jisatsuguy's crawfish recipe

[jisatsuguy]

check this out...
2-3 gallons of tampico citrus punch... the orange flavor/color... the cheap stuff
2-3 beers whatever ya got
1 gallon of water if u need more liquid
some of the louisiana crawfish boil i use at least half of the big bag
2-3 onions, chopped into rings
a bunch of jalepenos
smoked sausage, preference
fresh mushrooms
1-2 cups of minced garlic-the stuff in a jar
potatoes and frozen corn
live crawfish this recipe 15-30 lbs

bring your liquids to a boil, while purging/cleaning the crawfish
once boiling add the powdered seasoning, onions, and potatoes... let it boil for bout 10 minutes to give the taters a head start
smash the jalepenos in the bag... throw them in the mix.
add the mushrooms,sausage, and drink a beer, oh yeah, add the garlic...
get the juice to a rolling boil, then add the crawfish... boil for 3-5 minutes, then turn off heat, stir, and cover for 15-20 minutes... add the frozen corn right before you cover the pot... it cools down the water and its good for the soak... the longer you let em soak, the spicier they get...

after soaking, pull em out and sprinkle em with some more boil powder and some margarine/butter... if ya put em in a cooler, sprinkle with the powder and dump some butter in...shake the cooler to coat everything evenly...
watch the shrooms... they soak up the spices

serve hot with lots of cold beer.
good dippin sauces are lime juice with salt and black pepper, and equal parts mayo, ketchup, and hot sauce(i use sriracha-the stuff with the rooster on the bottle)
enjoy!!!

[jeebus]

good dippin sauces are lime juice with salt and black pepper, and equal parts mayo, ketchup, and hot sauce(i use sriracha-the stuff with the rooster on the bottle)
enjoy!!!

Thats called a remoulade.

[phish]

Man Chris, you gotta try adding the liquid concentrate zatarain's shrimp and crab boil, its extra spicy and good. It comes in a small bottle but if you get a chance to go to louisiana it come in 1gal bottle.

[jisatsuguy]

the lime, salt, and pepper is a vietnamese thing... btw, those are 2 sauces

[jisatsuguy]

phish, ive used the oil, and i love it... the main thing here guys is the oj(ok orange flavored beverage) it gives the bugs a light citrus flavor... trust me, try it... if youre not a fan of spicy, omit the jalepenos

[jeebus]

the lime, salt, and pepper is a vietnamese thing... btw, those are 2 sauces

Those three alone together, yes. Add catsup, mayonnaise, and hot sauce, and you have a remoulade.

[newb]

once in the cooler I spread with butter and spray with lemon juice.

[mahoro]

gota add a stick or few of butter into ur boil, the cray meat will come off so much faster...

[jeebus]

gota add a stick or few of butter into ur boil, the cray meat will come off so much faster...

I've heard this but never tried it (or seen it tried back in Louisiana). I'm gonna be boiling quite a bit on the 21st. I'll do both with and without butter to see how much difference in "peel-ability" there is.

Question: Are you adding a stick of butter to every batch or just one time?

[mahoro]

I've heard this but never tried it (or seen it tried back in Louisiana). I'm gonna be boiling quite a bit on the 21st. I'll do both with and without butter to see how much difference in "peel-ability" there is.

Question: Are you adding a stick of butter to every batch or just one time?

it depends on how many batch your doing.. and if your adding anymore water after each batch, and how much butter is removed after each butter... i am a butter freak so i add half a stick after each batch...
and what i also do is save about a gallon of the stock/juice/whatever you want to call it... in those milk jug.. and i would freeze it... the next time i would add it to my new batch.... i did had one that i had it going for 3 years til i ran out of room in the freezer and had to trash it...l

[mahoro]

I've heard this but never tried it (or seen it tried back in Louisiana). I'm gonna be boiling quite a bit on the 21st. I'll do both with and without butter to see how much difference in "peel-ability" there is

for me it works out really good.. all i do is take the head off.. grab onto the very tip end of the tail.. and then just suck the meat right out (stop thinking all nasty you pervs)

[eklikewhoa]

I do the butter too!

We use leaves from a lime tree as well as full oranges...brings a much better taste then the tampico.

[mahoro]

hmm.. that sounds really good... time to hunt down some lime tree

[jisatsuguy]

ive put sliced oranges before, good stuff... i use the tampico as a cooking liquid instead of water... hehe i do put butter in my boil, just didnt wanna tell noone lol... i use that countrycrock spread crap... i just throw a huge dollop in there... wanna get creative, try lemongrass, mango puree, or even pineapple slices-fresh not canned

[mahoro]

why lemongrass? can't even taste it after all the spicy stuff....