall flavor it gives. Also would be hesitant to transition away from the zatarains seasoning as I really like it.
Honestly just looking for types of seasons and amount I could add. Defintiely not looking for holy hot can’t eat this but maybe just a little more kick.
What say ye.
That said I’m looking for some advice and maybe a little experience.
I’ve always made what most consider a good batch of crawfish but over the years it seems that either the spices have changed or my taste buds and the crawfish aren’t getting as spicy as I would want. The flavor is there and the cook is right but not the little bit of kick that I want.
General recipe is 35lbs crawfish 80qt pot filled up maybe less than half way 1 container of regular zatarains boil. Cook veggies potatoes and sausage. Add 8oz zatarains liquid boil then crawfish back to boil for 3-5 mins. Kill it, cool it down with hose on outside of pot, soak for 30-45mins.
Not really looking to stray from that general idea but looking for ideas on seasonings.
Amount of cayenne or other seasonings added? Have tried the pro-boil and just don’t like the overall flavor it gives. Also would be hesitant to transition away from the zatarains seasoning as I really like it.
Honestly just looking for types of seasons and amount I could add. Defintiely not looking for holy hot can’t eat this but maybe just a little more kick.
What say ye.
31
Posted on 3/20/23 at 11:27 am to Timmayy
quote:
1 container of regular zatarains boil.
quote:
8oz zatarains liquid boil
Use Louisiana. Add cayenne if you want.
Posted on 3/20/23 at 11:28 am to Timmayy
quote:
What say ye.
You can reduce water volume or add more seasoning. I'd try adding another 1/2 package of seasoning mix, or just simply add some additional cayenne or "Chinese Red Pepper"
Posted on 3/20/23 at 11:33 am to Timmayy
quote:
General recipe is 35lbs crawfish 80qt pot filled up maybe less than half way 1 container of regular zatarains boil. Cook veggies potatoes and sausage. Add 8oz zatarains liquid boil then crawfish back to boil for 3-5 mins. Kill it, cool it down with hose on outside of pot, soak for 30-45mins.
that sounds fine to me
liquid crab boil is nothing but pure heat, its made from extracted pepper oils. just double it from 8oz to 16oz and you will greatly increase the hot in your crawfish
Posted on 3/20/23 at 11:40 am to Timmayy
quote:
What say ye.
If you like the flavor of your current seasoning just add another bottle of liquid or maybe two?!
Posted on 3/20/23 at 11:41 am to Timmayy
depending what veggies you putting in there, they'll soak up the seasoning. corn and mushrooms usually soak up a ton. might just need to add more than that liquid boil after veggies are done
Posted on 3/20/23 at 11:43 am to Timmayy
Add more spice then take them out when they taste good. Hard to add more after they're done.
Posted on 3/20/23 at 11:44 am to LEASTBAY
Sounds like I may go from the 8oz bottle to the larger one and see how that goes.
Posted on 3/20/23 at 11:48 am to Timmayy
I find Chackbay has the best spice level. It lacks on the salt thought.
I'm a fan of Cajunland and/or Chackbay in general when it comes to powders. And tend to use the Zatarains liquid like you.
I'm a fan of Cajunland and/or Chackbay in general when it comes to powders. And tend to use the Zatarains liquid like you.
Posted on 3/20/23 at 12:04 pm to Timmayy
quote:
Add 8oz zatarains liquid boil then crawfish back to boil for 3-5 mins.
Try adding the liquid boil AFTER you turn off the boil while they're cooling down.
45 minutes seems a bit long on the cool down.
Posted on 3/20/23 at 12:19 pm to Timmayy
Add entire bottles of Louisiana hot sauce, add more liquid, or start adding cayenne.
For 1 sack (30-35lbs) I use 4.5lbs of powered seasoning, 24oz of liquid seasoning, and 1 bottle of hot sauce. I don’t like melt your face hot but I like a good kick.
For 1 sack (30-35lbs) I use 4.5lbs of powered seasoning, 24oz of liquid seasoning, and 1 bottle of hot sauce. I don’t like melt your face hot but I like a good kick.
This post was edited on 3/20/23 at 12:20 pm
Posted on 3/20/23 at 12:37 pm to Timmayy
quote:
Sounds like I may go from the 8oz bottle to the larger one and see how that goes.
