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OT: Question for y'all in crawfish country
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| Topic: | OT: Question for y'all in crawfish country This thread has 23 replies. Displaying posts 1 through 15. |
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| Post 1 made on Tuesday May 24, 2016 at 13:17 |
Fins Elite Member |
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Posts: | June 2007
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Can someone tell me how to cook crawfish? I found a seafood market that has them live. But I've never cooked them.
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Civil War reenactment is LARPing for people with no imagination.
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| Post 2 made on Tuesday May 24, 2016 at 13:46 |
Fred Harding Super Member |
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Posts: | October 2001
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Get some zatarains. get some corn on the cob. get some potatoes.
boil.
bite the head, suck the tail. drink beer. serve on a table covered with newspaper.
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On the West Coast of Wisconsin |
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| Post 3 made on Tuesday May 24, 2016 at 13:53 |
Bubby Advanced Member |
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Posts: | July 2007
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On May 24, 2016 at 13:46, Fred Harding said...
Get some zatarains. get some corn on the cob. get some potatoes. However, DO NOT SNIFF THE BAG. Back in college I visited a friend who lived in Louisiana and his family was having a crawfish boil. I had never seen the spice bag before so I wanted to smell it. So I picked it up and sniffed it. Big mistake. All that spicy powder went up my nose and I immediately regretted my decision. I was in the bathroom doing my best to nettie pot with a handful of water. My eyes watered the rest of the evening. His mom thought it was the funniest thing she seen.
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| Post 4 made on Tuesday May 24, 2016 at 14:06 |
Fred Harding Super Member |
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bubby speaks the truth.
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On the West Coast of Wisconsin |
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| Post 5 made on Tuesday May 24, 2016 at 14:34 |
weddellkw Long Time Member |
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Posts: | January 2013
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Decent instructions: [Link: nola.com]+1 move: skin a pineapple and drop it in for the last 15 min of the soak.
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| OP | Post 6 made on Tuesday May 24, 2016 at 14:57 |
Fins Elite Member |
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Ok, so pretty much the same as a frogmore stew. Thanks
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Civil War reenactment is LARPing for people with no imagination.
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| Post 7 made on Tuesday May 24, 2016 at 15:26 |
ceied Loyal Member |
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Add shrimp and smoked sausage. Do not add crawfish and shrimp until water is boiling. Then it's like 7 minutes
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| Post 8 made on Tuesday May 24, 2016 at 16:45 |
cgav Select Member |
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Posts: | September 2009
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But once it boils for 5-10 minutes, shut the fire off and let it soak for 20+ minutes.
The soak is imperative.
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| OP | Post 9 made on Tuesday May 24, 2016 at 18:13 |
Fins Elite Member |
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On May 24, 2016 at 16:45, cgav said...
But once it boils for 5-10 minutes, shut the fire off and let it soak for 20+ minutes.
The soak is imperative. What's the soak supposed to do?
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Civil War reenactment is LARPing for people with no imagination.
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| Post 10 made on Tuesday May 24, 2016 at 22:16 |
cgav Select Member |
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gives the crawfish time to soak up the spices. If you take it out right after the 7 minutes or so, it tastes like it has been boiled in nothing but water. If you give it time to soak, you allow the spicy water to seep into the meat.
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| Post 11 made on Tuesday May 24, 2016 at 22:48 |
Hasbeen Loyal Member |
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Posts: | November 2007
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All of the instructions are good, but I prefer "Old Bay" rather than Zatarains
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| Post 12 made on Tuesday May 24, 2016 at 22:49 |
thecapnredfish Senior Member |
Joined:
Posts: | February 2008
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Melt 2 sticks of butter
2 tsp salt
1tsp pepper
Juice of two lemons
5-6 cloves minced garlic more if you like garlic
1/4 cup worshtershire sauce
1/2 small bottle Texas Pete hot sauce
Combine all in with butter
Have oven preheated to 425
2lbs shellfish with shells on, split for easy preferred deep 9x13 pan
Dump butter mixture over shellfish
Cover with lemon slices
Cook 10 minute, stir, cook 5-10 min more. Do not over cook. Done just before meat turns white. Remember its in 425 degree liquid still cooking.
Sauce is awesome over rice, baked potato or sopped up with french bread
Adult beverage on the side
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| Post 13 made on Tuesday May 24, 2016 at 23:21 |
Bonavox Select Member |
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Posts: | May 2008
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On May 24, 2016 at 22:48, Hasbeen said...
All of the instructions are good, but I prefer "Old Bay" rather than Zatarains That's because your old!
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| Post 14 made on Tuesday May 24, 2016 at 23:58 |
cgav Select Member |
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Posts: | September 2009
1,568 |
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On May 24, 2016 at 22:49, thecapnredfish said...
Melt 2 sticks of butter
2 tsp salt
1tsp pepper
Juice of two lemons
5-6 cloves minced garlic more if you like garlic
1/4 cup worshtershire sauce
1/2 small bottle Texas Pete hot sauce
Combine all in with butter
Have oven preheated to 425
2lbs shellfish with shells on, split for easy preferred deep 9x13 pan
Dump butter mixture over shellfish
Cover with lemon slices
Cook 10 minute, stir, cook 5-10 min more. Do not over cook. Done just before meat turns white. Remember its in 425 degree liquid still cooking.
Sauce is awesome over rice, baked potato or sopped up with french bread
Adult beverage on the side This is a recipe for BBQ Shrimp. If someone does this for crawfish, they're wasting an insane amount of time. There's no way to cook enough crawfish in a oven for any amount of people. Its a great recipe for shrimp. Crawfish not so much.
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| Post 15 made on Wednesday May 25, 2016 at 06:35 |
thecapnredfish Senior Member |
Joined:
Posts: | February 2008
1,397 |
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Hardly BBQ and last time I checked 2 lbs shrimp tails did not weigh more than 2 lbs of anything else. Double or quadruple the recipe. I have cooked for close to 40 people. Works for rock shrimp too but require alot of cleaning as they are sandy.
And for small size the sauce recipe will easily cover 3 lbs per batch
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