OT: Cajun Wolverines/Foodies Crawfish boil help.

Submitted by Helloheisman on

I'm throwing a party for the Michigan/Michigan State game and I'm planning a crawfish boil which doesn't seem like rocket science. Looking to cook about 20 LB's for about 10-12 seafood eaters. But, it seems like theres a wide variation of seasonings and techniques. Has anyone had any expience or knowledge you can pass on?

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seksdesk

October 16th, 2016 at 3:47 PM ^

put boil in bag zatarins and 2 small boytles Zatarins liquid heat in boling water of turkey fryer. At this time also add onions, whole garlic heads, salt and halved lemons. let go 10 minutes. timing is crucial. add potato and continue boiling for 10 more minutes. add corn and sausage and let go 10 more minutes. turn off heat and add shrimp and let sit for 3 minutes while shrimp cooks. remove basket from fryer and dump on newspaper covered table. Voila. I have done this recipe countless times and it always amazes my guests, but you need to get Zatarain's boil in a bag and liquid Heat and you must follow the time to the minute. good luck

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seksdesk

October 16th, 2016 at 3:57 PM ^

a whole bag of shrimp, usually 22-24 count, two ropes of kielbasa, 1/4 cup kosher salt, 6 ears of corn halved or into thirds, 3 lbs redskin taters, 6 lemons halved, 6 onions quartered, and 10 whole heads of garlic. the garlic is the sleeper of this dish as you can squeeze the individual cloves like paste right into your pie hole. so damn good!

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MDragon

October 16th, 2016 at 3:56 PM ^

But I don't have thread-starting privileges.

Did anybody else just see the McDonald's commercial during the Lions game that talks about needing to find new things to hate, like...

-Dog Strollers

or

-Football players who unnecessarily stress the word "The". 

I wonder if it was unintentional, or if they made that commercial specifically for Michigan.

Joined: 05/07/2016

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MaizeMN

October 16th, 2016 at 4:04 PM ^

And always add corn on the cob, potatoes and several pounds of jumbo shrimp (peeled and deveined works best) Then everybody makes a huge mess of the crawfish, but still gets a full belly from all the other yummies. Those crawfish are pretty labor intensive for the ROI, IMO.

Joined: 01/28/2012

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superstringer

October 16th, 2016 at 4:19 PM ^

I learned a "low country boil"'from a native of Charlston SC. Forget about the crawfish entirely. Potatoes first; then corn cobs, onion, mushrooms, spicy sausage, sweet (or summer) sausage, tons and tons of Old Bay, couple bags of crab boil seasoning, then shrimp for the last 90 seconds. Thats a traditional Southern boil.

And to make it REALLY Southern, sit around and trash the North and talk about how great the South is and how you still think the "war of Yankee aggression" came out the wrong way. Geesh. (You cant talk to a white native of Charlston without hearing about the civil war within ethe first 5 minutes of the conversation.)



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late night BTB

October 17th, 2016 at 8:52 AM ^

Been marooned around the south for almost a decade, you'd have thought the Civil War ended 15 years ago, not 150 years ago! It blows their mind that up north the Civil War crosses people's mind for about 2 days in middle school and that's it.

Ironic thing is that those white native Charlestonians probably went up north to get edumacated or thier family fortunates were made in PA and OH.  You'll really have to dig or get them drunk to find that out though.

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jared32696

October 16th, 2016 at 4:57 PM ^

Hahaha 20 lbs of crawfish for 10-12 ppl. Reminds me of when we did a boil in santa monica. Normally itd be 5 lbs per person but im sure theyre not use to eatij crawfish. Use lots of butter in the boil to soften those dark crawfish. And use louisiana crab boil, powder form. Zatarins is ok.

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MMB 82

October 16th, 2016 at 5:49 PM ^

suck the heads.

I lived in NOLA for five years, I have to say I have only eaten crawfish outside the state of Louisiana once...and deeply regretted it.

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jared32696

October 16th, 2016 at 6:25 PM ^

EXPLAIN to them how to distinguish between live/dead ones by cookin time. bc they re all dead by boiling them. Dont eat the crawfish with complete straight tails, usually signifies they were dead before cooking. But hey what the hell do i know... ive lived in lafayette my whole life. Crawfish ull be eatin right now will be basin crawfish. ReaLly dark and hard. Soften with lots of butter. You wabt the pot to reach a boil, turn off burner and soak them with lid over the pot. This is where the seasonings soak into the crawfish.

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BigOzzy86

October 16th, 2016 at 7:00 PM ^

 couple years back.   The company provided the spice bag and purging instructions....   Think the company was Louisiana Live Crawfish Direct or something similar.  I just added corn and potatoes.....      was good to go.

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MikeinTN

October 16th, 2016 at 7:13 PM ^

Do the potatoes and corn last because they will suck up all the spice from the water and leave your crawfish and shrimp less tasteful if you do them first.

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