Question about crawfish

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Joined Mar 18, 2008
What would be your spices?
Would you go with crab boil or maybe Old Bay?
What else would you put in the boil?
Corn, potatoes or other types of meat maybe some sort of sausage?
 
6,367
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Joined Feb 1, 2007
You're talking for a crayfish boil?

Then yeah, crab or crab & shrimp boil is often use. Rather than Old Bay for this I prefer something like Tony Chachere's Creole Seasoning.

Corn, new potatoes, anduille sasage would all be fine. If you really feel the need for additional protein, go with shell-on shrimp or small clams.

As a boil of this nature I'd figure on about three pounds of whole crayfish per person.
 
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Joined Sep 20, 2009
Ditto all that KYH said.

I use Old Bay but am sure Tony Chachere's Creole Seasoning would work too. Try adding small to medium whole onions. At least one per person (more is better)  They taste great!
 
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Joined Mar 18, 2008
Sounds good the only thing about it is these are already cooked .... I can't seem to find them fresh around here and this is something my wife and son have never tried before although both are pretty willing to try new things for example my son was 9 and he tried beef tongue and he loved it .... also I can't make it spicy as both of them will not eat spicy food which is a real downer for me
 
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Joined Jun 22, 2010
Any of the crayfish I've been able to buy is cooked and frozen, and I haven't been able to catch my own yet. The stuff I have had is inedible, and apparently does crayfish no justice. Is there a season for crayfish where you can actually get them fresh in most places?
 
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Joined Sep 20, 2009
Prepare all ingredients except crayfish using Old Bay. It's easy to control the spiciness. Add  cooked crayfish after the other ingredients are cooked and ONLY long enough to heat through. Like shrimp, you don't want to overcook them. To get the true flavor of a crayfish boil only fresh will achieve that.

Try a Low Country Boil using fresh shrimp sometime.
 
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Joined Sep 20, 2009
Yes, Spring into Summer in Louisiana. I've not had a really good crawfish since living in LA. Their sweet, delicate flavor is sort of a mixture between lobster/shrimp/crab. Unlike anything else.
 
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6,367
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Joined Feb 1, 2007
Add  cooked crayfish after the other ingredients are cooked and ONLY long enough to heat through.

And then only if you're bound and determined to approximate a great dish. For the true gelt you really need to use fresh ones.

As Carly says, however, a Low Country shrimp boil would make more sense this time of year.

Carly, I've never done with with onions, but it sounds like a good addition. Next time.....
 
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Joined Mar 18, 2008
OK reporting in THEY LOVED IT!!!!

I used about 2 quarts of water with about 3 TBLSPNS of Old Bay and a good pinch of salt, 6 medium potatoes in 1 inch pieces with 5 ears of corn halved.

Needless to say it was a hit and we're already talking about doing it again later this summer

One other thing ... what can I do with the left over "soup" the stuff tastes so good I hate the idea of throwing it out.
 
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6,367
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Joined Feb 1, 2007
Try using it as the base of a soup, perhaps repeating the flavors with some seafood, diced potatoes, corn off the cobs, onions, etc.
 
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Joined Mar 18, 2008
sounds pretty good I was thinking along the same lines as well as using it in something like a ramen.noodle application.
 
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Joined Apr 3, 2008
I would suggest using it as a base for a cioppino. Another great seafood stew.
 
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Joined Dec 23, 2000
If you do it again, I would suggest adding some mashed garlic cloves and lemon slices to your boil.  This would be perfectly well-accepted in LA. /img/vbsmilies/smilies/wink.gif

Mike
 
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