[ARCHIVED THREAD] - Best crawfish boil method? (Page 1 of 2)
Posted: 5/30/2015 2:39:16 AM EDT
| Looking to do one in the next week. How would you do it? |
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Red Potatoes
Corn Sausage (Kielbasa) Fucktons of Crawfish Crawfish boil spices Start the potatoes first--they take like 30 minutes to boil Then about 15 minutes in, add the corn 20 minutes in, add sausage Last 5 minutes or so--add the mudbugs Been a while since i've done it...but I hit the high points. |
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Quoted:
Red Potatoes Corn Sausage (Kielbasa) Andouille Fucktons of Crawfish Crawfish boil spices Start the potatoes first--they take like 30 minutes to boil Then about 15 minutes in, add the corn 20 minutes in, add sausage Last 5 minutes or so--add the mudbugs Been a while since i've done it...but I hit the high points. FIFY |
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Akshully, as an outside observer who has partaken of many of these, allow me to make these observations: 1) The crawdads are ALWAYS massively overdone and flavored only by the overbearing spices you are forced to add because you plan to overcook the crawdads. Face facts: No one adds theses shitty spices to lobsters, unless they plan to massively overcook them, or to crabs, unless they are from the fetid ghettos of Baltimore and DC and similar places and plan to massively overcook their crabs. Strong spices overpower the flavors of seafood. Everybody else in the whole fucking whirled realizes this except cajuns and yankees from the middle-east coast. 2) The corn is also similarly cooked beyond all reason. Corn takes 3 minutes in boiling water and not one second more. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. 3) Same for the spuds and all the other shit you throw in there. It's massively overcooked and all tastes the same. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. My advice: Cook the crawdads separately. Get a good instant-read thermometer. Probe the crawdads as they cook. Pull them when they hit 140 degrees internal, unass them from the water, and they will finish to about 170 internal. Eat them. Consider eating them with butter, so you do not kill their delicate flavor. Cook the corn and spuds separately, stopping when each is at its peak. Eat them with butter, too. You are welcome. |
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Quoted:
Akshully, as an outside observer who has partaken of many of these, allow me to make these observations: 1) The crawdads are ALWAYS massively overdone and flavored only by the overbearing spices you are forced to add because you plan to overcook the crawdads. Face facts: No one adds theses shitty spices to lobsters, unless they plan to massively overcook them, or to crabs, unless they are from the fetid ghettos of Baltimore and DC and similar places and plan to massively overcook their crabs. Strong spices overpower the flavors of seafood. Everybody else in the whole fucking whirled realizes this except cajuns and yankees from the middle-east coast. 2) The corn is also similarly cooked beyond all reason. Corn takes 3 minutes in boiling water and not one second more. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. 3) Same for the spuds and all the other shit you throw in there. It's massively overcooked and all tastes the same. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. My advice: Cook the crawdads separately. Get a good instant-read thermometer. Probe the crawdads as they cook. Pull them when they hit 140 degrees internal, unass them from the water, and they will finish to about 170 internal. Eat them. Consider eating them with butter, so you do not kill their delicate flavor. Cook the corn and spuds separately, stopping when each is at its peak. Eat them with butter, too. You are welcome. This man is a crawdad hating communist. Ignore everything he posted 
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Quoted:
Red Potatoes Corn Sausage (Kielbasa) Fucktons of Crawfish Crawfish boil spices Start the potatoes first--they take like 30 minutes to boil Then about 15 minutes in, add the corn 20 minutes in, add sausage Last 5 minutes or so--add the mudbugs Been a while since i've done it...but I hit the high points. I also throw in a few whole onions! When there done, you can sprinkle a little "slap ya moma" season on them. Then I make a dip to dip them in. |
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Quoted: Akshully, as an outside observer who has partaken of many of these, allow me to make these observations: 1) The crawdads are ALWAYS massively overdone and flavored only by the overbearing spices you are forced to add because you plan to overcook the crawdads. Face facts: No one adds theses shitty spices to lobsters, unless they plan to massively overcook them, or to crabs, unless they are from the fetid ghettos of Baltimore and DC and similar places and plan to massively overcook their crabs. Strong spices overpower the flavors of seafood. Everybody else in the whole fucking whirled realizes this except cajuns and yankees from the middle-east coast. 2) The corn is also similarly cooked beyond all reason. Corn takes 3 minutes in boiling water and not one second more. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. 3) Same for the spuds and all the other shit you throw in there. It's massively overcooked and all tastes the same. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. My advice: Cook the crawdads separately. Get a good instant-read thermometer. Probe the crawdads as they cook. Pull them when they hit 140 degrees internal, unass them from the water, and they will finish to about 170 internal. Eat them. Consider eating them with butter, so you do not kill their delicate flavor. Cook the corn and spuds separately, stopping when each is at its peak. Eat them with butter, too. You are welcome.  |
