With my biscuits, which are not familiar with Cajun cuisine, I want to introduce a delicacy here in Louisiana. Cancer. Nothing brings people closer together than the good old cancer bubbling up here! You see, these little red suckers bring joy to our hearts! I can’t even explain the taste. But, let me try… It’s like a mini lobster with 100 times the taste! Of course, everyone here has their own way of cooking. You know, I had to think of the simplest method, which also has the most taste! So I prepare my crayfish for cooking and bless my ancestors!
Clean them up!
Your bag of crabs will be dirty! Don’t worry about it. They’re out of the swamp. So we’re expecting some dirt. We pour them into a large cooler and put a water pipe in it. Then open the drain hole. Soak the water for about 20 minutes or until the water in the fridge is clean.
You need to see the crabs clearly. You also want to remove all the dead crabs you see swimming around. If they have a straight dick, they’re on their way to glory. Drop it! You don’t want to eat crawfish that died before you’re in hot water. Disgusting!
When filling the cauldron with water, make sure that the cauldron is filled about 2 to 3 centimetres above the half mark.
You know I’m a girl of taste. I’ve worked hard to make sure these slides are perfectly spiced. They want them to get the right number of shots. If they’re too spicy, it’s hard to enjoy them. You want them to be right! You know, like Goldilocks breaking in from behind. Anyway, I love a good spice! For cooking I use a mixture of fried fish products from Zatarain and Louisiana. Both brands will taste incredible! I also add an 8-ounce bottle of boiling liquid. The taste of garlic and onions is slightly less pungent than the original concentrate. It adds the right amount of beats. If you like EXTRA spicy crabs, add another bottle.
I know what you’re thinking. Coop, what’s going on? But look, if I don’t know anything else, I know how to add flavor to a meal, okay? Now, trust me. Don’t miss this chicken stock! And don’t miss the oil. Because, well, oil makes everything damn right!
And don’t be afraid of vegetables and citrus. You get so much out of the kitchen! And the secret must have one ingredient: Vinegar. Natural white distilled vinegar. The trophy is enough. It facilitates the crust of crayfish. It also lightens the smell. The smell of cancer can linger on your fingers long after you have washed your hands. This little spray vinegar does the trick! You can even eat them at home without worrying about their smell, such as that of your walls and furniture. Thank God for the vinegar!
The most important part of the cooking process, besides choosing the right amount of herbs, is the cooling/decomposition process. Cancer boils very fast! For 5 minutes they are red and float on the pot. This is the time to lower the temperature. A temperature of 150°F is ideal for soaking. The addition of frozen corn and sausages contributes to this. But you have to do more to lower the temperature fast enough. Otherwise the crabs boil and become a mush. Some people like to add ice cream. I don’t recommend it because ice cream can dilute the cooking and take away some of the flavor we’ve worked so hard for. I’m using the ulcer pattern! It is an innovative and easy to use ring that is attached to your water pipe. Unbelievable work! It raised my cooking temperature from 220°F to 150°F in just over 3 minutes! It also locks itself in the juice. This thing gave me the juiciest crabs I’ve ever had in my life! Bring yours here (NOT IMPORTANT): https://theboilboss.com.
It is said that when a crayfish falls to the bottom of the pot, it absorbs as much flavour as possible. But I think the more you’re absorbed, the sharper they become. Why don’t you try it when you’ve been absorbed? I’m about 40 minutes soaking wet. Since the decoction chef, I haven’t had to worry about boiling my crabs. He gave them a lot of extra time to work themselves in.
I was afraid to boil the crabs. But there’s nothing you can do about it! Just follow my instructions and watch the video until you are ready to treat your first ulcer with confidence. You can do it! And look at the award !!!!
Best crayfish Recipe
The good Louisiana crab chef is like the most fragrant recipe you will ever enjoy!
shrimps and crabs full of boiling water
shrimps and crabs boiling water
Liquid prawns seasoned with garlic and onions, spiced with cooked prawns
Chicken stock powder
- 3 onions
- 3 peppers
- 4 celery stalks
- 3 garlic cloves
- 3-4 lemons
Salt oil sticks
- Boil the potatoes
- frozen corn
- Frozen or thawed sausages
- Pour the crayfish into the large fridge with a drain hole.
- Place the water hose in the refrigerator and let the water run with the drain opening open.
- Remove all dead crabs (if the tails are straight, they’re gone!).
- Continue until the water in the fridge is clean.
- Light the fire and put the boiling water on it.
- Fill the pot with water up to half of 2 to 3 centimetres thick.
- And in Zataran spice (powder and liquid) – Louisiana spice, chicken stock, salt and vinegar.
- Mix well.
- Place the notch, the cooking insert in the kettle.
- Add vegetables
- Squeeze the juice of the oranges and lemons before throwing them into the pot.
- Add oil and mix well.
- Cover the pan with a lid to stimulate the cooking.
- When it boils, add the potatoes.
- Stir, cover with the lid and cook for 10 minutes.
- Carefully remove the insert from the combi steamer.
- Pour the crabs in the insert over the potatoes.
- Carefully put the insert back in the pot.
- Cover with the lid and cook the crabs for 5-7 minutes.
- Put out the fire.
- Add frozen corn and/or sausage to cool before cooking.
- Stir until the temperature in the pot drops to 150°F * watch the video and information above for instructions*.
- Cover the crabs and soak them for at least 30 minutes; or until the corn and sausage are ready and most of the crabs have fallen to the bottom of the pot**.
- Take the insert out of the combi steamer and let it out.
- Have fun!
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