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#3132823 - 01/21/13 09:27 AM Shrimp-Crawfish Boil
rabbit hunter
14 Point


Registered: 03/04/10
Posts: 9458
Loc: Beech Bluff, TN

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I love going to these. I am wanting to do my own boil. Anyone have any good recipes or tips? Thanks
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#3132847 - 01/21/13 09:53 AM Re: Shrimp-Crawfish Boil [Re: rabbit hunter]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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I used to do a bunch of them when I lived in Mobile.

There isn't much to them you can add whatever you want new potatoes, corn, whole okra, sausage, mushrooms whatever you like. Make sure the corn and potatoes are added well ahead of the seafood so they have time to cook. I like the Zatarans liquid(oil) crawfish/crab boil. it helps make shrimp(and somewhat the crawfish) easier to peel. But I also throw in a couple of the seasoning bags.


I wouldn't try to do shrimp and crawfish together. Shrimp only take 2-3 min's to boil, Crawfish take a few more min's and need a longer(20 min's or so) post boil soak. I guess you could do one, then do the other.

if you do multiple batches, the later batches will get better and better.
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#3132861 - 01/21/13 10:04 AM Re: Shrimp-Crawfish Boil [Re: BamaProud]
Redfred16
8 Point


Registered: 01/22/12
Posts: 1411
Loc: Hartland, WI

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My in-laws say the trick is to toss each batch in a cooler, then sprinkle with the dry seasonings. Close the lid till the next batch is ready. The steam gets trapped in the cooler and gives the meat an extra flavor burst.

I don't know if it works like that, but they make some darn good crawfish.
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#3132932 - 01/21/13 11:19 AM Re: Shrimp-Crawfish Boil [Re: Redfred16]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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 Originally Posted By: Redfred16
My in-laws say the trick is to toss each batch in a cooler, then sprinkle with the dry seasonings. Close the lid till the next batch is ready. The steam gets trapped in the cooler and gives the meat an extra flavor burst.

I don't know if it works like that, but they make some darn good crawfish.


yes! I should have posted that step. Also, I have never been a fan of putting then in ice immediately after removing them from the boil to "stop the cooking process". Lots of people do it, I just don't think they turn out as tasty.
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#3132950 - 01/21/13 11:32 AM Re: Shrimp-Crawfish Boil [Re: BamaProud]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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 Originally Posted By: BamaProud
I used to do a bunch of them when I lived in Mobile.

There isn't much to them you can add whatever you want new potatoes, corn, whole okra, sausage, mushrooms whatever you like. Make sure the corn and potatoes are added well ahead of the seafood so they have time to cook. I like the Zatarans liquid(oil) crawfish/crab boil. it helps make shrimp(and somewhat the crawfish) easier to peel. But I also throw in a couple of the seasoning bags.


I wouldn't try to do shrimp and crawfish together. Shrimp only take 2-3 min's to boil, Crawfish take a few more min's and need a longer(20 min's or so) post boil soak. I guess you could do one, then do the other.

if you do multiple batches, the later batches will get better and better.


At work, we toss the skrimps in about 2 minutes before we're ready to pull the entire thing.....right after cutting off the burner.
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#3132953 - 01/21/13 11:34 AM Re: Shrimp-Crawfish Boil [Re: BamaProud]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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 Originally Posted By: BamaProud
 Originally Posted By: Redfred16
My in-laws say the trick is to toss each batch in a cooler, then sprinkle with the dry seasonings. Close the lid till the next batch is ready. The steam gets trapped in the cooler and gives the meat an extra flavor burst.

I don't know if it works like that, but they make some darn good crawfish.


yes! I should have posted that step. Also, I have never been a fan of putting then in ice immediately after removing them from the boil to "stop the cooking process". Lots of people do it, I just don't think they turn out as tasty.


A coonass buddy of mine would freeze 2L bottles of water, then put them in the cooker after his cooking process was done. Remove the now thawed ice bottles, and let the bugs soak in their own cooking water for a while.

It works great, but really diminishes your ability to put out more than one batch in a reasonable amount of time.
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#3133206 - 01/21/13 03:15 PM Re: Shrimp-Crawfish Boil [Re: TAFKAP]
Nitro
Spike


Registered: 09/24/09
Posts: 96
Loc: dunlap, tn

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Ordered 20 lbs crawfish last spring from Louisiana crawfish co. They overnited and all were alive in a cooler at my doorstep next day. Get the jumbo's.
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#3134232 - 01/22/13 10:03 AM Re: Shrimp-Crawfish Boil [Re: Nitro]
Bayou Buck
10 Point


Registered: 05/11/09
Posts: 2725
Loc: Spring Hill / Perry Co

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I usually boil about 40 lbs at a time and here is a basic recipe. Fill pot with the correct amount of water. Add a few onions, lemons (sliced in halves and sqeezed), several cloves of garlic, celery, a few bay leaves, 1 large container of Zatarans crawfish boil season powder, one medium bottle of crab boil liquid. (red potatoes would be added now) Bring to a rolling boil.

Add crawfish and bring back to a rolling boil. Then turn off the pot. At this point add some sweet corn and mushrooms. Spray down the outside of the pot with cold water to cool it off. Let the crawfish soak for about 20 to 25 minutes or until they all sink from the surface. (This means they soaked up the liquid.) Check occasionally to see if they are ready. If they are overcooked they will be hard to get out the shell.

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#3134242 - 01/22/13 10:06 AM Re: Shrimp-Crawfish Boil [Re: Bayou Buck]
Bayou Buck
10 Point


Registered: 05/11/09
Posts: 2725
Loc: Spring Hill / Perry Co

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Oh yeah, some people like to add a little lemon oil right at the end.
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#3134386 - 01/22/13 11:54 AM Re: Shrimp-Crawfish Boil [Re: Bayou Buck]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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I always love to add a few artichokes and a bag or 2 of Brussels sprouts.
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