Louisiana Cooking

bell pepper, yes
artichoke? no! i don’t even know what an artichoke looks like.

onions are unpeeled.
cut them in half and chuck them in.

 

Unpeeled Garlic 2

 

What you boiled like that? Never seen someone leave the onions un-peeled lol i always take that paper skin off at least also never tried bell peppers and celery in while I'm boiling. Thats a new one for me. I bet the celery was great, but I love celery so

 

noted!

 

crawfish!

 

Hmmm I'll have to try the celery and bell peppers.

Just curious, why don't you peel the onions?

 

Shrooms are good too soak it all up

 

Oh yes no doubt and asparugus like to soak up a lot too.

Our normal boil veggies are corn, onion, mushroom, and asparagus.

 

don’t know.
never did.

always just halved them and threw them in pot.

 

have some of those in there too

 

Onions, bell pepper, celery, jalapeño, lemon, mushrooms, carrots, corn, and during soak, add cauliflower and broccoli.

 

We did cauliflower and broccoli a few times. That cauliflower and boiled seafood make a mean fot

 

Don't have to unpeel them, they soak that shit up good. Use em later in some red beans and rice with some andouille that was boiled as well and you got a damn good meal.

Don't see the point in adding peppers. Just get overpowered by the more powerful dry pepper I use.

Something weird TD turned me onto that I do a lot now is get a can of green beans, clean off the label and glue. Poke some holes in the can with a screw driver and throw it in the boil too. Green beans come out awesome.

 

my sons eats the jalapeño so that’s why i put them.

yeah i’ve done the green beans thing before too.


something really weird i tried once at a friends house: Pork Chops.
dude! was actually pretty good.

 

Never heard of pork chops, but seen people throw in some hot dog weenies. They were alright, but I much rather some smoked sausage

 

I think crawfish boils are becoming like jambalaya and gumbo. Everyone has had it a dozen different ways and it's all good. I don't even dislike tomatoes in some kinds of gumbo, and okra isn't even necessary.

But there are some necessary things for a good crawfish boil: ultra clean crawfish (preferably kept in a "purge tank" for a day or two with clean running water - this is a total game changer), short boiling time (keeping the meat firmer and easier to peel), live crawfish (don't boil dead ones), and "red" not "white" crawfish species (white might grow bigger but don't taste as rich and have green-gray "fat" instead of yellow)

Everything else, even spices in the water vs in the ice chest, is de-gustibus, despite what DJ Rhett tries to say.

 

Sprinkle method is terrible, sorry, I don't want to depend on licking my fingers for spices. Leave that crap for Texans and restaurants.

 

fresh green onion sausage is even better.

 

not cooking, but nothing like Baseball at The Box

 

only gumbo i can tolerate tomatoes in gumbo is a seafood shrimp and okra that my mom makes, but that's a whole different type of gumbo and its meant for that. I had chicken and sausage gumbos with tomatoes in it and it just doesn't fit. I do love some boiled eggs in any type of gumbo though. If you never had it than you should try it. Agreed on the purged crawfish and the red ones. Atchafalaya crawfish tend to taste a little bit better than pond crawfish. The yellow fat is definitely the better fat. My wife hats the fat so when we boil I make sure she saves the "line" as she calls it for moi.

As for boil method we usually just bring the water to a rolling boil then drop the basket and then cover and once it starts steaming we time it for 5-6 minutes then we pull them out. Comes out perfectly cooked and easy to peel every time.

Agree, I'm not a big fan of sprinkling it on the outside. Especially if it was boiled in seasoning.

I bet! aint too much that can top fresh green onion sausage.