Are they good or bad for you?
I found this page but I really don’t know what its telling me…
http://www.nutritiondata.com/facts-C00001-01c215E.html
Another thing is that when we cook them theres a lot of salt added, is this bad?
Goood and Goood.
all the way around they bare a great source of protein and the salt Ive been saying for years people shouldnt limit it unless they have history of very High blood pressure in their family. Its a much needed electrolyte and you’ll simply piss away the excess. There was an article of late on the benefits of sodium
Phil
Steam them with water, beer, vinegar and old bay. Squirt of lemon juice and you’re golden.
[quote]Brant_Drake wrote:
Steam them with water, beer, vinegar and old bay. Squirt of lemon juice and you’re golden.[/quote]
Damn you, now my mouth is watering. And I just ate.
Sweet,
Thanks guys.
[quote]Brant_Drake wrote:
Steam them with water, beer, vinegar and old bay. Squirt of lemon juice and you’re golden.[/quote]
Stick with lots and lots of zatarains. Crawfish, potatoes, corn, sausage. Few dashes of lemon juice. If you’re doin them by the 10-lb bag go with 10 whole sausages (cut into quarters), 16 half’s/corn-on-the-cobb, enough zats to make your mouth on fire (I use close to half/tub) and then about half cup of lemon juice…
What can I say I’m from Mississippi/NOLA area. We live for crawfish.
fresh crawfish is godly
10 lb bag?
I don’t think Ive ever bought any thing other than 40 lb sacks, and usually 3 or 4 at a time.
Cayenne pepper 1 whole jar(increases each batch)
couple of lemons sliced in half
Stick of butter
Potatoes
Button Mushrooms
a few cloves of garlic
Some corn
Bell peppers
Boil seasoned water, add crawfish, wait until a rolling boil, then after five minutes of a rolling boil, cut the fire and put the lid on for 15 minutes.
Edit: forgot salt
Old Bay is yankee seasoning. You need some real cajun seasoning on that!
[quote]F3M4 wrote:
10 lb bag?
I don’t think Ive ever bought any thing other than 40 lb sacks, and usually 3 or 4 at a time.
Cayenne pepper 1 whole jar(increases each batch)
couple of lemons sliced in half
Stick of butter
Potatoes
Button Mushrooms
a few cloves of garlic
Some corn
Bell peppers
Boil seasoned water, add crawfish, wait until a rolling boil, then after five minutes of a rolling boil, cut the fire and put the lid on for 15 minutes.
Edit: forgot salt[/quote]
They sell 10 lb bags as the smallest size bag here, which is nice cause it’s enough for my roomate and I when we just get a craving and are poor (I’m in college, so I’m always poor). If we’re throwing a party we’ll have 1000+ lbs…granted then we usually just hire a crawfish crew to come out and cook while the band plays.
Try addin the sausage in after you throw corn/potatoes in and it is truly one of the best things ever. I’ll have to try the mushrooms and peppers next time I make some.
Da damnn crawfishhh aree good dehh sha~!
I’ve been going to school in New Orleans for three years now and I still haven’t gone near a crawfish. I don’t like seafood and even the smell of those things gets me sick.
-dizzle
Yeah, we normally have sausage too, I just forgot about it.
Old bay is more suited for crabs, I think, because they have a sweeter taste.
@A-Dizz Try it once and you will be hooked.
I just stick with zatarains. Can’t say i’ve ever seen A-Dizz ever anywhere around here.
[quote]LiquidMercury wrote:
I just stick with zatarains. Can’t say i’ve ever seen A-Dizz ever anywhere around here.[/quote]
Around where?
-dizzle
Oxford Mississippi