StrikerZ

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2 pot method is the way...

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You boil or steam?

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1 bag chackbay
3/4 bag Louisiana
1.5 16 oz. bottles of Louisiana liquid
Some salt
Sausage
Onions
Potatoes
Mushrooms
Garlic
Frozen Corn
8-10 Lemons, halved
8-10 oranges, halved

My process:
1. Add seasoning, bring to boil.
2. Add potatoes, garlic, onions, sausage bring back to boil.
3. Cut heat, let soak about 15 minutes.
4. Dump veggies in ice chest. Sprinkle with some salt.
5. Bring water back up to boil, add half of your citrus (squeezed).
6. Add sack of (cleaned) crawfish, sprinkle with salt.
7. Bring back to boil.
8. Once it starts to boil, cut the heat.
9. Add rest of squeezed citrus, mushrooms, and frozen corn.
10. Soak until they sink. Usually about 20 minutes or so.
11. I then add to same ice chest with vegetables, but i remove the top from the ice chest. If you close the ice chest, you run the risk of continuing to cook the crawfish. With ice chest lid open, you retain some heat.
Your other option is to just serve by dumping on a table.

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What can be taken out of the recipe without affecting the taste of the crawfish. I'm guessing:

Sausage
Onions
Potatoes
Mushrooms
Garlic
Frozen Corn


I see that you still do half citrus before and half after the fire is cut. If you ever go all citrus after the fire is cut, please let me know how you like it. Crawfish is expensive this year, so I didn't experiment this year. I only boiled twice this year and just stick to what I like.

I see some suggest to pour in the Lousianiana liquid boil after the fire is cut. Have you tried that?

On step 6, what is the reason for sprinkling salt after you add the crawfish? First time I see someone does this.

Thanks for sharing.

It's crawfish season and my favorite thing to cook. Sorry, this is my last crawfish post as I have finalized my method and ingredients.

Just say you cook the crawfish temperature perfectly and then you soak at 150 degrees. The longer you soak, the more flavor your crawfish absorbs. The longer you soak, the juicier it is. I usually soak mine 20-30 minutes.

I tried Han’s Crawfish Services on Tomball, TX one time and their crawfish’s head was really juicy. I was kind of buzz by the time I got there, but I think it might be the juiciest that I tried. It’s Cajun style and it has a good flavor. Nothing out of this world, but it was really juicy.

Anyone has any trick to get the head really juicy or it’s just depend on soaking time?

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2 bottles of worcestershire sauce
4 oz bottle of liquid zats with lemon\onion flavor

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Interesting. First time I see these two as ingredients. May I asked why you use Worcestershire sauce, like what does it add to the boil?

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just makes a mess, eliminate them and there will be no change in taste

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So you just do the very basic:

Garlic
Dry Seasoning
Liquid Seasoning
Pepper Powder

My 1 sack soak pot ingredients are listed below. I guess this is consider the basic ingredients that most people include in their boil.

Water – 7 gallons
Onions – 3lb
Lemons – 6
Orange – 6
Celery – 1 head/stalk
Garlic – 6
Louisiana Dry Seasoning – 1 bag
Zatarain Liquid – 8 oz
Cayenne Pepper Powder – 1 cup

Do you guys add anything else to the boil and what does it bring to the taste. Note that I’m not referring to the sides like potatoes and corns.

Do you guys have a replacement for the items in the list and why? Is it for convenience or taste.

- I noticed some recipes list celery seed. I wonder how much celery is equal to 1 celery head.

- Instead of real lemon, do you use lemon juice or lemon oil?

- Instead of orange, do you use orange concentrate?

- Instead Cayenne pepper, do you use Chinese Red Pepper

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It looks like you actually posted in that thread . See post below yours on page 2. LINK

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Yea, I started that thread. Every season I want to improve by boil and learn from other knowledge and experience. Since that thread, I use half my lemons, orange, liquid seasoning during the boiling and the other half after I cut the fire. It seems to improve the taste that my family like.

I want to put all the lemons, orange, and liquid seasoning after cutting the fire, but afraid to ruin the boil. If only crawfish is below a dollar like back in the days, then it won't be too expensive to test.

I'm not going to take a chance and putting the lid on no matter what now. Maybe that wasn't the cause, but it's too expensive to try to find out.

And maybe only start boiling in March when the crawfish is good, but I always have an itch to boil once early in the season.

Can't wait to do my second boil next weekend.

Are you referring to that guy who use a s*** load of Sunny D and ingredients? That guys is wasting money, while I'm trying to save money where I can.

I’m just wondering can crawfish texture degrades even if you did everything right, except one thing. Let just say the seasoned water is at 150 degrees when you start soaking the crawfish and 30 minutes soak for each scenario. Thanks all.

Scenario 1 - If you close the pot with a lid, would the crawfish cook more because of the trapped steam? Would the texture be more mushy or rubbery?

Scenario 2 – You leave the pot uncover and then dump the crawfish in a cooler. You close the cooler tight for 30 minutes to an hour. Would the crawfish cook more? Would the texture be more mushy or rubbery?

Scenario 3 – You leave the crawfish in the pot for over an hour. Would the crawfish cook more? Would the texture be more mushy or rubbery?