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Alright... I had such a good response on my last crawfish video, I decided to make a quick new one for y'all.
This one is in a giant commercial...
King Kooker!
So... you'll get to see that...
as opposed to the pot boil I did...
last time.
So, here's our sack of crawfish.
It's a pretty big one this time... about 40 pounds.
I'm going to dump that into this basket. I've been rinsing them off in the sack, but...
we'll rinse them off a little more in here.
We got one guys staying in the sack...there we go.
Alright... now we're filling up the boiling pot.
The nice thing about this one.... due to the wide boiling area... it doesn't take much water to accommodate a lot of crawfish.
Alright... that's about enough water.
Now we're using the little red potatoes...
today.
So, we won't be cutting them....
in half.
We're a little short on onions.
So there's two onions.
And now for the good part....
we typically use Cajunland Seasoning, cut we're out of that right now.
So we're using Zatarain's... It's a little more...
salty.
Got to get...
every bit of it!
Alright we are ready...
to turn on the fire.
The corn will go in closer to the end, with the crawfish.
Alright, this boiler runs off the same type of tank...
that your bbq pit...
or other boiler runs off of.
Time to light it up (children heard playing in background.)
(roar of the flame) One side... two side... It's a double burner.
Now we just wait.
Aright... I'll do some updates as we go...
so you can watch them boil. Alright... they are boiling.
The potatoes still have a ways to go, but I think we can go ahead and pour the crawfish in.
Alright, here we go!
We're starting to run out of propane, but we're going to bring it back up to a boil.
Then let it boil for a couple of minutes.
And then we'll let it soak for 20 minutes.
Alright, it looks like we're boiling... let's take a look. Oh yeah... it's looking good. Potato is getting there... time for some corn.
Alright... we brought it back to boiling... and the propane is running out. Rather than...
hooking up another bottle, we going to let it die.
And let them soak.
A lot of you guys have been telling me it's easier...
to use ice...
to cool them down.
And I can appreciate that but...
since water is free (or close to it)...
we are just going to put some water in here just to bring the temperature down a little bit...
and stop the cooking process.
And then we'll give them about 20 minutes to soak up...
some of the seasoning.
And while this will lower the temperature a little bit, it's definitely not going...
to cool them to the point that they won't be...
steaming hot when...
we're ready to eat them!
Alright, you can see that they are starting to sink.
And that tells me that I have enough in there.
Alright... see you in 20 minutes.
Alright...
we are about done! Let's see if I can move this a little bit.
Let's see if you can still see that.
And this is the King Kooker... I don't remember what model number (9090), but...
it's a nifty design.
When you're ready....
you can serve them... like that. Alright... so that wasn't real "smooth", but you get the idea.
So... everybody dig in!!!
The final product...
Louisiana
Spicy Crawfish!
So I hope you enjoyed the video...
If you have any comments or...
questions, you can leave them below.
I try to answer as many as I can.
If you go ahead and give the video a "thumbs up" and like it...
that goes a long way towards helping me out. Also keep in mind the sponsor on the side...
or on the video, since they are what...
makes it possible for me to make videos like this.
So, until next time...
Have a great day!
And thanks for watching!