DON’T WASTE SALT.Vrede too wrote: ↑Sun Apr 04, 2021 1:17 pmbilly.pilgrim wrote: ↑Sun Apr 04, 2021 8:57 amBeer is good.
I always use one of the package mixes like Zatarain’s and add cayenne pepper and more garlic.
In a proper boil (a 30 lb sack of live crawfish) I add to the Zatarain's a jar each of black pepper corns, ground cayenne pepper, thyme, oregano and bay leaves along with 10 pounds of potatoes and a dozen or two ears of corn.Thanks!!! I'll let you know. It'll probably be awhile until I need to shop again.GoCubsGo wrote: ↑Sun Apr 04, 2021 9:25 amFriend of mine from Louisiana had flown in live ones for parties, did the entire crawfish boil with corn, onion and potatoes.
The secret is in the sauce. Combine Dukes Mayonnaise and Garlic Power Sauce. She claimed authentic, all I know is it was good.
Both available on Amazon but I'd seen them locally. They used to sell the Garlic Power at Firehouse Subs.
I won't be getting live ones, but how do you purge in salt water? Boil (how long?), then drain and add all the stuff with fresh water?
The old wives tale of rinsing crawfish in salt water is a waste of your time and salt. Crawfish excrete waste through their gills, and this takes time. A short rinse is great for cleaning existing waste, but the salt will not cause them to purge themselves. So rinse your crawfish well, but save your salt. We recommend submerging the sack in fresh water multiple times until used water is clear. The box they come in is a great tool for this purpose.
https://www.southernliving.com/recipes/crawfish-boil
We just hosed the shit out of em.