Using crab/crawfish/shrimp boil seasonings for other applications.

I like a little in mashed potatoes

I put a tiny bit of the liquid stuff one time when I was cooking black eyed peas at a beach house with limited seasonings. It was ok. Different.

I use it when making creamy pasta dishes, like chicken & Sausage, or shrimp. For a big 12 qt pot, all you need is a cap and a half of Zatarain's crab boil.

I also use it for Shrimp & Corn soup. About the same...a bit more than a capful for a big pot.

You want enough to give it a little bite, but not enough to overpower it. Always start small. You can always add. Once you put too much in, you are fricked.

I tried to use some SYM crawfish boil to season a Jambalaya one time. Bad idea. The rice soaked it all up and it was inedibly spicy.

I really think there is a market for chips with crawfish spice and vinegar. Kind of like a salt and vinegar ripoff. I love the flavor of boiled crawfish/shrimp dipped in vinegar. Maybe someone with more culinary experience could attempt that. Same principle with beef jerky.

Capful in the water when I boil noodles for Mac n cheese

quote:

---

I hear it's good when boiling peanuts.

---

Not a lot...just a small amount. I use one of the small packs of LA Fish Fry crab/shrimp/crawfish seasoning for 3 lbs of peanuts.

Too often people over season them

quote:

---

Capful in the water when I boil noodles for Mac n cheese

---

Woah -- I like the sound of that

Cap full or less of the liquid in Gumbos, Stews, Etouffees. It's a great ingredient, but you have to be very judicious in how you use it.