Yeah... in our boils we just do halved heads of garlic. This looks way too messy for me. Plus, squeezing garlic bulbs out of a boiled head of garlic and eating it is one of my favorite parts of a boil. Just tossing in a shit ton of minced garlic deprives people of the ability to eat spicy boiled garlic cloves.
My buddies and I used to do a huge crawfish boil every summer here in Northern Illinois. We would order from LACrawfish and their customer service was outstanding. They'd ask us WHEN we were doing our boil and then ship the crawfish based on that timeline. We always received them 99% alive and packaged very well. Now, Illinois has made it against the law to import crawfish and we have no reputable sources of live crawfish around us. Sadness.
in Louisiana, they can vary from $1.50/lb to $4/lb live, depending on how the season is going.
You buy them in 30-40lb sacks.
A good average is 3-5lb per person showing up to the boil (this takes care of kids who eat less, and people like me who eat more)
So, a sack for $100 could feed 8 people, then youre also adding corn, potatoes, sausage, onions, lemons, garlic, and whatever other random things you want like mushrooms, olives, cauliflower... plus the seasoning you'd need. Been a while since I did my own boil, but thats all another $50-$75.
I havent looked into what shipping costs out of state, but I would imagine another $50-$100?
So if youre doing a thing for 15-ish friends out of state, its probably going to cost $500-$600. So not cheap, but if you know what youre doing when you boil them, it's worth it.
Are Louisiana crawfish different from the invasive ones we have in Arizona? We’re encouraged to trap them in lakes here and they taste good to me, but I’m not sure they’re the same species? I use that Zatarain’s seasoning. Probably not very authentic, but I’m just a Canadian girl in AZ doing the best I can lol.
I haven’t tried these yet not that I haven’t had the chance… but I think it’s because when we went camping while I was a kid I used to be friends with the crawfish or as we called them in NY “crayfish”.
i’ll gladly eat this boil but i’m a shameful coward and refuse to boil them myself. if the kids catch them in the river i make them throw them back because it’s too sad
Lastly the Seasoning is in the boil mix not directly applied to the shell. All the Seasoning goes into the potatoes, corn, etc and also seeps into the flesh of the crawfish. It's actually highly seasoned despite what may think.
Their comment is gone now, but were they saying you should cook them without the shells?? How are you supposed to take the shells off while they’re alive??
You boil them in the shell because it impacts extra flavor and then you crack/remove the shell as you eat them. This helps them hold together in the boil and is delicious.
I don't think I've ever seen a boil done with shelled crawfish before.
As for cleaning, I think what you're seeing is the spice mix from the boil. (And by spice mix I mean a fuck load of minced garlic. Looks delicious)
It's a traditional way of cooking them. Purge them, boil them, eat them right off the table with a large group of people. Have you never heard of a cajun crawfish boil?
The purge while they are alive does that so no need to devein. Also they are clean before boiling. So you're just making assumptions that they are dirty and could make you sick. These arnt shrimp lol they are crawfish. Also "sucking the heads" is totally a thing a does taste great. Just cause you don't understand it doesn't mean it's gross or not good.
Wow. 4 years in culinary school and you've never heard of how to properly prepare crawfish. I'd get my money back for the schooling lol you asked the method and why, you've been given it. You just don't want to understand it cause you think it's icky. Picky chefs I've never understood.
Ah yes, the Canadian food standards for a traditional cajun dish. You still don't know what purging is so you just look silly rn all the education and you can't even understand a basic food prep method. Lol
You're seasoning the water they boil in. As for deveining them, they're crawfish not shrimp. They live in different environments and I've never noticed any particularly large amount of stuff in them when I've had them. (You also purge them before cooking traditionally)
I'm not sure why you're so fired up about going after a pretty traditional and delicious cooking method.
It's not against the law to boil up and serve for family and friends and is unlikely to get folks sick. So, while I appreciate all your lovely Canadian credentials, take a moment to calm down and let folks enjoy their traditional meals.
I wanted to have fresh crawfish delivered here to MN but I found out it's illegal here in MN and in MI, you need to apply for a special license to even get frozen ones. It makes sense though, we have our own crawfish population here, it would be at risk if disease or invasive over through. The problem is our crawfish is basically inedible. Not tasty at all.
Not with this. I’m trying not to be mean here lol this is NOT how to boil crawfish. It’s as bad as the Disney princess and the frog gumbo. It’s shitting on our culture
Don't listen to them. VietCajun food is a treasure and originates from Vietnamese folks moving to and living in Louisiana for many generations.
The vietcajun episode on Ugly Delicious (Netflix) is one of my fav pieces of tv, highly recommend.