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Quoted:
Akshully, as an outside observer who has partaken of many of these, allow me to make these observations: 1) The crawdads are ALWAYS massively overdone and flavored only by the overbearing spices you are forced to add because you plan to overcook the crawdads. Face facts: No one adds theses shitty spices to lobsters, unless they plan to massively overcook them, or to crabs, unless they are from the fetid ghettos of Baltimore and DC and similar places and plan to massively overcook their crabs. Strong spices overpower the flavors of seafood. Everybody else in the whole fucking whirled realizes this except cajuns and yankees from the middle-east coast. 2) The corn is also similarly cooked beyond all reason. Corn takes 3 minutes in boiling water and not one second more. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. 3) Same for the spuds and all the other shit you throw in there. It's massively overcooked and all tastes the same. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. My advice: Cook the crawdads separately. Get a good instant-read thermometer. Probe the crawdads as they cook. Pull them when they hit 140 degrees internal, unass them from the water, and they will finish to about 170 internal. Eat them. Consider eating them with butter, so you do not kill their delicate flavor. Cook the corn and spuds separately, stopping when each is at its peak. Eat them with butter, too. You are welcome. Lol Heretic, come to the bayou and I'll teach you how it's done. |
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I also throw in a few whole onions! When there done, you can sprinkle a little "slap ya moma" season on them. Then I make a dip to dip them in. Quoted:
Quoted:
Red Potatoes Corn Sausage (Kielbasa) Fucktons of Crawfish Crawfish boil spices Start the potatoes first--they take like 30 minutes to boil Then about 15 minutes in, add the corn 20 minutes in, add sausage Last 5 minutes or so--add the mudbugs Been a while since i've done it...but I hit the high points. I also throw in a few whole onions! When there done, you can sprinkle a little "slap ya moma" season on them. Then I make a dip to dip them in. Mushrooms and cauliflower. 
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Quoted:
Akshully, as an outside observer who has partaken of many of these, allow me to make these observations: 1) The crawdads are ALWAYS massively overdone and flavored only by the overbearing spices you are forced to add because you plan to overcook the crawdads. Face facts: No one adds theses shitty spices to lobsters, unless they plan to massively overcook them, or to crabs, unless they are from the fetid ghettos of Baltimore and DC and similar places and plan to massively overcook their crabs. Strong spices overpower the flavors of seafood. Everybody else in the whole fucking whirled realizes this except cajuns and yankees from the middle-east coast. 2) The corn is also similarly cooked beyond all reason. Corn takes 3 minutes in boiling water and not one second more. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. 3) Same for the spuds and all the other shit you throw in there. It's massively overcooked and all tastes the same. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. My advice: Cook the crawdads separately. Get a good instant-read thermometer. Probe the crawdads as they cook. Pull them when they hit 140 degrees internal, unass them from the water, and they will finish to about 170 internal. Eat them. Consider eating them with butter, so you do not kill their delicate flavor. Cook the corn and spuds separately, stopping when each is at its peak. Eat them with butter, too. You are welcome. You're quite refined for being from Somalia. |
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Quoted:
Akshully, as an outside observer who has partaken of many of these, allow me to make these observations: 1) The crawdads are ALWAYS massively overdone and flavored only by the overbearing spices you are forced to add because you plan to overcook the crawdads. Face facts: No one adds theses shitty spices to lobsters, unless they plan to massively overcook them, or to crabs, unless they are from the fetid ghettos of Baltimore and DC and similar places and plan to massively overcook their crabs. Strong spices overpower the flavors of seafood. Everybody else in the whole fucking whirled realizes this except cajuns and yankees from the middle-east coast. 2) The corn is also similarly cooked beyond all reason. Corn takes 3 minutes in boiling water and not one second more. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. 3) Same for the spuds and all the other shit you throw in there. It's massively overcooked and all tastes the same. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. My advice: Cook the crawdads separately. Get a good instant-read thermometer. Probe the crawdads as they cook. Pull them when they hit 140 degrees internal, unass them from the water, and they will finish to about 170 internal. Eat them. Consider eating them with butter, so you do not kill their delicate flavor. Cook the corn and spuds separately, stopping when each is at its peak. Eat them with butter, too. You are welcome. 
