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Message
re: Can y’all post your crawfish boil recipes???
Posted on 4/10/24 at 11:32 am to jpainter6174
Posted on 4/10/24 at 11:32 am to jpainter6174
2 pot method is the way...
1
Posted on 4/10/24 at 12:11 pm to BugAC
FWIW, your volumes are very similar to my 90 quart pot volumes. 
Posted on 4/10/24 at 12:27 pm to Basinhunterfisher
quote:
put in crawfish and bring back to a boil and boil for 3 minutes,
But they are done cooking at a temp well below boiling. And in the time lead up to boiling, that’s many minutes way above the temp needed.
So you end up overcooking them.
Posted on 4/10/24 at 1:10 pm to CMPunkBITW
For a 100 qt pot (so 50 qt water)
5 lb Slap Ya Mama dry seasoning
15 oz chackbay
5 oz salt
4 pods garlic
Potatoes (1.5 per person)
Corn (1 per person)
Sausage
Mushrooms
3 large onions
2 lb fresh jalapenos
1.5 sacks of crawfish (45-50 lbs)
16 oz Zataran's liquid boil
1 bag of lemons
10 lb bag of ice
1. Bring pot to a boil and cut back heat but keep boiling.
2. Add 5 lbs Slap Ya Mama dry seasoning, 15 oz chackbay seasoning, and 5 oz salt
3. Add potatoes (however many you want) and 4 garlic pods, cut in half horizontally
4. Let boil for 15 minutes or until potatoes are soft
5. Add onions and 2 lb Jalapenos, cut in half.
6. Let boil for 5-10 min, then add sausage and mushrooms
7. Turn heat to full to get a rapid boil
8. Remove basket from pot and add 1.5 sacks of crawfish (45-50 lbs) to your basket and drop it in the boil and put lid on
9. Wait for steam to start rising from the out of the lid and check to see if crawfish are floating and water bubbling. If they are, cut the heat.
10. Add frozen corn and one 10 lb bag of ice.
11. Add 16 oz liquid boil and squeeze a bag of lemons into the boil and stir.
15. Start tasting after 15 min and pull when desired flavor achieved.
5 lb Slap Ya Mama dry seasoning
15 oz chackbay
5 oz salt
4 pods garlic
Potatoes (1.5 per person)
Corn (1 per person)
Sausage
Mushrooms
3 large onions
2 lb fresh jalapenos
1.5 sacks of crawfish (45-50 lbs)
16 oz Zataran's liquid boil
1 bag of lemons
10 lb bag of ice
1. Bring pot to a boil and cut back heat but keep boiling.
2. Add 5 lbs Slap Ya Mama dry seasoning, 15 oz chackbay seasoning, and 5 oz salt
3. Add potatoes (however many you want) and 4 garlic pods, cut in half horizontally
4. Let boil for 15 minutes or until potatoes are soft
5. Add onions and 2 lb Jalapenos, cut in half.
6. Let boil for 5-10 min, then add sausage and mushrooms
7. Turn heat to full to get a rapid boil
8. Remove basket from pot and add 1.5 sacks of crawfish (45-50 lbs) to your basket and drop it in the boil and put lid on
9. Wait for steam to start rising from the out of the lid and check to see if crawfish are floating and water bubbling. If they are, cut the heat.
10. Add frozen corn and one 10 lb bag of ice.
11. Add 16 oz liquid boil and squeeze a bag of lemons into the boil and stir.
15. Start tasting after 15 min and pull when desired flavor achieved.
This post was edited on 4/10/24 at 1:15 pm
Posted on 4/10/24 at 1:24 pm to jpainter6174
quote:
What I'm talking about is only a few inches of water in the pot. Here's one on YT.
I got you, thats like the only one that actually steams them.
Everyone just boils them in plain water and calls it steaming.
Posted on 4/10/24 at 1:27 pm to CMPunkBITW
Subtle I can afford crawfish thread.
Posted on 4/10/24 at 1:35 pm to VernonPLSUfan
Speaking of crawfish...
MBS Church in Baton Rouge is having a "Battle for the Paddle" Crawfish Boil Off on Saturday 04/27.
We are selling bracelets for $30 now and $40 at the gate.
We currently have about 24 team competing, will have live music, hot dogs, hamburgers and cold beer.
Sponsorships and teams are available as well.
Open to the public.
MBS Church in Baton Rouge is having a "Battle for the Paddle" Crawfish Boil Off on Saturday 04/27.
