When does crawdads come in season and would anybody be willing to share on how to spice em up when you do a craw boil? Me and the guys at work are wanting to do a crawdad/shrimp boil. Thanks for the help.
When does crawdads come in season and would anybody be willing to share on how to spice em up when you do a craw boil? Me and the guys at work are wanting to do a crawdad/shrimp boil. Thanks for the help.
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whats a crawdad??
crawfish will start showing up by the end of february...i usually cant afford them till at least end of march or i just go catch my own in april...
i have best results with louisiana fish fry brand crawfish and crab boil...the directions on the pack are pretty good...i use louisiana bag seasoning and bottle seasoning...i add about 6 whole garlic pods cut in halfs, about 6 or 8 onions cut in halfs, a celery bunch cut in 4ths(leaves and all), whole mushrooms, red potatoes....then once i turn my fire off i add frozen corn, and about 5 or 6 lemons cut in half...
i bring my water and veggies to a full boil, drop in my crawfish, return to a boil, time 5 minutes, then turn my fire off.....start sampling for ease of peel after about 15 or 20 mins...soak up to about 30 mins...
Like marshman said end of feb. but they will be very expensive. I also like Louisiana crab boil. It depends on how y'all want them. Spicy or not. Spicy use Louisiana and get the big bag. One small bottle of zatarans liquid crab boil. I find that the Louisiana liquid is bitter tasting. I put potatoes in water first let them boil for a little (10 min or so) then I add the crawfish and any other seasoning I want ( sausage,onions,lemons,garlic,etc. ) I cover the pot and wait until I see steam coming out. Then I time for 5 min. Shut off burner add corn on cob if desired and let sit for another 10 min then I cool the pot with a garden hose by spraying the outside. Then from there taste and soak until they are as spicy as you like them! Dump them on a table and enjoy. Don't put them in an icechest while they are still hot or they will continue to cook and end up being mushy from overcooking. Don't stir the. Raw fish when you are cooking either or you will end up breaking up all the potatoes. I like to use red potatoes and not the little ones. I like to use the big ones and I cut them in half. It gives the potato more flavor. Another good crab boil that isn't as spicy but very flavorable is swampfire. That's crawfish.
Shrimp is a little more finicky. Only boil the shrimp for one minute then either ice the water or take them out immediately and spread them on the table. If overcooked they will be hard to peel. A huge pain in the butt!! Add about a tbs. of veg oil to the water prior to boiling for every pound of shrimp. That helps the shell break away from the meat and makes it a lot more forgiving on the perfect cooking time.
Thanks guys. We always called em crawdads up here. All I know is I love to eat them.
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<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by Tony Pennington »</td></tr><tr><td class="quote">How many lbs of crawfish do i need for a 30qt pot?</td></tr></table>
30 QT?sorry. I just had to giggle at that a little.. do you need to borrow a 100QT pot?
a 30 QT pot MAY hold about 13 pounds if you have everything else in there with them.
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by barchief »</td></tr><tr><td class="quote">
30 QT?
a 30 QT pot MAY hold about 13 pounds if you have everything else in there with them.</td></tr></table>
Cory, i seem to remember your pot was a 31 QT...
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by JOHN202 »</td></tr><tr><td class="quote">
Cory, i seem to remember your pot was a 31 QT...
NOT! I have a 25 Qt GUMBO pot!!! my crawfish pots are 75Qt and 105 Qt.
You do need to get a bigger pot if you plan to do enough for a few people. Generally 8lbs./person for boiled crawfish and 1.5lbs. /person for shrimp. That pot will do fine for the shrimp.
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by fritz20 »</td></tr><tr><td class="quote">My pot is bigger than your pot</td></tr></table>
Do Work !
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by fritz20 »</td></tr><tr><td class="quote">My pot is bigger than your pot
Fritz... nobody was talking about this kind of pot.
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by barchief »</td></tr><tr><td class="quote">
30 QT?
a 30 QT pot MAY hold about 13 pounds if you have everything else in there with them.</td></tr></table>You guys suck
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<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by Tony Pennington »</td></tr><tr><td class="quote">You guys suck
Thats the best thing to do, just come down and let someone else do all the cooking.
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by JOHN202 »</td></tr><tr><td class="quote">
Thats the best thing to do, just come down and let someone else do all the cooking.
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You can get the crawfish right now, but they are expensive....and they aren't holding very well, so the ship up there wouldn't be a good idea....early season is tough because they are continually molting, and they are softer and don't keep as well cause the molting makes them weak anyway....I'd wait until we have some good warm weather for a couple weeks, and then go for some pond crawfish....the basin and river will start molting hard then...
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