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Posted by on Apr 22, 2014 in Cajun, Featured, Review, Seafood, Southern | 0 comments

Crawfish Boil Recipe #2 {For The Serious Eater}

Crawfish Boil Recipe #2 {For The Serious Eater}

Hello out there!  Did you miss me?  I’ve certainly missed being in this space and to sit and feel like I can communicate with you all again feels wonderful.  You see I’ve been insanely busy lately.  I mean I know we are all insanely busy but life in this household has hit defcon 5 stage at times and when juggling kids, husband, work gets so crazy and something has to take a back seat unfortunately it’s here.   I’m not trying at all to say that my life is crazier or busier than the average household.  I think my point is maybe I don’t balance it as well as most of you.  When really unexpected things happen I tend to lose a good portion of my creativity so MIC begins to suffer.  The good news is things seem to have reached a more manageable defcon 3 so…I’m baaccckkk!!!! :D

Boiled Crawfish

If you’ve been following MIC you’ll know I already have a crawfish boil recipe posted that I think is pretty much perfect.  (I won’t cover the exact same things so pop over and take a look at that post as well).  This doesn’t really change much at all.  The reason for this new post is more for product updates.  I was recently introduced to a company called Cajuncrawfish.com who sells live crawfish and ships them directly to your door…I mean…WOW!  That in itself is amazing (I’ll get into what else I love about buying from them in a minute).   They contacted me a few weeks ago and asked if I would review their crawfish and of course I agreed.  As you may know, crawfish does have a season and it’s coming to a close in the next month or so.  Sometimes it runs longer than others depending on what weather catastrophe’s we’ve had so never assume the season is over without checking.  Cajuncrawfish.com is a company that allows you to buy crawfish online and ships them, live to your door overnight.

Now as I said that’s amazing.  Prior to being introduced to them we bought our crawfish from a local restaurant owner we are aquatinted with but we won’t anymore.  We normally paid roughly $6 to $6.50 per pound, had to go across town in a truck and haul a cooler to pick them up.   We had to remember (or even be sure) we wanted them on Tuesday of the previous week to get them ordered in time AND they were filthy!  Not the best experience but it was all we had.

My experience with Cajuncrawfish.com was much different.  I ordered the crawfish online on Friday morning and at a very reasonable rate (which surprisingly even includes shipping across the US, cleaning and their seasoning packets!!).  We got 2 sacks of large crawfish and boy they were definitely large!  I also have to say everyone at Cajuncrawfish.com were so nice and efficient.  The transaction was super smooth.

30 lbs large crawfish

They were delivered Saturday morning in 2 large coolers by FedEx.

crawfish delivery

And get this, they come CLEAN!  If you’ve seen my other post with instructions on cleaning you’ll know this is a big step they take care of for you.  They also send seasoning (although I didn’t use theirs…I love my recipe and didn’t want to change) as well so that’s another benefit, and they even have a quick instruction guide on boiling and peeling/pinching/eating them.

crawfish seasoning

Now, their crawfish are farm raised which made me question what I might think about them as I don’t think I’ve ever had anything but wild-caught.  I was pleasantly surprised.  The crawfish we got were perfect.

crawfish

Can you tell how big they are?

live crawfish

Normally early in the season crawfish are small but very tender (even the shell) and late in the season they begin to get hard and can be more difficult to eat.  These had a perfect balance of size and tenderness.  I couldn’t tell any noticeable difference in the taste and believe me I was looking!  The one and only thing was the crawfish had less “fat”.  Now, it’s not really fat I don’t think.  That’s what the Cajun’s call it (mostly for our benefit) but either way having less is a good thing.  The “fat” is that yellowish-orange goo that comes out when you tear the head from the tail and that I always try and wipe away.  So Yay for less goo fat!!!

For this boil I did a few things differently and I wanted to point it out.  In my previous post I list all the ingredients of course.  Now some of the ingredients are for seasoning purposes and some are for consumption.

ingredients

Let me explain.  Of course when doing a boil of any size you’d need to stick with the quantities of spices (crab boil liquid, seasoning packets, salt, cayenne, etc) that correspond to the weight you’ve chosen.  We almost always cook 2 sacks.  If cooking less (1 sack) then half the spices.  Not all of the vegetables in the boil are for eating.  They could be but not the way they’re intended.  The onion, garlic, celery, etc is to impart flavor into the little bugs so that would also need to be kept to the instructed quantity. This time though the people eating the crawfish are real crawfish eaters.  Meaning we want to fill up on crawfish and not the extras like corn, potatoes, mushrooms, etc. so I left most of that out.  I’d call this recipe one for the serious crawfish eater.

