Salt is pointless and leads to higher dead count like he mentions. It takes roughly 18-24 hours in running water to truly purge. If you aren't doing that then, just rinsing then til the water is clean is the way to go. Good vid man
Im a newby when it come to crawfish but ive been hooked ever since i tried them & ur tips in this video just made them even better for anyone out there trying to do there own thing at home i know i will thanks for sharing bro!
Thanks David! Like anything, it takes trial and error to get them just the way you like them! I personally don't like them super salty or spicy so I adjust accordingly! Glad we could help! We'll be doing crabs and shrimp soon! Those videos will be fun, because we will take you all down on a day trip plane ride to New Orleans to pick up the seafood! Thank you very much for watching!!
I've been itching to do a Crawfish boil this year and now my itch is a lot worse thanks to you!!! Great looking cook and fantastic job explaining the process. Keep up the great work brother!!! Cheers from Austin!!!
Thanks for the compliments T-Roy! Be careful! It's just as addictive as BBQ! We've done 3 boils this year! Hopefully one day our videos will be as good as yours!!
T-ROY COOKS I’m stationed in Germany now. Believe it or not they have live crawfish and I’ll be doing one tomorrow in the cold. If they turn out good I’ll make a video next time
Really liked this video very accurate as well , just make sure you clean your crawfish well and you will have a good boil. And it only takes 5 minutes to cook crawfish when u get it to a boil, which I was a little skeptical about at first but perfect texture. Thanks so much for this video great crawfish boil and hopefully many more to come.
There's a bunch of haters in the comments. But also aimed positive responses. I hope he sees this comment because he's doin just fine! Happy days yall !
The onions and the garlic I always puree it and I also add a couple of stalks of celery and puree it... When you puree it soaks into the Crawfish much better and also soaks into the BABY BELLA mushrooms much better
Hey, thanks for the help this video helped me out alot, this is my first time cooking crawfish so this video pretty much helped me alot so thanks for the help man and keep making them awesome videos
You can do it either way. In your situation, I would do the onions and garlic with the vegetables. Then, I would actually add the lemons (squeezed) once I cut the fire off on the crawfish. It's a bit of a new way of thinking about the boil, but it comes out great!
@@candicemeyers7743 he kept the water running until it was clear water. When you get clear water the crawfish have purged out everything. Keep in mind he fast-forwarded that process (he didn't just rinse them off).
Can you explain the purpose of putting food in mesh bags? Twice? I’ve always just spiced the water then added ingredients in order of cook time needed. Add shellfish last. Turn off heat. Then ice whole thing down and rest for 20 minutes. Bags are a lot more steps but I’ll try it if you can please explain the benefits
Just a few tips: Start boiling your potatoes before you pour the crawfish in. That way people won’t have to wait for them to be done. Definitely, buy a table. It helps to put stuff on instead of the ground and you can just pour the crawfish on the table when ready. Squeeze the juice out of the lemons into the water then throw the lemons in the basket. Leave the veggies in the pot during the entire process. My favorite thing out of the pit other than the crawfish are the onions.
Do you know how Pappadeux and some other places where they ads a mystery ingredient to thicken thr water in the boil so you can dip French bread in it as part of the boil?
Hi Solar Clapson! Thanks for watching and great question! Essentially, you want to bring down the water temperature as quickly as possible in order to stop the crawfish from cooking. When crawfish are overcooked, the shells tend to stick to the meat and the meat shrinks up and gets a mushy texture. Bringing the water temperature down also allows the crawfish to absorb the spices that you have put into the boil.
