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Started By
Message
re: Spicier Crawfish Recipe
Posted on 3/20/23 at 2:43 pm to Timmayy
Posted on 3/20/23 at 2:43 pm to Timmayy
I've always had good luck with a cylinder of zatarains and a bottle of the liquid. Roll em for about 8 minutes and then turn off the flame and instead of using ice during the soak, I freeze the previous boils water and add that frozen spICE block instead of ice at the end. Let em soak until you like how they taste.
0
Posted on 3/20/23 at 2:45 pm to Timmayy
Add cayenne and liquid boil. That’s where your spice comes from
Posted on 3/20/23 at 5:04 pm to Timmayy
quote:try zatarains spicy blend.
zatarains
Posted on 3/20/23 at 5:15 pm to Timmayy
Well Timmayy our recipes are extremley similar with slight differences. Number 1: add the small bottle of liquid boil after you turn off the fire ( a person from Zatarains gave me this advice) 2. Add about a cup of Chinese red pepper with the Zatarains 3. Add the frozen corn after you turn the fire off; they act like ice cubes 4. I soak the crawfish for about 35-40 minutes
Posted on 3/20/23 at 6:20 pm to Timmayy
I have always heard about soaking boiled crawfish
Never seen it
Never seen it
Posted on 3/20/23 at 8:23 pm to Timmayy
I don’t think I’m a fan of liquid boil. I feel like I can taste when it’s used. I always do more than one bag of seasoning. What I have been doing lately is 1.5 bags of Louisiana. I used to do one big LA and a 1lb of something else but now I just ½ another big bag. If that’s too salty you can dump in more dry pepper.
I also don’t bring back to a boil. I turn the heat on until I see smoke then let them poach in the water. Let them soak till they sink (about 35). I don’t have to cook the pot off this way.
I also don’t bring back to a boil. I turn the heat on until I see smoke then let them poach in the water. Let them soak till they sink (about 35). I don’t have to cook the pot off this way.
This post was edited on 3/20/23 at 8:24 pm
Posted on 3/20/23 at 9:22 pm to NOLAGT
Pull them after a 5 min soak and put in cooler. Sprinkle liberally with your favorite seasoning and shake the cooler up....let them site for 30 min or so....................................................................................................Kidding.!
Posted on 3/20/23 at 9:51 pm to bearhc
Yeah I do the frozen corn thing. I might have to try adding another bottle of liquid boil after I shut down to soak.
I’m doing 500lbs or so for work coming up in a few weeks and wanted to try ti tweak the recipe for it. It’s a bunch of macho plant guys so I can only imagine how many times I’m going to have ti hear well this is how I do it
I’m doing 500lbs or so for work coming up in a few weeks and wanted to try ti tweak the recipe for it. It’s a bunch of macho plant guys so I can only imagine how many times I’m going to have ti hear well this is how I do it
Posted on 3/20/23 at 10:02 pm to Timmayy
quote:
I’m doing 500lbs or so for work coming up in a few weeks
I hope you have some serious gear and not the 80qt pot you're talking about in your op.
Posted on 3/20/23 at 10:21 pm to Deactived
Planning to have 3 160qt backyard pros going at a time. (Could add my 80qt pot to just have another going)
Bought one and trialing it this weekend to see how it goes. Already bought a 60lb regulator and full flow POL fitting since that’s a necessity IMO.
Was just going to double my recipe and see what happens. If all goes well will buy two more.
Hoping each of those can do about 70 lbs at a time.
Figure that should give me enough volume to do the 500lbs over a 3ish hour period.
Bought one and trialing it this weekend to see how it goes. Already bought a 60lb regulator and full flow POL fitting since that’s a necessity IMO.
Was just going to double my recipe and see what happens. If all goes well will buy two more.
Hoping each of those can do about 70 lbs at a time.
Figure that should give me enough volume to do the 500lbs over a 3ish hour period.
Posted on 3/20/23 at 10:27 pm to Timmayy
Add a couple of cups of cayenne. That’ll heat it up.
Posted on 3/21/23 at 8:47 am to Timmayy
Add hot sauce and cayenne.
My podna made some this weekend in the soak he just said frick it and dropped in the rest of the Louisiana “fire”
Holy shite I couldn’t feel my lips. Not enjoyable.
My podna made some this weekend in the soak he just said frick it and dropped in the rest of the Louisiana “fire”
Holy shite I couldn’t feel my lips. Not enjoyable.
Posted on 3/21/23 at 8:57 am to tigersownall
Make it easy on yourself and add another 8oz of liquid.
Posted on 3/21/23 at 10:37 am to Screaming Viking
This, for 1 sack I stick to my 80qt rocket pot with 12 gallons of water. I use the Louisiana Crawfish 4.5lb bag, 1 bag of Chackbay, 8 ounces of Zatarains Liquid. This ratio does not change.
Posted on 3/21/23 at 10:52 am to Timmayy
He long is the soak?
Just add another half container of whatever seasoning you currently use.
Just add another half container of whatever seasoning you currently use.
Posted on 3/21/23 at 11:52 am to Timmayy
Go with Louisiana Fire instead of zatarains. That's what I do when people request spicier crawfish but we are only boiling one sack.
Posted on 3/21/23 at 12:02 pm to Timmayy
For a full sack I do a full container of Cajunland and a small bottle of liquid crab boil, but like others said if you want it hotter, just go with two bottles of the crab boil.
Posted on 3/21/23 at 12:51 pm to Timmayy
Your veggies/potatoes are soaking up all your powder seasoning. Only put half the jug in for the veggies. Then add the other half of the jug and your liquid right before you drop the crawfish.
Posted on 3/21/23 at 1:48 pm to DownshiftAndFloorIt
quote:
Try swamp fire seasoning.
I take it out of the pack and put it into a large ziplock bag so no one knows what it is...
good stuff...
Posted on 3/21/23 at 8:47 pm to Timmayy
I add cayenne and celery salt to water that’s already got powder/liquid boil and taste as I add until water is so spicy I almost can’t stand it. It takes a lot to penetrate the shell.
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