Crawfish Boil...Now with Pics!..."Laissez les bon temps rouller"

[chef jimmyj]

Hey Y'all...just practicing for the weekend.

 Next week, June 4, I turn 50. Since my two Cheffie kids and the youngest will all be home this Memorial Day weekend, my loving wife decided to give me my Birthday present early. She is having a 10Lb Party Pack of Live Louisiana Crawfish, 5Lb of 12-15CT Head-on Gulf Shrimp, 1Lb of Comeaux's Andouille and 1Lb Comeaux's Alligator Boudin, delivered on Saturday!

I have been wanting to try a Crawfish Boil for a few years and just never was able to make it happen. I have a 20Qt Stock Pot with steamer basket but no outdoor Propane Burner that everybody in the cooking videos uses. Since the whole deal looks kind of messy, I figure I still want to do it outside. I think if I load the Weber Kettle up with a good bed of Charcoal, I should be able to cook on it. It is an older kettle so I figure I will fill the pot with water and give it a weight test. I called about renting a Burner but the one day cost is $36!

 The darn thing New is around $50. I would buy one but we are moving to an apartment that does not allow anything but Electric Grills and Smokers, glad I have the MES. Anywho, do any of you guys have a suggestion or tips on bringing this all together?

There are a bunch of different opinions on how long to cook Crawfish. Some say 3 minutes after it comes back to a boil then a 15 min rest off heat. Some say 5 min cook time then add a couple pounds of Ice and rest anywhere from 10 to 30 minutes. Some say anything over a 15 minute rest and they become hard to peel. Then there is the whole PURGE deal...With Salt...No salt...fresh water, couple 3X refreshed ...Put a fish tank pump in a cooler and give them a 24 hours soak (Alton Brown)...The Louisiana Crawfish Co. said purge is not necessary. Some recipes cook the Veggies, Corn,Taters, Onions, Mushrooms, and Sausage separate after the Crawfish, some say cook the veggies for 10-15 minutes then add the Crawfish. Anybody want to take a shot at when to add the Shrimp?.... What do you Gulf Coast boys do?

The kit comes with a pouch of Boil Seasoning and a container of Creole Seasoning to season them up when they go in the cooler. I have no idea if any Zataran's Liquid or Crab Boil Pouches are available this far North...This is MD Blue Crab and Old Bay country.

In any event I am stoked and am looking forward to this. I will take some Pics to share with the crew here...JJ

http://www.lacrawfish.com/10-lb-Live-Crawfish-Trial-Size-Party-Pack-P206.aspx

 

[scarbelly]

Hey Jimmy - I have the burner, just bring the whole gang and come on down. We can get er done in style  

 

[daveomak]

.... JJ, congrats young-un....   Now about the mud bugs etc....  I always was told, "boiling proteins makes it tough".  

So growing up in the Pacific NW and eating dungeness crab, spot shrimp and lake crawdads, I salted and seasoned the water with carrots, celery, garlic spices etc...  Brought the water to a boil and threw the whole crab in the pot...  kept the pot at a simmer 180-190 for 30 min and turned the heat off and let the water cool to 160 or so... I figured the cooling would draw the water and spices into the crab etc... The crab always came out moist and tender and flavorful, never tough, like some I have eaten.....

Now, I wouldn't follow these directions for your first cook, I would follow the directions of our dear friends from the Bayou...  Just info for later I guess....  I do miss the salt water life.......    Dave

 

[alblancher]

Jimmy my friend all I can do is tell you how I do them,  I like the way they come out and I never have a problem with over cooked crawfish.

If you do not have a burner outside you can use the stove top.  Just do them in smaller batches if you would like.  You need a pot large enough to hold the crawfish covered with water.  Like i said it isn't a sin to do two batches because you want the water to come to a good rolling boil

I don't add ice, I don't place them in an ice chest.  

Season your cold water.    Taste the water and see if you have enough salt.  For ten lbs crawfish I would say maybe 2 shy cups of salt.   Add cut up lemons, split garlic, celery and halved onions to the water.  Add your seasoning packs,  they may have salt and Cayenne in them so add them first and taste the water.  Bring the water to a good rolling boil and let boil for a couple of minutes.  The boiling water should have enough Cayenne in it that when you open the lid and take a whiff your lungs and sinuses clear up.  You can taste it again and check for seasoning.  Your a chef so I know you can adjust the seasoning the way you need to.  Crawfish take a lot of salt but you can always sprinkle a bit more on later so be careful..  if they are too salty you won't eat them

Ok  You have your water boiling good and hard, the seasoning is right, the room is full of great smells and your nose is a bit runny from the pepper,  You're all set.  Dump the crawfish in and cover them back up.  Make sure they are all taking a good hot bath, push them down gently with the back of your spoon or paddle to get them into the water.   When the water comes back to a boil let them go only until you get a good rolling boil,  If you do not get a good rolling boil don't go much longer then a couple of minutes at a solid simmer.  With our big jet burners it takes no time to get to the rolling boil but with a cook stove you have to make some adjustments.