cooked crawfish

This time we did use a suggestion that someone put in a comment on the previous crawfish boil post.  We added cut sweet potatoes to the water and it was awesome!  Another suggestion was to add a small amount of oil to the water as this is supposed to make them easier to peel.  We don’t peel ours.  We do the twist (twist the body from the head) and pinch (bite the beginning of the tail meat sticking out while simultaneously pinching the bottom of the tail and pulling).  But if you peel them you might want to try the oil.  Take a look at my other crawfish and Cajun recipes if you have left-overs.  If you have other suggestions, please don’t hesitate to speak up in the comments.

Let’s talk about soaking for a minute.  If you’re new to boiling crawfish (and the directions on the seasoning packet from Cajuncrawfish.com recommend soaking for flavor as well) please don’t taste a crawfish as soon as it boils and the flame is off and think that’s how they’re going to be.  It’s NOT AT ALL.  It takes at least 10-15 minutes to get a good flavor in the meat so don’t forget to soak!!  After the first 10 minutes start tasting.  If you want more flavor/spiciness let them soak and taste after each 5 minute interval until you’re happy.   My husband likes to cool them quicker by continually rinsing the outside of the pot with cold water.  You can always poor cold water into the pot to cool them but we have very little room.

cooling down crawfish

So, let’s recap a little since I’m rusty and want to hit the highlights again:

  • I’ve been gone but I’m back! :)
  • I’m in love with Cajuncrawfish.com, and think you’ll love them, too.  We will order from them exclusively going forward.  They ship live, cleaned crawfish directly to your door (including anything else you could ever want for a boil so check them out for your equipment as well) at a great rate.
  • Their crawfish are farm raised and taste amazing.  No kidding.  I wouldn’t lie.
  • This recipe is for 60 lbs of crawfish.  If doing 1 sack just half.  This recipe is also for the serious crawfish eater who doesn’t want to fill up on anything but crawfish.
  • Sweet potatoes are good in crawfish boil recipes.
  • Make sure you soak.

Hope you enjoy!  Anyone having a boil please feel free to ask any questions in the comments (I may not know the answer but I will do my best to find out)!  I love these conversations!!

PostSignature

 

I received free crawfish to conduct this review but was not compensated in any other way.   All opinions are my own.

**At the time of publish, the plugin used to track recipes is down.  Sorry for the inconvenience.**

Crawfish Boil Recipe {For the Serious Eater}

Ingredients:

12, 3 ounce bags Zatarain’s Crawfish, Shrimp and Crab Boil

5, 8 ounce bottles liquid Zatarain’s Concentrated Shrimp and Crab Boil

1, 4 lb jar powdered Zatarain’s Crawfish, Shrimp and Crab Boil

18 ounces table salt (we use about 3/4 of a large Morton’s salt container)

3, .12 ounce bottles bay leaves

1, 1.75 ounce bottle cayenne pepper

7 large onions quartered

12 lemons

6 heads of garlic cut in half horizontally

2 large bags of celery with leaves cut into thirds

1 pound smoked sausage

3 lbs small red potatoes (left in the mesh bag if possible)

1, 8 ounce boxes of fresh mushrooms

2 sacks of live crawfish (60-65 lbs) Desired amount of frozen corn on the cob (usually 2 pieces per person)

 

DIRECTIONS:

Prep veggies:  Wash celery and cut into thirds. Rinse potatoes and mushrooms. Cut sausage into bite size pieces. Cut garlic and lemons in half horizontally. Quarter onions.

Rinse crawfish several times until the water runs clear (unless you took my advice and ordered from Cajuncrawfish.com and in that case skip this step).

Fill 120 quart stock pot about 60% of the way with cold, fresh water and turn on burner.

Add all Zatarain’s products, salt, cayenne and bay leaves. Squeeze lemons into the pot and add the halved lemons as well. Add onions, celery and garlic to pot and bring to a boil.

Add potatoes and cook for approximately 5-7 minutes.

Add sausage and mushrooms and cook another 2 minutes.

Add crawfish and bring pot back to a boil.

Add corn.

Once the pot begins to boil turn off the heat and soak up to 30 minutes tasting in 5 minute intervals for desired amount of spice. Remove from the pot onto a large table covered with newspaper and enjoy!

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