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We always boil for 3 min, dump in a big cooler, sprinkle with Cajun seasoning, throw some brown paper on top and do it again. Tossing in a new bag if boil every round. Let them steam for an hour or so.
I have heard many different variations like boil 3 minutes, turn burner off cover pot and let soak for 30 min to an hour... I have heard some of these methods make them hard to peel and what not...
We are cooking some saturday... I figure I better stick to what I know works!
Bring some by the weigh in and let us test them for you.Thumbs Up
Hey Jiggin - I dont know about every body else but I cheat. I call up PJ's in Harrisburg AR and tell them I am on my way and have 15-20 lbs ready when I get there. I guess it comes from being a flat lander city boy when I was young. Dont get me wrong growing up on the MS river I have boiled my share. Heck I am getting hungry just thinking about it. Gotta make a call. If you every make it to Jonesboro, PM me.
BillyE
Mine and your methods about the same but before i pull mine out i let them sit for about 10 mins! was always told it lets the seasoning soak in...dont know if that is true but i have always done it that way plus never have time for them to sit for too long cause dont have enough cookers! Good luck and it sounds good!
I just moved back to Arkansas after spending 3 years in SE Louisiana. Over the time I lived there, I went to lots of boils, and starting boiling myself about 2 years ago.
Throw corn, potatoes, veggies, etc. in first right after it comes to a rolling boil. Wait ten minutes, add crawfish, boil 10-15 min. Cut the heat, and *IMPORTANT* let them soak for at least 30-45min.
The soaking makes the heads juicier and the crawfish not dried out at all.
I just did my first boil this week, we ate it all so it must not have been too bad, but I doubt I'll be doing many more, darn things was $3.65 at Delta Crawfish in Paragould. I just went off advice of others, cooked veggies first, started out with the onions, then added potatoes, then added corn and then added mushrooms each about 3 - 4 minutes apart, pulled those added more seasoning and salt, got the water boiling again and andded the crawfish, let it boil about 3 minutes killed the heat, added some ice and let em soak. We was hungary so I started pulling out some about every 5 minutes +/- , defintely got better the longer they soaked.
Last boil I did was over 120 lbs the last batch was so spicy your lips would start to burn before the craw got to them used new orleans recipe each batch got progressively hotter due to adding more spices after removal of each batch could not begin to tell you all the spices added just follwed recipe and the more tired I got the more I added nobody complained must have been all right.
Noslab.
Bout the same here, purge 'em for a while and rinse, taters and corn cook for ten minutes or so, add crawfish and go another five or so. Let them soak as long as we can stand it, then have at 'em. Good stuff. We have got some from Paragould before. Got the last ones from Cajun Grocer. Forty pounds and you could hold all the dead ones in one hand. Worked out well with an overnight ship.
I add a few sticks of butter with my crab boil from the get go. The butter helps em peel easier!!. Bring water to boil, dump mudbugs, bring back to boil and boil em 3 minutes. Cut heat and cover with ice (sinks em!!). Let em soak bout 20-30 minutes and break out the bud lighntens!
All reputable vendors stated DO NOT PURGE WITH SALT! Only rinse withQuote:
Originally Posted by talltimber
Clean water. They claim that is an old wives tale and is likely to kill them...? So we never do.
The SOB's called tonight and said there is a shortage and we can't get our full order! See what happens tomorrow.
As for cooking them... Ima stick to how I usually do it
Someone told me that today about the butter except they said the whole tub, the big one.Quote:
Originally Posted by hawgdog