Definitely gotta try this. So just frozen ravioli?

Thanks was curious on how long you guys boil the crab, thinking we may add crab.

I just wanted to thank you guys for the tips and recommendations, it turned out great. We used swamp fire and everyone loved it. Ended up trying the ravioli, you guys were right different but really good. Thanks!

Ran across this thread looking for some shrimp boil equipment advice. Son is graduating HS and requested a shrimp boil for his luncheon the day after. Love his idea, but don't think that the 42 qt stockpot we normally use will accommodate the 20-25 people we are expecting to show. Thinking maybe 25 lbs of shrimp with sausage, corn, potatoes, maybe mushrooms and maybe the ravioli suggested on this thread.

Question is how large of a stockpot am I going to need for this? Is 120 qts too big or would a 100 qts be big enough? Or do I need to consider something else entirely?

All comments/thoughts are welcome. Four of the 1 lb Swamp Fire seasoning packets are already on the way from Amazon.

aggielax11 said:

---

Definitely gotta try this. So just frozen ravioli?

---

We had some with spinach in them for the last boil.

Magic

100 qt pot will do a full sack of crawfish (35-45 lbs) at a time, with room to spare, so would be plenty big for 25 lbs of shrimp.

I would do the 25 lbs in a couple batches rather than all in one. Just me though.

Use just enough water to cover the seafood you are boiling, maybe 1-inch over the tope of the shrimp. Most people add several gallons of water, which dllutes the concentation of theshrimp boil. Add shrimp to boiling water and remove after 3 minutes. Thrown the cooked shimp on ice to stop the cooking. Extra cooking just makes them tough

hurricanejake02 said:

---

100 qt pot will do a full sack of crawfish (35-45 lbs) at a time, with room to spare, so would be plenty big for 25 lbs of shrimp.

---

Thank you for the reply. Do you have any thoughts on the Academy Outdoor Gourmet brand stockpot? Will check out in person later today, but from memory they're a bit on the lighter side as far as the gage of the aluminum. Anybody using one of these?

Nothing wrong with them, especially if you're not going to be using it all the time. I think that's the same brand I have, I only pull it out a couple of times each year.

Decided to go with this set-up. King Kooker had a lot of good comments on Tiger Droppings and it seems that they have a good reputation.

Thanks again for your replies.

Have had one for a few years. Works great.

I've bookmarked this thread. Lots of great advice

Now where's my invite

https://instagr.am/p/Cq98LNSp2Th

Not sure what they got goin here.

Probably won't believe me but try boiling in clean water then throwinf seafood / crawfish in a cold water mixture of all the seasoning, butter and let it soak for 25-30 mins.

Moving from the extreme heat of boiling into the cold water pulls flavor into the seafood. Same concept as putting ice in the boiling pot but saves your boiling water for round 2 to not have to heat up

Aggie_2463 said:

---

Probably won't believe me but try boiling in clean water then throwinf seafood / crawfish in a cold water mixture of all the seasoning, butter and let it soak for 25-30 mins.

Moving from the extreme heat of boiling into the cold water pulls flavor into the seafood. Same concept as putting ice in the boiling pot but saves your boiling water for round 2 to not have to heat up

---

Went to a boil earlier this year and was curious as to why they had a separate pot that they were transferring the cooked crawfish to and this was it. Spiciest, most flavorful crawfish I've ever had. I believe they seasoned the boiling pot as well.

I'm cooking crawfish for a group of 20-30 folks this weekend. Borrowing one of the 90 quart crawfish cookers like they sell at Academy.

If I'm wanting to cook a mild batch and then a spicy batch, how much seasoning should I start with for the corn, potatoes and the mild batch and then how much should I add for the spicy batch? Only going to have the one cooker so I won't be able to do the method like Aggie 2463 mentioned above.

Depends on what seasoning you're using. I'd follow the directions for the first (mild) batch, and then add 25-50% more to get you back for your second batch.

You can add more heat to the second batch by letting them soak longer, don't necessarily need a ton more seasoning.

hurricanejake02 said:

---

Depends on what seasoning you're using. I'd follow the directions for the first (mild) batch, and then add 25-50% more to get you back for your second batch.

You can add more heat to the second batch by letting them soak longer, don't necessarily need a ton more seasoning.

---

Thanks for the feedback!