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Started By
Message
Anyone make their own Crawfish Seasoning?
Posted on 5/5/16 at 11:37 am
Posted on 5/5/16 at 11:37 am
I have been working my seasoning recipe for the last few years now, and I am always tweaking it. Yes I know it's easier and cheaper to purchase one of the jars, but I like the process of mixing my own spices. I do use boil bags and the liquid seasoning from the stores along with my mixture.
Anyway, what are some seasonings that you use? I'm looking for ideas that I am either missing or would help add to my mixture. I use:
paprika, cayenne, garlic powder, celery seed, and basil. (I put into food processor now; I used to have basil sticking on all the food which was annoying)
I added ground mustard and ground ginger in my new batch that I am cooking tomorrow. Apparently mustard is a staple that I have been leaving out. The ginger I thought would add a nice compliment to the mixture. I tasted it this morning and it is working nicely.
Any suggestions?
Also what do you think is a good salt to crawfish ratio? I normally do 4lbs salt to 35lb sack, but I find it could use a bit more sometimes. I'm afraid to over salt so I have been cautious about adding more.
Anyway, what are some seasonings that you use? I'm looking for ideas that I am either missing or would help add to my mixture. I use:
paprika, cayenne, garlic powder, celery seed, and basil. (I put into food processor now; I used to have basil sticking on all the food which was annoying)
I added ground mustard and ground ginger in my new batch that I am cooking tomorrow. Apparently mustard is a staple that I have been leaving out. The ginger I thought would add a nice compliment to the mixture. I tasted it this morning and it is working nicely.
Any suggestions?
Also what do you think is a good salt to crawfish ratio? I normally do 4lbs salt to 35lb sack, but I find it could use a bit more sometimes. I'm afraid to over salt so I have been cautious about adding more.
This post was edited on 5/5/16 at 11:41 am
5
Posted on 5/5/16 at 12:03 pm to Midget Death Squad
quote:
salt to crawfish ratio? I normally do 4lbs salt to 35lb sack, but I find it could use a bit more sometimes. I'm afraid to over salt so I have been cautious about adding more.
In general cooking things at home gives you the scary realization just how much salt/butter restaurants use.
Posted on 5/5/16 at 12:34 pm to Midget Death Squad
This is Alton Brown's spice mixture for 10 lbs of crawfish.
I've never used it, so I can't vouch.
I hear it could use more cayenne.
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
2 tablespoons whole cloves
1 1/2 tablespoons whole allspice
1 pound kosher salt
4 tablespoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dry mustard
1 tablespoon dried dill weed
6 bay leaves, crumbled
He grinds the first four.
I've never used it, so I can't vouch.
I hear it could use more cayenne.
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
2 tablespoons whole cloves
1 1/2 tablespoons whole allspice
1 pound kosher salt
4 tablespoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dry mustard
1 tablespoon dried dill weed
6 bay leaves, crumbled
He grinds the first four.
This post was edited on 5/5/16 at 12:44 pm
Posted on 5/5/16 at 12:44 pm to Hoodoo Man
It is just way too easy and good to use the Louisiana Powder mix. Nothing you make will make the crawfish tasted any better
Posted on 5/5/16 at 12:58 pm to Midget Death Squad
You need MSG
Posted on 5/5/16 at 1:12 pm to Midget Death Squad
mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed, allspice, cloves.
The ingrediants in the old drop in bags is what you need
The ingrediants in the old drop in bags is what you need
Posted on 5/5/16 at 1:21 pm to CoachChappy
quote:
You need MSG
Wife is allergic. This is a big reason why I continue making my own spice mixture.
quote:
mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed, allspice, cloves.
The ingrediants in the old drop in bags is what you need
Yes I do use the boil bags for this reason. The cloves and allspice are a great flavor imo. I let those bags low-boil for about 15 minutes for the flavors to be extracted before I do add anything else. I considered grinding up some coriander seed and adding to the mixture (I love coriander), but I don't want to overdue it if it's already in that boil bag. I will need to check
Posted on 5/5/16 at 6:49 pm to Midget Death Squad
quote:
allergic. This is a big reason why I continue making my own spice mixture.
Gotcha, don't forget lemon pepper
Posted on 5/5/16 at 11:04 pm to Midget Death Squad
Sounds awesome, the celery seed is a great add.
Pretty much 0 for every 10 pounds.
Really, there's a lot of salt in many of the things going in already.
One exception though is since you're using your own seasoning and if it doesn't already have that much added, then I could see adding some.
I've had a lot of over salted crawfish but never under salted.
quote:
Also what do you think is a good salt to crawfish ratio?
Pretty much 0 for every 10 pounds.
Really, there's a lot of salt in many of the things going in already.
One exception though is since you're using your own seasoning and if it doesn't already have that much added, then I could see adding some.
I've had a lot of over salted crawfish but never under salted.
Posted on 5/6/16 at 1:08 pm to CoachChappy
quote:
don't forget lemon pepper
That's a good idea. I have cut out the black pepper that I used to use; I found the flavor overpowering.
I do have lemon oil I will add for the soak, so I may hold off on the LP for this boil. I want to see how it turns out and could possibly add it to my next one if it's not too lemony.
Thanks for all the input on this thread
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