It's crawfish time....

[M38A1]

....and I'm doing a sack for my dad's birthday this afternoon but need a bit of guidance. I've got my turkey fryer with the standard basket/bucket and a larger bucket available if needed.

I've got a 30lb sack and six people. I planned on picking up some corn, sausage and new potatoes with a couple sachels of crawfish boil.

How long does the crawfish cook, and do you start the potatoes, corn and sausage first then add the mudbugs? Seems like the 'fixings' would take longer than the crawfish. Is this a two-batch process and the first gets tossed in a cooler to stay warm?

Some sequence and cook times would be appreciated!

[txsmkmstr]

Man... I'll be keeping my eye on this thread hoping for some real Cajun input and directions. I've googled boiled crawfish recipe and found so many different ways is got confusing.

It does appear that the water is "seasoned" for a while before adding any veggies... crawfish are the last to go in but boil for a while and then sit covered for a while.

I intend to try this myself during the current mudbug season so how 'bout it - any help out there?????

Edit... Found THIS LINK - RECIPE AT BOTTOM LOOKS GOOD (http://forum.texasbbqrub.com/showpost.php?p=461750&postcount=1)...

[Northsider]

Well y'all but I have boiled my share of mudbugs but I'm no expert by no means.
1st I get my pot of seasoned water to boiling and I add all my vegetables at this time. I add the red potatoes first and corn second but then I add onions that I chop up roughly and lots fresh garlic cloves. When I notice the potatoes soften up I'll add the bugs. Then I take a whole stick of butter and throw it into the pot not only does it add flavor but it'll make the bugs easier to peel. When the tails of the bugs curl up and they develop a good red color I'll remove them and place them on a open table with news paper and I add more dry seasonings for a hotter bite.
Before you boil the bugs you'll need to purge them in a salt water bath solution to clean all the unwanted gritty substance from their insides. So take a good size ice chest fill it half way with some water and add 2 cups of salt and add all your crawfish. I leave them in there till I'm ready to boil. Then I rinse them with some fresh water before before they hit the pot.

I hope this helps. :shrug:

[totally smoked]

Well y'all but I have boiled my share of mudbugs but I'm no expert by no means.
1st I get my pot of seasoned water to boiling and I add all my vegetables at this time. I add the red potatoes first and corn second but then I add onions that I chop up roughly and lots fresh garlic cloves. When I notice the potatoes soften up I'll add the bugs. Then I take a whole stick of butter and throw it into the pot not only does it add flavor but it'll make the bugs easier to peel. When the tails of the bugs curl up and they develop a good red color I'll remove them and place them on a open table with news paper and I add more dry seasonings for a hotter bite.
Before you boil the bugs you'll need to purge them in a salt water bath solution to clean all the unwanted gritty substance from their insides. So take a good size ice chest fill it half way with some water and add 2 cups of salt and add all your crawfish. I leave them in there till I'm ready to boil. Then I rinse them with some fresh water before before they hit the pot.

I hope this helps. :shrug:

Wow North...That looks Tasty AND easy. I'm gonna try this myself sometime :thumbs:

[bigwheel]

Ok use Tony Chacheries granular seasoning not the liquid. You can get it at Academy. Follow the directions I would assume. Get the seasoned water to a rolling boil add the tates onyawns garlic lemons etc. And cook till the tates is near done..then add the corn. When the corn gets as done as you like it..5 mins be plenty for me...add the crawdads put on the lid and wait five miniutes under full heat then dump it. He say if you got big dads you can go 7 mins..but he figgers you got small ones. He is also a big advocate of making the dads puke up their mud. He says use about 2 lbs of rock salt per 5 gallons of water. He say to figger two pounds per person of the dads. Not sure about the other stuff. I swear a time or two I also seem his henchmen throwing the granulated crab boil over the stuff after it was cooked and setting in the ice chests which keeps em hot. That stuff will make a grown man sweat. Hope this helps.

bigwheel

[FairWeatherSmoker]

IF you like them hot, then you need to use WAY more seasoning in the water than you think. I prefer the heat boiled in, not added on top. I use concentrated LIQUID crab boil & several of the bags, some Tony's and cayenne, onions, lemons, and garlic. One of the high heat jet burners works much better than a burner used for frying. I have 2 30 gallon pots with baskets and start the second while the first is soaking. Most boil pots can handle 15 - 20 #'s at a time.

I bring the water to a rolling boil, put the potatoes (red small ones work best) in, let them boil about 5 - 7 minutes, put in the frozen half ears of corn, let it come back to a boil, put the crawfish (purged as in previous post) and when it comes back to a boil & they turn red (when they float its time to turn off the heat) TURN OFF the heat and let them sit for 20 - 30 minutes in the hot water. This allows the veggies & crawdads to soak up the seasonings. IT lets the heads get really seasoned for some good head sucking.

