Mar 312013
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Seafood Boil Seafood Boil Seafood Boil

A boil is usually done in a large pot (60 to 80 quarts) fitted with a strainer and heated by propane. However, some traditionalists see no need for a strainer and make use of a net or a wire mesh scoop. Seasonings include crab boil packets, cayenne pepper, hot sauce, salt, lemons, and bay leaf. Ears of corn, new potatoes, onions, and heads of garlic are usually included in shrimp and crawfish boils. Some people will add smoked sausage links and/or mushrooms. When cooking crawfish there is a debate over whether or not the crawfish must first be purged by covering them with clear water and a generous amount of salt for a few minutes. Advocates argue that this forces the crawfish to rid their bodies of impurities. Others argue that it does not work and is an unnecessary step. A “Boil Master” is in charge of making sure the ingredients go into the pot in the proper sequence and controls the timing of the steps. There is no right or wrong when seasoning a crawfish boil and many experienced boilers simply go by feel although there are some guidelines to follow and a great deal of opinions on how a boiled crawfish should be seasoned.[4] Many recipes call for a short boil followed by a period of soaking with the heat turned off. The contents of the pot are removed, drained, and then dumped onto a newspaper covered table. Sometimes, crawfish may be dumped into the traditional watercraft in which crawfishermen have historically used to traverse the bayous and swamps; a pirogue. Bottles of hot sauce, lemons and melted butter are usually available, along with cocktail sauce at a shrimp boil. Some families like to use Italian salad dressing or ketchup, or a mixture of both. source.

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