Crawfish Boil Recipes

[BrandonA]

Haven't done one of these in a while and for easter this is what my brothers and sisters requested. So would like to get some recipes that the TBH brotherhood prefered. I have a 60qt and 30 qt pot. Usually boil the bugs in one and the corn, potatos, etc...in the other. So whats your favorite mix? Oh and I just ordered some Ragin Blaze from Blake!!

[Texastaxi]

You need to PM Bowhica. I don't know if he'll give out his recipe, but he boiled, for my birthday, using his personal recipe ... it is OUTSTANDING!

It's not just dump a bag-o-this in the pot. It's a bunch of different ingredients.

[TB80]

I would check out the Elite Seafood Boil:

http://www.raginblaze.com/products.html

You should also try adding edamame and mushrooms.

[trjones87]

Crawfish Boil

Use only LIVE CRAWFISH! To store crawfish, pierce several holes in the side of a bag of ice and lay the bag of ice “hole-side” down onto sack of crawfish.


Preparing Crawfish:
The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Pour the sack of live crawfish in a plastic children's pool, large tub, or a large ice chest. Pour one (1) 26-ounce box salt over the top of the crawfish. Add water to just cover the crawfish. Gently stir with a large paddle to mix the salt and the water. Stir for 3 minutes, and then rinse crawfish.
Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil. Throw away all crawfish that have already died (the dead crawfish should float to the top). You do not; I repeat, DO NOT want to add dead crawfish to the pot.
After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking.

Into your boil pot add 5 gallons of water (or to max fill line), along with:
• 1 lb. Butter
• 1 cups Lemon Juice
• 1 can frozen orange juice concentrate
• 3 cups Dry Seasoning
• 1 – 3 oz. Boil in a bag
• OPTIONAL: for a little extra punch, add a habanero pepper
***DON’T NOT CUT UP OR EAT!!!!***

Cover. Bring to a boil and allow ingredients to mix for 15 minutes while boiling.
Once ingredients have mixed, add into basket: (Cut down drastically. This will almost fill the entire pot leaving no room for crawfish and shrimp)
• 2 lbs. small Red Potatoes, quartered
• 2 medium Yellow Onions, halved
• 4 ears of Yellow Corn, shucked & broken into halves or thirds
• 1 Large package of White Mushrooms
• 1 lbs. Andouille Sausage, cut into 1 in. pieces
• 2 heads of Garlic, halved & separated

Cover. Allow to boil for 10 minutes (or longer)

Once 10 minutes is up, fill basket with 12 lbs. of LIVE crawfish. Cover. Allow crawfish to cook for 2 minutes before killing heat and allowing crawfish to soak for 25 minutes (10 for the girls).

Add cup of ice towards end.

Optional: With 10 minutes of soaking left, add in 2 lbs. of shrimp (don’t soak for too long or will turn tough)

After soaking, remove basket from pot and pour out onto table covered with newspaper (or in a cooler). Allow food to sit for a couple of minutes in order to properly cool.
Optional: Sprinkle on Ragin Blaze seasoning.

At this time, turn the heat back on and add to your basket vegetables just as before. If the first batch is too spicy, don’t change anything, the next batch will naturally have less of a burn. If the first batch was just right or not hot enough, add more of the first 5 ingredients to your own discretion…

Once boiling, allow to cook for 10 minutes before adding a second batch of crawfish. Cook the same, just as before ending with your shrimp.
Once everybody is finished eating, collect the tails of the rest of the uneaten crawfish and freeze for later use.

[Bily Lovec]

add brussel sprouts, asperagus & boiled/peeled eggs...

[Cajun Blake]

I learned that you should never ever cook crawfish without edamame included in the pot. Dang, that was some good stuff!

listen to the Mayor


you can also throw in a whole chicken after the last batch of crawfish . Cook on low boil in seasoned water until internal temp is 165 degrees. Yard bird will be fall-a-part spicy good, and great in a chicken salad

artichoke, pineapple and oranges are also very good

[BrandonA]

I never heard of edamame . Got to google that!!! Thanks for the chicken tip.

[Burntorange Bowhunter]

listen to the Mayor


you can also throw in a whole chicken after the last batch of crawfish . Cook on low boil in seasoned water until internal temp is 165 degrees. Yard bird will be fall-a-part spicy good, and great in a chicken salad

artichoke, pineapple and oranges are also very good

Now this I have to try.

[johnpaul]

Carrots are good and so are asparagus. You only want to boil the asparagus for like 3-4 minutes

[johnpaul]

X2 on the chicken as well. I find myself wanting to boil crawfish sometimes just so I can cook a couple chickens afterwards. Every time we put those out at a party they get devoured!

[Burntorange Bowhunter]

It's just my personal opinion, so the BoB haters can keep their opinions to themselves, lol....I look at crawfish the same as BBQ. No reason to waste stomach space on veggies and stuff. I will just eat 18 lbs of bugs.

[Cajun Blake]

I never heard of edamame . Got to google that!!! Thanks for the chicken tip.

if you've eaten at a Japanese or sushi restaurant, you've likely seen edamame.

it's served as an appetizer, steamed with sea salt on top ... bite the pod, and pinch out soybean

sold in stores for $2-3 bag (in frozen food vegetables section)

[BrandonA]

What does it do for a boil?

[Burntorange Bowhunter]

Guessing it soaks in the spices real good like mushrooms?

[The Cajun]

I've always used about 1 full jar of zatarains crab boil for a sack of crawfish. Twice a year I boil about 400 pounds for our fraternity. I run two pots and cook for about 4 hours. I start off using one jar per pot. Then after about 2 or 3 pots I add another half to full jar. Boil till steam comes out top and then wait 4-5 minutes before cutting flame. Let the crawfish sit for 5-10 minutes in water and then pour out on table. I've found the best way to season them is to pour some more seasoning on them after you pour them on the table. Ordering 500 pounds today for this coming saturday.

Here is a link for the seasoning

http://www.walmart.com/ip/17340985?wmlspartner=wlpa&adid=22222222227015518247&wl0=&wl1=g&wl2=c&wl3=42156284710&wl4=&wl5=pla&wl6=40013771830&veh=sem