Favorite Crawfish Boiling Seasoning

[jpcajun]

What is the difference between Swamp Dust and Swamp Fire? Just amount of cayenne?

[Goooh]

Originally Posted by AlexOrtego

if you end up with burning lips and fingers because they were seasoned in the ice chest, whoever did it, sucks!





you wont see/feel ANY seasoning on the outside of the crawfish if i season them in the ice chest, that i can guarantee along with they will NOT be bland. SOMEONE is doing a terrible job which gave y'all an awesome experience, which is why the blend i said we use is the FINEST(referring to grain) you can get.



y'all tempting me to buy a few sacks and put on a show lol

I can agree to this because I've had some very good, dusted crawfish. Very rarely though.

Too many people slather everything with so much seasoning that you can't taste what you're eating, yet everyone seems to enjoy it. I don't get it.

Good dusted crawfish will not be covered in granules, the fine/light dusting breaks down and leave steamy, juicy, tasty goodness

[swamp snorkler]

My Moms side of the family (from Back Vacherie) use to season them in an ice chest. I never really cared for them like that.

I'd like to try the method of steaming in plain water them and dropping them into another pot with the seasoning in it.

[AubreyLaHaye458]

Originally Posted by swamp snorkler

I'd like to try the method of steaming in plain water them and dropping them into another pot with the seasoning in it.

I've done it this way and they come out good! The key is to get the seasoning pot to a certain temperature. Currently can't remember what temperature that is. But at this certain temperature they achieve maximum weight retention and soak in the most seasoning. It's just more work than I wanna do when boiling crawfish. lol


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[Super Spook]

Crawfish that have been soaked in good seasoned water are by far better than any in a ice chest I ever ate. Not saying the ones you all cook are not good because I have never had them. Ate a few in my day. Just my opinion, but seems to be the opinion of many I talk too.

Also seen them over cooked in a closed ice chest several times. Nothing worse than overcooked crawfish.

[swamp snorkler]

Originally Posted by AubreyLaHaye458

I've done it this way and they come out good! The key is to get the seasoning pot to a certain temperature. Currently can't remember what temperature that is. But at this certain temperature they achieve maximum weight retention and soak in the most seasoning. It's just more work than I wanna do when boiling crawfish. lol


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I seen a youtube video from a guy who competed in 60 team crawfish cookoff and cam out 4th and the steam and soak method is what he used. He said the pot with the seasoned water has to be between 140 and 145 degrees.

I can't get on youtube here but look for frog bones crawfish boil if this link doesnt work.....

2014 Crawfish Cook-Off For Hospice "TEAM FROG BONE" - YouTube

2014 Crawfish Cook-Off For Hospice "TEAM FROG BONE" - YouTube

[BArmand]

[quote=meaux fishing;689447]

Originally Posted by BArmand

Any ideas what stores carry it ?

Go to a2fay.com for it. Shipped to front door.

[DannyI]

Liquid boil, salt, butter, onions, 10 lg lemons quarters, bring to boil, add 1 sack (35lbs) crawdads, allow to come back to boil, time 4 minutes, cut heat & set 10 minutes. Put in chest and dust with fine powder season, not much. Plenty salt in boiling water, seasoned hot. Dey good sha!

[T-TOP]

Originally Posted by swamp snorkler

My Moms side of the family (from Back Vacherie) use to season them in an ice chest. I never really cared for them like that.

I'd like to try the method of steaming in plain water them and dropping them into another pot with the seasoning in it.

Haven't heard that in about 12 years. Worked in Taft for a few years. Seemed like there was always something going on "back Vacherie"

I boil in seasoned water, bring to a boil for 3 minutes. Cut fire off and bring temp down with half bag ice(8lb bag) leave lid off let soak while stirring once in a while for 10 or 12 minutes. The half bag of ice doesn't add much water, as far as worring about filling the pot or using to much seasoning. If you are in a spot were you can using a "hose pipe" as you say in Vacherie, with no spray nozzle can cool the pot enough to soak them. Just run the water on the out side of the pot til it stops steaming and you can touch the pot. I have done it both ways. No need for dusting cooking this way.