Take 4 sticks of REAL butter and put on plates to roll the potatoes & corn in. Take some ketchup & horseradish & mix together for sauce. Get an abundant supply of cold beer. Put Sunday's paper on the table, outside is best, and after draining the crawfish, pour it out.

I use 3 - 4 pounds per person as a guide + sides.

[Against The Grain]

Northsider has it down. I cook the same order but cook separate and pull separate. Nothing worse than getting the stuff too spicy hot, it might be ok for me but not all folks can take it and there is a lot to handle when eating bugs. In Louisiana last week I almost couldn't eat my second bucket of bugs because of the spice

[DaHorns]

Man, try thrownin' some mushrooms in there, you talk about a little piece of heaven. you can also do some artichokes, we did that for our shrimp boil for the Super Bowl. Goooooood stuff!

[M38A1]

Thanks for all the suggestions. They were a great help.

In a nutshell, it was 31lbs of mudbugs, one whole lobster, 5lb new 'taters, 12 half-ears corn, two packages whole mushrooms, two bunches of garlic cloves, four sweet onions quartered and a pound of andouille sausage. (i forgot to toss in the pound of shrimp. doh!) The eight of us ate until we were stuffed with little leftovers.

I'll have a report and pics tomorrow. I'm beat.

[texanx5]

Sounds great I may have to do a bag or so soon. I normally like to quarter a few lemons as well and toss in.

[Zeeman]

....and I'm doing a sack for my dad's birthday this afternoon but need a bit of guidance. I've got my turkey fryer with the standard basket/bucket and a larger bucket available if needed.

I've got a 30lb sack and six people. I planned on picking up some corn, sausage and new potatoes with a couple sachels of crawfish boil.

How long does the crawfish cook, and do you start the potatoes, corn and sausage first then add the mudbugs? Seems like the 'fixings' would take longer than the crawfish. Is this a two-batch process and the first gets tossed in a cooler to stay warm?

Some sequence and cook times would be appreciated!

30 pounds mite not fit in fryer, be real close. I think I just fit 25 pounds one time.
Zaterans "Pro" boil bout best I short-cut found when boiling bugs. Follow instruction on bag.
Purge them bugs. Bring water to boil. Add taters and boil them till 3/4 way done, add bugs, crank up burner to bring back to rolling boil ASAP. Once rolling LET BOIL 3 MINUTES, cut fire off and add corn, mushrooms (tied up in onion bag) sausage. These don't take long and usually well over cooked if added when taters go in.
Let all soak for at least 30 minutes, tasting one every few minutes checking for seasoning and texture. Soak time will go longer as season gets later. Bugs shells get harder later in the season.

If ya doing two batchs, use same water but you will need to add 1/2 the seasoning as first batch. No need to start with fresh water.
z

[Cajunsmoke13]

People up here argue all day long about the best way to do them. My friend adds the liquid, seasoning packets, and seasoning boil and lets them boil for 8 and sit in the water for 20 minutes.

Me, I think mine are just as good. I use 3 pots to keep everything going. I do my potatoes, corn, sausage, and mushrooms separate. Season up the water with some seasoning and you are on your way. I like mine spicy so I spice it up pretty good. Of course start the potatoes first. Add the others when the potatoes are about done. Others won't take long. Don't have to worry about them getting too done.

For my crawfish, I only use one thing and everyone loves them. I use a seasoning called Swamp Dust. It's from Cajun Wholesale Distributing in Maurice, LA. Directions simple and can't go wrong.
For one sack of crawfish, pour half bag (2 pounds) of Swamp Dust in boiling water. Return to boil. Add crawfish and boil for 6 minutes. (Start 6 minutes when it comes to a good boil). Remove crawfish, place in ice chest and sprinkle with additional Swamp Dust to taste. Let steam in ice chest for 20 minutes. Do not let in for much longer than 20 minutes. They will get to soft.
Jet burner is the way to go. You can knock out about 3 batches to 1 Turkey Fryer burner batch.

[jptexas]

want to try mudbugs how many pounds would i need for five people

[Cajunsmoke13]

I say 5 pounds per person. Not everyone eats all five, but I got some hogs, like myself, who can woof down 10 pounds. If you have extra, peel em and freeze em. Great for etoufee, etc.

[Bull]

:shock::wow:By Rene a smoker and he becomes and eggspert.:roflmaoha0:Great read Rene, gonna have to try that recipe,:thumbs:

[High Cotton Tom]

Man, try thrownin' some mushrooms in there, you talk about a little piece of heaven. you can also do some artichokes, we did that for our shrimp boil for the Super Bowl. Goooooood stuff!