NO. |
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Quoted: FIFY Quoted: Quoted: Red Potatoes Corn Sausage (Kielbasa) Andouille Fucktons of Crawfish Whole Mushrooms Crawfish boil spices Start the potatoes first--they take like 30 minutes to boil Then about 15 minutes in, add the corn 20 minutes in, add sausage Last 5 minutes or so--add the mudbugs Been a while since i've done it...but I hit the high points. FIFY FIFY x 2 (mushrooms soak up the spices and are unbelievably delicious) |
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OP, this is my method. I only cook abut 200 lbs each year (much less than some of my friends).
First get this. 
Bring the water in your pot to a boil. Add halved lemons (2-4) add salt, I just eyeball it. Cayenne , I just eyeball it. Add Pro Boil, use more than the directions say on the first batch as your water will get spicier as you cook more batches. I cook one batch of crawfish before I cook potatoes, etc. Put crawfish in boiling mixture and boil 12 minutes, turn fire off an pour in 1/2 bag of ice. Let soak 8 minutes. Remove crawfish from water and put in ice chest, sprinkle liberally with Slap Yo Mama and cayenne. Bring water back to a boil, add more spices, then drop in potatoes, onions, corn etc. Cook until the potatoes are about half done and add more crawfish.... repeat until you run out of stuff. |
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FIFY x 2 (mushrooms soak up the spices and are unbelievably delicious) Quoted:
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Red Potatoes Corn Sausage (Kielbasa) Andouille Fucktons of Crawfish Whole Mushrooms Crawfish boil spices Start the potatoes first--they take like 30 minutes to boil Then about 15 minutes in, add the corn 20 minutes in, add sausage Last 5 minutes or so--add the mudbugs Been a while since i've done it...but I hit the high points. FIFY FIFY x 2 (mushrooms soak up the spices and are unbelievably delicious) Agreed |
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I've been boiling crawfish for about 30 years, and I learned from my Dad, who was an expert at it.
You bring the pot to a rolling boil. Make sure you have a burner with enough ass to bring the crawfish back to a boil after you dump them in. Lots of people don't put enough salt, so the crawfish taste weird. It is also easy to put too much salt. I use a regular size box (26 oz) for every 5-6 gallons of water. We add the normal things: taters, corn, onions, lemons and oranges. Sometimes mushrooms. It helps to keep the taters, onions, mushrooms and corn in separate bags so you can fish them out when they're done. And the taters and corn are done after about 10 minutes, not 3. Onions take about 15 minutes, mushrooms about 5. Use lots of Zatarains, I will normally use a whole jar for my small boil set up, which is about 10 gallons. Once all of this goodness is brought to a rolling boil, you can throw the crawfish in. From that moment on, keeping the burner on, it takes 18 minutes for the crawfish to cook. It doesn't matter whether the crawfish comes to a slow boil or a rolling boil, after 18 minutes they are cooked. The big danger is overcooking, if you do that, the meat will stick in the shells, and it becomes a real PITA to eat. You want the tail meat to slide out, and using this method it will. LC |
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We did 500lbs the other day. No fucking Old Bay. Jesus.
As the season gets later, the shells get a little tougher so you have to alter your cook and soak times a bit, but as long as you use a good boil seasoning you'll be fine. Zatarains is a good choice. Lots of lemons and some butter too. Taste the water before you put the crawfish in the pot. Make it a bit more salty and spicy than the final product you want. 
