Crawfish Boil

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brisketboy
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2008/03/26 11:58:33 (permalink)

Crawfish Boil

How about discussing a crawfish boil. Never been to one but just read an article and I am very intrigued.
#1

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    exsquidao
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    RE: Crawfish Boil 2008/03/26 12:06:38 (permalink)
    forget those little fellers, go get yourself a couple of nice 1 1/2 lb. Mainers and really enjoy.
    #2
    BBq King
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    RE: Crawfish Boil 2008/03/26 12:19:32 (permalink)
    There isn't much better than eating Mud Bugs (including sucking the heads) and drinking a couple of cold beers with some friends unless you add in some fresh, salty oysters.
    #3
    joerogo
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    RE: Crawfish Boil 2008/03/26 16:59:46 (permalink)
    brisketboy, I know there are several threads dealing with this subject, but here's how I do it.

    Go to louisianafishfry.com and get some crawfish, crab and shrimp boil.

    You want to do this outside. Bring a big pot of water to a boil. Add the spice pack and wait about 5 minutes. Then add cubed red potatoes with the skin. Wait five minutes and add chunks of corn on the cob and smoked cajun sausage. Wait 5 minutes then add the live crawfish.(order online). Wait 5 minutes, then shut the heat off and add shrimp. Let the pot sit for about 10 minutes. Spread everything across a table layered with newspaper and enjoy.

    Note: Must have massive amount of beer available.
    #4
    X1
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    RE: Crawfish Boil 2008/03/26 17:09:51 (permalink)
    quote:
    Originally posted by BBq King

    There isn't much better than eating Mud Bugs (including sucking the heads) and drinking a couple of cold beers with some friends unless you add in some fresh, salty oysters.


    THIS!!! Oh, this!!!!

    I miss Crawfish so much!
    Dipping out the yellow fat with my pinky finger..sucking the juices out of the heads...feeling the delicious burn at the back of my throat and in my sinuses....eating til my fingers are pruney and I'm covered in Crawfish boil juice......

    *cries*

    #5
    baileysoriginal
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    RE: Crawfish Boil 2008/03/26 17:27:45 (permalink)
    I'm sure that 007bondjb can probably give you some good pointers on crawfish - one good thing to do before cooking them, though, is to purge them, meaning washing them in a large cooler with the the drain open until the water is clear and you get all the trash out - and any dead crawfish.

    Everyone had their own favorite seasonings for the boil - I like them pretty spicy.

    Ice cold beer is a must - and never feel guilty about eating so many - once I peeled them for a crawfish pie and it took forever to get four cups so you're not eating as much as you think.
    #6
    joerogo
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    RE: Crawfish Boil 2008/03/26 17:32:28 (permalink)
    Most of the online sources for crawfish purge the for you. I just give them a little bath with the hose and drop'em in the water.
    #7
    baileysoriginal
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    RE: Crawfish Boil 2008/03/26 22:57:06 (permalink)
    We get ours from the wilds of Mississippi and Arkansas so they require a little extra effort.
    #8
    cy_dugas
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    RE: Crawfish Boil 2008/03/29 11:57:25 (permalink)
    We have crawfish boils at least once every two weeks or so, in season. My cousin is a crawfisherman (St. Martinville, LA) so we get good prices and great crawfish.

    Has anyone ever heard of the 3-6-12 method. My dad may have made it up, but it works on shrimp, crawfish, and crabs, in that order. Method - bring water (little seasoning) to a boil in covered pot, Put in seafood, cover, and return to a boil. When you see steam, set your timer - 3 minutes for shrimp (I do 2!), 6 for crawfish, and 12 for crabs. Turn off burner and let "soak" for a few minutes. Drain and put in an old icechest. Season liberally and cover for 10 minutes or so. Eat!!! I know many people like to season water before, but to me it's a waste. A few lemons (not too many), a couple of onions and a little crab boil at first is fine.

    I don't know if this is the best method ever, but it always works for us. No one has ever complained.

    Remember to save crawfish heads for the next bisque. I cleaned 400 heads on March 23 (birthday boil - daughter 12, grandparents 87 & 88. My fingers are still a little marked up, but I know the bisque that maw will make will more than make up for it!

    #9
    leethebard
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    RE: Crawfish Boil 2008/03/29 11:59:57 (permalink)
    Crawfish heads...
    #10
    cy_dugas
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    RE: Crawfish Boil 2008/03/29 12:24:11 (permalink)
    We stuff our crawfish heads for bisque; clean well,removing eyes & gunk. Fix stuffing (made with crawfish tails, "fat" and filler, and bake heads for a while (until browned). Add to stew (crawfish with dark roux, thinner than gumbo but thicker than etouffee) and let cook. I could go into a detailed recipe, but I think I already did in the bisque post.

    Many people don't stuff the heads...it's sure easier, but I think the heads add to the bisque, and make it fun to compete. We use bowls, and place as many eaten heads around the rim. The first person to fill his bowl rim gets another serving. How much better a prize could there be.
    #11
    dlcampan
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    RE: Crawfish Boil 2008/05/31 09:41:59 (permalink)
    Has anyone ever tried selling them at events?
    I have 50 lbs in my frig at the moment and doing a crawfish boil tomorrow. My problem has been keeping them alive until the day of the event as Lousiana distributor's want to ship them SW Air Cargo.

    Twice, the shipping company has dropped the ball. This time I had to drive 100 miles to pick them up, as they got on the wrong plane!!!

    Luckily, they were iced well and didn't lose much product.
    #12
    CajunKing
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    RE: Crawfish Boil 2008/06/05 16:51:40 (permalink)
    quote:
    Originally posted by leethebard

    Crawfish heads...


    Damn Yankee!!

