Cajun Shrimp & Crab Boil with Corn, Tators, and Sausage "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 creativecommons...
I do crawfish the same as shrimp. Season the water and let come to boil. Throw in the crawfish/shrimp and bring back to boil. Let boil approximately 3-5 mins, then turn off the fire and let steep in seasoned water at least 20 mins. The longer it steeps in water, the spicier it gets. Sometimes I'll throw in a stick of butter and a little vinegar or hot sauce during the boil. I uploaded a crawfish video about mid-June if you haven't seen it yet. Thanks for the question!
Hi Martin, the longest part is getting the water up to a boil, then boiling the tators. With a turkey fryer type burner, it may take 15 mins to get the water boiling. Then you boil the potatos for 10-15mins to soften them before putting in the rest of the stuff. The seafood and corn don't take but a few mins, but letting them soak after turning off the fire allows them to soak in all that seasoning. The longer the soak, the spicier they get. All told, it's probably an hour, maybe a little less!
Hi Aaron, the crab legs were already cooked, so they just needed to be reheated. I think I boiled them for 5-10 mins before adding the shrimp. Thanks for the question and thanks for watching!
Scott, if you can find the pot/burner in your area, my advice is to get stainless steel if you can afford it. If not, then the aluminum pots will work fine, they just get pitted on the inside from all those spices and crab boil. No biggie, they will last a long time too. Good luck!
My husband and I moved from Dallas to Australia around 4 years ago and the worst thing we could've done was watch your video. Hahahahaha! That looked so delicious. You did a fantastic job. We're homesick again, but I'm sure that will pass. Thanks for sharing. :D
Hey photovirginiaadm, I am well aware of the ritual of using paper (usually newspaper) on the table. However, it was just the wife and I eating. If I were doing a boil for a party of folks, then yes, I would have put paper on the table so you could see the whole spread. I actually did a crawfish boil in May, but didn't have my camcorder then, so no video for that boil. Perhaps next year? Your canning pot should work great. Give me a PM if you need some help with your boil. Enjoy!!!!
If you visit the US, up North they don't like their boils to be spicy, but we like it spicy in the South. Of course, both types of boils are packed with flavor. If you don't like fish food, try doing a boil with just veggies like corn, mushrooms, garlic, potatos, and maybe throw in some hot dogs or sausages for the meat. I think you'd like it! Thanks for watching. Cheers mate!
I used to fry Turkeys for Thanksgiving back in the day. Haven't done that in a while, but there's nothing better than fried Turkey. If you do one, please put up a video. So, what's the idea you have for the weekend?
Hi isinox, I use a Canon HF M500 camcorder. I've only had it for a couple months, so I'm still figuring it out, but the auto settings seem to produce some fine videos and that's what I mainly use. I also use a wireless lapel microphone when outside to help reduce wind noise.
I've only done crab legs. It's hard to get uncooked whole crab in Central Texas. Maybe I can get my brother over at Moonshines Roadhouse to ship me some fresh from Baton Rouge. Hmmm, I may just do that! Thanks for watching Eddie.
Glad you enjoyed it. Those boils never come out the same way twice. It really depends on the ratio of water to boil seasoning. Next time just add more water or cut back on the seasoning if it was too spicy. I'm from La. and we like it with some bite to it. I appreciate your followup and glad you guys like it.
Hi Scott, thanks for checking out the video. I found my boiling pot/strainer and my smaller burner at a local Academy store in Austin. I got my jet burner from Baton Rouge when I visited family. If needed, you can also order that stuff online from La. Just search for crab boil supplies and you'll see plenty of places from La. that ship to you.
Hey my friend I feel it's your house your wife so you guys can dip your fingers in any sauce, gravy,...etc because it's just you to people fail to realize your not inviting the public I say triple dip double dip your finger...... I do it all the time my family ain't dead yet so dip on your house your wife your fingers your dip......... Period....... P.s......people can be so mean I guess they gotta have critics to........ Have a blessed day
We northerners also love very spicy with would make you think only southerners do??? I live South now and I cooked the same way as you'll do you have no clue what you're talking about when you say those things..
I just got paid today and I know what I'm having for dinner! The other day HEB had a sale on king crab legs $8 a lb. and Ive been wanting to do a shrimp and crab boil! Just need to buy some shrimp! Great video!