@@freshhands5054*You're right about the ICE bringing down the temperature to prevent the crawfish from overcooking.. The last paragraph is incorrect regarding the water temp down to allow the spices to be absorbed all depends on how long you let it soak there.. it has nothing to do with the low temperature. Like any other food, letting it soaked longer than usual, will absorb any spices you put in the water. hope that makes sense.*
Solis Outdoors I think he may have just mis-worded the reason. But I’m sure he meant that the reason is a 2 part answer... 1. To bring the temperature down so the crawfish don’t over cook, and 2. It allows the crawfish to be able to soak longer, thus letting it absorb the spices. ✌🏼
You can get them at Academy Sports and Outdoors. Additionally, depending on your location, many grocery stores will have them by the boiling ingredients
I'd like to try this but have a few questions: 1) Do I have to wear a crawfish shirt for this to turn out right? If so, can it be red instead of blue. 2) What do you look for while shopping for potatoes to avoid the dangerous ones? 3) Can I smoke weed instead of drinking an adult beverage? Thanks in advance for your responses
Mike, here are our thoughts: 1) Not required, but is cool!!! Sure, go red, if that is what works for you!!! 2)We buy as much as we can at Costco, assuming theirs are "safe"!! 3)You do you, based on your local laws!! ;-) Thanks for watching and Cheers!!!
What does a 33lb to 36lb sack cost $$$$$ ? Most of the boil's that I have scene on you tube have more of a RED color to it. Maybe not enough Zatarains seasoning in it.
If I am cooking 2 sacks of crawfish, do I add another whole bag of seasonings for the second cook or just a couple cups more? Also, can I cook the veggies (potatoes, mushrooms, sausage, then corn) first and then cook my crawfish?
Hey Tracey! Thanks for watching the video! I generally add between 1/2 and 3/4 of my original seasoning back into the boil for the next round. However, I know alot of folks who feel that it is really hard to get the right flavor profile when doing a second batch. Therefore, they will just start with fresh water. I am not really a fan of this approach. Yes, you can definitely cook the veggies first. I know many people who do this for several reasons. First, they like to have food for the guests to snack on while they wait for the crawfish/shrimp/crabs to be ready. Second, some believe that the veggies come out tasting like seafood if done after the crawfish. I have never noticed this. My reason for cooking the crawfish first is that I want my crawfish to get the majority of the original seasoning since they are the stars of the show!
I like to cook the veggie first because I have some adults and many kids who don't like it so spicy since the veggies absorb so much. Then I add more spices and the heat for the crawfish. Great overall vid. def one of the best ones on youtube.
They sell them at Academy, Amazon, etc. "Crawfish boil bags" is what I searched for on Amazon. You can also use a laundry bag if you can't find a "real" one!!
In Louisiana we put our veggies in the pot we don't put ice in them we like me fresh out the pot the crawfish and ice killed it all and we add butter and more seasoning when the crawfish are done
Sounds like a North LA thing (seen that done in Monroe area and not necessarily a fan)...grew up cooking with real cajuns and we never put seasoning and butter on the outside...
Where i come from we cook all that stuff together. this is the first time I have seen someone cook the craw fish and then the other fixings. But if it works for you GG
It really depends on your preference. I have seen it done both ways, but prefer to do the veggies afterwards. I know some people who actually cook the "ancillaries" first and then serve as appetizers while the crawfish cook and soak.
Hey Lee! The one that we are cooking in for this video is a 100 QT pot made by Bayou Classic. I would say that this is the best all around pot to have for doing boils. However, I also have a 60 QT that belonged to my grandfather, and we boiled in that thing for years with no problem! We just had to spend more time cooking the food in multiple batches.
Christopher Molina outdoor gourmet with double jet burner. Should be able to order from any Academy Outdoors location if you aren’t physically in Louisiana.
You don't eat the meat in the claws (or pinchers, whatever)? The meat is a little more difficult to get to but it is so sweet without a hint of that fishy flavor you get with the tail meat.
Nice vid man! I would just advise get a table...put the potatoes in first, cook the crawdaddys, then add the (corn, sausage, shrimp, and mushrooms) after the initial boil but everyone does it differently..i'm sure they all tasted amazing regardless! Much love!
