Cayenne pepper in crawfish boil

It depends what your "other ingredients" are.

My crawfish recipie calls for 12oz of cayenne.

I put both of those bottles and are not too spicy.

a 1/3? I use like a whole jar + liquid + boil bags + powdered boil

quote:

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...your glory hole must make one hell of an exhaust pipe.

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Not at all. Been using the same recipie for years. Came from a guy that won a crawfish cook off two years in a row. Better than any of that pre made seasoning.

Here it is (you won't be dissapointed):

12 lemons quartered
4 medium onions quartered
3 large garlic (in half through the middle of the pods)
1 whole celery (chopped into about 1 inch pieces
8 oz liquid crab boil
12 oz cayenne
3-4 boxes salt

When water comes to first boil add all ingredients, when it comes to a boil again, add crawfish. When crawfish come to a rolling boil, turn off the pot and dump in a bag of ice. Let soak 20-30 minutes.

If any one tries this and still thinks that their recipie is better, let me know.

I do something similiar to that but I'm Asian... and we typically add more citrus using oranges and a cup of sugar along with it. That said, when I use to boil at Castnet, that recipe is pretty similiar except w/o a cup of their special blend.

Nope, I kill the fire when they come to a boil. Trust me. I have many friends who think everything they do is better than anyone else, but when it comes to crawfish, they all agree on mine.

Would love for one of you to give it a try.

I have boiled for over 20 years now, and early on I added cayenne , then went to chinese red pepper, etc.. Now, I don't add any pepper, or salt. I add more seasoning, etc.. I also kill my boil immediately, cool pot fast, add frozen milk jugs of water. Crawfish are perfectly spiced, and slide right out of the shell everytime.