So is it the vinegar or the butter that makes it easier to peel or both? I've never heard this trick before. Can anyone else confirm this? Is it like a regional traditional secret/trick or something?
+Jen Sage Hi Jen, in Louisiana, they put butter in to help the crawfish peel easier. In NC, they put vinegar into the boil to help the crabs peel easier. I added both, but not sure if you really need both or not. I'm not sure about the science behind it. I just do what I saw old timers doing growing up in Baton Rouge.
Great informative video! I liked it all except the end was TORTURE watching you eat & I was just wondering what it taste like. Oh well my turn tomorrow & I will use your tips THANKS!
I'm from Ft.Worth but Austin is my favorite city! Great video! Did you salt the water or does the shrimp and crab seasoning have enough already in it? What kind of vinegar?
Being from Alaska the red king crab is the best. Was your snow crab from Alaska? I boil 3 minutes like you do and let it just soak for 15 minutes after the heat is off. I can't handle the spicy heat like I used too.
I will have to go through the archive, I may have put up a turkey video a while back. The idea for the weekend is to get to the farm stand for some corn & taters then to the local fish market for some seafood. This looks so good!
I am doing a crab boil in august, i have a 100qt pot tryin to feed about 25-30 people. I am putting crab legs, shrimp, corn, sausage, potatoes, about how much of each will i need? Do you think i would be cooking it all at once or cook two batches please help!!!
Hey Javier, if it were me I would start with the tators and let them cook about 10-12 mins, then add the sausage, corn, and crab legs and bring back to boil for about 5-7 mins, then add the shrimp and bring back to boil for about 3-4 mins. Then I would turn off the heat and let soak covered until the shrimp were spicy enough for you....just taste the shrimp about every 5 minuted after soaking without heat for about 10 mins. It all depends on how much spice you put into the water too. 100 quarts is a lot of water and you should be able to do it all in one batch, but you need to taste the shrimp once in a while to determine when to pull everything out. If needed, once you turn off the heat, throw in a bag of ice to cool the water. That will help the seafood soak in the seasoning and prevent being overcooked. A normal person would probably eat 1/2 pound of shrimp and 1/2 pound of crab legs. It's always nice to have extra, but I wouldn't go overboard. It's much cheaper to have some appetizers they can snack on before they eat the main meal. Hope that helps. If you have other questions, please PM me. Thanks, Troy
adam gilmore Hi Adam, glad I could help and I'm excited that you enjoyed your seafood boil. Wish I could have joined you! There will be no stopping you now!!! Have a great week buddy and thanks for watching!
I got a 50qt pot for Christmas now I'm trying to figure out how to cook for just three with that huge pot. I think I'll need to fill it halfway just to get the crab legs in. I'm going to get a 30qt pot to go with it. Probably use twice the seasoning needed with my 50qt pot when it's just my wife and son eating with me.
Yes, a 30 qt would be better for a small boil. A 50 qt is really for large parties. It's all good though, you'll get some practice with the larger pot and figure out how much seasoning you need in a given amount of water. I'm sure it'll be a great boil. Just have fun with it and don't over season the water. I usually taste the water before adding the seafood just to make sure it's spicy enough. LOL
The seafood and other ingredients for the boil were around $75 USD. I am fortunate to live in Texas where seafood prices aren't outrageously high. Thanks for watching!
We usually do it in the house pretty much same way but i just bought a outdoor burner today so im excited to use it for boils this spring/ summer season
You crazy southerners are spreading your culture and food everywhere. My family goes nuts over our crab boil. Every year since 2005. Just incredible! watch?v=WGOGVe2vxQo
They are called strainers and are sold with the pot and lid. If you google Crawfish pot you will find them. I think the one I have is the 80 quart pot. Hope that helps! Thanks for watching!!
Has anyone ever tried just steaming the crawfish? I mean I think it would work. It seems if you're only cooking one pot it takes a lot of time to heat up all that water. Now if you were making several pots then not so bad. I can the Cajuns now. No you got to boil the mofos. We don't steam shit down here and then I steam a pot and they say hey this shit is good. You can boil shrimp and if you know what you are doing you steam shrimp. I mean you know steam is hotter than boiling water.
you can boil crabs, but up north we always steam. We can steam or boil our shrimp. We had a seafood place an once we steamed rock fish and it was damn good with some seasoning sprinkled on them. Have you ever eaten fresh liver out of a big rock fish? We used to catch the 70 pounders and once we tried the liver and that was like the best thing I ever ate. It is nothing like chicken liver. It's smooth and light in color. SO try some of that. I'm sure you guys roast oysters in the Fall don't you.