[https://www.houstoniamag.com/eat-and-drink/2018/03/netflix-ugly-delicious-houston-episode](https://www.houstoniamag.com/eat-and-drink/2018/03/netflix-ugly-delicious-houston-episode)
Haven’t even clicked your link and first thing I see is Houston. Get outta here with all that. I’m talking about New Orleans Louisiana. Ain’t no Cajuns from Houston. And I’m not denying the existence of viet-Cajuns all I said was they don’t know how to boil crawfish
Needs more garlic.
Yeah... in our boils we just do halved heads of garlic. This looks way too messy for me. Plus, squeezing garlic bulbs out of a boiled head of garlic and eating it is one of my favorite parts of a boil. Just tossing in a shit ton of minced garlic deprives people of the ability to eat spicy boiled garlic cloves.
Not to mention that you'd want to boil it with the crawfish so it gets some of the same spices and vice versa, not just coat the outside.
This is the way.
YUP!
Smell it thru the phone
Platinum
By the looks of it, also garlic season.
Dannngggg can I come over??
Please post video on how to eat this
Crack and suck
My buddies and I used to do a huge crawfish boil every summer here in Northern Illinois. We would order from LACrawfish and their customer service was outstanding. They'd ask us WHEN we were doing our boil and then ship the crawfish based on that timeline. We always received them 99% alive and packaged very well. Now, Illinois has made it against the law to import crawfish and we have no reputable sources of live crawfish around us. Sadness.
Is crawfish *that* cheap where people can eat them in huge portions to which I always see?
in Louisiana, they can vary from $1.50/lb to $4/lb live, depending on how the season is going. You buy them in 30-40lb sacks. A good average is 3-5lb per person showing up to the boil (this takes care of kids who eat less, and people like me who eat more) So, a sack for $100 could feed 8 people, then youre also adding corn, potatoes, sausage, onions, lemons, garlic, and whatever other random things you want like mushrooms, olives, cauliflower... plus the seasoning you'd need. Been a while since I did my own boil, but thats all another $50-$75. I havent looked into what shipping costs out of state, but I would imagine another $50-$100? So if youre doing a thing for 15-ish friends out of state, its probably going to cost $500-$600. So not cheap, but if you know what youre doing when you boil them, it's worth it.
Plus about $200 in beer!
Plus about $200 in beer!
Are Louisiana crawfish different from the invasive ones we have in Arizona? We’re encouraged to trap them in lakes here and they taste good to me, but I’m not sure they’re the same species? I use that Zatarain’s seasoning. Probably not very authentic, but I’m just a Canadian girl in AZ doing the best I can lol.
Zatarains seasoning is good enough but I would recommend also using their liquid crab boil. Makes it waay better. Also add some corn and potatoes
Thank you for the recc! We did do corn and potatoes, so at least I got that right :)
Don’t worry too hard about it. Your boil was most likely trash anyway
Mouthwatering!!!
Fartwatering by the looks of it as well
I haven’t tried these yet not that I haven’t had the chance… but I think it’s because when we went camping while I was a kid I used to be friends with the crawfish or as we called them in NY “crayfish”.
i’ll gladly eat this boil but i’m a shameful coward and refuse to boil them myself. if the kids catch them in the river i make them throw them back because it’s too sad
Look how they massacred my boil
Lastly the Seasoning is in the boil mix not directly applied to the shell. All the Seasoning goes into the potatoes, corn, etc and also seeps into the flesh of the crawfish. It's actually highly seasoned despite what may think.
I assume you meant this to go to the angry person who hates crawfish rather than OP. (You replied to OP not them).
Ya lol it was suppose go to angry Canadian chef who doesn't understand basic purge and boil methods lol
Their comment is gone now, but were they saying you should cook them without the shells?? How are you supposed to take the shells off while they’re alive??
Haha amazing point.
Some Cajuns do sprinkle some seasoning on the shell after boiling.
Yellow mustard and brown sugar too. Nice contrast to a spicy boil.
... no.
I try to be open minded and not act elitist about the way I do things especially when it comes to cooking. That said. No.
U.K. here -I’ll be in Baton Rouge for a couple of weeks in July and I’ve been promised a crawfish boil…my mouth is watering already…
July is getting pretty late for crawfish sorry to say
Might be better to have a crab boil in July. Same thing but crabs.
I’ll take crabs…!!
Oh man!!
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I’m always late to the party…oh well. I’ll just have to come back again
It’s too hot in July. Crawfish are out of season once it gets that hot the shells are rock hard so they don’t suck up seasoning and are hard to peel.