Hi Candie 5000! Thank you for watching! It depends on your definition of "purge." Some consider purging to be the process of letting the crawfish sit in a salty brine for a period of time before the boil. This is the number one thing that you should not do if you want to have a successful boil. Salt will actually kill the crawfish and begins the decomposition process of the meat before the boil. You do not want to do this! Your crawfish will literally taste rotten. I have been to several boils in my lifetime where somebody took this approach, and the result was unhappy guests. Another approach to "purging" would be just letting the crawfish swim around in some water prior to boiling. This is essentially the same thing that we did when we ran the water over the ice chest with the crawfish inside for 30 minutes or so. This washes any minimal amounts mud and dirt off of the crawfish and ensures that your water does not get dirty. Today's crawfish are mostly raised in rice ponds in central Louisiana and come to you in fairly clean condition. Therefore, it is not necessary for them to sit in a tub for any extended period. Additionally, after the first few minutes, the water in a tub will become murky and dirty and you are back to square one. Taking the approach of washing the crawfish as we did in the video allows for clean water to run over the crawfish constantly. When the water coming out of the bottom of the ice chest is clear, you know your crawfish are clean!
DejaAdor purging doesn’t get rid of the 💩. All it does is gets rid of the mud/grass/dirt that may be on them or in their mouths. Running water on them till it’s clear is ok, but I however put them in an ice chest and fill it with water 3-4 times letting them soak about 30 seconds while I stir them around. Then after the last soak is drained, then I run a hose on them and make sure water is clear coming out.
Farm raised crawfish haven’t eaten for days by the time you receive them so they are naturally cleared out internally. The rinse gets rid of the external stuff that’s already been purged. Back in the day purging was important because they were caught in traps from the wild
Well, you bring them up to a boil for just one minute and then soak for 30-45 depending on how much spiciness you want. I take the same approach for shrimp as well
That's the best I've ever ever saw anyone boil crawfish and the cleanest. That was great pointer's.
We really enjoyed your cooking lessons ,never seen it cooked in a bag before maybe we’ll try it next time thanks for sharing...
Salt is pointless and leads to higher dead count like he mentions. It takes roughly 18-24 hours in running water to truly purge. If you aren't doing that then, just rinsing then til the water is clean is the way to go. Good vid man
Im a newby when it come to crawfish but ive been hooked ever since i tried them & ur tips in this video just made them even better for anyone out there trying to do there own thing at home i know i will thanks for sharing bro!
Thanks David! Like anything, it takes trial and error to get them just the way you like them! I personally don't like them super salty or spicy so I adjust accordingly! Glad we could help! We'll be doing crabs and shrimp soon! Those videos will be fun, because we will take you all down on a day trip plane ride to New Orleans to pick up the seafood! Thank you very much for watching!!
I like how you kept it separate. Where did you get that bag?
The crawfish look like they came out perfectly, always a nice choice for seafood.
I've been itching to do a Crawfish boil this year and now my itch is a lot worse thanks to you!!! Great looking cook and fantastic job explaining the process. Keep up the great work brother!!! Cheers from Austin!!!
Thanks for the compliments T-Roy! Be careful! It's just as addictive as BBQ! We've done 3 boils this year! Hopefully one day our videos will be as good as yours!!
T-ROY COOKS I love when you video your annual crawfish boil Troy....I am about to eat some in 5 min!
Yeah, I do need to do one this year!!! I bet yours were really tasty!
T-ROY COOKS I’m stationed in Germany now. Believe it or not they have live crawfish and I’ll be doing one tomorrow in the cold. If they turn out good I’ll make a video next time
Great video! I hadn't done this in a while and needed a refresher! Thanks - really enjoyed it and it was straightforward and easy!!
Really liked this video very accurate as well , just make sure you clean your crawfish well and you will have a good boil. And it only takes 5 minutes to cook crawfish when u get it to a boil, which I was a little skeptical about at first but perfect texture. Thanks so much for this video great crawfish boil and hopefully many more to come.
Thanks Caleb! Yes, cleaning is key!!!
