Shrimp boil question

South Louisiana living in North Dallas now. I am boiling 40 lbs of shrimp and a few dozen crabs next weekend so I'm starting to get my stuff ready.

I have always used liquid Zatarain's crab boil in my shrimp and I put it in befor ethe water boils. Recently I read somewhere that people boild their shrimp, crab, crawfish in just water without the liquid crab boil then pour the crab boil in when they turn the bunner off and let them soak. I've never eaten them this way.

Anyone pour in the crab boil after the boil? Does it taste better?

Thanks,

this is how i do it. if u are going to boil together I would season the water and bring to boil, drop in crabs and boil for 5 minutes, then drop in shrimp and boil for another minute and shut it down and let it sit for couple of minutes.Shrimp cooks fast.

I recommend same as Samarai. Only note would be shrimp are probably whites which are not as firm as brownies. After u shut fire off after boiling shrimp 1 minute wait about to 2 mins then hose pot a lot. It also helps to lift basket up with 2 people with paddle under handle allowing seafood to sit out water for about a minute. This allows them to dissipate heat then when they go back in water they will draw the season in. Good luck.

To add extra zing, sometimes i will mix equal tony chachere and cayenne pepper and sprinkle it on once it comes out of boil.

they will be boiled in separate pots. jsut never heard of putting the boil in afterwards.

I PREFER USING 'READY-MIXED' SEASONING FROM LOCAL SEAFOOD BOILERS! IF using commercially bought seasoning...#1 for me is 'CAJUN LAND'---powdered---NEVER LIQUID! I helped boil commercially someyears back and NEVER, NEVER use liquid!!! Can boil crabs with shrimp---NINE OUT OF TEN times when adding live crabs to boiling water---THEY WILL DROP THEIR CLAWS AND SOME LEGS. Add to boiling water ONLY if crabs have been refridgerated/iced down for almost an hour! I like to add live crabs to 'seasoned cold water' let sit and then light the burner... PS...you can add ice to seafood AFTER BOIL TIME and while still in the seasoned water---this causes a sudden shock to the seafood and the seasoning is readily absorbed into the seafood. ADD: mushroom, asparagus, potatoes, artichoke, @#3-3# ham shoulder, CANNED CORN niblets after puncturing/draining water from the can, etc John Castelluccio, Jr. SECRET INGRIDENT...'LEMON-OIL'...not juice and/or concetrate. If anyone wishes...21 years ago I compiled a very detailed/step-by-step tutorial/instructions for boiling seafood...titled: 'DA BOIL' (some friends have referred to it as 'Boiling for Dummies'! I WILL E-MAIL IT TO ANYONE...John C. I live in the New Orleans-metro area...'WAS New Orleans, THEN Chalmmette and NOW Metairie, LA'

I would boil the large crabs and shrimp separate. Boil crabs hard for 10 minutes with all seasoning, potatoes, mushrooms, sausage, ect. Cut it off and add the frozen corn and just soak for 20-30 min.

It is imperative to soak your shrimp in an ice-water slurry all night before the boil so they will pop out the shells when you peel them!
For large shrimp, boil 10-15 pounds at a time. The trick is add 2 cups of peanut or olive oil for easy pealing! Add all the seasoning and let it roll for 10 min. Add shrimp, cover and bring the boil to a hard roll again, then go one minute more and shut it down. Add a bag of ice to cool it to where you can put your hand into it. Let soak for 10-20 min.

Where and when is the party-I'll cook for food!! LOL

ragin_cajuns - I have never seen, nor heard of, anyone adding the seasoning to a boil after the food was cooked. Shortly after moving NOLA I learned to boil shrimp and crawfish from an old catering family that worked in NOLA for a couple of generations. They always seasoned the water first. No mix. They just added vegetables and spices. The idea was to make a flavored both for the cooking.

I have often seen and eaten crawfish that were additionally seasoned after they came out of seasoned boil. I personally really do not like this (IMO). I want the seasoning in the meat, not on the outside just to add spice to my lips and mouth. Real deep flavor counts for more!

JOHN C - I absolutely agree about using seasoning mixes from local seafood shops. That is what I still do, even if I have to mail order them. I used to live in Metairie for a while too. Living where you do, spend about 15 minutes to drive out to Kenner and stop at Fisherman's Cove on Williams Blvd. They sell bags of their house seasoning mix. I order bags of this stuff at a time, and then vacuum-pack it and store in the freezer. I always get rave reviews.

Here is what I do - Add 2 or 3 of onions (quartered), a few quartered lemons, and couple of mashed garlic cloves. Sometimes a little white wine for shrimp (not for the bugs). Cook the veggies and lemons, at a boil, until you see the insides of the lemons start to break down. Then add the dry seasoning mix. Boil for another 5 - 10 minutes. Now add you seafood. Crabs and crawfish can be simmered for a few minutes, then remove the pan from the heat to let them finish cooking. Shrimp need very little time to cook. I turn off the fire almost as soon as the shrimp hit the water. Let them soak until the shells just start to separate from the meat, then remove to an ice bath. Serve these shrimp warm.

I also have a completely different, less spicy and seasoned, recipe for basic chilled peel and eat shrimp.

I do agree that a quick ice water brine with; water, ice and salt give the shrimp a firmer texture. But only brine them for 30 - 60 minutes.

Think they do that in the Northeast, know that they sprinkle Old Bay seasoning on their seafood after it is tabled.

Anybody that put seasoning on seafood after it it cooked, has no idea what they are doing and does not know what good boiled seafood taste like….just saying.

Seasoning after the seafood comes out of the boil seems to be a popular thing in the southwest part of the state. People dump the seafood in ice chests and then season. I HATE this!!!! I agree that the people that do this have no clue how to properly season a boil. But.....to each their own. I will never do it.

never season it after it comes out the pot!! that don't make no sense!! if u do just sprinkle a bunch in your hands while u eating it same thing!!! season it while they boiling!!!!

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