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.
Friend 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.
Thanks!!! I'll let you know. It'll probably be awhile until I need to shop again.
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?
DON’T WASTE SALT.
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.
Thanks! I tried a boil, a billy.pilgrim/GoCubsGo/southernliving/Vrede too hybrid. Pretty good. I suck' da' heads - not bad, not great, pinchin' the tails just don't work, but rippin’ dem apart does.
I may be done with crawfish. I might get some shrimp or crabs to use up the Zatarain's and the cajun seasoning.
Lady O is an excellent and creative cook. Last night she came up with a mix of recipe/creativity from stuff in the fridge - a cod/shrimp gritzy dish with red peppers, diced tomatoes and celery and flavored lightly with V8. We didn't have grits so she used couscous instead. I don't know if she can duplicate the exact dish again, but I hope she can.
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.
Friend 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.
Thanks!!! I'll let you know. It'll probably be awhile until I need to shop again.
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?
DON’T WASTE SALT.
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.
Thanks! I tried a boil, a billy.pilgrim/GoCubsGo/southernliving/Vrede too hybrid. Pretty good. I suck' da' heads - not bad, not great, pinchin' the tails just don't work, but rippin’ dem apart does.
I may be done with crawfish. I might get some shrimp or crabs to use up the Zatarain's and the cajun seasoning.
I've almost quit buying crabmeat - it's crazy expensive.
Claws are pretty good and they're easy for snacks.
Rinse a few times in the container they came in
Drain
Cover with your choice of Italian dressing or balsamic vinegar or whatever
Cover container and wait 12 to 24 hours or minutes or just go ahead and eat.
Trump: “We had the safest border in the history of our country - or at least recorded history. I guess maybe a thousand years ago it was even better.”
I've almost quit buying crabmeat - it's crazy expensive.
Claws are pretty good and they're easy for snacks.
Rinse a few times in the container they came in
Drain
Cover with your choice of Italian dressing or balsamic vinegar or whatever
Cover container and wait 12 to 24 hours or minutes or just go ahead and eat.
I haven't priced it lately. I've always been okay with fake crab meat. We'll see. It'll be awhile, I just filled the freezer. It's gonna take me awhile to get out of the habit of CV-19 shopping.
Thanks, I think I'll use the leftover Zatarain's and cajun seasoning. I like them. Plus, a boil makes the meat go further. Maybe a New England style chowder, yummm.
I've used Zatarain's more than once but prefer just using cracker meal after dipping the seafood in a bowl of a beat up egg and a little milk.
Crackers? I thought you Tennessee folk knew about corn meal.
You may not have experienced all of the 50 or so Zatarain's products.
I don't use the packaged fry mixes either, but their bagged spices for boiling shrimp, crabs, etc is hard to beat.
I also use their liquid boil spice and there aren't too many other sources for Gumbo File, but I've yet to try Zatarain's Root Beer Concentrate.
Trump: “We had the safest border in the history of our country - or at least recorded history. I guess maybe a thousand years ago it was even better.”
I've used Zatarain's more than once but prefer just using cracker meal after dipping the seafood in a bowl of a beat up egg and a little milk.
Crackers? I thought you Tennessee folk knew about corn meal.
You may not have experienced all of the 50 or so Zatarain's products.
I don't use the packaged fry mixes either, but their bagged spices for boiling shrimp, crabs, etc is hard to beat.
I also use their liquid boil spice and there aren't too many other sources for Gumbo File, but I've yet to try Zatarain's Root Beer Concentrate.
No, man. Not crackers. Cracker meal; it's pretty much the same as corn meal but less coarse. I think the Zatarain's is too spicy. The cracker meal is neutral but gives a nice crust. But I don't do the serious bagged or liquid stuff you mention. I rarely cook seafood and mostly stick with dead cow and dead pig and dead chicken, which I may use a little Lowrey's garlic salt on before cooking.
Dayyum. I added salt, lemon juice, black pepper, cayenne, other spices, garlic, onion, cilantro and cajun seasoning. It was just right. Round 2 tonight, I made a bunch. Maybe I'll add some crackers in your honor, hominy.
Dayyum. I added salt, lemon juice, black pepper, cayenne, other spices, garlic, onion, cilantro and cajun seasoning. It was just right. Round 2 tonight, I made a bunch. Maybe I'll add some crackers in your honor, hominy.
Edit: The crackers are a nice addition, thanks.
To each his own, but as for me, that's way too much spicey stuff. Maybe even too much for Sean Spicer. Last night I used only lemon juice on some fish fillets that were pre breaded already. If I had used all your stuff I'd have ended up throwing it away. I've just never been one to use much seasoning......I use garlic salt (only Lowery's), regular salt, black pepper, lemon juice, and soy sauce. I think that's all I've ever used on anything not counting A1 sauce and Tiger sauce, but those are only used after the cooking is done.
I am talking about crawfish in a cajun boil. Fish fillets are different.
I have a perfect record with regard to not eating crawfish in either a Cajun boil or a Cajun bowl. I figure to maintain it.
Stick to your Tennessee chitterlings and scrambled brains and eggs, tiny lobsters are a step over the line.
I say, 1) if other people enjoy it and don't get sick or die, I'll give it a try and 2) if you have eaten a hot dog or bologna, you have already eaten pretty much everything.
Trump: “We had the safest border in the history of our country - or at least recorded history. I guess maybe a thousand years ago it was even better.”
Stick to your Tennessee chitterlings and scrambled brains and eggs, tiny lobsters are a step over the line.
I say, 1) if other people enjoy it and don't get sick or die, I'll give it a try and 2) if you have eaten a hot dog or bologna, you have already eaten pretty much everything.
I used to enjoy brains and eggs at my fav 24-hour diner, the one where they couldn't find the key to lock up when the Mt St Helens ash hit, but I'm not sure you can even get brains since the Mad Cow Disease scare. I wouldn't risk it.
. I wasn't living here 17 years ago, so I don't know if that's a change. I remember millions of them from my MD tweenhood.
To each his own, but as for me, that's way too much spicey stuff. Maybe even too much for Sean Spicer. Last night I used only lemon juice on some fish fillets that were pre breaded already. If I had used all your stuff I'd have ended up throwing it away. I've just never been one to use much seasoning......I use garlic salt (only Lowery's), regular salt, black pepper, lemon juice, and soy sauce. I think that's all I've ever used on anything not counting A1 sauce and Tiger sauce, but those are only used after the cooking is done.