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*ping* Frank in Houma
Frank, Need help on a crawfish boil. Sent you a message via email on the forum.
Looking for good recipe/method and a place to order live crawfish.
Would appreciate any suggestions.
Mike in Abita
This should help. Not sure if Frank is back from hunting?
This one looks a little SPICEY
Or you could just use this.
Here's a pretty good how to.
Frank from Houma
Gettin home late this evening. I have tried to reply to a couple Egghead emails with my Crackberry and get undeliverable messages returned.
Looks like Mike has you covered - I use Zatarains products and directions.
I'll send more later.
If you can find Zatarain's "Pro Crab" boil, it is tons better that their original crab boil. When I find it, I buy several jars. It is much stronger and flavorful and it's all we use on shrimp and mudbugs! Use more than the recommended amount.
Frank from Houma
Sent you a an email.
You will see in the note that I gree with Misippi Egger - use more than suggested.
I have never heard of boiling crawfish like the recipe you sent me but if you like it that way geaux for it. The only seasoning mentioned in the recipe is garlic powder.
No matter what don't let anybody convince you to boil with just salt, remove crafish, put them in an icechest, sprinkle with seasoning, and close the lid for 30 minutes. I have had crawfish this way in restaurants in Houston and southeast Texas and its just wrong on a couple levels. The seasoning can't penetrate the tail meat as well and the seasoning is on the outside of the crawfish therefore you can't suck the heads without burning your lips - I'm serious here guys and gals who have never sucked crawfish heads.
Awww. I forgot about that way of cooking crawdads - not seasonings in the water, then overdosed on the outside while in the ice chest! All the flavor is on the shell, not in the meat and your fingers get covered with the red pepper - not good , because you just KNOW you're gonna get an itch around your eye! :evil:
The seasoning has to be cooked into the crawfish.
Man, I can't wait until the spring get here and good crawfish become available. We used to have a big boil every spring with 80-100 people - was a lot of fun. Te guys that cooked always made a batch with habenero peppers - WOW !
Deleted by me.
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