We are selling bracelets for $30 now and $40 at the gate.
We currently have about 24 team competing, will have live music, hot dogs, hamburgers and cold beer.
Sponsorships and teams are available as well.
Open to the public.
Posted on 4/10/24 at 4:25 pm to BugAC
quote:
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.
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.
This post was edited on 4/10/24 at 4:31 pm
Posted on 4/10/24 at 4:40 pm to jpainter6174
quote:
Has any one tried the 2 pot steaming method? steam in one pot and soak in another with spices, if so how were they? May give that a try next time.
I tried both steam 2 pot and boil 2 pot methods. I also did it side by side with the same sack. From my one test side by side, the 4 tasters said steam is cleaner. I want to do one more test one of these days.
From my experience, the boil method is more consistent in cooking temperature. For the steam, you need to stir the crawfish around so all the crawfish are cook evenly. It's kind of hard to do if you have an 80/90 quart pot. You also need to make sure the basket is not higher than the pot when raised up for steaming. Your burner has to be strong to create good steam.
This post was edited on 4/10/24 at 4:41 pm
Posted on 4/10/24 at 4:46 pm to Anguyen504
quote:
2 pot method is the way...
You boil or steam?
Posted on 4/10/24 at 6:32 pm to CMPunkBITW
Rinse crawfish in ice chest until it runs very clear
Fill pot (80 or 100qt) a little over halfway
Add one bag of either LA seasoning or Cajunland tub
One of the liquid LA
Fire it up and bring to a boil
Add potatoes(I just use the new red potatoes for boils), onions and garlic if theyre very large
I dont do a specific time here. Its probably 7-10 minutes
Pull the basket out and add crawfish and all the other fixins.
Drop basket back in and crank up the heat
While the basket is heating up for a few minutes, I usually open the lid and give it one stir
Close lid and wait for white smoke/steam to start coming out.
Let boil for 1-2 minutes then cut heat
Immediately add squeezed lemons/frozen corn and start hosing the outside of the pot
Best way to cool down everything is to just keep stirring. A bag of ice doesnt do anything to a 100qt pot that was just boiling
Drink some more beer and start tasting at 15 minutes
We usually pull around 25 to 30 minutes and let the pot drain
Thats the jist of it
As long as you buy quality crawfish, clean them like hell, and dont overcook(which is hard to do imo) them, you should be fine.
When to add veggies to me is usually based on size. Fragile stuff like a mushroom can be added right before you cut the fire. Large onions will take awhile. So will large garlic.
Once you boil a few times, you kind of get your own way and times.
Crawfish are hard to screw up imo. Good luck
Fill pot (80 or 100qt) a little over halfway
Add one bag of either LA seasoning or Cajunland tub
One of the liquid LA
Fire it up and bring to a boil
Add potatoes(I just use the new red potatoes for boils), onions and garlic if theyre very large
I dont do a specific time here. Its probably 7-10 minutes
Pull the basket out and add crawfish and all the other fixins.
Drop basket back in and crank up the heat
While the basket is heating up for a few minutes, I usually open the lid and give it one stir
Close lid and wait for white smoke/steam to start coming out.
Let boil for 1-2 minutes then cut heat
Immediately add squeezed lemons/frozen corn and start hosing the outside of the pot
Best way to cool down everything is to just keep stirring. A bag of ice doesnt do anything to a 100qt pot that was just boiling
Drink some more beer and start tasting at 15 minutes
We usually pull around 25 to 30 minutes and let the pot drain
Thats the jist of it
As long as you buy quality crawfish, clean them like hell, and dont overcook(which is hard to do imo) them, you should be fine.
When to add veggies to me is usually based on size. Fragile stuff like a mushroom can be added right before you cut the fire. Large onions will take awhile. So will large garlic.
Once you boil a few times, you kind of get your own way and times.
Crawfish are hard to screw up imo. Good luck
Posted on 4/10/24 at 6:34 pm to Jones
quote:
Jones
Solid advice.
Posted on 4/11/24 at 8:24 am to Jones
quote:
and start hosing the outside of the pot
What is it yall think this is accomplishing other than making a mess?
