Crawfish boil seasoning - Commercial or mix your own ?

I give my recipe to a local seasoning wholesaler and he mixes and packs it for me.

Yep. It's key to great crawfish.

It's straight pepper that's several notches hotter than cayenne. It has a different finish,too. I mix it with liquid and dry powder in my boils for a very good flavor.

Thanks Otis I'll start looking for some and try that. I just really got into boiling them last year and welcome any suggestions from anyone. I have learned quick that no matter how good they come out there is always a little something that can be changed to squeeze a little more flavor out of them.

Mike, if you are only using commercial powder and your problem is you want more heat without adding salt, I'd add commercial boiling liquid to the pot.

When I boil 1 sack I use a whole 72oz jar of zatarain's powder, plus a whole jar of zatarain's liquid boil. (I think the 8 or 16 oz, can't remember).

Also, you'll probably like what's going on in this thread...
LINK

What i did the last time for a whole sack was a 72 oz jar of the zatarain's powder, 4oz of the liquid boil, and about 8oz of cayenne along with the other goodies. The more I think about it I think where I went wrong is when i went to do the second batch i used more powder instead of recharging with the liquid boil and cayenne like i am realizing I probably should have. that woudl explain the overbearing saltiness and i guess I can just chalk it up to a rookie mistake.

Hey Otis, how do you personally measure the Chinese Red out compared to regular cayenne ? Cut in in half or is it just a taste thing ?