r/cajunfood

Hello, so my best friend is going away to the army here next month so I wanted to do something special for him. I purchased a Oklahoma Joe Bandera to smoke a whole 8 pound alligator, stuff it with crawfish Boudin in the tail after removing the fat, rub it down with Cajun mustard, season it with Meat church Holy Voodoo, and occasionally cover it occasionally with smoked butter sauce with a side of fried Okra and brown rice and was wondering if anybody could give me tips on how to not mess this alligator up, and yes I will be marinating it prior lol- any tips on what to do and what not to do would be greatly appreciated, thank you from Ohio!

It’s my boss’s birthday. He decided to celebrate Cajun style and wants to do a huge crawfish boil for 200 people. He bought 20 bags of crawfish for me to cook. My question is, what’s the max amount of “soaks” you would do , before changing the water. Luckily I have 3 boilers that will let me cook about 20 lb at a time. Also. how much season/ liquid seasoning do you think it would take to accomplish this task?

I’ve boiled crawfish a few times.. my wife is extremely picky, so I trust her opinion..much like all Louisiana women, if they don’t know anything else, they know good crawfish.! Anyway.. a few times I’ve boiled them, and they were amazing, the next time I’ll do the exact thing and they’re not as good. My question is, do you guys taste your water before adding the crawfish? If so what taste are you looking for? Extra spicy/salty? We don’t like crawfish that are so hot you can’t enjoy them, but I know the water should be somewhat over seasoned because the crawfish will soak alot of it up.. kinda like jambalaya how the water should be salty, before adding the rice