Kick Ass Louisiana Cajun Crawfish Boil Recipe!
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Everything you need to know about Cajun Crawfish Boil and more!
Inner Journey by Audionautix is licensed under a Creative Commons Attribution license (creativecommon...)
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Impact Prelude by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...)
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Deliberate Thought by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...)
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Tried it step by step on Super Bowl weekend. No one was disappointed!!!!
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Why did you think we needed music with this video? just talk to us!!!
Get rid of the music .... so annoying!
Damn that looks good!! Best was to spend a rainy afternoon..Some cold beers, and a crawfish boil !!
+Southern Man Yessir! Crawfish boil and beers go really well. Thanks for watching!
spicy.
Hi Ban
Neu muon mo tiem Ban crawfish
Thi ban co biet cach nao de order crawfish ko
Thanks
Oh wee! We fixin' to pass a good time at the end of the month when the Carter family will be visiting and we will be berlin'! (Louisiana speak).
Yessir! Let the good times roll... Laissez les bons temps rouler!
I could eat 5 lbs of these mudbugs.
Man I want some crawfish right now. Good stuff!
And you added jalapenos as insult to injury. Holy cow, I bet that stock had insane flavor but between the straight boil seasoning, liquid, and whole container of cayenne I think it would have put my Northern body in the hospital and I'm huge fan of cajun crawfish boils. Great video!
They were pretty spicy but so damn good. Thank you and thanks for watching!
If you don't eat crawfish like this you are doing it wrong.
man i watched the whole video your crawfish look so good. man I was getting hungry just watching
+Alldriene Woods Thank you and thanks for watching! 👍
This is a great video, I believe it's very helpful for someone like myself who never really done a crawfish boil, but I'm definitely gonna try it out this coming season, but I have small question to ask, I see it's all Crawfish but I wanted to ask is that I have a few guest that really don't do crawfish they do more shrimp and I was wondering if you ever have mixed in shrimp and if you have, at what time is the best time to add the shrimp with the crawfish??? Again great video...
The Big Homie L13 Near the end of the boiling process, as you turn off the burner and let the crawfish "soak" in the seasonings immediately put in the SHRIMPS and push them down to the bottom of the pot. The 12 minutes soaking period and the residual heat will be sufficient to cook the shrimps just right. Serve with some cocktail sauce or eaten as is. Thanks for watching!
Cuộc sống ở Mỹ - Justin Nguyễn is batch #2 from the same first sack or is that all new sack???
The Big Homie L13 My recipe calls for one sack (37-45lbs) of Crawfish for each pot. By removing the basket you'll have a little bit more room to work with 45lbs of crawfish and the rest of the ingredients; spices and veggies. I don't recommend beginner to reuse the 1st stock for the 2nd batch because you really don't know how much more seasonings to add and one mistake could really messed up all your Crawfish. GL Big Homie 😆
Cuộc sống ở Mỹ - Justin Nguyễn thank you sir, your advice & tips are very helpful, as soon I get my crawfish boil going I'll definitely let you know how it turns out...btw may I make suggestion for ya have you ever thought about doing a cook book, your meals from other videos look great.... thanks again 👍🏼
you can add the shrimp at the end if you have enough room in your pot as shrimp only need 2 to 3 minutes of cook time
The title to your video says it all. good job.
Appreciate the kind words, thanks for watching! 👍
Can you please come to WPB, FL to make me some crawfish
+KinksWithKeeks Haha....trade ya for some Cuban sandwiches!
I like this instrumental I was wondering what it's called thanks that crawfish look off the hook
You might wanna google these, also on TH-cam music library.
Don't Look by Silent Partner
Monitors by Silent Partner
Eden by Albis
New Land by Albis
Impact Prelude by Kevin MacLeod
Deliberate Thought by Kevin MacLeod
Thanks for sharing. Can you do crab shrimp and lobster like this?
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Yes sir!!!
wow a million dollars worth of ingredients better be kick ass
+12dance4u1 Haha...kick ass it was! Thanks for watching!
We boiling 2 sacks tomorrow! My momma makes a dipping sauce made with mayonnaise, ketchup, and Tabasco Sauce. Can't wait!!
Looks great...a couple of novice questions though:
1. Instead of crawfish, can shrimp be used?
2. Where can I download the full recipe?
Thanks for sharing. Can't wait to try!
Try this recipe: (5 lbs of shrimp)
In a medium pot add 1/2 gallon of water and let it boil
Put in 1/2 stick of butter/margarine
Squeeze 2 lemons
1/3 cup of Cajun Crab/Shrimp Boil Seasoning or Old Bay
Cook for 5-6 minutes max.
