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2
Posted on 2/3/24 at 10:03 pm to HTwsb
Jalapenos or Habaneros
Posted on 2/4/24 at 2:03 pm to deeprig9
quote:PoS.
Stalekracker's
quote:
saltwater purge to spice the meat from the inside out
What? Posted on 2/5/24 at 11:58 pm to Jake88
About 30 years ago, I cooked 4 sacks of crawfish at a family gathering. My momma offered to get the seasoning, so I told her what to get.
When I got there, she had gotten the Louisiana crab boil liquid. I put in my usual amount of liquid but had to keep adding more to get the water flavor right. After boiling the first sack, I made a trip to the nearest Walmart to get a gallon of Zatarains.
It took twice as much [maybe a little more] of the Louisiana liquid to get the same seasonings taste. The Zatarins cost a lot more, but you use a smaller amount to cook the crawfish.
When I got there, she had gotten the Louisiana crab boil liquid. I put in my usual amount of liquid but had to keep adding more to get the water flavor right. After boiling the first sack, I made a trip to the nearest Walmart to get a gallon of Zatarains.
It took twice as much [maybe a little more] of the Louisiana liquid to get the same seasonings taste. The Zatarins cost a lot more, but you use a smaller amount to cook the crawfish.
Posted on 2/6/24 at 12:23 am to gerald65
Just use Cajun land and call it a day.
Posted on 2/6/24 at 8:41 am to gerald65
I see. The difference is noticeable.
Posted on 2/6/24 at 8:45 am to HTwsb
If you really want spice - the pepper mash leftover from processing that they sell at the Tabasco store on Avery Island will get you there. A 3lb ziploc was around $10 last time I got one.
Posted on 2/6/24 at 8:45 am to TigerMan327
quote:capsaicin and extracts of spices
What exactly is in the liquid boil?
Posted on 2/6/24 at 8:46 am to Trout Bandit
IDK, you sound like a retarded Trout bandit just commenting like that.
Posted on 2/6/24 at 8:47 am to TIGERsinceCONCEPTION
I will try habaneros peppers; we grow some here. I didn't know they actually sell that there at the tabasco plant.
Posted on 2/6/24 at 9:45 pm to HTwsb
Celery Salt
Posted on 2/6/24 at 10:15 pm to HTwsb
Cumin and turmeric
Posted on 2/7/24 at 6:12 am to Tmar1no
quote:
don't but some people i know add chinese red pepper or powdered tabasco peppers(much hotter than cayenne).
Chinese red pepper was the go to pepper until cayenne was so much cheaper.
I add it to the boil. Cajun land sekks large containers. Only use about a quarter cup.
I do add about 20 or so jalapeños, but that's for munching.
Posted on 2/7/24 at 11:10 am to HTwsb
Subtle brag you can afford crawfish. lol jk
Posted on 2/7/24 at 12:22 pm to lsuson
absolutely not. I'm waiting it out for better quality crawfish in March. I'm just trying to try out a few adjustment to crawfish boil. You know you learn a little tip here and there and incorporate into your own boil how you want to taste.
Posted on 2/7/24 at 1:52 pm to deeprig9
quote:
dd a bottle of Stalekracker's Rouxgaroo sauce to your saltwater purge to spice the meat from the inside out
Weak…
Posted on 2/7/24 at 3:59 pm to HTwsb
someone posted a crawfish boil recipe before and claimed they won alot of crawfish contest.
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