Crawfish Recipes

[Reel Bender]

All the talk of Crawfish have got my mouth watering.


Let's Talk seasonings!!!!!!!!!!!!!!


It's been a couple of years since I had a big boil, and that one we cooked 800+ lbs. IOve tried a few differnt seasonings over the years but usually go back to the Louisianna Mixed Package ans add some Louissiana Red Sauce to it.



I would like to try different seasonings so post your favorite11


Thanks in advance.

[Gilbert]

swamp dust/fire is what I like to use
slap ya momma is good too

[lurefisher]

yepp Gibbey you one Swamp dust is the one!

[FP10]

I use zatarans then spread some tony chacheres (or however the hell you spell it) out on the table for some extra spice.

[FP10]

yepp Gibbey you one Swamp dust is the one!

You need spell and grammar check, lol. 007 was right about something...

[imhammer]

Boil it in Sunny D with any of the above spices and it is yum yum good!

[FP10]

Sunny D??? How did you think to try that?

[imhammer]

It's my asian side!

[FP10]

but I am wondering how you come up with that??? Hey we are out of water lets try some sunny d...

[lurefisher]

You need spell and grammar check, lol. 007 was right about something...

MAKE me heheheheheheheh

[imhammer]

but I am wondering how you come up with that??? Hey we are out of water lets try some sunny d...

I got it from Tina's nephew.

[coachlaw]

Sunny D??? Dat's weird! But I won't knock it 'til I've tried it.

Here's what I use

First of all, forget all others. Zatarain's is the original and best in my opinion. Use the liquid, at least 4X as much as they say. Use the bags, and use the powder too. Don't forget the non-iodized salt. If you're doin' crabs, pop in about a tablespoon of apple cider vinegar. Makes 'em easier to pick.

If you're doing multiple batches in the same liquid, you've got to remember to add more liquid and powder to each batch as the bugs soak up a lot of the good stuff.

Beyond everything you MUST remember the SOAK. Cut the flame and dump a bag of ice in the pot to stop the cooking. Leave the bag intact so as not to water down the goodies. Now SOAK dem bugs for AT LEAST 20 minutes. If you do not do this, they will be bland, especially the big ones.

Buncha nuts here in Texas actually take them out, throw them in the ice chest, and THEN sprinkle Tony's or something on them. You want the spice IN the bugs, not ON them. I'm not saying it's terrible. It just ain't the best.


I've got to add, you can throw just about anything in there, but I enjoy half onions, whole garlic, half oranges and lemons (not for eating, for flavor), mushrooms, sausage, potatoes, okra, boudin, corn, celery, oysters, and don't forget the turkey necks!

[Charlie's Custom Rods]

Sandy you had me till you said 'Turkey Neck"

[Torque]

The mushrooms and sausage are deserts of a crawboil, It's late and I want to find some.

[plugger]

Oh yeah, don't forget them turkey necks ..... ???