Definite pro at work, I like the butter idea at the end. We do major crawfish boils down here in florida and will dump maybe 12 lbs of crawfish each time in with 3 of those zataran extracts, 3 cayans, half a bag of that mix u got, and old bay cajun seasonings in the netted bag (we cut it out and dump it in so it can really pull as much heat out as possible.
My shrimp got rubbery when I let them soak. I dropped them in last for 3 minutes then turned off the heat. I also put 4 ears of frozen corn and a couple of trays of ice cubes in when I turned off the heat. I think it kept cooking anyway though. The crab, potatoes, sausage, and corn was great though.
Yeah, the shrimp are hard to get right. Practice makes perfect, so keep on doing your boils and you will perfect it. Each pot and burner is a little different and you will get used to your setup before long. I'm glad everything else turned out great! Maybe add the shrimp after you add the ice next time? I usually test the shrimp and when the shell easily comes off, they are ready to come out. You can always take them out when almost done, then add them back in after the water cools off so that they soak up that good spice.
I wish I would of seen this before we went to the store. This is going to be our New Years dinner as well. Just dont think it will be the same. Our mission after tonight will be to find the seasonings for this dish. I hope Marsha Wallace dinner is AWESOME!!!
Now we do boil our shrimp now, but we used to steam them. With steam you got to time it just right. But I just think if you boil everything you Cajuns might be wasting 300 million gallons of propane
In the UK we don't have things like this but I really want to go to a party that has a boil going! I am not a fan of fish food but the concept of this is just addivtive for me lol... I really want to try it! great video mate!
Awesome video. I live in Minnesota but my friend is from New Orleans. He hosts a Crawfish boil every year to feel at home. This recipe is quite similar and it taste just as good as it looks!
Good stuff! Not sure if I missed it, but how much water did you start with? BTW, I'm a southerner who now lives in Minnesota. I'm in the process of getting folks hooked on spicy!!!
Hey there, that is a great question! I didn't measure the water, but I usually fill the pot a little past half way with water. If you go 2/3's of the way, it will likely be too much by the time you add in the seafood. I'm glad you are teaching folks up north that spicy is good! LOL Thanks for the question and thanks for watching!
Hi Grathom, the boil mixture is way too salty and spicy to use the liquid as a broth. If it were a traditional country low boil with Old Bay or something not quite that spicy, then yes, you could use the broth from the boil. One thing I do sometimes is to use the left over shells from the crawfish, crab, and shrimp to make a seafood stock. You get that seasoning from the boil into the stock, but it isn't nearly as potent as the actual boil mixture.
U could take a cup of the broth and mix it with a cup of water or so the ratio is up to you but that's one way but idk lol just a thought it way be too fishy just an idea tho
Loved your presentation... I usually cook my seafood boil in the house but I will make sure I invest in an outdoor boiler soon. I'm from the South , Texas to be exact. Lol I cook this for my family of 7 once every month. I love seafood. Well I take that back. I cook it for myself once a month my family is tired of it now cuz I cook it all the time. I'm going to try your recipe. I use the same 2 seasonings but not that much . Can't wait
Hi Latasha, although I have been in Austin since 1990, I grew up in Baton Rouge and we did spice up our seafood boils. I hope you enjoy doing it the way I did in this video. I really appreciate you watching and hope you have a blessed week and Merry Christmas to you and your family!!
Thanks Brianna!! Seafood is expensive which is why I try to keep these annual seafood boils to small group of close friends and family. It sure is good and I dare say mine is better than most restaurants. I appreciate you watching and hope you'll give it a try for yourself sometime.
Marko Saligan Hi Marko, I like to use Andouille sausage and beef sausage, but any sausage will work. Just get whatever sausage you like to eat and it should be fine. Thanks for watching!!!
