Crawdad cookin'

[sidney411]

All this mardi gra stuff is giving me a real hankering for some crawdads. I've never atually been on the cooking side, just the eating side. I was thinking about trying to cook some. Can someone tell me how to go about it, please?

 

[warpaint]

Cypress is the guru of mudpuppies, but I'll give it a shot.
Live crawdad are best.
Rinse real good, dump water and rinse again.
Good size pot of water to a rollin boil.
Seasoning, crab boil, Tony Chaceras(sp)
I like new potatoes, but any will do.
corn on the cob.

Place corn and taters, along with seasons in pot till almost done. Add crawdad, cook till floating and bright red in color.
Drain water.
Cover table with newspaper.
Pour contents of pot out along length of table.
Mess of napkins, and dig in.

 

[WagaAgeyv]

As Cypress told everyone earlier don't listen to War Paint on how to EAT them he sucks on the heads, YUK!

 

[warpaint]

As Cypress told everyone earlier don't listen to War Paint on how to EAT them he sucks on the heads, YUK!

You dang tootin. That's where all them good juices is. ;-)

 

[sidney411]

Thanks, that sounds easy enough. I think I'll give it a whirl. About how much seasoning do you put in the pot?

 

[ROCKSPRINGS]

Dont forget the Hot Sauce and the Long Necks.

My favorite is "FRANKS" Cayenne Pepper Sauce.

 

[warpaint]

Thanks, that sounds easy enough. I think I'll give it a whirl. About how much seasoning do you put in the pot?

According to your taste. I like mine a little on the spicier side. Just test it along the way. The crab boil may have enough if you don't want it to spicy.

Oh, and Rocksprings brings up a good point. Don't forget the longnecks!!

 

[sidney411]

Thanks! I actually prefer Cap Morgan over the longnecks, but what the heck anything will do :lol:

 

[cypressfarms]

Warpaint,

Don't want to step on any toes, but this is how we cook them:

-You do need to rinse the crawfish until your drain water is clear. Don't put salt on them or any other old tricks, as that only works with crabs.

-Bring water in a pot about 2/3'ds of the way full to rolling boil.

-Add about 1/2 bag of crab/crawfish boil *every extra pot of crawfish you boil will be more hot (spicy) because of the crawfish boil buildup, so it's always better to start off kind of mild and strengthen it

-put crawfish in,making sure that the water covers most of them. The water doesn't have to cover all of them, but most. The steam will cook the ones on top if the water doesn't get them.

-small sized crawfish boil 8 minutes, large sized boil 10 minutes.

-VERY IMPORTANT after boiling, turn heat off and let crawfish sit in water for 10 minutes. Most people miss on this part. The more you let them soak, the more spicy they are. Don't go too long, though, the tails will soften. If you don't soak enough, the tails will taste bland.

- if you want potatoes, put them in before the crawfish, and time them to boil 15-20 minutes (example - put potatoes in 10 minutes then add crawfish for 20 minutes total) You can also put onions in with potatoes. You don't need vidalia onions, what your about to do to them will make them beg to be sweet.

-corn cooks quicker and should be added with the crawfish. Beware, corn soaks up the spice quick, and will be the spiciest thing out of the pot.

-take out, eat and say Oooooh dat's good, and do it again until your beer runs out or you can't eat any more.

-call me over when you do it to help eat!

 

[just learnin]

Makes me hungry for crawfish!

 

[aplusmnt]

Warpaint,

Don't want to step on any toes, but this is how we cook them:

-You do need to rinse the crawfish until your drain water is clear. Don't put salt on them or any other old tricks, as that only works with crabs.

-Bring water in a pot about 2/3'ds of the way full to rolling boil.

-Add about 1/2 bag of crab/crawfish boil *every extra pot of crawfish you boil will be more hot (spicy) because of the crawfish boil buildup, so it's always better to start off kind of mild and strengthen it

-put crawfish in,making sure that the water covers most of them. The water doesn't have to cover all of them, but most. The steam will cook the ones on top if the water doesn't get them.

-small sized crawfish boil 8 minutes, large sized boil 10 minutes.

-VERY IMPORTANT after boiling, turn heat off and let crawfish sit in water for 10 minutes. Most people miss on this part. The more you let them soak, the more spicy they are. Don't go too long, though, the tails will soften. If you don't soak enough, the tails will taste bland.

- if you want potatoes, put them in before the crawfish, and time them to boil 15-20 minutes (example - put potatoes in 10 minutes then add crawfish for 20 minutes total) You can also put onions in with potatoes. You don't need vidalia onions, what your about to do to them will make them beg to be sweet.

-corn cooks quicker and should be added with the crawfish. Beware, corn soaks up the spice quick, and will be the spiciest thing out of the pot.

-take out, eat and say Oooooh dat's good, and do it again until your beer runs out or you can't eat any more.

-call me over when you do it to help eat!

Do you use live crawfish or dead ones?

 

[warpaint]

LIVE