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Woke up the morning with Crawfish Breath

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TR6BILL

Luke Skywalker
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The wife and I had another couple over last night for a small crawfish boil. I bought about half a sack (25 lbs.) and steamed them to perfection. Now I am paying the price. My breath smells like crawfish and my blood pressure is up from all that salt. Done till next year, thank you.
 
That's what Enalapril's for!
 
Well, I woke up grumpy this morning.......
..... sometimes she gets up herself :lol:
 
TR6BILL said:
The wife and I had another couple over last night for a small crawfish boil. I bought about half a sack (25 lbs.) and steamed them to perfection.
Click to expand...

Steamed?

Do tell...
 
Mickey Richaud said:
TR6BILL said:
The wife and I had another couple over last night for a small crawfish boil. I bought about half a sack (25 lbs.) and steamed them to perfection.
Click to expand...

Steamed?

Do tell...
Click to expand...


Absolutely! Never "boil" crawfish, makes them too mushy. I have a giant, custom-made aluminum pot with fitted lid that a welder made for me (every self-respecting Coonass has one) with a fitted strainer. I fill the bottom of the pot with at most 6 inches of water. My pot can hold 2 sacks at a time (80 lbs). When the seasoned water steams up and starts to lift the lid, lower the live crawfish-filled strainer into the pot. Might need a helping hand with this if you are steaming a max load. When the pot comes back to a full head of steam and the lid starts to lift, 10 more minutes and turn the propane bottle off. Let her steep a while, dump it on the table and dump most of a container of Tony Chacherie's over the pile. Of course, we add whole onions, sausage, garlic pods, potatoes and whatever else. The crawfish really don't pick up the seasoning (even though we season the water - mostly for the veggies and sausage). Serve with ice cold beer from my crushed ice filled pirogue. I added some killer margaritas for the ladies. Slap Yo Mama!
 
Well, I suppose it's all relative. Whenever I "boil" crawfish, shrimp, or crab, it's never for more than a couple of minutes. So we're probably on the same page.

Truth be told, they cook in a couple of minutes. Any longer, and they get rubbery! Shrimp, crawfish, oysters, crab - they're all the very last to go into the pot for any dish, as far as I'm concerned.
 
My old buddy in Maine, Peter Swallow, a true Mainer, said you always <span style="font-weight: bold">boil</span> lobster. And I, a Syriass (a Syrian living in Coonass country), have learned to <span style="font-weight: bold">steam</span> crawfish. Related species, but cooked differently. Maybe another Mainer will chime in here. Or course, what does a desert rat know about cooking seafood? Ya learn......
 
Methinks it's all a matter of degree. You say "potato"; I say "potahto".

Just so's they're cooked.

I've had my share of over-cooked crawfish. Steaming will do; but the potatoes, corn, "on-yon", and sausage take a little more time in the hot water. The key, as you will agree, is in the time spent in the Tony Chachere's (or whatever) in the ice chest after!

(By the way - love the term "Syriass"!)
 
Again, laboring the issue, I place my veggies and sausage in a nylon mesh laundry bag (amazing, it works!) and pre-boil them in the spiked water. Then them crawfish goes in, che! The ones I cooked yesterday were the large, select "white" crawfish, very succulent. Wish you were here......
 
TR6BILL said:
Wish you were here......
Click to expand...

Eh, la, la!

One day, mes ami!
 
I'm a bit south of John, but I agree with the steam for 20. You can boil them, but all to often they are over boiled and that isn't good.
 
My cholesterol level has jumped 50 points just reading this thread.
 
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