Hi Lance, you can reuse the boil mixture after pulling out the 1st batch of seafood. You will need to add more crab boil to the water though since the 1st batch soaked up some of the seasonings. For the 2nd batch, I'd normally add another half bag to the water and bring it back up to a boil before adding the 2nd batch. And you can keep doing that for the 3rd, 4th, 5th, etc.
Hey Dez, thanks for checking out the video! The crab legs I used were pre-cooked, so I just needed to warm them up and let them absorb some seasonings. I like to put them in about 15 mins before I add the shrimp or crawfish. Cheers brother!!!
+MiamiPush2theLimit I'm with ya!!! My wife was asking me last night to do another seafood boil, so I may have to make a video of it this weekend. Hope you do your own seafood boil. It's some good stuff!!! Thanks for watching!
Thanks Eddie, I'm sure you'll do fine. Just don't overcook them! I usually taste them while they cook to tell when to turn off the fire and when they have soaked up enough spice.
I do crawfish the same as shrimp. Season the water and let come to boil. Throw in the crawfish/shrimp and bring back to boil. Let boil approximately 3-5 mins, then turn off the fire and let steep in seasoned water at least 20 mins. The longer it steeps in water, the spicier it gets. Sometimes I'll throw in a stick of butter and a little vinegar or hot sauce during the boil. I uploaded a crawfish video about mid-June if you haven't seen it yet. Thanks for the question!
Hi Martin, the longest part is getting the water up to a boil, then boiling the tators. With a turkey fryer type burner, it may take 15 mins to get the water boiling. Then you boil the potatos for 10-15mins to soften them before putting in the rest of the stuff. The seafood and corn don't take but a few mins, but letting them soak after turning off the fire allows them to soak in all that seasoning. The longer the soak, the spicier they get. All told, it's probably an hour, maybe a little less!
Great video sweeet and sample.. God bless
Thanks very much Marko!! I appreciate you watching and God bless you too!!
how long did you boil the crab legs before adding the shrimp?
Hi Aaron, the crab legs were already cooked, so they just needed to be reheated. I think I boiled them for 5-10 mins before adding the shrimp. Thanks for the question and thanks for watching!
Awesome, im trying this in june
Let me know how it turns out! Thanks for watching Luke!
40 gal pot! 00:32
Scott, if you can find the pot/burner in your area, my advice is to get stainless steel if you can afford it. If not, then the aluminum pots will work fine, they just get pitted on the inside from all those spices and crab boil. No biggie, they will last a long time too. Good luck!
Its 8am and now im craving seafood. I love your videos! Mmmmm
Any type of sausage will work fine. I just find a sausage I'd enjoy cooked on the grill and use that.
My husband and I moved from Dallas to Australia around 4 years ago and the worst thing we could've done was watch your video. Hahahahaha! That looked so delicious. You did a fantastic job. We're homesick again, but I'm sure that will pass. Thanks for sharing. :D
That hand creeping in there to taste the cocktail sauce had me crying laughing. Hilarious!!
Ohhhh, that looks so good, can't wait till spring gets here, thanks for sharing!
Come on Spring! I'm also ready for another boil.
LOL!! That pots not 40 gallons! @ 1:06 did you fart?, it sure sounded like it.
40 quarts
Yes yes he did !
Now that's mean he only stepped on a frog or he blew his bugle LoL !!!!!!!!
Don't pick on the Cook Remember never to pick on the Cook!!!!!!!
Hey photovirginiaadm,
I am well aware of the ritual of using paper (usually newspaper) on the table. However, it was just the wife and I eating. If I were doing a boil for a party of folks, then yes, I would have put paper on the table so you could see the whole spread. I actually did a crawfish boil in May, but didn't have my camcorder then, so no video for that boil. Perhaps next year? Your canning pot should work great. Give me a PM if you need some help with your boil. Enjoy!!!!
If you visit the US, up North they don't like their boils to be spicy, but we like it spicy in the South. Of course, both types of boils are packed with flavor. If you don't like fish food, try doing a boil with just veggies like corn, mushrooms, garlic, potatos, and maybe throw in some hot dogs or sausages for the meat. I think you'd like it! Thanks for watching. Cheers mate!
I used to fry Turkeys for Thanksgiving back in the day. Haven't done that in a while, but there's nothing better than fried Turkey. If you do one, please put up a video. So, what's the idea you have for the weekend?