It's mid summer and I wish it was April now!! Great job man!
There's a bunch of haters in the comments. But also aimed positive responses. I hope he sees this comment because he's doin just fine! Happy days yall !
I will follow your recipe! It sounds easy and delicious! It will be my first time to cook CRAWFISH, so wish me good luck! LOL
The onions and the garlic I always puree it and I also add a couple of stalks of celery and puree it... When you puree it soaks into the Crawfish much better and also soaks into the BABY BELLA mushrooms much better
Ray Reasons That is a good idea!
you are 100% correct
Sign me up. I haven’t done a boil in years 👍well done
You made this look super easy man thanks, going to try this tonight for my birthday! South Texas btw never made this.
Thanks for sharing Bro, I pretty much do it the same way but since I only do it once a year I need a refresher.
You are such a natural at this, Alex. I predict good things for your channel.
Thanks for the vote of confidence Justin! Hopefully we'll be as good as you one day!!
Hey, thanks for the help this video helped me out alot, this is my first time cooking crawfish so this video pretty much helped me alot so thanks for the help man and keep making them awesome videos
So if you were too cook veggies first would you add onions garlic and lemons in with that or when you bring water back up to a boil for the crawfish?
You can do it either way. In your situation, I would do the onions and garlic with the vegetables. Then, I would actually add the lemons (squeezed) once I cut the fire off on the crawfish. It's a bit of a new way of thinking about the boil, but it comes out great!
Aren't you supposed to purge them first?
That's what he did!!!
Not if they are from a farm
He literally talked about that in the video
I didn’t see him purge. I saw him rinse
@@candicemeyers7743 he kept the water running until it was clear water. When you get clear water the crawfish have purged out everything. Keep in mind he fast-forwarded that process (he didn't just rinse them off).
Don’t this crawfish need cleaned internally? That food and poop line? Like we do for shrimp?
Poop are the best part of the crawfish ...
The poop adds to the flavor.
What type of bag did you use for the corn potatoes ect
You put the bag of vedgies on the ground..and then stuck it back in the POT! Everything was great up until that point😱
That boil kills everything
Lyle Luquette including the crawfish
At least we don't have a dog :)
"Veggies"
Where do you think veggies come from lol
Can't wait to try this, thanks for making this tutorial! Very enjoyable
enjoy!
Midnight cravings yall should collab on a seafood boil
Can you explain the purpose of putting food in mesh bags? Twice?
I’ve always just spiced the water then added ingredients in order of cook time needed. Add shellfish last. Turn off heat. Then ice whole thing down and rest for 20 minutes.
Bags are a lot more steps but I’ll try it if you can please explain the benefits
It's not that bad. It helps you keep everything separate when serving. Some people like to fish out only certain ancillaries.
I am in North Texas too, where do you get your crawfish? Bayou Market in Louisville is the only place we know of.
shoot me an email at myfreshhands@gmail.com and I will send you some information.
Just a few tips:
Start boiling your potatoes before you pour the crawfish in. That way people won’t have to wait for them to be done.
Definitely, buy a table. It helps to put stuff on instead of the ground and you can just pour the crawfish on the table when ready.
Squeeze the juice out of the lemons into the water then throw the lemons in the basket.
Leave the veggies in the pot during the entire process. My favorite thing out of the pit other than the crawfish are the onions.
I'm from St.Martinville, dead center cajun country. NEVER saw anyone do it like this.
Funny...all of my family is from Mamou and we do it like this...
Question... you don't take the skin off the onions @?
I'm so curious to no what u use for ur seasoning??? This is a really great video!
First Video I Watched , Honestly Fell Inlove With Him NEW SUBBIE
How long do you cook the grass?
Marvin Allen grass?
Roxanne Williams yes grass! Put the lid, and the bags on the yard and back on/in the pot! I hope your not treating the grass with fertilizer!
Imma about to get me some of those and some head on shrimp
That sounds pretty awesome Earl!
Thank you! This was a great video with detailed steps.
