What all do you throw in the boil? Here, we do of course corn,potatoes, and sausage, and also throw in mushrooms and Brussel sprouts
OT: What all do you cook when boiling crawfish
- Thread starter hatfieldms
- Start date
my coonass neighbors.....
always put several hard-boiled eggs in their gumbo. She hard-boils them first, then peels them and puts the whole peeled egg in the gumbo.
always put several hard-boiled eggs in their gumbo. She hard-boils them first, then peels them and puts the whole peeled egg in the gumbo.
Once you put the crawfish in to boil, just crack the egg on the side of the pot and drop them in. They really soak up some spice.
Haven't tried it myself, but I recently read where somebody suggested little smokies. Gonna have to try that out
I wasn't sure about the Brussel sprouts either
But we did it at our last year's crawfish boil and they were a hit. When we sent out the invitation this year for the one we were doing I was shocked by the amount of people who brought them up
But we did it at our last year's crawfish boil and they were a hit. When we sent out the invitation this year for the one we were doing I was shocked by the amount of people who brought them up
We sometimes throw hotdogs into the pot too.
You can eat them hot, or save them for late night when you're completely wasted. Put them on the grill to warm em up, and they're fantastic. Cajun hot dogs.
You can eat them hot, or save them for late night when you're completely wasted. Put them on the grill to warm em up, and they're fantastic. Cajun hot dogs.
I will vouch for the asparagus and whole eggs. Both are good but if you have lots of mushrooms and asparagus, the eggs don't bring much more to the table.
The first time I ever ate a brussel sprout was in crawfish a few years ago. I wouldn't cook them without brussel sprouts now.
Anyone who hasn't tried this is missing out.
If you leave the cloves mostly in tact - say only chop the bulbs in half and leave the stem on - then they make a pretty good snack like the mushrooms do. I usually eat about half a bulb when at a boil.
The way my old man always did eggs in the boil was right after you shut off the crawfish to start soaking, he would push a strainer into the pot to create a small clear area and just crack the eggs and drop them in (no shells). They poach real quickly and are pretty tasty.
Growing up in Louisiana, we have boiled almost anything you can imagine, but stick pretty much to the basics. Corn, potatoes, and mushrooms are staples. Sausage sometimes, but it can make the crawfish greasy depending on the brand (no we never put butter in the boil, I had never heard of that until I was a freshman at State). Some things that I have had in a boil that were good, green beans, cauliflower, a whole ham, and my favorite is peanuts but most people do them seperately because they take a while. I have done the cook in the can thing with corn, but no other veggies, and it works well but still seems to have that can taste.
Lemons, garlic, onions are always included, but are more for seasoning than anything. The garlic is excellent especially smeared on a saltine with a crawfish tail on top (Grandma special).
They way we do them, yes, the shell is still on. The crack in the shell allows all the spice to be pretty much suctioned into it.
I add a few oranges too and always put a stick of butter in the pot, it helps them come out of the shell easier.
I learned that form several coon-asses from Lafayette, so it's not just a MS thing.
I learned that form several coon-asses from Lafayette, so it's not just a MS thing.
A whole chicken. Put it in panty hose and let it boil. Tender as s$&t with great spicy flavor.
I see, crack them but keep shells on. I'd been wondering that. Gonna try the egg thing sounds pretty good.
I just finished a crab boil. Added mushrooms and garlic to my regular mixture. It was ok, but not something I would probably do again. On the bright side all the red pepper I added to the pot drained my sinuses. It also chased my wife and dogs outside because they were sneezing. Below is the ingredients, work in progress and finished result.
[IMG]http://i239.photobucket.com/albums/ff42/wlldnlp/36229F2E-F302-478D-AEC1-6D18A704AF97-2495-0000019F49F6366C_zpsa4c83658.jpg[/IMG][IMG]http://i239.photobucket.com/albums/ff42/wlldnlp/28FDA7A5-FED9-41F5-99B6-3DD3A15431DC-2495-0000019F5B3DB9B7_zps88462a5a.jpg[/IMG][IMG]http://i239.photobucket.com/albums/ff42/wlldnlp/A55266DE-7645-4BDB-8DF8-3081560CCE5F-2495-0000019F62D5DC52_zps78a9dbfa.jpg[/IMG]
[IMG]http://i239.photobucket.com/albums/ff42/wlldnlp/36229F2E-F302-478D-AEC1-6D18A704AF97-2495-0000019F49F6366C_zpsa4c83658.jpg[/IMG][IMG]http://i239.photobucket.com/albums/ff42/wlldnlp/28FDA7A5-FED9-41F5-99B6-3DD3A15431DC-2495-0000019F5B3DB9B7_zps88462a5a.jpg[/IMG][IMG]http://i239.photobucket.com/albums/ff42/wlldnlp/A55266DE-7645-4BDB-8DF8-3081560CCE5F-2495-0000019F62D5DC52_zps78a9dbfa.jpg[/IMG]
We shoot for 5lbs a person and wait for the water to get back to a boil or wait for it to "foam up" then cut the heat and let them soak until they sink.
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