You can eat them as is or dip in Heinz Shrimp cocktail sauce.
Thank you! I'll let you know how it turns out
+Chris Baker did it work
Do u live Louisiana? cheers from Baton Rouge!
OnLinE xD 225 #RedStick
Secret ingredient: leaving the stickers on the citrus
lol
Where is the corn
This is a great video!!!! Did you add anymore season between batches and did you do all five batches? Getting ready for my annual crawfish boil and would like to do things a little different this time. Thank you so much for the instructions!!
Hey Cynthia! Thanks for the comment! It's incredibly tricky to reuse the stock/pot on a second batch. I have done it before and it's NEVER as good or flavorful as the original reusing the original stock/pot. On a 80 Qt pot I can get away with 45 lbs of crawfish without the basket in the pot using the same ingredients listed here. With 5 sacks (35 lbs average) I was able to do in 3 separate batches. For each batch I was able to put in a sack and a half without compromising taste or flavor. If you're thinking about reusing the stock, DON'T! The flavor will never be as good or flavorful as the original batch. With that being said, start each batch with a new pot and seasonings.
+hieuwey It's quite tricky but here's how I do it. Using the original stock from your first batch add the same amount of celery, onions, orange, and lemon. The ONLY thing you will add LESS is the dry seasoning! I use anywhere from 1/3 to 1/2 jar of that dry seasoning (Zatarain's Crawfish Boil). It is the saltiness from the first batch that's hard to gauge but from trial and error I have gotten better at it. I got my eyes on that King Kooker 170 Qt monster pot at Academy for $800 I'm saving up for that one. Good luck!
+hieuwey Somewhere between 15-20 sacks a season mostly by request from friends and relatives. I have done this for 20 yrs through trial and error and you can only get better through experience.
I'm a firm believer in cleaning and purging my crawfish. These crawfish live in swamp, muddy ponds, and ditches. I used to catch them so I know how dirty they are. Purging is a must, think of it as colon cleansing if you know what I mean. You won't die from eating them with dirty veins but enough of them will cause you and others to break out in hives and rashes, and I'm speaking from experience...lol.
I'm totally against purging with salt! They are not saltwater animals so adding Salt will only shock them and increase their mortality rate.
I know it's time consuming to go through all these steps and if you have family and kids you know their health is worth the inconveniences. I uses to think I was invincible and had iron stomach but my family comes first now.
Are you supposed to reuse the liquid or dump and restart everytime
You could add an X amount of seasoning on your your 2nd batch but you're taking a chance because it will never be as good as the 1st or original. Check out my latest videos...
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Yummy
so if I'm using a 150qt container would I use the same amount of ingredients?
picking from the ground and put them back in the bowl?
Looks delicious! I want some..
Thanks for sharing!!!!
Thanks for watching! 👍
How long did you let them boil before turning off the heat ?
you add the crawfish and put the lid back on and when it starts boiling again, add the frozen corn, sausage, & mushrooms if your adding them, then Turn off the flame totally, put the lid back on and let them soak/cook with no flame for about 12 to 15 minutes, if you want them to really soak up the spices, add a huge bag of ICE and let them soak for as long as you want, the ice will stop them from cooking and getting mushy and will also make them absorb the spices more, that is what I do,,,,,,,,I love the ice, but I want everything hot, so I dump everything in a cooler and close the lid and let it sit for 30 to 45 minutes, but after I turn off the flame, I only let them soak for 8 to 10 minutes, because they will still cook in the cooler if dumped in hot with NO ice,,,,,,,,,,,but putting ice in the pot to cool them is best, they soak up the spices and the quit cooking and don't get everything "mushy", just my .02
Where can I find that badass spoon??
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Crawfish Skimmer can also be found at Walmart or Ace Hardware store when available.
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Del Monte
i there a recipe to print out . Can't seem to get it from the video
looks amazing, would love to try this
Do you have the recipe itself posted?
how can I know if the ingredients are too spicy for me. i like spicy but not mouth burning spicy.
Hold the Cayenne Pepper and the Jalapeños. Instead of 1 cup of Liquid Crawfish Boil just add either 1/2 or 3/4 Cup of liquid crawfish boil. Everything else the same. You'll only lose the heat but the flavor still there. Thanks for watching!
My favorite 😋
+Mai food haven Thanks for the support Chef! You rock!
