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Started By
Message
What all do you use for Crawfish Seasoning?
Posted on 3/19/15 at 1:36 pm
Posted on 3/19/15 at 1:36 pm
I'm pretty standard, LA liquid boil, LA powder boil, chinese red pepper, lemons, what am I missing?
14
Posted on 3/19/15 at 1:41 pm to TigerFanInSouthland
Posted on 3/19/15 at 1:44 pm to TigerFanInSouthland
We use a blend of Zatarain's and Al Scramuzza's along with onions, lemons, garlic.
Posted on 3/19/15 at 1:52 pm to TigerFanInSouthland
Ditch the LA liquid and try zats liquid when they soak. Let me know how it goes for you. I promise you will get many compliments.
Posted on 3/19/15 at 2:08 pm to TigerFanInSouthland
You will get 100 different answers that have all been used for over 100 years. 
Posted on 3/19/15 at 2:19 pm to TigerFanInSouthland
Tony's
Posted on 3/19/15 at 3:24 pm to TigerFanInSouthland
For one sack of crawfish:
Bring clean water to a boil. Insert crawfish into clean water and bring back to a boil. Keep boiling for 30-45 minutes depending on size. Remove crawfish from water and dump into ice chest. Dump one standard sized can of Tony Chachere's (no more and no less) onto crawfish and stir to evenly coat seasoning on crawfish. Let them steam in the ice chest for a minimum of 15 minutes (don't want them to be undercooked). Enjoy!
This is what I watched my future father in law do the first time I met him. He's originally from Ohio. I haven't even let him stand close to the pot since.
Bring clean water to a boil. Insert crawfish into clean water and bring back to a boil. Keep boiling for 30-45 minutes depending on size. Remove crawfish from water and dump into ice chest. Dump one standard sized can of Tony Chachere's (no more and no less) onto crawfish and stir to evenly coat seasoning on crawfish. Let them steam in the ice chest for a minimum of 15 minutes (don't want them to be undercooked). Enjoy!
This is what I watched my future father in law do the first time I met him. He's originally from Ohio. I haven't even let him stand close to the pot since.
Posted on 3/19/15 at 3:35 pm to malvin
quote:
Keep boiling for 30-45 minutes
quote:
don't want them to be undercooked
I promise that they won't be undercooked
Posted on 3/19/15 at 3:40 pm to shawnlsu
quote:
shawnlsu
quote:
I promise
But I don't know if I can trust you. And I don't want to take that chance.
Did you not read the bottom of my post?
Posted on 3/19/15 at 3:43 pm to shawnlsu
and
Posted on 3/19/15 at 3:43 pm to malvin
quote:
For one sack of crawfish: Bring clean water to a boil. Insert crawfish into clean water and bring back to a boil. Keep boiling for 30-45 minutes depending on size. Remove crawfish from water and dump into ice chest. Dump one standard sized can of Tony Chachere's (no more and no less) onto crawfish and stir to evenly coat seasoning on crawfish. Let them steam in the ice chest for a minimum of 15 minutes (don't want them to be undercooked). Enjoy!
What in the frick?
Posted on 3/19/15 at 3:45 pm to TigerFanInSouthland
sounds about right but I would dump a large can or two of rotel on top as well
Posted on 3/19/15 at 3:45 pm to TigerFanInSouthland
quote:
What in the frick?
I think that's the response he was looking for. I use LA Powder, Zat's Liquid, Salt and Lemons.
Posted on 3/19/15 at 4:11 pm to TigerFanInSouthland
This plus liquid Zat's, lemons, onions, garlic
Posted on 3/19/15 at 4:14 pm to TigerFanInSouthland
Fresh cracked black pepper and coarse ground sea salt.
If you need to use other flavors to mask the taste of crawfish then you are buying cheap crawfish.
If you need to use other flavors to mask the taste of crawfish then you are buying cheap crawfish.
Posted on 3/19/15 at 4:16 pm to puse01
Targil has another blend called "shimp and crab boil" that's good too
Posted on 3/19/15 at 4:33 pm to malvin
quote:
Did you not read the bottom of my post?
Obviously not
Posted on 3/19/15 at 4:37 pm to TigerFanInSouthland
swamp dust..... love that shite, hard to find in baton rouge though.
Posted on 3/19/15 at 5:03 pm to TigerFanInSouthland
quote:
chinese red pepper
The OP has it right with this stuff. It will elevate the quality of your crawfish, guys. Add some to your recipe.
Posted on 3/19/15 at 5:49 pm to HebertFest08
quote:
swamp dust
+1...best flavor I've ever used..period...haven't looked for it a Walmarks?
This post was edited on 3/19/15 at 5:50 pm
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