Shrimp and Crab leg boil ??

Mattman3969

We do one once a year and I am looking for a better recipe. I generally use Zatarains with some Cajun spices I am looking to kick it up a bit. Anybody have a tried a true recipe that they wouldn't mind sharing??

henapple

Invite me, supply beer, cook and I'll let you know how it was.

SGH

@Mattman3969‌
This one will really kick it up. Be warned my friend, it's beyond hot.http://eggheadforum.com/discussion/1167173/thermonuclear-crawfish-boil-recipe#latest

Mattman3969

@henapple it will be Labor Day weekend so brang it on!! Damn @sgh - it looks like you are trying to turn my rectum inside out with that one!!!

SGH

@Mattman3969‌
You said you wanted to kick it up!

nolaegghead

Find some Chinese Red Pepper, add about 4 TBSP to the recommended Zatarain's and you will have a GREAT boil.

Mattman3969

Also known as Tien Tsin?? They look to be rather warm.

Mattman3969

Do you guys use ice at the end to shock the shrimp & bugs so they draw more flavor??

ksmyrl

I'm a fan of the classic low country boil w old bay. When I do it its for folks of all tolerance levels so I kick it up with homemade tarter and cocktail sauce of varying temps. Some cocktail made with "bull snort" or "fire in the hole" is hot enough even for the Marines I invite. Not really an answer to your question I realize...but hey.

KS

SGH

@Mattman3969‌
Absolutely I do. It stops the cooking process immediately and also causes them to sink. This is when they really pick up the spice.

nolaegghead

I have a special way of cooking crawfish.  As far as I know, I'm the only one that cooks them this way.  As far as spices go, that last post was my significant other.  I like spice levels that the average person will find unpalatable.   AKA "burning ring of fire".  Thank you Johnny Cash.  My love is for capsicum.

https://www.youtube.com/watch?v=EhWJF35Q81k

SGH

@nolaegghead‌
Willing to share your way of cooking them?

nolaegghead

@SGH - I'm by no means an expert, but I shrugged off everything everyone told me on how to cook them and applied my philosophy to my crawfish and they were excellent.  In a nutshell, I bring the water to a boil, then dump in the crawfish, which immediately cools the pot down.  I adjust the temp, stirring, until I reach around 160F.  I maintain that temp for 15 minutes or so, then shut it down.  The crawfish meat doesn't shrink and stick.  You get full meat and juice.  

My philosophy is based on the shrinkage you get with any seafood - the water loss - when you bring it up to 212F.  For safety reasons, 160 for 5 minutes kills anything dangerous.  I tried this the first time, was nervous, but the results were phenomenal.  At least in my opinion.  Other people seemed to enjoy them too.  So that's how I do them.  Don't bring them up to a boil.  Use a thermapen and stir.   Let them sit to infuse the heat and salt.  That happens at any temp.

SGH

Brother I know a guy that uses a approach very similar to that. He is from over your way. His name is Keith Delatte. I don't know the exact temp he used but I do know that they do not come to a boil. His were excellent. I'm going to give him a call tomorrow and ask what temp he uses out of curiously. I have never tried cooking them this way myself but as I said earlier his were great.,I'm going to give it a try as well. Thanks for sharing Nola.