When did he put the sack back in? Did i miss that part?
What size pot did you use???
That's a 120 quart pot . You can definitely get away with something much smaller if necessary.
Thanks
New sub here. I watched the whole video,.you did good.
It’s a how too video.! Some of you are confused. Key board cooks shouldn’t watch if they know everything already 😉
JOSH Pittman some people shouldn’t do how to videos like this guy.
JessicaB. He hasn’t said anything different from all the other people doing the how to videos though so.... 🤷
Thanks for the video well done.
thanks so much, Jay!
Lol. “Louisiana Style” that’s an argument and a fist fight waiting to happen.
You really need to invest in a table bro.
Great idea!!!
Do you know how Pappadeux and some other places where they ads a mystery ingredient to thicken thr water in the boil so you can dip French bread in it as part of the boil?
Some people use butter. We don't like the grease that it produces though! Other than that, guess it is a secret!!! :)
Okay nice@ I like as well as love this video!!
How long do you boil your vegetables ?? And at what time do you put your corn in ??
Yummy!!!🦞🦞🦞🦞🦐🦐
Where's the liquid crawfish boil seasoning?
thanks for watching! I personally don't use the liquid boil very frequently. Just a personal preference...
where you from NYC?
I love southern food culture. See ya Chicago
Yousef Ahmad shut up, Mohammed was a phedophile
Hey sugar this Cat from Nola enjoyed your vid you kno we git down in Nawlins you did us proud my baby....
Where do you buy your crawfish
What is the purpose of icing them. Seems counter-intuitive.
Hi Solar Clapson! Thanks for watching and great question! Essentially, you want to bring down the water temperature as quickly as possible in order to stop the crawfish from cooking. When crawfish are overcooked, the shells tend to stick to the meat and the meat shrinks up and gets a mushy texture. Bringing the water temperature down also allows the crawfish to absorb the spices that you have put into the boil.
solar clapson yep...what he said
@@freshhands5054*You're right about the ICE bringing down the temperature to prevent the crawfish from overcooking.. The last paragraph is incorrect regarding the water temp down to allow the spices to be absorbed all depends on how long you let it soak there.. it has nothing to do with the low temperature. Like any other food, letting it soaked longer than usual, will absorb any spices you put in the water. hope that makes sense.*
Solis Outdoors I think he may have just mis-worded the reason. But I’m sure he meant that the reason is a 2 part answer... 1. To bring the temperature down so the crawfish don’t over cook, and 2. It allows the crawfish to be able to soak longer, thus letting it absorb the spices. ✌🏼
Shellfish starts to absorb seasoning at 120 degrees
Where did you find the mesh bags?
You can get them at Academy Sports and Outdoors. Additionally, depending on your location, many grocery stores will have them by the boiling ingredients
I have been to Fischers Meats in Muenster Tx. Place is awesome.
Amen!
I've always purged my crawfish in salt water you'll be surprised how much cleaner they get. It stuns them but does not kill them
Yeah that's been proven to be an old wives tale. LSU even did a scientific study on it and concurred it doesn't do anymore than plain ole tap water.
Can you buy the bag of crawfish the day before?
You can definitely do that. You will want to keep them in a temperature controlled place though. They can be very sensitive to change in temperature.
I'd like to try this but have a few questions:
1) Do I have to wear a crawfish shirt for this to turn out right? If so, can it be red instead of blue.
2) What do you look for while shopping for potatoes to avoid the dangerous ones?
3) Can I smoke weed instead of drinking an adult beverage?
Thanks in advance for your responses
Mike, here are our thoughts:
1) Not required, but is cool!!! Sure, go red, if that is what works for you!!!
2)We buy as much as we can at Costco, assuming theirs are "safe"!!
3)You do you, based on your local laws!! ;-)
Thanks for watching and Cheers!!!
