re: Your Crawfish boiling routine / Recent crap article

Where is Yellowfin?

Side note: I've been to the crawfish festivals where they boil in water and add seasoning once the crawfish are done and on the table.

facking terrible. lips on fire and bland nasty meat.

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Where is Yellowfin?

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Dunno but I think last time we had this thread he said he prefers to drink beer and let the dozen or so guys who always end up standing around the pot arguing just do their thing.

I'm the same way, I just have had one too many batches of overcooked crawfish and can't resist if I see it happening.

Eta: blue, email is my username@gmail

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drop a bag of ice in the water.

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So you take your perfectly seasoned water, and dilute it by 1.25 gallons (roughly 10 lbs. of ice)of pure water?

I cooked some this weekend and I am new to the soaking business. Have always done the ice chest sprinkle deal. Couldn't tell a difference with the ice chest deal. I am seeing a longer soak is what is needed right? I soaked mine for like 25 min.

Frozen two-liters if I have them, just throw them away after, they aren't worth cleaning.

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I cooked some this weekend and I am new to the soaking business. Have always done the ice chest sprinkle deal. Couldn't tell a difference with the ice chest deal. I am seeing a longer soak is what is needed right? I soaked mine for like 25 min.

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difference in flavor between 20 min soak and 40 is pretty significant, IMO.


if my nose isn't a little runny after eating some crawfish they weren't hot enough

I dont purge.

Rinse. Rinse again. Soak. Drain. Rinse Again. Transfer in small amounts to a big ice chest picking out any trash or dead that was missed.

Pump water into the chest from the bottom with the lid cracked while I do everything else.


One sack pot:

Fill halfway with water and ease the fire on. Add any leftover beer from the last boil that went from cold to warm 6-12 beers. Add a teaspoon of liquid boil for the smell while I work. Add potatoes now. Add five or six cut lemons, three cut oranges, six heads of garlic with the top cut off. Four onions cut in half. 10 cut fresh jalepeno peppers. Bring to a boil. Add half a container of mix, a local brand. A container of celery salt, onion powder, garlic powder, and cayenne. Taste water. Add more pepper/salt if needed. Usually add a bottle of mexican habenero hot sauce and minced garlic. Add water to fifth from top hole of basket. Return to boil. Retaste. Add a little more liquid and half to a whole box of salt. Mix well. Taste water... want it a little spicy, and salty enough to where its salty but not so salty you would puke if you swallowed a tablespoon.

Drain crawfish.

Pull basket, dump crawfish into basket. Add to water, turn the heat as high as it will go. Prep corn, sausage, and turkey dogs.

As soon as water boils, cut fire, add corn, sausage, and dogs.

Taste every five minutes starting at 20 minutes. Pull when done.


The spice level is usually equal to the saltiness. So you pull them when the spice is right, and they will be seasoned well and not too salty.

They smell like regular crawfish, but taste bright, with a hint of garlic of some unctious flavor that no one can ever figure out...the celery salt.

Took two recipes from guys who won the crawfish conpetition in houma and tweaked them a little to my tastes.

We usually run the second batch a little hotter because people have drank quite a bit at that point.

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Frozen two-liters if I have them, just throw them away after, they aren't worth cleaning.

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I'm going to try this next boil!!

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If you've got to peel the first ring off the tail to peel them...you've done it wrong.

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Every crawfish I've ever eaten.