Agreeded DaHorns - but make sure they are WHOLE mushrooms. (yes, I know someone you dropped in sliced :dis:)

Plus, try some whole carrots - you'll be suprised! :drool:

But NS has it pretty well written.

[nodnal]

This is a recipe I created a while back and is always a big hit at my boils. My 2 cents....

LANDON’S CRAWFISH BOIL RECIPIE


GROCERY LIST:

BEER
CORN
RED POTATOES
ONIONS
SALT
PEPPER
GARLIC POWDER
RED PEPPER
LIQUID CRAB BOIL
POWDERED CRAB BOIL
SEASONING BAG
LEMONS
GARLIC
OIL
SAUSAGE

• Fill ice chest up with coors light and plenty of it. (this can be done the night before—colder beer)
• Grab a beer from the cooler.• Fill your 80 quart pot one inch above the halfway point of your pot with the basket in. • Add about a cup of oil. (Helps the crawfish meat come out of their shell easier)• Add 1 small bottle of Zatarain liquid crab boil.• Add a sack of crawfish boil. (of course also black pepper, salt, garlic etc etc…) • Add about 10 – 15 bay leaves• Add 1 cup or entire bottle of Louisiana Hot Sauce• Add about 3-4 good spoonfuls of cayenne pepper.• Add a couple of bulbs of garlic (one good crush-then throw in).• Add 3 lbs onions cut in wedges• Cut a slice into 10 whole jalapenos and throw them in the pot. • Add you about 6 lemons cut in half and squeezed into the water and then dropped in.• Add red potatoes (cut them in half-and stab them so flavor gets in)• Throw some good 2 inch pieces of country sausage in the pot. (don’t put that cheap Ekrich **** in there) • Grab another beer out of the cooler.• Fire up your pot or you could have fired it up at the beginning and start drinking your beer.• Bring your water to a rolling boil and cook the potatoes for 15 minutes.• While your potatoes are cooking, take a break while you drink your beer. • Take your crawfish and dump them in a large ice chest and fill with water and plenty of salt. Let them soak for a bit, then repeat a couple of times or until the water is looking a bit less muddy.• Get you a couple of bags of frozen corn on the cob, dump them in there. You can put them in the water at the same time as the potatoes. • When potatoes become almost tender, You can add your live crawfish to the pot • Bring to a rolling Boil.• When you have achieved a rolling boil, cook for 5 minutes and turn the heat off.• Then pour a pitcher of cold water to the pot (don’t worry you will have enough room)• Let soak for 10 – 15 minutes.• Go ahead and grab a beer from the cooler and enjoy while they soak. • After 10-15minutes dump them out on the table.

[Bayou Black Iron]

Kinda late, but.....

Too many different ways...as for seasoning mixes, everybody has a favorite. You're just gonna have to try a few until you find your favorite (I like Swampfire, my buddy likes Cajun Land...Zatarain's, Swamp Dust and a ton of others are real good). Every package comes with tips for boiling...follow those and you'll be safe. Throw anything ya want in that pot...sausage, corn, taters, mushrooms have all been mentioned (artichoke hearts are excellent (the whole artichoke works, too but there's a trick to eating it)) but ya can get creative...seen all knda of things thrown in. Always use butter, in the pot, for the reasons already given.

All these guys have given good ideas. Some pull immediately and dry sprinkle. I'm more of a believer in soaking...after your water is at a boil, dump in your crawdads, bring back to a boil for 3-5 minutes, shut off the fire and dump in a couple of bags of ice (on a ppot with a full sack of crawfish). This cools the water down a tad and allows the bugs to take on more seasonings and at a quicker rate. When they start sinking...start tasting cause they're getting there.

The main thing is to drink beer and have fun :)

[UpTop]

I don't think the mudbugs get quite as big up here as they do down there, but I'm buying a couple traps anyway and will come back to this thread when I'm ready to toss em' in the pot.

[MotleyQUECrew]

UnYawn’s Boiled Crayfish

one sack crayfish (45 lbs.)
6 bags Zataran’s crab boil (try not to bust the bags when stirring)
16 oz. Zataran’s liquid crab boil
2 boxes salt (±)
10 ozs. granulated garlic powder
2 ozs. cayenne pepper (don’t be a wimp!!)
2 cases Heineken beer (don’t be a wimp!!)

