Thread: Alright you mud bug experts......

I want to know yall opinions of a few things. Don't need any spice/seasoning recipes, just want to know
1) how long to boil? I have heard 4-10 minutes
2) I normally use ice and cool down during "soaking time", will frozen shrimp and corn cook enough during the soaking/cool down stage for say a soaking of 30 min?
3) any other tips welcomed I just bought a cooker that will cook 90/lbs.

Well you can get 1000 different answers on this but I can tell you the way I do it and the way my dad does it.
I bring my water to a boil and then drop the crawfish in and let it come back to a boil and then let them cook for 7 minutes. I don't let them soak.
My dad lets the water come to a boil and then drops the crawfish in and starts his time and lets them cook for 15 minutes. He doesn't let them soak either. NOTE - Both of these ways amount to about the same time boiling.

As far as the corn, potatoes, carrots & mushrooms, we start them cooking as soon as the water is put in the pot, just remember the potatoes will take the longest. I have never done frozen shrimp but I have done thawed shrimp and I usually drop them in after we pull the basket of crawfish out and have turned the fire off. It only takes a couple of minutes to boil shrimp. Just watch them and as soon as you see the meat of the shrimp separating from the shell pull them out, they are done!

Another note is I drop 2 sticks of butter in the pot to make the crawfish easier to peel.
Enjoy!

I posted to your other thread with the same title.

Hey HD,TIMING: "Boil" is the most overused word at a crawfish boil. The secret to great crawfish is not boiling the crustaceans, but instead poaching them in hot water, allowing them to soak up seasonings as they finish cooking.

Bring the covered pot of water and seasonings to a hard rolling boil, which takes 15 to 20 minutes. Then dumped in the crawfish and stirred it all around several times with a wooden paddle. covered it with the lid, checking periodically to see when it was coming back to a boil.

When it showed a lot of bubbles over most of the surface but was still short of a hard, rolling boil, then cut off the flame.

I let mine sit a couple of minutes, or three to five minutes for large (size), and then add the frozen corn. That will start cooling the water down,

And it keeps the corn intact.

Once you add the corn, start stirring and checking. When the crawfish sink, they've absorbed all the flavor they'll absorb. The trick is to make sure they're not overdone by the time they sink.

HTH

Thanks everyone!!


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