Great advice otherwise
Guessing the downvoter also salts crawfish to purge them
This post was edited on 4/11/24 at 8:42 am
Posted on 4/11/24 at 9:05 am to SUB
Big Zatarans Seasoning Jar
1 lb swamp fire seasoning
16 oz. Liquid Crab Boil
sack of little red potatoes
bag of frozen corn
7.5 oz jar of Cayenne
6 lemons
6 oranges
6 small white onions cut in half
3 lbs smoked sausage
jar bay leafs
7 oz jars of garlic powder
2 stalks of celery
hot sauce bottle
whole garlic
mushrooms
Brussel sprouts
- when water starts to boil add all seasonings, celery, onions, garlic, and citrus
- boil for ten minutes
- add potatoes let boil for ten minutes
- after ten mins, add mushrooms, brussel sprouts, sausage and let boil 5 minutes and then add crawfish
- when water starts to boil again let crawfish boil 2 minutes
- turn off fire, add frozen corn Leave off lid. Spray water on outside of pot to cool down water to 150° at least
- let soak 20 -30 mins
I usually put the things that need to boil at the same time in boil bags also to be able to separate and put in an ice chest to pick out what you want.
Question, do you guys dump potatoes, sausage, vegetables out the basket after they have boiled before you boil the crawfish ? or do you leave them in with the crawfish and also let them soak the whole time?
I was wondering if having the fixins' in the whole time would take a fair amount of the seasoning away that are meant for the crawfish. Would this make sense and if you dump them before you add the crawfish, do they soak up enough seasoning during this boil time ?
since I put in a boil bag maybe the answer is just to let soak for about 5 minutes with crawfish then pull and let the crawfish sit for the whole soak by themselves
Any suggestions appreciated.
1 lb swamp fire seasoning
16 oz. Liquid Crab Boil
sack of little red potatoes
bag of frozen corn
7.5 oz jar of Cayenne
6 lemons
6 oranges
6 small white onions cut in half
3 lbs smoked sausage
jar bay leafs
7 oz jars of garlic powder
2 stalks of celery
hot sauce bottle
whole garlic
mushrooms
Brussel sprouts
- when water starts to boil add all seasonings, celery, onions, garlic, and citrus
- boil for ten minutes
- add potatoes let boil for ten minutes
- after ten mins, add mushrooms, brussel sprouts, sausage and let boil 5 minutes and then add crawfish
- when water starts to boil again let crawfish boil 2 minutes
- turn off fire, add frozen corn Leave off lid. Spray water on outside of pot to cool down water to 150° at least
- let soak 20 -30 mins
I usually put the things that need to boil at the same time in boil bags also to be able to separate and put in an ice chest to pick out what you want.
Question, do you guys dump potatoes, sausage, vegetables out the basket after they have boiled before you boil the crawfish ? or do you leave them in with the crawfish and also let them soak the whole time?
I was wondering if having the fixins' in the whole time would take a fair amount of the seasoning away that are meant for the crawfish. Would this make sense and if you dump them before you add the crawfish, do they soak up enough seasoning during this boil time ?
since I put in a boil bag maybe the answer is just to let soak for about 5 minutes with crawfish then pull and let the crawfish sit for the whole soak by themselves
Any suggestions appreciated.
This post was edited on 4/11/24 at 9:13 am
Posted on 4/11/24 at 9:06 am to LSUfan0420
quote:
Question, do you guys dump potatoes, sausage, vegetables out the basket after they have boiled before you boil the crawfish ? or do you leave them in with the crawfish and also let them soak the whole time?
I was wondering if having the fixins' in the whole time would take a fair amount of the seasoning away that are meant for the crawfish. Would this make sense and if you dump them before you add the crawfish, do they soak up enough seasoning during this boil time ?
Leave them in. Seasoning them is what you want
Don't overthink the process. Posted on 4/11/24 at 9:14 am to LNCHBOX
quote:
Leave them in. Seasoning them is what you want Don't overthink the process.
yes, i want them to have seasoning, I just find that maybe they get enough with the boil time or even with a minimal soak. I have always left them in the whole time, i was wondering if any other method would work just as good as far as flavor goes.
Posted on 4/11/24 at 12:59 pm to Basinhunterfisher
Y'all damn waste so much seasoning starting over every batch. If you decide to do this get 2 pot one for cooking and one for soaking.
Posted on 4/11/24 at 1:06 pm to HTwsb
quote:
Y'all damn waste so much seasoning starting over every batch.
Sounds like it's at most half a tub wasted. I'll take "wasting" that to have the crawfish taste exactly how I want them to.
Posted on 4/11/24 at 2:26 pm to LNCHBOX
Sounds contrarian.
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