A 1cup and a half= Stoopid lol
excellent
Hey Midnight Thanks for sharing... it looks delicious... I'm new at this crawfish boiling and I have one question... if I'm doing multiple batches do I have to add all the spices and ingredients all over again to the same water left over or do I start from scratch again. THANKS IN ADVANCE
Hey Michael, the problem with reusing the old stock from the first batch is that there are some SALT and SPICES left in the pot which we don't know exactly how much. By adding more ingredients into the original stock will throw you off as far as the SALTINESS. Too much salt will ruin and kill the flavor of your crawfish boil. With that being said start the 2nd batch with new water and ingredients, I know it's time consuming but would you rather have an awesome batch of crawfish or play Russian roulette. Get yourself an 80 quart pot (100 Qt is better) and you can get away with about a sack and a half (45-50 lbs of live crawfish) using the same amount of ingredients.
+Midnight Cravings thanks for the useful info and advice
Damn I couldn't handle jalapeños after that whole bottle of cayenne
Haha....if you can get past the Cayenne pepper the jalapeño will taste like bell peppers after that. Thanks for watching!
omg..I can smell it!
Oh, gosh! All goodies were added to the pot! Thank your very much for posting and showing us how to cook crawfish, Louisiana Cajun style. It must be a god-sent experience when having it in cold and rainy day. After watching your video, I search and find one company sells crawfish in lbs in Louisiana. I really don't know whether the company can send it to Canada, or not.
Try these...
www.klcrawfishfarms.com/
www.acadiacrawfish.com/
www.lacrawfish.com/Live-Crawfish-C26.aspx
Thank you anh Midnight Cravings.
Thank you!
How much sausage do you add per boil? Thanks!
As much as you like or want, the residual heat (the remaining heat after you turn off the burner) will continue to cook the sausage. After 12-15 min of soaking the crawfish along with the sausage, you can take them all out and truly enjoy the fruit of your labor. Thanks so much for watching!
Wow so spicy!
Can you tell me what to add more if I want to reuse the first stock to boil the 2nd sack of crawfish? Thanks
Sorry for the late reply! It's quite tricky to reuse the stock I wouldn't recommend it but if you must...
1/3 Jar of dry crawfish boil seasoning, 8 oz liquid crab boil, one whole celery cut in half, and 4-6 oranges cut in half. Cooking procedure is the same as the first one. Good luck!
Thanks my friend.
What is the purpose for the butter and oranges?
+Ron C W Orange and lemon give the broth a nice citrusy flavor, while the butter give it a nice rich flavor, along with spicy seasonings they all come together to give it a nice authentic cajun crawfish boil. Thanks for watching!
I have an 120qt pot. I'm cooking 2 batches of 55lbs. should I increase the recipe quantity to accommodate increasing the amount of pounds. seems l I'm e common sense to do so, but I've heard I should find out
I have an 80 Qt pot that I can shove about 50 lbs max without the metal basket, which I don't use anyway (for more room to wiggle). I use about the same amount of ingredients as I would if it was 40 lbs. However, with 55 lbs I suggest you go with 1 full jar plus 1/4 of another jar of dry seasoning. Add 3 bags of Zatarain's herb seasoning and you are good to go. Don't go crazy with the dry seasoning, the salt will ruin the flavor and your crawfish. You wanna enjoy the flavor of the crawfish not the salt!
I'm thinking about upgrading my pot to 120 Qt so I can put in about 90 lbs of crawfish and just double my recipe.
That's why I went with the 120. It was supposed to be a 90lbs boil that quickly turned into 110 lbs.
Thanks so much for the info. I have differing opinions about what to increase if any at all. I figure I have to add more water so I would also increase the ingredients so it's not too diluted
+Jon Darrell Couple of weeks ago we used 170 Qt King Kooker where I was able to cook 100 lbs comfortably with about 20 gallons of water and double my recipe. I tell ya that 170 Qt made my life so much easier. Academy had it on sale for $800...ouch. Check out this video... th-cam.com/video/lVZRA6QbdZ0/w-d-xo.html
Crawfish season can't come fast enough 😢
So every time you start a new batch you have to repeat the steps all over again or can you reuse the same water thats already in the pot???
You can BUT I wouldn't recommend it simple because the result would never be AS GOOD AS the first batch. Why? Because you really don't know EXACTLY how much more seasonings to add in.
However, it can be done.
1/3 Jar of dry seasoning (Crawfish Boil)
1 Cup of Liquid Crab Boil
3 whole lemons (cut in half)
3 whole oranges (cut in half)
1 whole celery (cut in third)
Follow the cooking the procedure as you would in the first batch!
