mud bugs boiled in clean unseasoned water = the best

[slayr]

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.

[progolferv1]

looks amazing

[RascalArms]

mud bugs boiled in clean unseasoned water = the best

Oooohhhh aahhh...I gotz da envie fo sum mudbugs!!!! [emoji30]

[bloodtrail18]

We need to get together for a TBH crawfish cook off sometime.

[RascalArms]

Well here we go. Annual Mudbug boil...albeit abbreviated TBH, Covid version. It’s about to go down! These crawdaddies ain’t practicing social distancing so we gonna put a hurtin on em!!!
Reppin TBH Team Mudbug too!

[RascalArms]

First batch in the slurry!!! [emoji108]

[RascalArms]

[RascalArms]

And now y’all all see where that stimulus money went!![emoji106][emoji106]

[Sahelian Jeep]

Will be trying this method tonight

[republicbutcher]

That's how papadeauxs does it

wow. they must have changed up. we used seasoned water back when i worked there.....but that was back in 92.

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.

[stickman]

It’s that time of year again!

[RMW]

Just got 5lbs at Bayou Boys in Needville, the were decent size but no heat at all.

[Gumbo Man]

Soaking is the only way to go. Never tried the mustard. I use Ketchup and Cajun spices . Soak for an hour or more.

[AggieSportsman]

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?

[scotth89]

Your slurry mixture needs to be below 150*, it stops cooking at that temp. Use minced garlic for sure, I would put a one pound jar in it. Add all your vegetables to the pot and cook at the same time, take them out when the potatoes are done.