    #13
    CajunKing
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    RE: Crawfish Boil 2008/06/05 17:20:08 (permalink)
    40 lbs of mudbugs
    53 oz jar zatarains pro boil
    8 lemons
    minced garlic (lots)
    andouille
    mushrooms
    onions
    corn
    fresh corn shuck and broke in half


    add water about halway up your mudbug pot
    bring to a boil
    add crawfish pro boil
    add lemon juice and garlic
    boil 2-3 minutes to make sure everything is blended

    add veggies cook 10-15 minutes or until the taters are just tender
    add crawfish boil at a rolling boil for 12 minutes
    turn off heat let sit 10-15 minutes

    Lift strainer basket out & let drain

    Dump onto a makeshift (plywood & sawhorses) table lined with newspaper

    dig in

    keep on hand

    Lots of paper towels
    lots of cold adult beverages

    crank up

    Chubby Carrier and the Bayou Swamp Band

    Laissez les bons temp rouler

    #14
    mar52
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    RE: Crawfish Boil 2008/06/05 18:54:55 (permalink)
    Crawfish Boil is one of the best meals I've ever had.

    We had reservations at a very pricey (Versailles) restaurant in New Orleans and went back to our room to change for dinner.

    When we were driving in the parking lot we smelled something that was just incredible. There were a couple of guys in the lot unloading the basket in a couple huge pots.

    We asked about it, went back to our room to cancel the reservations, went downstairs to the pub and had eat all you want crawfish, corn and potatoes for $5!

    If I could only find a place in Los Angeles that did this!
    #15
    baileysoriginal
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    RE: Crawfish Boil 2008/06/10 23:08:58 (permalink)
    Cajunking - that's exactly the way we do it - when we fix them with all the trimmings. Sometimes we get anxious and just boil them with the Zatarian's seasoning and lemon. After all, the crawfish are the stars of the show anyway.

    I'm wanting to cook some now - or maybe I should say, eat some now.

    They know they're good.


    #16
    cy_dugas
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    Re:Crawfish Boil 2009/02/28 13:45:24 (permalink)
    Well, it's Lent, so time for crawfish boils again!  What a "penance" for us!!!
     
    For those who do boil crawfish (or other seafood) do y'all add anything besides onions, potatoes or corn?
     
    We like to add smoked sausage first and I think the extra oil from the sausage helps to make the crawfish easier to peel, besides adding flavor.  I also like to throw in a few whole heads of garlic and whole mushrooms.  They absorb the seasonings well and are good the next day for another meal (maybe a potato salad w/crawfish, garlic, mushrooms and leftover dipping sauce.
     
    I've heard of people adding whole artichokes and cabbage, but never have.
     
    Any comments?
     
    cy
    #17
    euclid
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    Re:Crawfish Boil 2009/03/01 09:46:48 (permalink)
       I used to hold sales meetings in NO and fell hard for the little guys. This thread has inspired a great urge to order some.
       Any suggestions regarding distributors for ordering the bugs already boiled and shipped directly to my home? I used to order them from Deanies Seafood in NO and they were wonderful. My understanding is that Deanies has closed.
       Any suggestions would be great! And by the way. When I do a shrimp boil, the artichoke always makes the cut.
    #18
    euclid
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    Re:Crawfish Boil 2009/03/01 11:54:11 (permalink)
       Quick note. I found Deanies is still open and they are shipping me crawfish, oysters and crawfish boudin for dinner Wednesday. Fed Ex is a big part of the bill but still cheaper than heading down there.
       I have eaten at Deanies and also had them ship me bugs and shrimp. Five Star!!!
                                       DeaniesSeafood.com
                                       !-800-662-2586
    #19
    Big Kahuna Kooks
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    Re:Crawfish Boil 2009/03/24 13:33:00 (permalink)
    we use our turkey fryer contraption to make crayfish boils (and crab for that matter). Lotsa water, season liberally with what ever your fancy and boil with red Bs and corn. Drain and dump on a big table and knock yourself out for 2-3 hours of eating...its more a social thing than an eating thing.......bkk
    #20
    mbrookes
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    Re:Crawfish Boil 2009/03/26 14:30:10 (permalink)
    CajunKing, where do you get the Proboil? I used to get it here at a grocery that closed and I haven't been able to find any more.
    #21
    CajunKing
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    Re:Crawfish Boil 2009/03/27 15:02:49 (permalink)
    As I am exiled to Damn Yankee territory I get mine through Cajun Grocer

    http://www.cajungrocer.com/

    I usually place an order every other month for things I miss.
    They have this frozen dish "Lena's Crawfish Fettucine" that I crave.

    The cajun shake from cajun injector is THE BEST all around cajun seasoning I have ever tasted, and I have to get it from Cajun Grocer.
    #22
    CajunKing
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    Re:Crawfish Boil 2009/03/27 15:06:53 (permalink)
    Zatarains Pro Boil

    Zatarains site has it too and cheaper
    #23
    canopyclubcafe
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    Re:Crawfish Boil 2009/06/04 01:25:35 (permalink)
    Go to louisianafishfry.com and get some crawfish, crab and shrimp boil.


    It's gotta be Zatarains! We like the liquid,
    but the powder in the big jar is good too.

    Michael
    #24
    Davydd
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    Re:Crawfish Boil 2009/06/04 14:26:13 (permalink)
    Check out the Crawfish boil at Gator Cove reported on here.

    http://www.roadfood.com/Forums/Elvis-Cajun-Crawfish-and-Alligators-A-Two-Week-RV-Tour-m508868.aspx

    Just a teaser...

    #25
    brittneal
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    Re:Crawfish Boil 2009/06/04 15:25:57 (permalink)

    CajunKing, Did you notice the sashami grade redfish from the cajungrocer site?  Product of China, scary these days due to pollution, contamination and all around lack of quality control!
    #26
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