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Chackbay crawfish boil question
Posted on 2/20/16 at 5:14 am
Posted on 2/20/16 at 5:14 am
They say this 12 ounce bag is good for a whole sack. Normally I use Louisiana and it's a four pound bag for one sack. Is this 12 ounces really enough? 
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Posted on 2/20/16 at 6:37 am to Tiger In the Swamp
I'm going to say no but I really depends on how much water you plan on using. Most seasonings are made to mix with increments of 6-7 gallons of water. In a 100 qt pot, I usually boil with 14 gallons of water which will do 1.5 sacks of just crawfish or 1 sack plus fixins.
A sack of crawfish could also mean 30-50lbs.
A sack of crawfish could also mean 30-50lbs.
Posted on 2/20/16 at 6:44 am to Tiger In the Swamp
I love that as my seasoning base. It is the backbone of my recipe. That bag will season 1 sack of crawfish, but I add a few other dry seasonings. I use a 90 quart pot, so I am seasoning around 40-45 quarts of water. For my first sack of crawfish, I use one bag of Chackbay, 1-1.5 cups red pepper, and 2 boxes of salt. The Chackbay doesn't have much salt, as you can tell by the size of the bag. I add more, to my taste. Also, the pepper it uses is the old "Chinese Red" ...it is much hotter than normal red pepper and has an awesome flavor. But, I like to add the extra regular red to balance the flavor so out. Lastly, the regular addition of garlic, onion and lemon make for an awesome boil . I bet you won't go back to your regular seasoning. Enjoy.
This post was edited on 2/20/16 at 6:48 am
Posted on 2/20/16 at 10:33 am to Tiger In the Swamp
I use that, 1 box of salt and a small bottle of Liquid Zatarrains.
Perfect every time.
ETA I also add lemons and while garlic
Perfect every time.
ETA I also add lemons and while garlic
This post was edited on 2/20/16 at 10:35 am
Posted on 2/20/16 at 10:45 am to CHEDBALLZ
Forgot that I like 2 cups or so of Zat's liquid in da pot.
Posted on 2/20/16 at 1:18 pm to Tiger In the Swamp
Good question that I don't know the answer to because I use lots of tomatoes as my base. After putting 10lbs. of ice in, i'll usually add some ketchup, just to make sure its right.
Posted on 2/20/16 at 5:12 pm to joeleblanc
Forgot the butter and peanut butter.
Posted on 2/21/16 at 12:23 am to Tiger In the Swamp
Most important thing that a lot of people get wrong... Amount of water.
Posted on 2/21/16 at 8:00 am to CHEDBALLZ
CHEDBALLZ
This is my exact recipe as well.
Perfect every time.
This is my exact recipe as well.
Perfect every time.
Posted on 2/21/16 at 12:47 pm to joeleblanc
quote:You don't make a roux?
I use lots of tomatoes as my base. After putting 10lbs. of ice in, i'll usually add some ketchup, just to make sure its right.
Posted on 2/21/16 at 2:55 pm to joeleblanc
quote:
Good question that I don't know the answer to because I use lots of tomatoes as my base. After putting 10lbs. of ice in, i'll usually add some ketchup, just to make sure its right.
Don't know what you're cooking, but it sounds strange.
Posted on 2/21/16 at 4:51 pm to Stadium Rat
quote:
You don't make a roux?
Are you kidding? For a crawfish boil? of course not!
Are you from BR or the area? lol
Posted on 2/21/16 at 4:52 pm to Gris Gris
quote:
Don't know what you're cooking, but it sounds strange.
It was a joke. I'd never add ice to a crawfish boil. or tomatoes...lol
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