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re: Spicier Crawfish Recipe

Posted on 3/21/23 at 9:50 pm to
Posted by HangingWithMrCooper
The Bay Area
Member since Aug 2017
202 posts
Posted on 3/21/23 at 9:50 pm to
No one has mentioned Targils out of Opelousas, I’ve found their regular seasoning to be consistent and their spicy blend to be very good. I use to be a loyal Louisiana Seafood user but a couple years ago they started putting more salt in their mix to reduce costs and then charge more. I was adding a ton more liquid to make up for that so I started looking for an alternate and came across Targils.
Posted by Trevaylin
south texas
Member since Feb 2019
10903 posts
Posted on 3/22/23 at 5:02 am to

Boiling greasy sausage with crawfish, crabs or shrimp is trashy.

Over cooking is most common mistake. Boil sufficiently to kill the bacteria, when shutting off the fire, add a bag of ice to the pot. that will cause the seafood to suck up the flavor. Allow the pot to sit for 5 minutes after crawfish sink and you are done.
Posted by bayoudude
Member since Dec 2007
25905 posts
Posted on 3/22/23 at 7:48 am to
Yep it’s amazing how much better crawfish are if they aren’t boiled too long. Only takes maybe 4-5 minutes boil time. I am also in the thrown in frozen corn at soak camp. I may be in the minority but I don’t want my crawfish mouth burning spicy. My a-hole can’t take it
Posted by DownshiftAndFloorIt
Here
Member since Jan 2011
72017 posts
Posted on 3/22/23 at 7:52 am to
quote:

takes maybe 4-5 minutes boil time. I am also in the thrown in frozen corn at soak camp. I may be in the minority but I don’t want my crawfish mouth burning spicy. My a-hole can’t take it


All of this.

I dont even boil them that long.
Posted by GeauxTigers0107
We Coming
Member since Oct 2009
10972 posts
Posted on 3/22/23 at 10:48 am to
quote:

Boiling greasy sausage with crawfish, crabs or shrimp is trashy.


You sound like you don't know wtf you're talking about
Posted by Trevaylin
south texas
Member since Feb 2019
10903 posts
Posted on 3/22/23 at 2:32 pm to



You will need about 7 beers per person for your plant people
Posted by greenhead11
Member since Feb 2012
954 posts
Posted on 3/22/23 at 3:31 pm to
quote:

suck up the flavor.


I question this logic. Osmosis/diffusion occur at a greater rate, at higher temperatures. So in theory if you want more seasoning, seems like the warmer the better.
Posted by JPBiscuit
Gulf Coast
Member since Jan 2005
248 posts
Posted on 3/22/23 at 6:11 pm to
I haven't been able to find Chackbay this year - Rouses says they quit carrying it. Any tips of where to find?
Posted by Higgysmalls
Ft Lauderdale
Member since Jun 2016
7953 posts
Posted on 3/22/23 at 8:28 pm to
If you're in Texas you put Tony's on the crawfish after you boil them.

Your welcome
Posted by DownshiftAndFloorIt
Here
Member since Jan 2011
72017 posts
Posted on 3/22/23 at 8:31 pm to
Too many people overcomplicate the shite out of this. You are boiling crustaceans in salt water with some pepper mixed in. None of that extra effort amounts to shite. What matters is how fat and clean the crawfish are and that you don't overcook them. None of the other shite amounts to anything other than an excuse to drink beer and talk about whose way is better, which is fine.

My favorite way to boil crawfish is wait until somebody tells me about their spectacular way of doing it, than tell them to show me, and I drink beer and act like I'm interested in learning while they boil the crawfish.

I've probably boiled well over 3 tons of them in my life and I'm perfectly content to watch someone else do it and let them tell me about their way of doing it and why it's better. You end up with the same shite regardless.
This post was edited on 3/22/23 at 8:33 pm
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