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Quoted:
I've been boiling crawfish for about 30 years, and I learned from my Dad, who was an expert at it. You bring the pot to a rolling boil. Make sure you have a burner with enough ass to bring the crawfish back to a boil after you dump them in. Lots of people don't put enough salt, so the crawfish taste weird. It is also easy to put too much salt. I use a regular size box (26 oz) for every 5-6 gallons of water. We add the normal things: taters, corn, onions, lemons and oranges. Sometimes mushrooms. It helps to keep the taters, onions, mushrooms and corn in separate bags so you can fish them out when they're done. And the taters and corn are done after about 10 minutes, not 3. Onions take about 15 minutes, mushrooms about 5. Use lots of Zatarains, I will normally use a whole jar for my small boil set up, which is about 10 gallons. Once all of this goodness is brought to a rolling boil, you can throw the crawfish in. From that moment on, keeping the burner on, it takes 18 minutes for the crawfish to cook. It doesn't matter whether the crawfish comes to a slow boil or a rolling boil, after 18 minutes they are cooked. The big danger is overcooking, if you do that, the meat will stick in the shells, and it becomes a real PITA to eat. You want the tail meat to slide out, and using this method it will. LC That's how the folks we met did it back in 73. To die for is an understatement. |
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Damn those look good! I've wanted to try them for a looooooong time. I'm thinking of buying a big pot and burner and giving it a try. Anybody have recomendations for where to buy them? I know it's probably a sin to southern folk, but is it mandatory to get them shipped live and cook them myself? I saw a couple places online that clean/purge boil them and then flash cool them and fedex, and you just boil them basically to warm them back up to eat. Is this blasphemy to Cajuns?
I'm in Vegas, and have never attempted cooking them so I'm a little apprehensive to do a full on boil, but at the same time I want to try them. Anybody have suggestions? I'm thinking probably around 30lbs. Are they hard to find around 4th of July? |
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Quoted: Damn those look good! I've wanted to try them for a looooooong time. I'm thinking of buying a big pot and burner and giving it a try. Anybody have recomendations for where to buy them? I know it's probably a sin to southern folk, but is it mandatory to get them shipped live and cook them myself? I saw a couple places online that clean/purge boil them and then flash cool them and fedex, and you just boil them basically to warm them back up to eat. Is this blasphemy to Cajuns? I'm in Vegas, and have never attempted cooking them so I'm a little apprehensive to do a full on boil, but at the same time I want to try them. Anybody have suggestions? I'm thinking probably around 30lbs. Are they hard to find around 4th of July? I'm going to go out on a limb and say that anybody who actually knows about boiling crawfish doesn't know shit about boiling dead/fresh frozen ones. Here's how you get crawfish in LA. You either drive over to the landing and pick them up, get them from a reputable dealer and get in line at X time on the day you want to cook them, or buy them out the back of a truck along the road (quite common). My BIL is quite the boiler. I made a whole set up for him a few years ago out of stainless at the shop. He could boil 4 pots at once and I made the tables with 4 eating stations where they were able to winch up the pots and onto each table. The middle was open and round so a large trashcan would fit under it for tails, and up top it had a shelf on each side for a drinks and paper towels. You ate standing up. He could put out a couple hundred pounds at a time and keep them going non stop. In one side and out the other like an assembly line. |
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Damn those look good! I've wanted to try them for a looooooong time. I'm thinking of buying a big pot and burner and giving it a try. Anybody have recomendations for where to buy them? I know it's probably a sin to southern folk, but is it mandatory to get them shipped live and cook them myself? I saw a couple places online that clean/purge boil them and then flash cool them and fedex, and you just boil them basically to warm them back up to eat. Is this blasphemy to Cajuns?
I'm in Vegas, and have never attempted cooking them so I'm a little apprehensive to do a full on boil, but at the same time I want to try them. Anybody have suggestions? I'm thinking probably around 30lbs. Are they hard to find around 4th of July? A sack is usually 40 lbs. They need to be alive when you cook them. The best way to tell if you are eating them in a restaurant is if the tail isn't curled they were not alive when dropped into the water. It is a sin. |
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Damn those look good! I've wanted to try them for a looooooong time. I'm thinking of buying a big pot and burner and giving it a try. Anybody have recomendations for where to buy them? I know it's probably a sin to southern folk, but is it mandatory to get them shipped live and cook them myself? I saw a couple places online that clean/purge boil them and then flash cool them and fedex, and you just boil them basically to warm them back up to eat. Is this blasphemy to Cajuns?
