Best crawfish I ever ate....

[Blackmouth]

May be a dumb question and I haven't searched any further, but when you say clean water boil, are you just referring to boiling the crawfish alone instead of with everything else? Then adding it all at the end?

[Traildust]

Never heard that. I dont think its needed and putting mustard on crawfish should lower your credit score.

Agreed.
I'm sure they are good, but I like the old school way myself....if you know how to cook em.

I seen a crock pot pulled pork recipe the other day, for those that find the electric sawdust pellet smoker's too challenging

[texan16]

May be a dumb question and I haven't searched any further, but when you say clean water boil, are you just referring to boiling the crawfish alone instead of with everything else? Then adding it all at the end?

Yes, boil the crawfish in plain water. All your seasoning is poured/mixed in the ice chest water.

[mdnabors]

Clean water boil is the way to go........

Been boiling crawfish the traditional way for years and years but with all the talk on here lately of the clean water boil, I figured we would give it a shot.

Heated up a big pot of water to about 165 degrees, poured it into the ice chest and added 10 lbs of season, cut up about 14-15 white onions, some garlic cloves, halved about a dozen lemons, couple sticks of butter and poured in 2 large bottles of mustard. Boiled the crawfish in clean water and poured them in the slurry. Had a second pot going for potatoes, corn, sausage, and mushrooms and dumped them in a second ice chest with a similar slurry as the first.

Once everything was done boiling we let it all soak in the ice chests for 20-30 minutes or so before we started eating. Was by far the best crawfish we ever ate.

I was very skeptical about the mustard and the whole process and was hoping I wasnt wasting two sacks of crawfish, but I wont do it any other way from now on. Thanks to all of yall that have discussed this method in previous threads.

Yep! I was on that list of skeptics 2 years ago...not anymore. It's definitely the way to go!

[Jcav]

I am getting them for $3.5lb in Dallas

[trjones87]

cant believe im sharing a secret but i use a can of frozen OJ concentrate, ill have to give this mustard a try

[RascalArms]

Never heard that. I dont think its needed and putting mustard on crawfish should lower your credit score.

Rookie statement. If you taste mustard you are dong it wrong. It dissipates in the boil but makes peeling them much easier IMO. We use about a half gallon of mustard and a stick of butter in every seasoning “batch” or cooler.

Still, the key to them peeling easy is not to over cook them in the clean water boil.

[mjhaverkamp]

Were the crawfish still hot after sitting in the ice chest with the seasoned water? Been wanting to try this, but I was afraid they would cool too much.

Are y’all draining the seasoned water from the chest after letting them soak?

You want your slurry to be 145 degrees, at this temp the bugs will no longer cook, when you dump piping hot bugs into the slurry they will absorb the spices big time. Plus the clean water boil really cleans the bugs, after seeing the used water I would never do a traditional boil again, and we clean our bugs well before we boil them.

[tvc184]

May be a dumb question and I haven't searched any further, but when you say clean water boil, are you just referring to boiling the crawfish alone instead of with everything else? Then adding it all at the end?

https://discussions.texasbowhunter.com/forums/showthread.php?t=454622&highlight=Clean

[texan16]

It’s definitely our favorite way to eat them but we won’t be pushing away from any table with crawfish on them, regardless of the method. If you hadn’t tried them before, Brussels sprouts and okra are killer in that slurry. Curious as to what people are paying per pound right now, I haven’t seen them under $4/lb but once this year.

We payed 3.75 a pound. Two 34lb sacks and they were all medium to large crawfish. Figure prices may start dropping a little here before too long.

[RascalArms]

You want your slurry to be 145 degrees, at this temp the bugs will no longer cook, when you dump piping hot bugs into the slurry they will absorb the spices big time. Plus the clean water boil really cleans the bugs, after seeing the used water I would never do a traditional boil again, and we clean our bugs well before we boil them.

Truer words never typed! You think the bugs are clean after multiple rinse and dumps prior to cooking.
But this is what the water looks like after boiling in CLEAN water! Just think of all the dirt we’ve eaten over the years with the old method.

[AntlerCollector]

Never heard that. I dont think its needed and putting mustard on crawfish should lower your credit score.

Making fun of something you know nothing about and never even tried should lower your credit score as well.

[Traildust]

Truer words never typed! You think the bugs are clean after multiple rinse and dumps prior to cooking.
But this is what the water looks like after boiling in CLEAN water! Just think of all the dirt we’ve eaten over the years with the old method.

It's still there! Even with the "new" method.

[Mayhem]

Rookie statement. If you taste mustard you are dong it wrong. It dissipates in the boil but makes peeling them much easier IMO. We use about a half gallon of mustard and a stick of butter in every seasoning “batch” or cooler.



Still, the key to them peeling easy is not to over cook them in the clean water boil.

Sounds like something a yankee would do.


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[RascalArms]

It's still there! Even with the "new" method.

That’s the water AFTER the boil in CLEAN water. Yes, but it stays in the pot and you put the boiled bugs in the slurry cooler.