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re: Can y’all post your crawfish boil recipes???
Posted on 4/12/24 at 2:23 pm to LNCHBOX
Posted on 4/12/24 at 2:23 pm to LNCHBOX
I like to add a little more heat each batch. At most I would do 2-3 sacks. But if you start over every sack that mean all the ingredients have to be re-added, onion, lemons, tub of seasoning, liquid boil etc. That's doesn't make sense economically.
Posted on 4/15/24 at 8:35 am to HTwsb
quote:
But if you start over every sack that mean all the ingredients have to be re-added, onion, lemons, tub of seasoning, liquid boil etc. That's doesn't make sense economically.
But you're already having to add some tub seasoning and liquid boil I assume. I'd already be adding more onion/garlic/mushrooms etc because people eat all that. So the only real savings is maybe half a tub of seasoning and $5 worth of citrus. Let's be generous and call it $15. I'll pay an extra $15 per sack to have the flavor exactly how I want it every time.
And if we're being honest, boiling your own doesn't make any sense economically when Rouses for example is charging $3.75 live or $4,50 boiled.
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