Hi isinox, I use a Canon HF M500 camcorder. I've only had it for a couple months, so I'm still figuring it out, but the auto settings seem to produce some fine videos and that's what I mainly use. I also use a wireless lapel microphone when outside to help reduce wind noise.
I've only done crab legs. It's hard to get uncooked whole crab in Central Texas. Maybe I can get my brother over at Moonshines Roadhouse to ship me some fresh from Baton Rouge. Hmmm, I may just do that! Thanks for watching Eddie.
Coming from Austin, Texas! Your video's are great! Thanks for sharing your tips & recipes!
In total how long does it take to make?
Glad you enjoyed it. Those boils never come out the same way twice. It really depends on the ratio of water to boil seasoning. Next time just add more water or cut back on the seasoning if it was too spicy. I'm from La. and we like it with some bite to it. I appreciate your followup and glad you guys like it.
Hi Scott, thanks for checking out the video. I found my boiling pot/strainer and my smaller burner at a local Academy store in Austin. I got my jet burner from Baton Rouge when I visited family. If needed, you can also order that stuff online from La. Just search for crab boil supplies and you'll see plenty of places from La. that ship to you.
Even the seasoned water looks good lol ide probably drink it
No need, drop on by and I'll boil you up some great Cajun seafood. Just give me a couple hours notice!
Hey my friend I feel it's your house your wife so you guys can dip your fingers in any sauce, gravy,...etc because it's just you to people fail to realize your not inviting the public I say triple dip double dip your finger...... I do it all the time my family ain't dead yet so dip on your house your wife your fingers your dip......... Period....... P.s......people can be so mean I guess they gotta have critics to........ Have a blessed day
Thanks starrlicious, I crack up each time I see it too. My wife is a little shy! Hehehehe
It was some mighty fine eat'n. I love a good seafood boil. Hope yours comes out good too.
We northerners also love very spicy with would make you think only southerners do??? I live South now and I cooked the same way as you'll do you have no clue what you're talking about when you say those things..
Ah, cool!!!! It's really good stuff. I appreciate you watching and commenting. Love me some Beaver! LOL
Look great T-Roy, where can I get that paddle for stiring. And where do you recommend for the pot and gas burner. Thanks
I just got paid today and I know what I'm having for dinner! The other day HEB had a sale on king crab legs $8 a lb. and Ive been wanting to do a shrimp and crab boil! Just need to buy some shrimp! Great video!
Cool, I'll have to check my HEB for the sale. You've got me wanting to do a boil too! Thanks!
So is it the vinegar or the butter that makes it easier to peel or both? I've never heard this trick before. Can anyone else confirm this? Is it like a regional traditional secret/trick or something?
+Jen Sage Hi Jen, in Louisiana, they put butter in to help the crawfish peel easier. In NC, they put vinegar into the boil to help the crabs peel easier. I added both, but not sure if you really need both or not. I'm not sure about the science behind it. I just do what I saw old timers doing growing up in Baton Rouge.
Haha, okay gotcha. Thanks!
Great informative video! I liked it all except the end was TORTURE watching you eat & I was just wondering what it taste like. Oh well my turn tomorrow & I will use your tips THANKS!
I'm from Ft.Worth but Austin is my favorite city! Great video! Did you salt the water or does the shrimp and crab seasoning have enough already in it? What kind of vinegar?
Being from Alaska the red king crab is the best. Was your snow crab from Alaska? I boil 3 minutes like you do and let it just soak for 15 minutes after the heat is off. I can't handle the spicy heat like I used too.
I LOVE THIS AND WILL TRY THIS RECIPE THIS FRIDAY! YOU ARE ONE OF THE BEST MY FRIEND! HAPPY NEW YEAR TO YOU AND YOUR FAMILY.
Thanks Joel, I'm sure you will do a great job on your boil. Happy New Year to you and your family also. Much appreciated bro!!!
Thanks for subscribing isinox! I'm glad you enjoy the videos.
How long were the crab legs in for before the shrim
Nice, let me know how it turned out Alvin!
Thanks, it was spiced just right.
Thanks dude! I've already done this twice. Very good!
Juan Abarca Glad you are enjoying some good seafood boils. I appreciate your comment and thanks so much for watching!!
