Boiling Crawfish

[Tubby]

based on my test yesterday , it takes 15 minutes to boil half the pot of water ..

so it will be 25 + 15 = 40 minutes between batches... it may take a little less depending on how warm the water stays after 25 minutes ..

I wish I could have seen someone doing this at least once (start to finish) before trying it out myself ...

Boiling water and then dumping in 10-15 pounds of bugs cools off the water and you have to wait for it to begin boiling again and THEN start your time. It'll probably end up taking an hour per boil going that route....

It's going to take a lot of seasoning for fresh water with each batch. If you keep the same water in the pot and remove the crawfish with the basket or scoop them out with a strainer, you'll have to add less seasoning for the next batch to keep them at the same "heat".

We usually make the first batch "normal". Dump out the bugs with the basket and keep the same water. Add more seasoning, repeat with bugs. Later on, after about 3-4 boils, the bugs will get spicier and spicier. These are the men's batches. The first few are for the women and younguns.

We get the water to a boil, add the bugs and boil for about 7 minutes, kill the fire, then let them soak for 15-20 minutes. The longer they soak, the spicier they'll be. Dumping bugs & water together will make them too spicy if you don't drain the water after letting them soak for about 20 minutes. Anywhere you drain it will kill the grass and be a stinking mess for a few days to come.

Dumping bugs with water and all in a cooler could turn into a serious risk if you're not careful. It doesn't take but one slip and you get scalding hot water all over your legs/feet. Just another reason not to go this route...

[kfd82]

ok, so i'm gonna try to make some crawfish this weekend .. If I understand right .. you boil the water and spices , drop them in for 5 minutes , then dump the whole thing in a cooler for 25 minutes ? hot water and all, would that melt the cooler ? ? just trying to figure out the process.. i'm only using a 30 quart turkey fryer and i'll need to feed 5 hungry people .. and my mother in law is from louisiana ..so the pressure's on... i'll cook them in batches .. so the dumping in the cooler will help allot ... please let me know about the dumping part .. I need to know !

my question was more directed toward the 25 minutes when they soak in the hot bayou after the boiling for 5 minutes.. Since I was going to have to do batches and only have one big pot for the fire .. I wanted to dump the pot into another container so they can soak while I get the next batch going ...

am I missing something?

based on my test yesterday , it takes 15 minutes to boil half the pot of water ..

so it will be 25 + 15 = 40 minutes between batches... it may take a little less depending on how warm the water stays after 25 minutes ..

I wish I could have seen someone doing this at least once (start to finish) before trying it out myself ...

There are lots and lots of experts on here.
I suggest you get up early and try a small batch as follows :

Fix your water and spices, get it rolling, put the crawfish in, boil 3-5 minutes, kill the fire and let soak 5 minutes, place into cooler (crawfish only, not the water) and let them sit in the cooler for 5 to 10 minutes.
Eat a few and if you like them then you've got the technique down! If not, try letting them soak a little longer when you start cooking for the family.

PERSONALLY I cant tell any difference in ones that had a 3 minute boil/5 min soak and ones that had a 5 min boil/15 minute soak.

It takes me 8 minutes to turn out a batch of crawfish (not counting the 5 to 10 minutes they sit in the cooler) and I've never had a complaint.

I think the main thing to remember is crawfish are HARD to screw up!

[imyomama]

There are lots and lots of experts on here.
I suggest you get up early and try a small batch as follows :

Fix your water and spices, get it rolling, put the crawfish in, boil 3-5 minutes, kill the fire and let soak 5 minutes, place into cooler (crawfish only, not the water) and let them sit in the cooler for 5 to 10 minutes.
Eat a few and if you like them then you've got the technique down! If not, try letting them soak a little longer when you start cooking for the family.

PERSONALLY I cant tell any difference in ones that had a 3 minute boil/5 min soak and ones that had a 5 min boil/15 minute soak.

It takes me 8 minutes to turn out a batch of crawfish (not counting the 5 to 10 minutes they sit in the cooler) and I've never had a complaint.

I think the main thing to remember is crawfish are HARD to screw up!

ah.. that makes me feel better.... I think I got a plan ! we'll see!! thanks for all your help guys !! I can't wait till sunday!! it's gonna be awesome !!!

[agvet2004]

my question was more directed toward the 25 minutes when they soak in the hot bayou after the boiling for 5 minutes.. Since I was going to have to do batches and only have one big pot for the fire .. I wanted to dump the pot into another container so they can soak while I get the next batch going ...

am I missing something?

If you have a Lowe's/Home Depot/Academy close you can always go buy a jet burner and 80 qt pt. This will solve your problems. Boil the entire sack at once and add the veggies at the appropriate time. You will probably spend $150 on the setup; if this is just a one time deal, it may not be worth it to you.

[imyomama]

If you have a Lowe's/Home Depot/Academy close you can always go buy a jet burner and 80 qt pt. This will solve your problems. Boil the entire sack at once and add the veggies at the appropriate time. You will probably spend $150 on the setup; if this is just a one time deal, it may not be worth it to you.

I checked lowes and home depot by my house and one had a 19" tall pot turkey fryer , the other had zip .... and no basket .

so I decided on the $83 one on amazon that comes with the basket too .. it's 30 quarts .. I figure at least doing in small batches mean they will stay hot for everyone to eat ..

I boiled some water last night for a test run and it took 15 min to boil the water that was filled to top level (about half way mark on the pot)..

it also burned the paint of the base and stunk pretty bad .. which was expected as stated in the reviews... so I think i'm good ... depending how it goes , we may buy a bigger one for next time .. (probably next year as season is almost over)

[Slick8]

This has been a great thread. It's been a while since I've made any bugs so it was a good refresher.

My question to the experts is; how many pounds per person do you plan on?

Thanks

[Cajun Blake]

This has been a great thread. It's been a while since I've made any bugs so it was a good refresher.

My question to the experts is; how many pounds per person do you plan on?

Thanks

2-3 lbs for the lightweights

4-5 lbs for the heavy hitters


i usually boil 5# pp so I can have leftovers for :

- crawfish etoufee
- crawfish omelets
- crawfish bisque
- crawfish lasagna
- crawfish stuffed backstrap
- crawfish fettuccine

you get the picture

[Cooter]

Where in DFW is a good place to get good bugs?

[barton575]

Cajun Crawfish Co.
Lewisville,TX
469-374-1071

[frazee3200]

looks so good

[thebomb6_99]

I really dislike everyone of you right now

[CwgrlQTnCamo]

Wow, This looks Like the Bomb Dot Com!!!! I am not a big fan of sea food. But those Mudd Bugs Look So good.

[hrdwrkncwby76]

I just ate and Ya'll still made me drool all over myself

[chief longshaft]

looks good.

[imyomama]

and it was .... GoooooooooooD!