Love it! Killer video
Good job
Omg😭it looks so good! And everybody in the comments most likely ate a little dirt as a kid so stfu
I like the ice idea but I feel like it waters dilutes the seasoning mixture since you're adding more water to the pot.
There is plenty of seasoning in there. Water does not have any significant dillution effect.
@@freshhands5054 My new thing is to make a 16oz or bigger half orange and lemon juice. I freeze them. Then throw them in the pot at the end.
I don't use ice, add frozen corn and spray with a hose to 145-150 degrees, soak 25 minutes.
What does a 33lb to 36lb sack cost $$$$$ ? Most of the boil's that I have scene on you tube have more of a RED color to it. Maybe not enough Zatarains seasoning in it.
Were in Savannah GA can you get some?
What kind of bag is that?
Hey Cherie! it's basically a laundry bag. However, you can buy the exact bag here: www.academy.com/shop/pdp/outdoor-gourmet-crawfish-bag
If I am cooking 2 sacks of crawfish, do I add another whole bag of seasonings for the second cook or just a couple cups more? Also, can I cook the veggies (potatoes, mushrooms, sausage, then corn) first and then cook my crawfish?
Hey Tracey! Thanks for watching the video! I generally add between 1/2 and 3/4 of my original seasoning back into the boil for the next round. However, I know alot of folks who feel that it is really hard to get the right flavor profile when doing a second batch. Therefore, they will just start with fresh water. I am not really a fan of this approach.
Yes, you can definitely cook the veggies first. I know many people who do this for several reasons. First, they like to have food for the guests to snack on while they wait for the crawfish/shrimp/crabs to be ready. Second, some believe that the veggies come out tasting like seafood if done after the crawfish. I have never noticed this. My reason for cooking the crawfish first is that I want my crawfish to get the majority of the original seasoning since they are the stars of the show!
I like to cook the veggie first because I have some adults and many kids who don't like it so spicy since the veggies absorb so much. Then I add more spices and the heat for the crawfish. Great overall vid. def one of the best ones on youtube.
That's a great approach pdelcher! Thank you for watching and the compliments!
Love it! Awesome video
Thank you dnjdowning!!
If I were to cook a 2nd pot of crawfish, how much more seasoning would I need to add
Depends honestly. I usually add 20-30% more seasoning and they taste fine!
Is that the same sack from the crawfish?
When we eat are crawfish down in Louisiana we get down
FACTS!!!!!
I love crawfish I can eat it every day and all day
I like how you use one spice mix, lots of other boil vids put everything on the store shelf in the pot. Just a waste.
Yea, no sense in making it too complicated. I don't mess around with different spices too much.
How many pounds of crawfish is that?
I believe that sack weighed in at about 38 lbs
Does frozen crawfish taste the same? Also, do you clean frozen craw fish the way you clean none frozen?
Woww yummy Yummy chef 😋 thanks for sharing, I subscribe already your UA-cam channel
I'm interested in the idea that you don't clean the onion or garlic of the skin. Is this typical?
The skin releases more flavor typically more for either stock or broth never peel. Makes soups healthier rich in antioxidants.
what is the proper name of the sack you used to put the veggies in and where can I find it?
looks like a laundry sack.
They sell them at Academy, Amazon, etc. "Crawfish boil bags" is what I searched for on Amazon. You can also use a laundry bag if you can't find a "real" one!!
In Louisiana we put our veggies in the pot we don't put ice in them we like me fresh out the pot the crawfish and ice killed it all and we add butter and more seasoning when the crawfish are done
Sounds like a North LA thing (seen that done in Monroe area and not necessarily a fan)...grew up cooking with real cajuns and we never put seasoning and butter on the outside...
Where can i get a bag like that?
Where i come from we cook all that stuff together. this is the first time I have seen someone cook the craw fish and then the other fixings. But if it works for you GG
It really depends on your preference. I have seen it done both ways, but prefer to do the veggies afterwards. I know some people who actually cook the "ancillaries" first and then serve as appetizers while the crawfish cook and soak.