How can you steam oysters in it. Wont the oysters be sitting in the water???
Now that's funny Maria! Thanks!
I will have to go through the archive, I may have put up a turkey video a while back.
The idea for the weekend is to get to the farm stand for some corn & taters then to the local fish market for some seafood. This looks so good!
Ha, thanks Mick!!!!
Double dipper!
Could you have killed the animals before. Nope. Of course not.
How exactly do you kill an animal as small as a "crawfish" (I'm from Australia and we have yabbies), any other way?
I am doing a crab boil in august, i have a 100qt pot tryin to feed about 25-30 people. I am putting crab legs, shrimp, corn, sausage, potatoes, about how much of each will i need? Do you think i would be cooking it all at once or cook two batches please help!!!
Hey Javier, if it were me I would start with the tators and let them cook about 10-12 mins, then add the sausage, corn, and crab legs and bring back to boil for about 5-7 mins, then add the shrimp and bring back to boil for about 3-4 mins. Then I would turn off the heat and let soak covered until the shrimp were spicy enough for you....just taste the shrimp about every 5 minuted after soaking without heat for about 10 mins. It all depends on how much spice you put into the water too. 100 quarts is a lot of water and you should be able to do it all in one batch, but you need to taste the shrimp once in a while to determine when to pull everything out. If needed, once you turn off the heat, throw in a bag of ice to cool the water. That will help the seafood soak in the seasoning and prevent being overcooked. A normal person would probably eat 1/2 pound of shrimp and 1/2 pound of crab legs. It's always nice to have extra, but I wouldn't go overboard. It's much cheaper to have some appetizers they can snack on before they eat the main meal. Hope that helps. If you have other questions, please PM me. Thanks, Troy
Thanks for the video man. Tried this last night and it was a winner
adam gilmore Hi Adam, glad I could help and I'm excited that you enjoyed your seafood boil. Wish I could have joined you! There will be no stopping you now!!! Have a great week buddy and thanks for watching!
I got a 50qt pot for Christmas now I'm trying to figure out how to cook for just three with that huge pot. I think I'll need to fill it halfway just to get the crab legs in. I'm going to get a 30qt pot to go with it. Probably use twice the seasoning needed with my 50qt pot when it's just my wife and son eating with me.
Yes, a 30 qt would be better for a small boil. A 50 qt is really for large parties. It's all good though, you'll get some practice with the larger pot and figure out how much seasoning you need in a given amount of water. I'm sure it'll be a great boil. Just have fun with it and don't over season the water. I usually taste the water before adding the seafood just to make sure it's spicy enough. LOL
I found this video just in time. I had a great idea for a date outdoors. You saved the day bro! Thanks
reggie simmons Glad I could help you out Reggie!!! I hope that date goes well for you buddy!!! Cheers to ya!!!
So how did the date go?
Looks great. Really dig my turkey frier, and doing a Cajun boil is always a good plan.
You have given me an idea for dinner over the weekend!
How much money do you think went into this entire dish? I'd like an estimate if possible :)
The seafood and other ingredients for the boil were around $75 USD. I am fortunate to live in Texas where seafood prices aren't outrageously high. Thanks for watching!
We usually do it in the house pretty much same way but i just bought a outdoor burner today so im excited to use it for boils this spring/ summer season
That is great Moriah! The seafood boil just seems to taste better when doing it on a propane burner outside. Enjoy!
Awesome, thanks for shred. Taste so good
How zit , T-Roy . What brand of shades are you wearing ? Those are nice .
Hey GG, I'm not sure what brand shades those are, but I do like them. I picked them up at Walmart really cheap, like $10 or so. Thanks for watching!
Pro tip for my american friends - "Wustersheer" sauce, easy way to see / pronounce it. :D
Thanks for the tip mate!!!! Much appreciated!
No problem! I know a lot of americans struggle with it, thought i'd help them out!
You crazy southerners are spreading your culture and food everywhere. My family goes nuts over our crab boil. Every year since 2005. Just incredible!
watch?v=WGOGVe2vxQo
How big is your boilng pot???
Where are those insert strainers called and.where they found at
They are called strainers and are sold with the pot and lid. If you google Crawfish pot you will find them. I think the one I have is the 80 quart pot. Hope that helps! Thanks for watching!!
