Best mix for crawfish boil?

dont know if I can find it in NOLA

I find Zat...very salty

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dont know if I can find it in NOLA

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Yep. I have to order it from the factory(which I picture as a backyard shed butting up against the bank of Bayou Lafourche).

If you can get your hands on some Tony's Twice as Hot Boiling Pepper, use that with a premix. You'll do great. Plus, I add salt to my premixes...crawfish need salt in my opinion. I get no complaints.

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I add salt to my premixes...crawfish need salt in my opinion

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Same here. Was asked to boil 150 lbs next sat for a birthday party ..... For those that dont like salt, stay away!

Louisiana is the best off the shelf

Chackbay

/thread

Swamp Dust

I do mine in just salt, sugar, and dill.

Tastes great.

1 bunch of crown dill (dill with crowns of flower buds)
Salt (and sugar if desired)

1. Add salt/sugar and dill in a pot of water, bring it to a boil.

2. Thoroughly clean crayfish.

3. When the water boil, drop in crayfish one at a time. Water should cover the crayfish entirely. (Do not overcrowd the pot)

4. Cook for about 3-10 minutes depending on their size. You begin timing after the water return to a boil. Crayfish will turn red when cooked.

5. Removed with a slotted spoon to a clean bowl, repeat until all crayfish are cooked.

6. When you are done, strain the stock. Put the cooked crayfish back into the stock. Turn your sink into a ice water bath and let your pot cool in it. Add more fresh dill in the pot. Steeping the crayfish in its own stock will enhance its flavor.

When you serve, strain the crayfish and arrange them on a platter. Garnish with remaining crown dill.

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LSUAfro

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Tell me you're from Sweden..tell me.