Straight from the water to your cooler, a crawfish cooker is an
Close the cooler in order to keep the corn and potatoes warm. Pour the crawfish into the cooking basket and lower the basket into the pot. Bring to a boil and cook the crawfish for 15 minutes.
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Add the live crawfish to the pot and stir everything together. Let it all cook for about 5-10 minutes or until the crawfish turn bright red. Turn off the heat and let the crawfish soak in the seasoning mixture for about 10-15 minutes. Drain the crawfish and vegetables, and serve hot with salt to taste.
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Remove the strainer basket from the boiling pot and lower it into the soaking pot (water temp should be around 160 degrees). Soak the crawfish for 20 min. Pour the crawfish into a dry cooler and rest until the sides are ready. To cook the sides drop the potatoes, onion, mushrooms, and garlic into the strainer basket.
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Use these steps to start cooking. Fill your pot halfway with water, just enough to cover the crawfish you'll be adding in step 4. Add about one bag of our Acadia Seafood Boil and make sure to stir to combine. Light your burner and wait for the water to begin boiling. Add the crawfish once the water is rapidly boiling, then cover them with a lid.
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Next, add spices and vegetables to the pot bring it back to a boil. Here's a favorite crawfish boil recipe that we love; it calls for spices like bay leaves and red pepper and cooks celery, onions and garlic along with the crawfish. Feel free to use a premade spice pack or a favorite family recipe instead, and add vegetables—shucked and quartered corn on the cob and quartered red potatoes.
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For every 20 lb. round of crawfish added to the pot, add 2 bags of red potatoes to the pot because they need the longest cooking time. Add 2 garlic heads whole and 2 onions. Next, add the crawfish. Stir, and bring to a boil. Let boil for 5 minutes. Turn off the heat. Add 1 package of mushrooms and 1/3 of the corn.
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DIY Crawfish Pot Cooler. A critical step to a good Crawfish Boil is allowing them to soak at least 20 to 30 minuets after that have been boiled for 5 to 10.
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Boil Boss. $49.99. Size. Color. Add to Cart. Made from high quality, durable polymers, the Boil Boss attaches to a wide range of pot diameters with its patented rotating brackets. By connecting to any standard garden hose, the boil boss will rapidly cool your crawfish, shrimp, and crabs to 150 degrees in under 5 minutes without the need for ice.
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Close the cooler lid to steam, with lid on, for another 20 minutes. Repeat this process until all crawfish are cooked and in steamer. To make the sides, add potatoes to remaining water, allow to boil for about 15 minutes. Add corn until heated through (2-4 minutes for fresh corn, 6-8 minutes for frozen corn).
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Features an O-ring on the regulator for secure cooking. 2. Bayou Classic 1118 32-Quart Stainless Steel Crawfish Cooker. This all in one fryer pot from Bayou Classic is specially designed to boil, steam, and brew poultry, seafood, vegetables, and many more food items within a very short period of time.
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Transfer crawfish into a clean cooler. 2. To the boiling water, add salt, boil seasoning, liquid boil, and thyme; stir until salt and seasoning blend dissolve. Add straining basket and fill with onions, garlic, and celery. Cook in boiling water for 5 minutes. Add potatoes and cook for 5 minutes. Add corn and cook 5 minutes more.
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The Boil Boss is a cooling system designed to stop the cooking process when boiling seafood. By connecting to any standard garden hose, the Boil Boss showers the outside of your pot with water, rapidly dropping the temperature of your boil to 150 degrees in as little as 3 minutes and 30 seconds. A rapid reduction in temperature is the most.
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Add more cayenne, if you want it spicy. Return the pot to a boil after adding the crawfish and boil for about 3-5 minutes. The crawfish will turn a bright red and float to the top of the pot. Turn the heat off and add the corn, cauliflower, and green beans. Allow the crawfish to soak for an additional 15-45 minutes.
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The large 160-quart multi-use cooker can be used for boiling, slow cooking, steaming (optional insert), or frying. It includes a built-in flip basket, lid, and a built-in stand, and an interchangeable burner. The standard build comes with a 1 1/2" drain valve & triple jet 375K BTU burner. (Both options can be upgraded when adding to your cart)
Some of yall asked me to post a review of the Boil Boss crawfish pot
When doing a boil, I normally go straight from the pot to the table. I have an event coming up that I may need to boil them in advance. I know people use coolers to hold their boiled crawfish in. I'm looking at boiling batches over 1 to 1.5 hours, then serving them over the following 2 to 3 hours (3 to 4.5 hours total).