My favorite boil recipe
Has anyone ever tried just steaming the crawfish? I mean I think it would work. It seems if you're only cooking one pot it takes a lot of time to heat up all that water. Now if you were making several pots then not so bad. I can the Cajuns now. No you got to boil the mofos. We don't steam shit down here and then I steam a pot and they say hey this shit is good. You can boil shrimp and if you know what you are doing you steam shrimp. I mean you know steam is hotter than boiling water.
what kinda potatoes are those?
you can boil crabs, but up north we always steam. We can steam or boil our shrimp. We had a seafood place an once we steamed rock fish and it was damn good with some seasoning sprinkled on them. Have you ever eaten fresh liver out of a big rock fish? We used to catch the 70 pounders and once we tried the liver and that was like the best thing I ever ate. It is nothing like chicken liver. It's smooth and light in color. SO try some of that. I'm sure you guys roast oysters in the Fall don't you.
Definite pro at work, I like the butter idea at the end. We do major crawfish boils down here in florida and will dump maybe 12 lbs of crawfish each time in with 3 of those zataran extracts, 3 cayans, half a bag of that mix u got, and old bay cajun seasonings in the netted bag (we cut it out and dump it in so it can really pull as much heat out as possible.
40 gallon pot? Negative. Possibly 40 quarts.
+Broxty Yes, you are correct. Good catch!!! Thanks for watching!
My shrimp got rubbery when I let them soak. I dropped them in last for 3 minutes then turned off the heat. I also put 4 ears of frozen corn and a couple of trays of ice cubes in when I turned off the heat. I think it kept cooking anyway though. The crab, potatoes, sausage, and corn was great though.
Yeah, the shrimp are hard to get right. Practice makes perfect, so keep on doing your boils and you will perfect it. Each pot and burner is a little different and you will get used to your setup before long. I'm glad everything else turned out great! Maybe add the shrimp after you add the ice next time? I usually test the shrimp and when the shell easily comes off, they are ready to come out. You can always take them out when almost done, then add them back in after the water cools off so that they soak up that good spice.
Gjjjjikjebb2. the first one to the 8th 4. we have a lot. I have
I wish I would of seen this before we went to the store. This is going to be our New Years dinner as well. Just dont think it will be the same. Our mission after tonight will be to find the seasonings for this dish. I hope Marsha Wallace dinner is AWESOME!!!
Now we do boil our shrimp now, but we used to steam them. With steam you got to time it just right. But I just think if you boil everything you Cajuns might be wasting 300 million gallons of propane
Really dude do think people in the north cant eat spice. Many things you were using in this video are in my frig. PS I live in Minnesota
In the UK we don't have things like this but I really want to go to a party that has a boil going! I am not a fan of fish food but the concept of this is just addivtive for me lol... I really want to try it! great video mate!
Troy I love you because you cook like I do and you call it like you see it and you are real . Thank you keep it going
Hope you didn't use hose water to boil them lol
from da pawn
40 quart pot not gallons
Awesome video. I live in Minnesota but my friend is from New Orleans. He hosts a Crawfish boil every year to feel at home. This recipe is quite similar and it taste just as good as it looks!
Excellent thanks for sharing. Just wished you show the finished product
Do you ever use the zatarins boil pouches? They're basically like a corn hole bean bag with seasoning.
not only does that look like a great boil, but i am also impressed with your make-shift bee hive bird houses. keep it up bro.
Just found my Mother's Day grub for the wifey.. Thanks
Good stuff! Not sure if I missed it, but how much water did you start with? BTW, I'm a southerner who now lives in Minnesota. I'm in the process of getting folks hooked on spicy!!!
Hey there, that is a great question! I didn't measure the water, but I usually fill the pot a little past half way with water. If you go 2/3's of the way, it will likely be too much by the time you add in the seafood. I'm glad you are teaching folks up north that spicy is good! LOL Thanks for the question and thanks for watching!
Thanks for sharing I want to give this a try ...looks yummy
Great instructions. This is what we are having for dinner today. Thanks @spacecowboytx
hey t-roy have you ever tried serving this with the broth like a stew?
