re: Can y’all post your crawfish boil recipes???

quote:

---

But if you start over every sack that mean all the ingredients have to be re-added, onion, lemons, tub of seasoning, liquid boil etc. That's doesn't make sense economically.

---

But you're already having to add some tub seasoning and liquid boil I assume. I'd already be adding more onion/garlic/mushrooms etc because people eat all that. So the only real savings is maybe half a tub of seasoning and $5 worth of citrus. Let's be generous and call it $15. I'll pay an extra $15 per sack to have the flavor exactly how I want it every time.

And if we're being honest, boiling your own doesn't make any sense economically when Rouses for example is charging $3.75 live or $4,50 boiled.