A Day On the Blind River

Odds and Ends Of Life, Keep It Clean
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ConnieD
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Re: A Day On the Blind River

Post by ConnieD » Sat Feb 18, 2012 6:46 pm

I am really interested.

Do you soak twenty minutes, then boil seven minutes. or, boil seven minutes, and leave in the hot water soaking for twenty?

I understand salt has to be in the water. Bay leaves and cayenne are different than the Pacific coast.

Is the lemon added when ready-to-eat?

Cayenne? Not a some other special-type red pepper?

simplepeddler
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Re: A Day On the Blind River

Post by simplepeddler » Sat Feb 18, 2012 7:34 pm

soak after the boil.
The real ingredient is the Louisiana crab boil, which I am sure could be found on the WWW
Bay leaf can be found here fresh and is what my grandfather used.

I add a large bottle of lemon juice when I turn them off the heat, large meaning 32 ounces.

we bring all the ingredients and the water to boil except the lemon juice, but will add lemons, add the potatoes and let them get a head start for around six to seven minutes, then add the crabs, add the mushrooms when the crabs are done add the frozen corn on the cob.
If you add the corn too soon, it overcooks and soaks TOO much of the season and makes them too hot (spicey) to enjoy.

Everyone has there on way and Zatarains seasoning overs "dump and boil" product where the idea is that their seasoning is all you need.
It comes in a powder form and they make one specific for crap.

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ConnieD
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Re: A Day On the Blind River

Post by ConnieD » Sat Feb 18, 2012 7:56 pm

The only other place I know that has fresh bay leaf is the California coast.

I found the right varieties in Golden Gate Park, San Francisco, CA.

I found Louisana Crab Boil online. The liquid?

I have had authentic jambalaya and gumbo, having met someone from Louisana.

I want to put okra in my garden, even if I must have a hot house for it.

I really love that food. Thank you for the food preparation details.

simplepeddler
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Re: A Day On the Blind River

Post by simplepeddler » Sat Feb 18, 2012 8:09 pm

I like the liquid and add my other seasoning.
the powder is ideal for those that do not want to prepare a little.
we have bay leaf all around here.

I LOVE okra, we smother it with fresh tomatoes and onion !!

I will start my garden next weekend..........fresh tomatoes, cucumber, eggplant, corn, and okra.

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zelph
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Re: A Day On the Blind River

Post by zelph » Sat Feb 18, 2012 10:51 pm

Cool!!!!! Birthday Boy with gator. He get right into the nitty gritty of outdoor fun :D

Your family sure do eat good and enjoy life.........keep it up!!!! :D
then the key is when you take them out is to turn them all on their back. the shell olds all the warm juices in until your ready to crack them open.

we put them live on ice and it helps to be able to grap them by hand and when dropped cold in boiling water their claws stay on.
if you drop them in boiling water while all out alive they will loose the claws.
Good tips there, thank you !!!

Here in the midwest when I was a teeny bopper, we would seine for crawdads and then we would eat good, laugh alot and then go out again for more crawdads for dinner. Life was good 8-) crawdads were cooked in a well seasoned wash tub. Taste better that way ;)

Here are some google photos of crawdad feasts and etc.

https://www.google.com/search?q=crawdad ... 80&bih=852
http://www.woodgaz-stove.com/

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