Turn the heat off and open the lid.  let the crawfish sit in the hot spicey water but after about 5 minutes start tasting them.  The flesh of undercooked crawfish is crunchy or chewy.  The flesh of overcooked crawfish is soft and breaks up as you try to peel them.  The meat should slide out of the shell when you break the tail from the head, grab the meat with your teeth  and pinch the tail.  The crawfish are cooked but not yet fully spiced.   Lay them on the table in trays and let them cool down a  bit.  During this time all the good seasoning sitting in the head will distribute through the tail and season the meat.   I think is important to let them cool to the point that they are still warm but not overly hot when you try to peel them.  Some people will add additional seasoning at this point.  Fine with me, I'v saved a lot of under spiced crawfish that way over the years

I don't use ice because I think it dilutes the seasoning, personal preference,  you talk to a dozen different Coonasses and  you'll get a dozen different ways to boil them.  Good luck I hope you enjoy them.

BTW I cook shrimp the same way but the shrimp don't need as much seasoning and you can probably let them cook a bit longer in the boiling water.  Just don't over cook them or you will never get the shells off!

For a special treat take the seasoning water you used for the crawfish when you are done and boil a bunch of small red potatoes, corn on the cob, mushrooms and some sausage in it. You'll need to add some extra salt and Cayenne because the potats will soak it up.  The stuff is better then the crawfish in my opinion!

 

[sound1]

The big 50, congrats!!  My kids were not nearly as nice to me. I got all the gag gifts. 

Mud Bug Boil, I get the water boiling with all the Cajun seasonings, throw in the new potatoes till almost done, then the corn on the cob, and when almost done, the bugs. Once the water is back to a full boil, turn off the heat, rest as Dave suggests. Dish it up and enjoy. 

 

[smokinhusker]

Congratulations on the Big 50! It's really not so bad!!! 

Well you could take everyone and everything to Scar's but I have two of the propane burners and I'm closer. 

BTW, I just put a pork butt in the smoker and we're riding atvs out in Pike National Forest this weekend!

Did you check Craigslist for a burner? Just a thought.

 

[bigfish98]

Happy Birthday!  Mine is June 4 as well, but I am not as well seasoned as you! 

 

[daveomak]

Happy Birthday!  Mine is June 4 as well, but I am not as well seasoned as you! 

You need to be a professional chef to be really well seasoned....

......

 

[chef jimmyj]

 

[mdboatbum]

Hey JJ, Happy Birthday!!!

I would suggest against the charcoal method, You really want the water to get back to a boil as quickly as possible once the crawfish goes in so the protein "sets" and you have nice firm but tender meat. If they're languishing in the water that's been cooled down to 170˚ or so once they're dumped in, you'll have stewed, mushy crawfish. The grill just can't pump out the BTU's to get the job done. I'm guessing someone in your area has a turkey fryer you can use. Or maybe check Craigslist? Good luck!!

Edit:

http://baltimore.craigslist.org/for/2957829211.html  Just realized it was in Baltimore. I pulled that off Harrisburg's Craigslist, so maybe within reach?

 

[shoneyboy]

Jimmy my friend all I can do is tell you how I do them,  I like the way they come out and I never have a problem with over cooked crawfish.

If you do not have a burner outside you can use the stove top.  Just do them in smaller batches if you would like.  You need a pot large enough to hold the crawfish covered with water.  Like i said it isn't a sin to do two batches because you want the water to come to a good rolling boil

I don't add ice, I don't place them in an ice chest.  

Season your cold water.    Taste the water and see if you have enough salt.  For ten lbs crawfish I would say maybe 2 shy cups of salt.   Add cut up lemons, split garlic, celery and halved onions to the water.  Add your seasoning packs,  they may have salt and Cayenne in them so add them first and taste the water.  Bring the water to a good rolling boil and let boil for a couple of minutes.  The boiling water should have enough Cayenne in it that when you open the lid and take a whiff your lungs and sinuses clear up.  You can taste it again and check for seasoning.  Your a chef so I know you can adjust the seasoning the way you need to.  Crawfish take a lot of salt but you can always sprinkle a bit more on later so be careful..  if they are too salty you won't eat them

Ok  You have your water boiling good and hard, the seasoning is right, the room is full of great smells and your nose is a bit runny from the pepper,  You're all set.  Dump the crawfish in and cover them back up.  Make sure they are all taking a good hot bath, push them down gently with the back of your spoon or paddle to get them into the water.   When the water comes back to a boil let them go only until you get a good rolling boil,  If you do not get a good rolling boil don't go much longer then a couple of minutes at a solid simmer.  With our big jet burners it takes no time to get to the rolling boil but with a cook stove you have to make some adjustments.