Use Louisiana brand powder and Zatarains liquid. Do not add liquid until your start your soak. When you add before boil, you are losing much of the qualities of the liquid boil to steam distillation. For more heat, get some Chinese red pepper.
Do not use Louisiana Hot sauce. It does nothing for your boil
This post was edited on 3/20/23 at 12:38 pm
Posted on 3/20/23 at 12:50 pm to Timmayy
I just did 31 lbs this weekend. I like them spicy and salty, and my recipe is always about the same because I always cook about the same amount of crawfish.
After washing the crawfish, put enough water in the pot to just cover the crawfish. Take crawfish out, change to fresh water. I add 5 or 6 quartered onions, 6 halved lemons, 3-4 cloves of garlic, a few sticks of celery. Then a jug of pro boil or extra spicy powdered seasoning, a jug of regular Zatarains powdered seasoning, 8 oz of the lemon liquid, 8 oz of the garlic & herb liquid, and 2 16 oz regular liquid crab boil.
Add your bag of corn, potatoes, sausage, whatever. Bring to a boil. Add crawfish. Bring back to a boil, then boil 6 minutes and soak for 20.
That works for us, but like I said, we like them a little salty. You can cut it down to one or 1 1/2 jugs if it’s too salty for your taste.
After washing the crawfish, put enough water in the pot to just cover the crawfish. Take crawfish out, change to fresh water. I add 5 or 6 quartered onions, 6 halved lemons, 3-4 cloves of garlic, a few sticks of celery. Then a jug of pro boil or extra spicy powdered seasoning, a jug of regular Zatarains powdered seasoning, 8 oz of the lemon liquid, 8 oz of the garlic & herb liquid, and 2 16 oz regular liquid crab boil.
Add your bag of corn, potatoes, sausage, whatever. Bring to a boil. Add crawfish. Bring back to a boil, then boil 6 minutes and soak for 20.
That works for us, but like I said, we like them a little salty. You can cut it down to one or 1 1/2 jugs if it’s too salty for your taste.
Posted on 3/20/23 at 12:55 pm to Timmayy
Add Chackbay for heat and some additional flavor.
Posted on 3/20/23 at 1:21 pm to Timmayy
Chinese Red Pepper.
Posted on 3/20/23 at 1:46 pm to Timmayy
You can try switching brands instead of increasing volume. I much prefer Louisiana to Zatarains. Don't even like Zatarains in fact.
Posted on 3/20/23 at 1:51 pm to Timmayy
No expert by any means but I usually go 1/2 container of Pro Boil and 1/2 container of regular Zatarains, slice 6-8 lemons, add 6-8 oz of liquid boil and get it boiling. Once it's rolling, I will add the crawfish and boil for 2-3 minutes and then kill the fire. Once the crawfish are soaking, I will get a big jar of minced garlic and puree it and dump it in the pot and add Whirl butter while in the pot. Let soak for 15-20 minutes and dump in the ice chest. when dumping, i get 2 bottles of lemon juice that is 1/2 lemon juice and 1/2 liquid boil combined and squirt it in the ice chest. Let sit for 5 minutes and they are always easy to peel, seasoned perfectly and juicy!
Posted on 3/20/23 at 2:05 pm to Timmayy
Try swamp fire seasoning. It's spicier than zatarains.
Posted on 3/20/23 at 2:17 pm to Timmayy
quote:
Spicier Crawfish Recipe
this may set a record for length of thread as everyone has an opinion on this topic.
to take a different angle on this....what very few people do is actually keep track of the water level in their pot(s). you dilute a lot of spices very quickly by not tracking the amount of water.
not that my opinion is any better, but if you are looking for heat...pull the seal off of your favorite bottle of spices, and fill the rest of it with cayenne. i normally do not do this, but have.
Posted on 3/20/23 at 2:21 pm to Timmayy
Seems like everyone missed the most obvious suggestion.
If you like your Zatarains, you can keep your Zatarains. Just use the Extra Spicy...seems simple enough, right?. Add salt to taste since they replaced sodium content with spices. Need more heat? Add Cayenne powder, or cayenne extract from louisiana pepper exchange. Neither will alter the taste of you Zats.
If you like your Zatarains, you can keep your Zatarains. Just use the Extra Spicy...seems simple enough, right?. Add salt to taste since they replaced sodium content with spices. Need more heat? Add Cayenne powder, or cayenne extract from louisiana pepper exchange. Neither will alter the taste of you Zats.
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