Lemon oil use in a crawfish boil

I am curious also as I hear its pretty good. Also isnt it difficult to find?

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Plus its expensive

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I just googled it and a 5oz bottle is $31. That's silly.

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I just googled it and a 5oz bottle is $31.

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Place in Chalmette sells it for a lot less. My boy, Coon, uses it all the time. His are damn strong.

Yes thats why I am interested in it. I heard they were awesome.

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Place in Chalmette sells it for a lot less. My boy, Coon, uses it all the time. His are damn strong.

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Any idea how much he uses? Does he also use real lemons?

I used to buy it by the gallon. I think it was around $120 for a gallon.

I used to use around 1oz for 1.5-1.75 sacks. It's been a while so I'm not sure, but I think that was it.

You can buy it from Deep South Blenders (make cajun land seasoning) smaller bottles (12-16 oz I think).

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I think he shuts the boil off to let the crawfish soak.

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Yes, you only want to put it in when you start soaking. Putting it in during the boil can cause some or most of it to boil out.

Use real lemons. Juice them, zest them, and save the peels to put into the boil. Add the juice and zest when you start soaking.

You can supplement that with lemon oil or concentrate or whatever, but use the real stuff as your primary source. Other citrus can be used for different tastes, too.

I love that place!