Crawfish Boil Calculator v 3.2 Now Available

Thanks Rat

oh ok that makes sense.

seems like a helluva lot of stuff to put in a crawfish pot. although as the season picks up somebody will post their recipe with all that in it

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Stadium Rat

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I just hope we are real life friends...because you are awesome.

I don't understand either one of those charts.

They make absolutely no sense to me.

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veg oil/butter/or margarine

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Some people put the oil in because they believe it makes the crawfish easier to peel.

Pretty awesome man, if u can figure out how to code this into an iphone ap, u might be able to make some money.

Great idea

Stadium Rat,

Great product you are working on here

Some comments:
Boiling crawfish commercially (100's of lbs) and at home on the patio (a few sacks) are pretty different animals.

The main thing to consider when boiling crawfish is the seasoning to liquid ratio, not the seasoning to crawfish ratio. This way, you can normalize your recipe to YOUR pot.

Consider two extreme examples. Let's say I'm cooking for "30 cajuns". According to your spreadsheet I need 150 lbs of crawfish, 50 ounces of crab boil, 50 bags of drop in seasoning, and 75 ounces of cayenne pepper. If I boiled all of that crawfish in one giant pot with this amount of seasoning it would taste vastly different than if I boiled that crawfish 5lbs at a time in a 15 qt pot on the stove but threw in all of that spice in one 15 qt pot.

We need to somehow work out formulas that measure the spices per sack, and per pot (preferably by amt of liquid in the pots and not necessarily actual pot size). Then consider things like broth re-use for boiling multiple sacks in the same pot.

I know this comment isn't very helpful without input, but hopefully someone with more expertise than me and more time than me can take this idea and run with it.

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If you always add water to just cover the bugs, doesn't that mean the water is always going to be proportional to the crawfish, so that it is OK to base the seasonings on either the crawfish or the water?

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I think the answer to this question is "yes". There is going to be some variability based on the physical size of the crawfish or basically how many crawfish to the pound. But I think that is getting way to technical for this.

The main problem with this though is we are assuming that people have a pot big enough to boil one batch for 30 cajuns. That won't be the case for most people reading this. So the most useful recipe is one that we can scale per pot size, with guidance on adding additional seasoning for subsequent boils.