Hi Grathom, the boil mixture is way too salty and spicy to use the liquid as a broth. If it were a traditional country low boil with Old Bay or something not quite that spicy, then yes, you could use the broth from the boil. One thing I do sometimes is to use the left over shells from the crawfish, crab, and shrimp to make a seafood stock. You get that seasoning from the boil into the stock, but it isn't nearly as potent as the actual boil mixture.
U could take a cup of the broth and mix it with a cup of water or so the ratio is up to you but that's one way but idk lol just a thought it way be too fishy just an idea tho
Nice video, very informative. Have you ever used whole crabs or just crab legs?
Loved your presentation... I usually cook my seafood boil in the house but I will make sure I invest in an outdoor boiler soon. I'm from the South , Texas to be exact. Lol
I cook this for my family of 7 once every month. I love seafood. Well I take that back. I cook it for myself once a month my family is tired of it now cuz I cook it all the time. I'm going to try your recipe. I use the same 2 seasonings but not that much . Can't wait
Hi Latasha, although I have been in Austin since 1990, I grew up in Baton Rouge and we did spice up our seafood boils. I hope you enjoy doing it the way I did in this video. I really appreciate you watching and hope you have a blessed week and Merry Christmas to you and your family!!
thank you so much for the quick reply! subscribed, keep up the good videos!
hey, video looks great, what are you using to shoot the videos?
I had this at a restaurant and it was sooo good but it was 70$ for 3 people. thanks so much for the recipe. I really really appreciate it.
Thanks Brianna!! Seafood is expensive which is why I try to keep these annual seafood boils to small group of close friends and family. It sure is good and I dare say mine is better than most restaurants. I appreciate you watching and hope you'll give it a try for yourself sometime.
Mr spring came so ready to do this boil.. Can u tell me what kinda of sausage i should get??
Marko Saligan Hi Marko, I like to use Andouille sausage and beef sausage, but any sausage will work. Just get whatever sausage you like to eat and it should be fine. Thanks for watching!!!
Man, I wish we could get fresh shrimp here in KS. When should I add the shrimp if I have to use frozen?
Angela Iseli if the frozen shrimp are pre cooked, Add them about the same time and cook them 3 to 5 minutes
Yes, I made this for New Year's Eve dinner! It was delicious and oh so spicy! My fiancé loved it and is already excited for me to make it again. :))
That's awesome Marsha! I'm so glad your family liked it. Happy New Year to all of you!!!
Looking to do this for about 15 or so people, If you had to make more than one serving do you need to dump everything an start fresh again?
Hi Lance, you can reuse the boil mixture after pulling out the 1st batch of seafood. You will need to add more crab boil to the water though since the 1st batch soaked up some of the seasonings. For the 2nd batch, I'd normally add another half bag to the water and bring it back up to a boil before adding the 2nd batch. And you can keep doing that for the 3rd, 4th, 5th, etc.
Thanks for the recipe bud! I will be making this today and will use this video as a guide!
You are very welcome. I'm sure you are going to love the seafood. Thank you for watching and commenting! Happy eating!
Hi I LOVE YOUR VIDEO...CAN I DRINK THE WATER
Thank you so much for this! I have a question, how long did you cook the crab with the corn for before adding the shrimp?
Hey Dez, thanks for checking out the video! The crab legs I used were pre-cooked, so I just needed to warm them up and let them absorb some seasonings. I like to put them in about 15 mins before I add the shrimp or crawfish. Cheers brother!!!
Thank you for sharing. I want to make this today. I woke up craving this lol
+MiamiPush2theLimit I'm with ya!!! My wife was asking me last night to do another seafood boil, so I may have to make a video of it this weekend. Hope you do your own seafood boil. It's some good stuff!!! Thanks for watching!
Going on vacation to NC in 2 weeks going to try this for the first time thanks to your great video. Keep them coming
Thanks Eddie, I'm sure you'll do fine. Just don't overcook them! I usually taste them while they cook to tell when to turn off the fire and when they have soaked up enough spice.
Finally checked out your first ever video of a boil. Looked really good dude!! Definitely nice to see how you started out and where you are now man.
Yeah, I have come a long way. Practice makes perfect!!! LOL Thanks for checking out the video Damien. Cheers brother!
Not only does the boil seasoning give it flavor, it also helps it be easier to peel; along with citrus from lemons!
Yeap !!!
ARound how long does this process last I'm a first timer
Troy... Why is your wife in Japan?