I'm in Vegas, and have never attempted cooking them so I'm a little apprehensive to do a full on boil, but at the same time I want to try them. Anybody have suggestions? I'm thinking probably around 30lbs. Are they hard to find around 4th of July? They can help you here : http://www.techevalley.com/Products.htm (shipped live to your door) |
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A sack is usually 40 lbs. They need to be alive when you cook them. The best way to tell if you are eating them in a restaurant is if the tail isn't curled they were not alive when dropped into the water. It is a sin. Quoted:
Quoted:
Damn those look good! I've wanted to try them for a looooooong time. I'm thinking of buying a big pot and burner and giving it a try. Anybody have recomendations for where to buy them? I know it's probably a sin to southern folk, but is it mandatory to get them shipped live and cook them myself? I saw a couple places online that clean/purge boil them and then flash cool them and fedex, and you just boil them basically to warm them back up to eat. Is this blasphemy to Cajuns?
I'm in Vegas, and have never attempted cooking them so I'm a little apprehensive to do a full on boil, but at the same time I want to try them. Anybody have suggestions? I'm thinking probably around 30lbs. Are they hard to find around 4th of July? A sack is usually 40 lbs. They need to be alive when you cook them. The best way to tell if you are eating them in a restaurant is if the tail isn't curled they were not alive when dropped into the water. It is a sin. Yep, you do that around here, someone's liable to get a rope.
LC |
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Akshully, as an outside observer who has partaken of many of these, allow me to make these observations: 1) The crawdads are ALWAYS massively overdone and flavored only by the overbearing spices you are forced to add because you plan to overcook the crawdads. Face facts: No one adds theses shitty spices to lobsters, unless they plan to massively overcook them, or to crabs, unless they are from the fetid ghettos of Baltimore and DC and similar places and plan to massively overcook their crabs. Strong spices overpower the flavors of seafood. Everybody else in the whole fucking whirled realizes this except cajuns and yankees from the middle-east coast. 2) The corn is also similarly cooked beyond all reason. Corn takes 3 minutes in boiling water and not one second more. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. 3) Same for the spuds and all the other shit you throw in there. It's massively overcooked and all tastes the same. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. My advice: Cook the crawdads separately. Get a good instant-read thermometer. Probe the crawdads as they cook. Pull them when they hit 140 degrees internal, unass them from the water, and they will finish to about 170 internal. Eat them. Consider eating them with butter, so you do not kill their delicate flavor. Cook the corn and spuds separately, stopping when each is at its peak. Eat them with butter, too. You are welcome. |
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Quoted: blah blah blah all I heard was I'm Alton browns really boring brother Quoted: Quoted: Akshully, as an outside observer who has partaken of many of these, allow me to make these observations: 1) The crawdads are ALWAYS massively overdone and flavored only by the overbearing spices you are forced to add because you plan to overcook the crawdads. Face facts: No one adds theses shitty spices to lobsters, unless they plan to massively overcook them, or to crabs, unless they are from the fetid ghettos of Baltimore and DC and similar places and plan to massively overcook their crabs. Strong spices overpower the flavors of seafood. Everybody else in the whole fucking whirled realizes this except cajuns and yankees from the middle-east coast. 2) The corn is also similarly cooked beyond all reason. Corn takes 3 minutes in boiling water and not one second more. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. 3) Same for the spuds and all the other shit you throw in there. It's massively overcooked and all tastes the same. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. My advice: Cook the crawdads separately. Get a good instant-read thermometer. Probe the crawdads as they cook. Pull them when they hit 140 degrees internal, unass them from the water, and they will finish to about 170 internal. Eat them. Consider eating them with butter, so you do not kill their delicate flavor. Cook the corn and spuds separately, stopping when each is at its peak. Eat them with butter, too. You are welcome. |
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Quoted: Old Bay, cayenne, red taters and corn. Put the veggies in the water and boil for a couple minutes then dump in the seasonings and mudbugs. Some pieces of sausage goes good too. OP - go to wwl.com or wwltv.com and search Frank Davis crawfish recipe. I'm originally from New Orleans and Have been boiling crawfish for 25 years. The 2 seasonings you need are cayenne pepper and Zatarains crab boil. |
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Old Bay, cayenne, red taters and corn. Put the veggies in the water and boil for a couple minutes then dump in the seasonings and mudbugs. Some pieces of sausage goes good too. OLD BAY?????? WTF???? 