5 lbs. unyawns (cut 2/3 thru, not in half)
8 heads garlic (cut in half)
1 bunch celery (cut off butt, cut stalks in 3” pieces)
corn (12 small ears)
5 lbs. potatoes (small creamers)
3 packs small mushrooms
2 packs wieners
2 packs smoked sausage
8 lemons

directions:
fill pot 1/3 with water and bring water to a hard boil, add bags, liquid crab boil salt, cayenne and garlic powder

boil all veggies (except corn and lemons) till potatoes are almost done, about 8 to 10 minutes

add crayfish, when water comes back to a hard boil, time for 6 minutes then turn fire off, add corn during the last two minutes of cooking

cut lemons in half, squeeze in and stir (do not bust the season bags)

let soak for 30 minutes, check crawfish periodically for doneness (underdone is chewy and overdone is mushy). if they are done to your liking and they haven’t soaked for 30 minutes just add a little ice to kill the boil and continue to soak

drain and enjoy!:D

[MotleyQUECrew]

Forgot to add this....

RonW.

[87GMCJimmy]

Ok, I say this thread and my mouth started to water but there is one big problem.

I live in the middle of the desert! I checked online and there are some places that will overnight crawfish to you for 4 bucks a pound. From other posts I saw serving size suggestions from 2-5 lbs per person which could add up quite quickly.

How much are you guys paying per lb locally? Can it be done with frozen critters? Any good places you know to get them from that will overnight?

Mike

[MotleyQUECrew]

Right now in New Orleans they are $3.50/lb. boiled and $2.30/lb. live plus or minus depending where you go to buy. Typically they will go down in price after Easter which is April 12, we will have to wait and see. They have to be boiled live or they will be mushy. To tell if crawfish were alive or dead prior to boiling, live bugs' tail will be curled and dead bugs' tail will be straight.

Good luck,

Ronw.

[1044]

I say 5 pounds per person. Not everyone eats all five, but I got some hogs, like myself, who can woof down 10 pounds. If you have extra, peel em and freeze em. Great for etoufee, etc.

Some peeps eat 20 lbs.+. Just sayin'.

[87GMCJimmy]

Some peeps eat 20 lbs.+. Just sayin'.

I don't see any of my fellow desert dwellers eating that many but who knows. I was thinkingg of doing this as a suprise for the g/f's birthday in April.

4 bucks a pound including overnight shipping doesn't should too bad unitl I get calculator out and figure out how many lbs I need for 15-20 people.... Maybe just her, me and 5lbs of critters.

Mike

[Northsider]

Y'all keep the great recipes coming. :thumbs:

[MotleyQUECrew]

I gooogled mail order crawfish and there are quite a few of them. This one looks interesting and informative: http://www.cajuncrawfish.com/

Disclaimer: I am not affiliated with nor have i used them! I linked them for info only.

RonW.

[bigwheel]

The fella who puts on the big boil down here each year drives to Shreveport to pick em up. Hey say them south LA boys keep the big one for themselves and export the little ones He also do not just rely on bugs to feed his crowd. Usually got two or three bbq pits and/or steak grills going..folks frying catfish etc. You should see his bug cooker. It trailer mounted and looks like some kinda Rube Goldburg contraption. The boiling part is mounted in there horizontal with burners underneath...when he turns a crank it moves a big basket either into or out of the boiling water. The basket is hinged and when you lift it up and move the lever it pops open on one side or maybe the bottom and sends the drained bugs scooting down about a 45 degree angle SS chute where they collect in a holding area at the bottom till somebody load them into the ice chests. I tried to find a pic of one on Google but no luck. I would nearly bet it some kinda commercial crab or bug cooker as someone would use if vending at the County Fair etc. It's quite a sight to behold.

bigwheel

[vinman]

I gooogled mail order crawfish and there are quite a few of them. This one looks interesting and informative: http://www.cajuncrawfish.com/

Disclaimer: I am not affiliated with nor have i used them! I linked them for info only.

RonW.

Those prices are better than my old stand by site http://www.cajungrocer.com/
but they do have turducken :drool:

[kickassbbq]

Ah, the 'Ol MudBug Boil.
Makes me hungry. Gonna order some soon from these guys:
http://www.lacrawfish.com/
They have been very good to me for several years now.
Just the thought of eating tail and sunkin' head until the green and yellow brain juice runs down my chin.
Man, that's good eatin'
PARTY!!!!!

[M38A1]

Hey all.....

Finally got some pics posted HERE (http://texasbbqrub.com/forum/showthread.php?t=36456)

A big 'THANKS' to 'yall for making this a success. Couldn't have done it without you. :D

[totally smoked]

Man that looks great..:thumbs:

[vinman]

That did look good!
Makes me want April 18th to come a little faster because that's my annual Canyon lake/crawfish boil trip.

[smoken don]

Nice lookin mud bugs.Ya made your Dad smile,does anything else really matter?:thumbs: