CAJUN CRAWFISH BOIL FOR BEGINNERS

Hi, I'm Julie Lynn Marais, welcome back to my channel. I know it's been a while since we filmed. Thank you for your patience. We are back today. Let's do something special. My husband is an expert at

boil

ing crabs. tell us what you're going to do today so we're going to be eating crabs. I'm not elegant like her. I'm not as fabulous as her and I don't think she's frugal because she had to be able to. to afford it, so today we basically have a double chance. I'll take you from step A to the end, step B, so from the moment we clean them, season them, cook them and peel them, join us, we welcome you to our family. a Louisiana and Leslie tradition, the link tone relay, so the first thing you really need is a good knife.

I prefer a bubble sheet test, it's really greedy, it doesn't let you do what you need, basically all it is is a gimmick until late. night, so when you buy your fish, normally your bags range from 25 to 40 pounds, so when you buy your crab, yeah, that's kind of how much a pound is, so you have a good idea of ​​how much you buy and It's also the typical price if you get

crawfish

from Louisiana, if you're in Louisiana your

crawfish

will typically be two to three dollars a pound now, if you buy them somewhere else like we're in Georgia you'll get a little more expensive, you're looking $4 a pound, ideally the season starts and it usually starts around Good Friday and I will last until early June now that we are in a panda we have There is more supply than demand.

Crayfish is a social food. Many people eat it with family and friends. They're having a good time, obviously, the social distancing and some of the different protocols that are out there are a little bit curved, so when we open our sack, we'll take our side, open it up, we have a cool invention from Louisiana called crawfish. The crawfish washer is basically like a hot tub, not a hot tub, but like a hot tub for crabs. Usually all the crabs you get will come from the basin. or crab farms, so they come in, they feed on the bottom, it's all pretty dirty, we want to get all that dirt and mud and everything that they've been leaking in for the last two weeks and then here we go.

So what we do is we throw them in the crab washing machine, like I said, something really unique to Louisiana, they didn't grow up when I was a kid, we always washed them in a cooler, anything you can put your crabs in. that will hold water and you can potentially run it through a couple of water cycles, fill it up, let me drain for the crabs, they get a chance to wash themselves, poop in the water and you'll get much cleaner crabs than you. throwing it directly into the pot, you will sit and spend a lot of time in the other pot if you put dirty crayfish in it, which is why they are called crayfish, crayfish, mud bugs and swamp bugs, which is why our prophet Walter is starting to all fill normally. the devlins will float to the top good time filter the dead one the devlins you will see that they will sit with their tails almost extended this one still has a little fat left if it is a straight tail it is dead yes, that's it if it has a straight tail, it's usually dead if it floats to the top it's usually dead now depending on where you live some people take devlins and use them as bait some people say you know well that's part of it but the dead definitely have a different flavor you want to be as fresh as possible look how dirty this water is that's why you definitely need to clean the crabs before

boil

ing them that's it if you don't clean the crabs or clean any type of seafood or anything especially during these times, I I mean you're putting yourself at risk, you're putting your family at risk, you're putting your party at risk, the last thing you want, there's a lot of people coming, having a good time, sorry, so the next thing you do is send them all. home with a case of diarrhea like a hot tub that basically keeps the water circulating and then on the side we have a drain once you take it to the top and what we'll do is we'll hook up our drainage system to try to keep everything as dry as possible, I will connect the hose.

Some people will simply connect the street drain. Yes, good advice. It is not difficult at all to do the same. Basically what you're going to do is put your crayfish right into your Irish chest, fill it with water, break it down once you get there basically the whole top is full of water, just pull the drain and run it through two or three cycles different. Now let's wash them a little. Here and then, after we lost them, we'll purge them. We'll put a little salt in there so the crabs have a chance to clean themselves. The salts also start to give them a little flavor as they soak.

We will let them soak and then we will begin to prepare our ingredients, as you will see. Crab Wallen, it's not something you can just say, hey, we're going to boil crabs today, it's a process from start to finish. It will be all day from the time we pick them, clean them and prepare our ingredients, put them in the pot, serve them and then you really find out who your real friends are because usually the last batch is the best and we are the people. who will stay to eat the last batch, but will also help you clean up, usually most people eat a train to the and quickly tell us about so many challenges in a sack, so you usually weigh between 25 and 40 pounds.

Honestly, a side mostly sex in south Louisiana will weigh between 30 and 40 pounds now, depending on where you're going to get them. You know you can call ahead and customize the sack to the size of your party. Do you know if not? There are not many crab eaters or people who are familiar with it because it is a kind of delicacy. Now you can estimate between two and three pounds per person. If you're making a crab ball in Louisiana, we estimate between 5 and 10 pounds. of person, I can personally weigh between 20 and 30 pounds, usually in Louisiana, when they serve, they meet their needs, what we call a crab tray, you can serve crabs, shrimp, pretty much anything, you know you're boiling plastic trays, but usually one.

The trail holds about 5 pounds, so that's a good indication, you know, one tray, one person, now, obviously, like I said, the fish eaters that don't call, two to three pounders, they call the fish eaters. 5 to 10 pound fish and then the big eaters, I mean easily, 15 to 25 us. What I'll do to get you Cajun cards and I'll have the cameraman see if he can get his Cajun melts, stick your hand in and I thought this pot, crab water and move them up and down, no, let's be honest, these retirees will. I'll catch you, I'll catch you every time, so you have to be careful if you're going to pick them up, the best way to pick them up is behind the head when you lift them behind the head right around here, hence those pinches. and the claws can't understand you well because many people have different methods, different things they like to put in it, some people put it in Cajun Trinity, which is celery, pepper and onion.

I like to call what I put on it. the release of the onions, garlic and lemon trilogy you will see a couple of different seasonings Saturn is a big success it is a little more commercial we were flooded we were flooded it is a little more I guess authentic less commercial you have new news, you have a slap Mom, there is a Lots of different Cajun seasonings you can use in your pot, you just want to make sure you have enough seasoning. We'll typically use about three to four pounds of Cajun seasoning if you look at the bottom.

I'll see four and a half pounds in this four pound bag. This is the concentrate. I like using it and it also gives a little more oomph. You don't need to add a ton, but it gives a little more oomph. sausage sausage depending on where you are, what you can get at your local supermarket. We usually like to try it with some type of ragin Cajun andouille sausage or any type of smoked pork sausage. Boiling is usually completed. Corn is always a staple red food. potatoes every time you prepare the tripe you want to cut them almost into small pieces, almost three, usually one a year, we can get three pieces when you look at your red potatoes, you definitely don't want to Cut them in half, you want to leave them whole because if you cut the potatoes down the half, they will disintegrate when boiling.

If you are having trouble seasoning the potatoes, you can take a toothpick and poke small holes in them. but you never want to cut them in half or quarters because they will disintegrate when boiling and then stain all the crabs, lemons, personal preference, how many you want to put in, onions, personal preference, how many you want to put in normally. for the crayfish, it will go between two to four onions and three to six lemons, garlic, if you're not a big fan of garlic, you can leave it out, but ideally it should be part of the trifecta of common oddities, so I'll start with the cutting or slicing I'm actually going to cut the onions in half and that's put lengthwise that way the root will keep them together if you cut them from the other side, they'll be whole like on the shores of the lake so they don't disintegrate , open the sausage, you don't want them too small because small doesn't work either, so you can't forget the Cajun ragin, this is my favorite spicy sausage, I'm telling you, I use it for everyone. my applications for my

cajun

cooking when i made the video with the shrimp and sausage

cajun

ragin bites i use this one these will be cut a little smaller because it is thicker and spicier and not all your guests can handle the spice and now garlic.

You want them naked, so you're going to break them up with garlic, crush them that way, you can feel them now. You can also buy them at the store already peeled, which would save you a lot of time, so if you watch the water. The water is pretty clean now compared to what we were seeing before, but you drained it the first time. Yes, we will drain it two or three times, so it circulates with a lot of dirty water that the crab had mud in. on their bodies or the bag was dirty and you will see the same color change whether you do it in coolers or not and now you are going to put it in salt for what they usually do. salt towards the end and just let them soak a little bit in the salt, they call it version, the crab allows the cross cut to ingest a little bit of salt water, so from a seasoning standpoint it just gives it an extra kick to the tail meat. and headphones too, usually, some people say that coffee is a kind of sweet water, if you add salt to it, it forces them to throw up and get rid of all the nasty stuff, so you should definitely rinse them, so you would use about a full container of salt not necessarily, I mean usually a quarter to about a half of Morton's or whatever type of salt you'll see, you know, in the big can, you can apply it liberally, it's not like you have to measure it, then take your hand or if you have a larger spoon, this was a gift, Christmas present, I received two large spoons and on the tip it says cook like a cajun, so you can see the solver also makes the devlins float to the top, Look how this one didn't make it.

I started floating to the top like I said before some people eat the dead, they don't care, they don't care that you can use it as bait, usually they will throw the dead away, it's making the disk roll so much. boils so depending on the size of the pot how long it's going to take you there's a lot of gallons and watchers these islands are such cool things you could probably do with these guys here on the surface on one side most of the time you're doing. one bag at a time on a single burner, if you have a double burner system you can make more profit.

I'll quickly say something, if you're hosting a crawfish boil, it's probably smarter to fill this up ahead of time, put all your seasonings in it and then get the broth going because the longer it sits in all those seasonings with the lemon and garlic, paint or don't start at all, it's the lemon, the garlic, the onion, the salt and the swamp gas or the dough and boil the You better want your office to really take on those flavors, that way you'll save yourself a lot of time when your friends start to go in, that place will be a good place because you will just be able to turn it back on, but if you go I have to wait, but to go from this temperature to boiling, it will take an hour.

She usually gives me a hard time because she says the process takes too long, but that's the beauty of boiling coffee, it's like putting things in water. The smoking process is time-consuming, but let's be honest, folks, it gives you a little more opportunity to drink more beer. Now it's time to turn it on so you can hear that pretty distinctive sound in South Louisiana on a Friday Saturday with that high output. I'm going to make something for this size I have to make sure you know how to play make sure you have a backup propane tank telling everyone to get my ball back.

I have to get everything hot again, so okay, back off, okay? I said my personal favorite flooded us, let's put almost allthe bag, we will leave part of the bag for last, once we put them back, you can see a nice mouthfeel, a nice taste. Cajun put our onions. Mark it as three separate meals and see what's going into your broth, which is the onion, lemon, and garlic versus the corn. Sausages and potatoes, typically the corn in the potatoes, will take a little longer to cook, so that we'll put them in before we put the crabs in there so when everything comes out, everything will be cooked to the right temperature and it tastes great if you try it. and put the potatoes in too soon or the corn too soon too if you put it in when you put in the crawfish it won't cook in time it will fall on the harlot put it on to boil once you do that. she can't smoke while she's coming out of the pot and that's one of the I like to use a little bit of hand concentrate for dinner, give it an extra kick.

This one is obviously güstrow size. They come in small portions depending on how spicy you like it best. Your audience has a taste for spices. some people just put a drop in because we have very good diners today, but we already have enough seasoning, the distance will give it a little extra power, it will make your lips swell and it won't come out, you know, like I said before, you can get a toothpick of teeth or you can use your knife, but if you really like your potatoes to have some flavor other than just stealing the flavor of the potatoes, just poke holes in them, don't you have problems seasoning the potatoes because many times that is the problem of the people? not just the surface yeah it cooks the potato evenly so this is our cajun challenge in Louisiana if you can drink a beer without the crab pension you know I can't believe it oh yeah baby we got lucky that time .

Prabha's challenge is good, say ball, just like the Pope in the white smoke and the truce in a part of the tower ready to go, the white smoke comes out 2530 minutes how much do you need to shoot like I said, any one gallon pot we can convert it in a rolling ball about 25 minutes get that nice white smoke look at all our ingredients we're going to pop up oh can you hear you didn't hear so now that we have our boil what we're going to do is we're going to start on our potatoes our corn and our sausage, usually.

I like to do that five to ten minutes before throwing in the fish. I'll separate it so it doesn't overcook and then I can dress it on top. You can see it spinning and burning. Now it is the United States. I'm not a runner so anytime I'm a fool, my sausage, corn and potatoes, strain it real quick, let it drain, put it back in once I have my big Paul, in case you're Thomas, that's the barrel , pass, right, enter the target snack for the last time. time before I throw them in the basket, you can see that my water is cleaner, so at least I'm going to clean myself.