Include a lot of garlic, sausage, potatoes, whole mushrooms, corn on the cob, and don't forget squessable margarine for the potatoes and corn. |
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Quoted:
This man is a crawdad hating communist. Ignore everything he posted Quoted:
Quoted:
Akshully, as an outside observer who has partaken of many of these, allow me to make these observations: 1) The crawdads are ALWAYS massively overdone and flavored only by the overbearing spices you are forced to add because you plan to overcook the crawdads. Face facts: No one adds theses shitty spices to lobsters, unless they plan to massively overcook them, or to crabs, unless they are from the fetid ghettos of Baltimore and DC and similar places and plan to massively overcook their crabs. Strong spices overpower the flavors of seafood. Everybody else in the whole fucking whirled realizes this except cajuns and yankees from the middle-east coast. 2) The corn is also similarly cooked beyond all reason. Corn takes 3 minutes in boiling water and not one second more. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. 3) Same for the spuds and all the other shit you throw in there. It's massively overcooked and all tastes the same. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. My advice: Cook the crawdads separately. Get a good instant-read thermometer. Probe the crawdads as they cook. Pull them when they hit 140 degrees internal, unass them from the water, and they will finish to about 170 internal. Eat them. Consider eating them with butter, so you do not kill their delicate flavor. Sound like an Old Bay Yankee to me. Ignore this carpetbagger op. Cook the corn and spuds separately, stopping when each is at its peak. Eat them with butter, too. You are welcome. This man is a crawdad hating communist. Ignore everything he posted |
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Quoted: Akshully, as an outside observer who has partaken of many of these, allow me to make these observations: 1) The crawdads are ALWAYS massively overdone and flavored only by the overbearing spices you are forced to add because you plan to overcook the crawdads. Face facts: No one adds theses shitty spices to lobsters, unless they plan to massively overcook them, or to crabs, unless they are from the fetid ghettos of Baltimore and DC and similar places and plan to massively overcook their crabs. Strong spices overpower the flavors of seafood. Everybody else in the whole fucking whirled realizes this except cajuns and yankees from the middle-east coast. 2) The corn is also similarly cooked beyond all reason. Corn takes 3 minutes in boiling water and not one second more. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. 3) Same for the spuds and all the other shit you throw in there. It's massively overcooked and all tastes the same. Everybody else in the whirled realizes this except cajuns and yankees from the middle-east coast. My advice: Cook the crawdads separately. Get a good instant-read thermometer. Probe the crawdads as they cook. Pull them when they hit 140 degrees internal, unass them from the water, and they will finish to about 170 internal. Eat them. Consider eating them with butter, so you do not kill their delicate flavor. Cook the corn and spuds separately, stopping when each is at its peak. Eat them with butter, too. You are welcome. Why even cook it at all? Quit being a pussy. |
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Get a container of Zataran's Crab Boil (and maybe one of the spice bags), use the entire container (this is where people screw up), follow the instructions the side of the container, they are pretty spot on. When the Crawfish are almost done, they turn red and float, turn off the flame or remove the pot and let the crawfish sit in the water for a minimum of 30min. Where people royally screw up is in not letting the CF sit in the pot for at least 30min, this is when they get their spicy flavor. If you get concerned about over cooking, you can spry the pot with cold water, I've even seen people put ice on top. I don't care how much spice you pour in the pot, if you don't let them sit, they won't get the flavor.
I cook the sides separately... Potatoes, Corn (I don't like flaming, burn your ass spicy corn or potatoes, which I why I do them first). Onions seem to be typical, but I think they are a waste unless cut thick, they generally turn to mush and nobody really eats them. You really want to blow you mind, add in heads of garlic, whoa. If people just gotta have sausage, I just grill it. If your Crawfish are dirty, most are, good idea to purge them... Put them in a kiddy pool or something full of water, have a means to drain them and keep the water flowing, clean them out. Do not add salt to the water, I don't know why people do this, but it's silly and can kill the CF. I've never understood how people can screw up crawfish so badly, the friggin instructions are on the side of the damn container... Then some people want to come up with their own crazy recipe with all kinds of weird shit in it smh. BTW: Sucking on the claws gives a nice shot of flavor too. Butter? WTF, why. I do agree that people tend to over cook the corn. ETA: I'm from LA, I grew up cooking the damn things. Don't even get me started on people who put fish and Oysters (this seems to be a Gulf Coast thing) in their Seafood Gumbo... Seafood gumbo has crab and shrimp in it. Funny story, the bar I spend too much time in had a CF boil... The cook swore he could do it, the test batches sucked (he'd never done it before, so was doing test batches). Mgr came and asked me if I would cook for them. lol. I've done it a few times for them, I get to drink for free and I enjoy doing it, never a complaint. |