Hey, pit folks. Some ppl. are comin' over for a crawfish boil tomorrow. I've never done 1, and tips and suggestions would be helpful. 1 guy has 30lbs of crawfish, I'm gettin' corn and potatoes, some scallops, shrimp and sausage. Any other ingredients or equipment needed? I've large pots and propane burners.
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Where did he get crawfish up here, this is something I've always wanted to try.
Creole seasoning like Tony Cachere's would be a must I got a can off Amazon up here last year.
Looking forward to what the southern boys gotta say.-
He got them from New Orleans I believe, The Louisiana Crawfish company, fresh caught, flash frozen and shipped. He also got seafood boil from them. -
We use to pick them out of the lake (or use a trap) in northern Wisconsin, put them in fresh water in an old wash tub or kiddy pool for a few days, then boil them in water with a heavy seasoning, and serve with lots of hot sauce. It was good back then, but we were probably pretty sauced ourselves by the time we ate them.
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https://www.southernliving.com/recipes/crawfish-boil This one is very similar to what we did a few years ago. Personally I’d find out more information on how to get them clean. I do know we didn’t do as good a job on cleaning as we should have.Comment
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I learned recently you don’t add salt to the water to “purge” them….Just clean them first in fresh water.
Heres another cleaning tip….both of these are Cajun boys, I’d believe em. 😁
Last edited by Panhead John; April 14, 2023, 07:29 AM.Comment
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We don't add seasoning until after they are boiled. Layer them in a cooler with seasoning, give it about 10 minutes.
Prior to boiling- big tubs, let them play in the water until the water pours out clear.
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Interesting I would have thought boiled them in the seasoning of choice -
smokin fool the potatoes and corn get liquid crab boil while they cook. The crawfish get the powdered seasoning after.
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Malcom Reed (How to BBQ Right) did a very nice tutorial of a start-to-finish crawfish boil a few years ago (13 minute video): https://www.youtube.com/watch?v=R2GYI9S--CM
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A friend of mine from Baton Rouge used to do them all the time. His method was similar to the one Donw posted. He used Zatarans liquid boil and Tony's in the water along with some cayenne, crushed garlic bulbs, a lemon or 2 (juice squeezed, lemons dropped in after squeezing), salt, onions, sausage, red potatoes and shrimp. After the boil, he would dump it out on newspaper and shake more Tony's on everything and serve with clarified butter and cocktail sauce. It was glorious. I still use that method for king crab legs. Unfortunately I never measure anything, so I can't post a recipeComment
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Panhead John I should have said I used to use it for king crabs legs
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Some folks boil them with heads of garlic. If you are a garlic fan squeezing those toes of garlic is wonderful.Comment
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Do you start with live crawfish (like lobster) in a crawfish boil?Comment
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More info for you. I've done a mud bug boil every year for the last 10 years. Doing one on Saturday 4/29. Here is my recipe that I have put together from cooks from Louisiana, Texas, etc. Crawfish boils are not native to So. Cal. Add, delete, change as you see fit.
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I buy a cheap beer and go 50/50 with the water
a good amount of hot suace (1/4 cup -1/2 cup) ditto for cider vinegar
Potatoe and sausage take the longest so I usually add them first to the water, beer and spices & Lemons
craw fish and last is the shrimp
I have added snow crab legs and that works well
I have a strainer insert so I just keep adding to the same pot...when the shrimp are done I dump the whole batch on large cookie sheet pans and dust with Old BayComment
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Thanks everybody for the ideas, everything worked great. I'm still "recovering".Comment
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