If your water was dirty, you definitely want to rinse them a little more in the fight, everyone comes back and forward it took time, good time, so what's my good time depending on my family raised here? Everyone has a different theory 325 for 2530, so what I like to do is on microfiche, once I have my rolling ball, I go to the 420 method, I let my crabs boil for four minutes, then I turn off the heat, let them soak for 20. I'll take them out at that twenty mark and then I leave them in my cooler and then I let them sit for about five.

What I like to do is some people. Some people don't do it once I'm done rolling them into a ball and have four minutes before I let them soak in the heat. I drop in an ice pack which allows the crabs to cool a little faster, I make something easier to peel and then they suck up all that flavor, let's do it honey, you see my water height is perfect. I was worried that something rolled, sparrow, onions and garlic would appear there 4:25 The Lord warned that the corn and potatoes were on top as if it were on top. up, so they don't cook badly, if I even won Bob's ball, honey, that'll be good.

I'll tell you how they say in the south, it'll make you slap your mom. The bar fires look good. there and then like I said, what I like to do is some people don't make sure to clean the ice and we'll throw it right in and let them soak for 20 minutes, to make sure they definitely have a good strong hold. because the water is hot, we're going to let it drain a little too heavy, we've got 35 pounds of crawfish plus everything else in there, so let them drain, oh my goodness, that's good, right on the ice, the chefs put a little bit of swamp dust. and then let them sit for about five minutes before you serve them and then they're ready, not a whole basket of crawfish at a time, then throw them on the table if you're trying to keep them warm and then just let them smoke for about five minutes at a time. steamer, like I said, usually one pan will do about five pounds.

You see, we have our potatoes, we have our corn, we have our sausage and we have our crabs, so they do eat a lot. fill the tray if you like diners, you definitely want to serve the crabs hot, you don't want to serve them cold, that's why we keep them on the ice test, if you have a big party, you'll see a lot of people doing. They're all on the table, but they're betting they can consume them before they get cold, as we say in Louisiana. Leslie the Balto rule a, which means let the good times be over like my dad used to say, oh you better eat because if you don't eat you're going to fall down your anus and hang yourself you're going to get so skinny so we've taken from start to finish now we're at the best part of the day where you actually get there, eat it, enjoy the fruits of your labor, enjoy the process, so peeling a crayfish has many different methods of doing it,

beginners

,

beginners

Obviously, where the head and tail meet, most people will eat your tail meat, tell me.

It's pretty white now all your fat, which is my favorite, all your seasonings will be inside the head, we call it crab butter, it's so good crab butter, crab fat, love in the head, however you want to refer to it, If you eat too much, then you won't be able to eat as much tail meat. I personally like not to eat anything, but tell me, so once I take off the tail, it will be as attractive to me as a lobster tail, as you can see, I can carry it all the way. the bottom knuckle and it peels off and then you push and it comes right out the tail some people like to take out the inside of the intestines the poop line that's what some people call it and then this is the tail meat that you eat like butter You can squish it and then suck on it to get all the yellow-orange butter out of it or you can do like my mom does, which is she picks it off and then just takes it and bugs it and that way it won't splatter on you. the butter either way is so good.

Bon appetit, that's all. I personally like to pinch the tail meat. As if to give it volume, I pinch the tail and I don't even feel the tension of the tail and I hit it directly. I have a little. The guy came back in the day, part of the Cajun challenge, they would take the whole crab, okay, hey, so if Blake's method doesn't work for you, the other way you can do it, calms their tail, if the you spin gently and then it breaks. throughout all the segments, if you break it along all the segments, it loosens the tail meat and then it comes out generally Bon appetit, thanks for tuning in, don't forget to like and subscribe, we appreciate you coming to have a family experience. with us crawfish is definitely something unique to the south it can be unique to any special party thanks to paul boudreau with boudreaux's and banquet 26 the whole team was amazing and provided the crawfish another shout out to seafood off the Atlanta Highway if you are looking for some of the freshest seafood around definitely check them out, shout out also to Pelagic Fishing Co and Bubble Blades without them none of this would be possible guys have a day blessed, as we say, they say that levanto rules and let the good times pass, baby ball