Just curious how many quarts is your stock pot. Been pricing and trying to get the most for my money
Hey Lee! The one that we are cooking in for this video is a 100 QT pot made by Bayou Classic. I would say that this is the best all around pot to have for doing boils. However, I also have a 60 QT that belonged to my grandfather, and we boiled in that thing for years with no problem! We just had to spend more time cooking the food in multiple batches.
Why didn't you purge the crawfish after flushing them?
Because purging in salt kills the crawfish and has been proven ineffective
I should have watched the whole video... I 👀 the process now
Going to try this. Thanks man
Good job!!
Do you, or anyone, recommend a boiler/pot set up to purchase?
Christopher Molina outdoor gourmet with double jet burner. Should be able to order from any Academy Outdoors location if you aren’t physically in Louisiana.
Also we usually cook the potatoes and corn and meat 1st then do the crawfish last
You don't eat the meat in the claws (or pinchers, whatever)? The meat is a little more difficult to get to but it is so sweet without a hint of that fishy flavor you get with the tail meat.
Nice vid man! I would just advise get a table...put the potatoes in first, cook the crawdaddys, then add the (corn, sausage, shrimp, and mushrooms) after the initial boil but everyone does it differently..i'm sure they all tasted amazing regardless! Much love!
Thanks, Travis!!
Why didn't you purge the crawfish
Hi Candie 5000! Thank you for watching! It depends on your definition of "purge." Some consider purging to be the process of letting the crawfish sit in a salty brine for a period of time before the boil. This is the number one thing that you should not do if you want to have a successful boil. Salt will actually kill the crawfish and begins the decomposition process of the meat before the boil. You do not want to do this! Your crawfish will literally taste rotten. I have been to several boils in my lifetime where somebody took this approach, and the result was unhappy guests. Another approach to "purging" would be just letting the crawfish swim around in some water prior to boiling. This is essentially the same thing that we did when we ran the water over the ice chest with the crawfish inside for 30 minutes or so. This washes any minimal amounts mud and dirt off of the crawfish and ensures that your water does not get dirty. Today's crawfish are mostly raised in rice ponds in central Louisiana and come to you in fairly clean condition. Therefore, it is not necessary for them to sit in a tub for any extended period. Additionally, after the first few minutes, the water in a tub will become murky and dirty and you are back to square one. Taking the approach of washing the crawfish as we did in the video allows for clean water to run over the crawfish constantly. When the water coming out of the bottom of the ice chest is clear, you know your crawfish are clean!
But what about the poop in their system
DejaAdor purging doesn’t get rid of the 💩. All it does is gets rid of the mud/grass/dirt that may be on them or in their mouths. Running water on them till it’s clear is ok, but I however put them in an ice chest and fill it with water 3-4 times letting them soak about 30 seconds while I stir them around. Then after the last soak is drained, then I run a hose on them and make sure water is clear coming out.
Look,look soooooo good..god bless..😇😇😇😇😇😇😇😇
thanks Lora!!
good job
Nice video! My brother and I are attempting our first ever in a bit. He got mushrooms too! I'm sure it'll take a time or two to perfect it
We started buying frozen corn, and putting that in, in place of the ice.
Yooo nice vid
Those gloves look dirty af 😂😂
LMAO
Where are you from bruh
Fischers! Hell yeah
From: Texas
Blue Collar Blues what part?
you didnt clean the crap out
That's the best part!
Farm raised crawfish haven’t eaten for days by the time you receive them so they are naturally cleared out internally. The rinse gets rid of the external stuff that’s already been purged. Back in the day purging was important because they were caught in traps from the wild
Did he put that sack of veggies in the grass 😳
So they only cook for 5 min
Well, you bring them up to a boil for just one minute and then soak for 30-45 depending on how much spiciness you want. I take the same approach for shrimp as well
This his first time?
Dan Smitka Lokks like it! Forgot the sausage to!
Also, water with salt in it takes longer to boil. Salt raises the boiling point.