Turn the heat off and open the lid.  let the crawfish sit in the hot spicey water but after about 5 minutes start tasting them.  The flesh of undercooked crawfish is crunchy or chewy.  The flesh of overcooked crawfish is soft and breaks up as you try to peel them.  The meat should slide out of the shell when you break the tail from the head, grab the meat with your teeth  and pinch the tail.  The crawfish are cooked but not yet fully spiced.   Lay them on the table in trays and let them cool down a  bit.  During this time all the good seasoning sitting in the head will distribute through the tail and season the meat.   I think is important to let them cool to the point that they are still warm but not overly hot when you try to peel them.  Some people will add additional seasoning at this point.  Fine with me, I'v saved a lot of under spiced crawfish that way over the years

I don't use ice because I think it dilutes the seasoning, personal preference,  you talk to a dozen different Coonasses and  you'll get a dozen different ways to boil them.  Good luck I hope you enjoy them.

BTW I cook shrimp the same way but the shrimp don't need as much seasoning and you can probably let them cook a bit longer in the boiling water.  Just don't over cook them or you will never get the shells off!

For a special treat take the seasoning water you used for the crawfish when you are done and boil a bunch of small red potatoes, corn on the cob, mushrooms and some sausage in it. You'll need to add some extra salt and Cayenne because the potats will soak it up.  The stuff is better then the crawfish in my opinion!

 but Al left out a couple things....1st is that the they need to be hot, "Spicy Hot" the hotter the better....and 2[sup]nd[/sup], Not many people outside Louisiana know this secret, but you will need to have the cayenne pepper antidote on hand, for 10lbs of crawfish you will need at least 3 maybe 4 of the iciest cold beers that you can find…..  This is the only thing that will counter act the spicyness of a cayenne pepper, and if not, after 4 beers you will not care how hot they are anymore anyway…..

  All joking aside,

I hope you have a great 50th Birthday..... ShoneyBoy.....

 

[ecto1]

Love to boil me some Mud Bugs.

 

[alblancher]

The best cold beers I have ever had have been  after cutting grass in August and during a crawfish boil!!

 

[chef jimmyj]

Thanks for the input...JJ

 

[oldschoolbbq]

 , JJ and I'm closer and have 2 Fryers, come over here and I'll do them and show you how to pinch Tail and Suck Head ,( hey ya'll , get out the gutter).

.

Good luck and...

 

[gavin guidry]

As a Cajun from south louisiana. I suggest you purge crawfish in salt water( this makes them salivate getting all mud out) . In you boiling pot, add salt, and cajun seafood boil with 2 sticks of butter and 5-6 lemons cut in half and squeezed. Get your water to a boil then add crawfish. Once water boils again set clock for exactly 3 minutes then turn heat off and let crawfish soak in water for 20-25 min.. This is where you will get your flavor. Serve with corn and potatos and enjoy!

 

[moikel]

I am looking forward to this to.Called yabbies down here several different varieties,cherax destructor in latin I  think. Spent many days as a little kid catching them,now farmed probably the same way as yours.

There are some experts guiding you so I am just waiting,Happy Birthday.

 

[thoseguys26]

I've done a craw boil only a few times. When we lived on Lake Michigan, we used to snorkel out to a rocky point and collect 100 crayfish and come back for a boil. We didn't know much as kids so it was just salt water, lemon & melted butter for dipping!

Congrats on the big 5 0 !  Have a good one!

 

[shoneyboy]

Ok, just so happen today, my neighbor brought me 5 dozen crabs, so I took some pictures of what I like to put in when I boil them….basically I use the same recipe as I would use for crawfish…..Here are some picture of what type of seasoning and some of the veggies I like to put in when boiling anything like this…..It is endless to what you can add and is mostly personal preference….In the past, after removing the seafood I have dropped a raw egg into the seasoned water…..kind of poaches it, which I hate, but poached in crab boil seasoning, I could eat 4 easily….Well enough talking here are some pictures of the crabs….I love these little red potatos, if nothing else the next day...cut them up and fry the MAN they are good !!!!!

 

[chef jimmyj]

That is some nice lookin Crabs. When my Daughter goes shopping she will check for the Zatarain's. My Wife does not care for Old Bay so I would like to find a Crab/Shrimp Boil she will like. I brine Shrimp before cooking but they are a little flat and it's not the same adding Old Bay on the plate...JJ