This is the way I’ve done mine for several years now. When I eat others crawfish my finger swell from all the salt, this way they never do and there’s consistency in every batch.
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Originally posted by super_dave View PostThat's how papadeauxs does it
i use swamp fire or frog bone seasoning for my water. then i toss them in a special crawfish butter
clarified butter blended with franks red hot, roasted garlic, and a little zatarains crab boil....the oil type. hit it with a hand blender while slowly adding the butter like you are making hollandaise, and it will get good an thick. people flip out over it.
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Bringing this back up..
After spending a couple hours reading this whole post, I've seen numerous variations.
This is my first time cooking solo and I'm trying not to disappoint
From start to finish, here is what I got for the slurry/cooking process:
Slurry Mixture:
- put about 5 gallons of clean water in a cooler (unsure if it needs to be lukewarm, warm, just under boiling???)
- add 5 lbs of seasoning powder
- add 6 whole garlic bulbs, cut in half (unsure if you could use minced garlic instead - if so, how much???)
- add 3 lbs of yellow onions, cut in half
- add 6 lemons (I went ahead and bought a 32 oz lemon juice bottle and plan to use about half of it)
- add 1 - 2, 8 ounce containers of concentrated liquid crab boil
- add 1 gallon of mustard
Cooking process:
-add clean water to pot
-bring water to boil
-dump crawfish into boiling water
-bring back to a boil
-once boiling again (3-5 minutes) shut off the fire
-dump crawfish into slurry
-let sit for minimum 20 minutes before eating
I have a separate 5 gallon pot I plan to cook the potatoes, corn and shrimp in. I just need to know a know a general idea of how long each one takes to cook and when to add them. I know shrimp only take a minute or two, but, what about the corn and potatoes?
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