3rd batch? Forget about it!!!
Midnight Cravings thank you. My crazy husband just wanted to know if he could take the easy way out. Lol...
Wanting to boil 35lbs in 30qt pot, how many batches and what do I add between batches? Looks great and thanks for the video
You will have to go with 3 batches since you don't have much room/space to work with. Mine is 80 Qt so I'm lucky to add everything in one batch. Split your seasoning in 3 with 3.5 gallons of water ea. time. Puree your celery and onions to maximize their flavor and won't take up that much space in your pot. Here's the tricky part, do you reuse the stock for the 2nd batch or you start all over from scratch? From my experience I'll start from scratch, I know it's time consuming BUT you'll know what you adding in. Reusing the stock you running the risk of not enough seasoning or too much seasoning, in other words, it will never be as good as the original batch. It can be done but why risk ruining your crawfish, time, and money. Careful not to overcook your crawfish, when you see the pot is bubbling after a while adding in the crawfish, turn off the pot and let the crawfish soak in the flavor for 12 minutes. After that, remove the crawfish and enjoy. To test if it's done the meat should be firm, if it crumble into pieces then it's overcooked. Good luck and thanks for watching!
+Midnight Cravings CORRECTION: It's 2.5 Gallons of water!!!
+Midnight Cravings. I did three batches and they were fantastic. Thanks for your info and time. I will be ordering the 80qt pot for next time. Thx
+T Man Glad it came out just the way you like it. Your success is my success. Thanks for trying out my recipe!
+hieuwey Exactly, an 80 Qt pot will definitely make your cooking much easier and faster to serve your guests. 👍
thanks again
+Celso Abarca You're welcome! Thanks for watching!
Nice video!!!
+Hoa Thien Ly Thanks for watching!
It look like he was giving the dead crawfish CPR lmao
do you reason the water with the crab boil after each batch?
bernard barnes It's very tricky if you gonna reuse the stock to cook ur 2nd batch it's very hard to gauge how much more seasoning you gonna need. But if u gonna a start a new pot then yes repeat the WHOLE process like you would the first time. If you wanna take risk reusing the stock for the 2nd batch then add 4-8 oz of Liquid crab boil and about 1/3 jar of Crab Boil.... good luck!
thanks that's what I was thinking. soaking only 15 mins does the trick as far as making sure they are spicy and juicy enough?
bernard barnes 12 to 15 Minutes MAX! Any longer the heat will break up the proteins and your crawfish will all crumble in pieces. NEVER overcook ur crawfish!!! The soaking period will allow the flavor of the broth to seep into the head and hence that's why people love sucking on the crawfish head
I've ate my fair share of craw but this is my first boil over a hundred lbs. I was speaking more of cooking them until they begin to boil and then cutting the heat so that they poach in the water. And soak up all that good spice. Went to a boil a few summers ago and even after a 30-40 minute soak the crawfish where still firm but had no real flavor. And to me there's nothing worse than a bland batch of craw. Thanks for all your help.
Jesus Christ it's like you've never made crawfish before! Put salt on the crawfish when you purge them, cook the vegetables first, and don't over crowd the pot!
Not how you do it people...not how you do it right anyway!
instead of lemons and onions I use onion powder and lemon juice nobody I know eats the whole onion or a lemon after its been boiled so it just takes up more space And I don't use that much cayenne but I do use half a gallon of concentrated liquid boil in a 80 qt pot and also if you have never tried mustard on your crawfish you are missing out. after crawfish gets done pour into a cooler and i usually use about 20 Oz per 30 pounds also pour about 1/4 bottle of lemon juice on them with a little more season and onion powder then stir in till you can barely see the mustard. may have to add a little boil from the pot but this is a favorite in my back yard there are tons of recipes tho everyone I've met does it differently you can't hardly mess crawfish up spice is the key like you said and great video
+Dalten Hampton I do admit I'm addicted to that liquid crab boil but if I add any more than 3 cups all my families might end up in the E.R....LOL. It isn't Crawfish Boil without that liquid boil and it's a must whenever we boil them at our house. Though I'm an old school I'm always up for new idea or suggestion, and your idea sounds pretty tempting. And yes, spice is the key! It ain't a crawfish boil without the heat and spices. Thank you for sharing your recipe and thanks for watching!
This is defiantly your first time ever cooking crawfish hahaha just stop while you're ahead cause you have no idea what you are doing lmfao