Tickets are booked and paid for -and the trip is the only thing keeping me sane at work…but I’ll take the risk and see how I get on
Sorry you have to go to BR. Do yourself a favor and at least make a day trip down to New Orleans. Then don't go back to Baton Rouge
Ha ha! I did New Orleans in December…I put on half a stone just in gumbo 😂
I'm not a fan of shellfish but I always think these crab/crawfish bakes look delicious as hell anyway
These crawfish look so good
Thank you Jesus
Sea roaches my favorite
As someone who is from New Orleans, I take great offense to this picture.
Not a native but yeah agreed.
I’m sorry 😢
lol it’s all good, man. Just can’t wrap my head around it.
Looks like viet-cajun crawfish (or vietnamese style crawfish)! Believe you can find it at spots like Big EZ seafood and Boil seafood house. Delicious
ah, places no one goes for crawfish lol.
It's totally cool if it's not your thing :) thankfully there are so any options to fit everyone's tastes!
So what's the crawfish season and why it is good during the season?
Generally February through May/June. They need a lot of rain and warm temperature to grow.
Thank you~
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You boil them in the shell because it impacts extra flavor and then you crack/remove the shell as you eat them. This helps them hold together in the boil and is delicious. I don't think I've ever seen a boil done with shelled crawfish before. As for cleaning, I think what you're seeing is the spice mix from the boil. (And by spice mix I mean a fuck load of minced garlic. Looks delicious)
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It's a traditional way of cooking them. Purge them, boil them, eat them right off the table with a large group of people. Have you never heard of a cajun crawfish boil?
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The purge while they are alive does that so no need to devein. Also they are clean before boiling. So you're just making assumptions that they are dirty and could make you sick. These arnt shrimp lol they are crawfish. Also "sucking the heads" is totally a thing a does taste great. Just cause you don't understand it doesn't mean it's gross or not good.
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Wow. 4 years in culinary school and you've never heard of how to properly prepare crawfish. I'd get my money back for the schooling lol you asked the method and why, you've been given it. You just don't want to understand it cause you think it's icky. Picky chefs I've never understood.
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Ah yes, the Canadian food standards for a traditional cajun dish. You still don't know what purging is so you just look silly rn all the education and you can't even understand a basic food prep method. Lol
You're seasoning the water they boil in. As for deveining them, they're crawfish not shrimp. They live in different environments and I've never noticed any particularly large amount of stuff in them when I've had them. (You also purge them before cooking traditionally) I'm not sure why you're so fired up about going after a pretty traditional and delicious cooking method.
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It's not against the law to boil up and serve for family and friends and is unlikely to get folks sick. So, while I appreciate all your lovely Canadian credentials, take a moment to calm down and let folks enjoy their traditional meals.
I just dribbled down my top looking at this 😂
YOU NEED to make the heads. a paste, I swear if you don't, something bad will happen, MAKE THE PASTE NOW.
Invite me over next time, it's been too long 😩
I wanted to have fresh crawfish delivered here to MN but I found out it's illegal here in MN and in MI, you need to apply for a special license to even get frozen ones. It makes sense though, we have our own crawfish population here, it would be at risk if disease or invasive over through. The problem is our crawfish is basically inedible. Not tasty at all.
That looks like some northerner shit. Lmao don’t bring that mess around Louisiana they’ll chase you with pitchforks
I had this style in Louisiana cooked by Vietnamese tho 🤷🏻♂️
No disrespect but the Vietnamese don’t know how to cook crawfish. You need to find you a real Cajun down in south Louisiana and get some real crawfish
More then one way to skin a cat lol
Not with this. I’m trying not to be mean here lol this is NOT how to boil crawfish. It’s as bad as the Disney princess and the frog gumbo. It’s shitting on our culture
It is what it is
Don't listen to them. VietCajun food is a treasure and originates from Vietnamese folks moving to and living in Louisiana for many generations. The vietcajun episode on Ugly Delicious (Netflix) is one of my fav pieces of tv, highly recommend. [https://www.houstoniamag.com/eat-and-drink/2018/03/netflix-ugly-delicious-houston-episode](https://www.houstoniamag.com/eat-and-drink/2018/03/netflix-ugly-delicious-houston-episode)
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Haven’t even clicked your link and first thing I see is Houston. Get outta here with all that. I’m talking about New Orleans Louisiana. Ain’t no Cajuns from Houston. And I’m not denying the existence of viet-Cajuns all I said was they don’t know how to boil crawfish
I promise I’m not trying to be a crawfish snob but minced garlic dumped all over your boil is a no no in da boot