My # 1 granddaughter is graduating high school in a few days, and she asked Pa for a crawfish/shrimp boil for family supper the next day. Sure want to do right by her... any recipes or advice from the green screen? Tonight, mostly trying to figure out lbs per person of crawfish and shrimp. We're thinking about 20 people in all. We'll be in Weatherford area, so probably not live seafood. I'm a Panhandle boy, so, not so experienced in crawdads and shrimp. Thanks
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Crawfish & shrimp boil tips
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Originally posted by bofos View PostMy # 1 granddaughter is graduating high school in a few days, and she asked Pa for a crawfish/shrimp boil for family supper the next day. Sure want to do right by her... any recipes or advice from the green screen? Tonight, mostly trying to figure out lbs per person of crawfish and shrimp. We're thinking about 20 people in all. We'll be in Weatherford area, so probably not live seafood. I'm a Panhandle boy, so, not so experienced in crawdads and shrimp. Thanks
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You should google crawfish boil videos. There’s tons out there. As far as how much, not every one eats crawfish. If you have 20 people I would venture to figure 2 pounds per head. If only 10 eat crawfish that’s 4 pounds a piece @40 lbs. Shrimp, I’ve had more shrimp boils than I care to count. All men, 2 lbs per head. Men and women, 1 lb per head.
For the boil:
Go by weight on your seasoning instructions. Fill your pot half way leaving room for crawfish ,corn and taters, and shrimp.
Add several cut lemons and onions to your solution and let it lightly boil for about 30 minutes. Now add about a 1/2 gallon of ketchup to you boil. Add your potato’s and turn the fire up and cook about 10 minutes. Add your crawfish now and when it comes back to boil cook for 2 or 3 minutes. Now add your shrimp and cook ONLY till pink ( about 3 minutes). When the shrimp are good and pink immediately turn the fire off and put as much frozen corn in the pot as it will hold. This will cool your pot down and stop the cooking process. Let soak for about 30 minutes so the food absorbs the spices. Pull the basket and pour contents on a paper covered table or an ice chest. Enjoy and good luck sir.
I might add that these weights will be challenged I know. But I do know a little bit about it. Crawfish and shrimp are expensive so you really don’t want waist. Corn and taters are filling and that counts into the equation. Case in point I dedicated 200 lbs of crawfish for our TBH get together last weekend. About 50 or 60 people showed. Only 110 lbs were consumed. A lot of out door boils get over estimated on weight.Last edited by Gumbo Man; 05-19-2022, 07:08 PM.
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Originally posted by Gumbo Man View PostNow add about a 1/2 gallon of ketchup to you boil.
I'm so curious about it, I may have to drive over there to try it.
However, I must be honest. My in-laws eat ketchup on everything (from eggs to gumbo to bacon wrapped deer backstrap). They have ruined ketchup for me.
Maybe one day you'll have an opportunity to make me a believer. I'll be sure to introduce myself to you if I come by. [emoji1787]
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