Not sure if there are other variations but didn't know what else to call it. Looking for a boil that you spread out on the table after cooking.
Printable View
Not sure if there are other variations but didn't know what else to call it. Looking for a boil that you spread out on the table after cooking.
what do you mean, like spices or stuff to cook with the crabs like they do with crawfish when they do corn at the same time?
Looking for all the ingredients. Kind of like the gumbo recipe's.Quote:
Originally Posted by crappiejohn
I think I have called it wrong--Maybe a Low Country Boil?????
I'm also looking for some BAYOU MAGIC MIX. Anyone ever heard of it?
cant help ya on the boil, i only ever steamed crabs cause boiling usually makes the meat mushy
... is this what you're looking for :confused:
Bayou Magic (tm)!, Be a Magician in your Kitchen (tm)
... cp :cool:
I have one of the big cookers and burner for outside.
3 gallons of water
1 big bottle of liquid crab boil
2 bags of crab boil
4 lemons cut in half
3 heads of garlic cut in half
2 cups of salt
1/2 cup ground red pepper
2 pounds of andouille sausage cut into 2 inch chunks
3 or 4 FRESH ears of corn, shucked and broken in half
3 pounds of new red potatoes
Real simple to cook. Just bring to a boil and toss in the potatoes for about 5 minutes, then add the corn and cook til the potatoes are fork tender.
Remove the potatoes and add the crabs. Cook for 8- 10 minutes depending on the size of the crabs
Now I use this same recipe for Shrimp and/or crawfish as well. YUMMMMMM
You want something else to add in to eat? Add you can add some whole artichokes that you're trimmed to the pot, talk about good!!!
Zatarains Shrimp and Crab boil!!!
.. all coonasses should know this by heart!!!
i do a simulair boil when we go camping
i boil water and 1/4 to 1/2 can old bay however spicy you want it .
cut some potatos in half or bite size peices
10 or 15 min then 2 packs of itailian sausage bite size peices
and 4 corn ears cleaned and quartered
another 10 min then it's 2 pound of shrimp and 2 pounds of crab legs .
give about 5 min to heat the shrimp and legs and whala feast.
but this is just what i make could make all kinds of stuff .
Scott
That's the stuff CP. I've tried several times to order on line but can't seem to get their order form to except the order. Even sent them several e-mails but no returns. Wondering if they are still in business. Was hoping some of our Southern brothers knew of this product.Quote:
Originally Posted by crappiepappy
* a big pot
* water
* 3 tablespoons Old Bay Seasoning
* 6 good smoked sausage links (sliced kind of thick)
* 15 new red potatoes
* 6 ears of fresh corn broken in half
* 3 pounds fresh shrimp (unpeeled - heads on or off) South Carolina shrimp are best ;)
1. Fill a big pot with water. Add crab boil seasoning and bring to a boil.
2. Add the potatoes and sausage and let cook on medium heat for 20 minutes.
3. Add the corn and cook 10 more minutes.
4. Add the shrimp and cook for 2 or 3 minutes. The shrimp should turn an orange like color. Don't overcook at this point or the shrimp will be tough.
5. Pour the water off the food. Get as much water off as possible.
6. Cover picnic tables with newspaper.
7. Dump the pot on the newspaper and let everyone eat right off the papers.
8. Obviously you'll want plenty of paper towels on hand.
ok i think i am well qualified to answer on this thread lol!!! i boil crabs for 5-7 minutes and i let them soak in the seasoned water for 8-10 minutes! your meat wont get mushy and the crabs will soak up the seasoning..... always add onions and potatoes to your water.... potatoes will take longer to cook so adjust accordingly......Cest Bon! i always add a box of salt to my first batch and then about a half of box to all other batches... the seasoning recipe on the box or Jar is usually not enough for us Cajuns... we always add more! the soaking part is when your crabs will really draw the flavor from the water.... hope this helps
Anybody using Swamp Dust for boiling.If so how was it?
Upper Great Lakes Fish Boil: A Tasty Tradition | Minnesota Sea Grant
I have heard of this one being done in a milk can in Wisconsin!
This is basically the one that I use. I do include more Old Bay and a can of beer in the mix. I also may substitute some Tony Sachere's creole seasoning. I like stuff hot and spicy. We do this boil a couple of times at the beach and a few times during the year. The food is excellent and the clean up is easy. BTW I have heard from a friend that boiled bluegill comes out very nice as well and I may give them a try this year.Quote:
Originally Posted by fowlmood77