- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Chackbay Seasoning
Posted on 3/8/17 at 10:36 am to LSUvegasbombed
Posted on 3/8/17 at 10:36 am to LSUvegasbombed
Me personally I would use 1-1/2 bags of Chackbay, 8 oz of Zatarain crab boil, 1/2 C of cayenne, and 1-1/2 boxes of salt.
I think that cayenne would compliment the Chinese pepper well that's in that Chackbay.
I also put some celery stalks, 7-8 whole pods of garlic, 7-8 whole small to medium onions, 7-8 lemons cut in half, and a big handful of fresh flat leaf parsley. That and a pound or so of some good sausage. It was money. I cooked some small red potatoes in there and some corn and they were very flavorful.
I think that cayenne would compliment the Chinese pepper well that's in that Chackbay.
I also put some celery stalks, 7-8 whole pods of garlic, 7-8 whole small to medium onions, 7-8 lemons cut in half, and a big handful of fresh flat leaf parsley. That and a pound or so of some good sausage. It was money. I cooked some small red potatoes in there and some corn and they were very flavorful.
3
Posted on 3/8/17 at 10:42 am to Earthquake 88
quote:
I would use 1-1/2 bags of Chackbay, 8 oz of Zatarain crab boil, 1/2 C of cayenne
this sounds like its going to burn your lips off and your nose dripping with snot
I could be wrong... Could i child eat them if you did it that way?
Posted on 3/8/17 at 10:44 am to Earthquake 88
quote:
I think that cayenne would compliment the Chinese pepper well that's in that Chackbay.
What do you think about adding a half cup of whole, uncut chinese red pepper instead of Cayenne?
Posted on 3/8/17 at 1:22 pm to Earthquake 88
quote:
Me personally I would use 1-1/2 bags of Chackbay, 8 oz of Zatarain crab boil, 1/2 C of cayenne, and 1-1/2 boxes of salt.
I think that cayenne would compliment the Chinese pepper well that's in that Chackbay.
I also put some celery stalks, 7-8 whole pods of garlic, 7-8 whole small to medium onions, 7-8 lemons cut in half, and a big handful of fresh flat leaf parsley. That and a pound or so of some good sausage. It was money. I cooked some small red potatoes in there and some corn and they were very flavorful.
i am going to follow this minus the 1\2 cup of cayenne. Im going to do a 4th of a cup
no parsley either
10 lemons
10 garlics
8 onions -- i always use the pearl onions but for this I am going to use the big ones
and everything pretty much the same... corn, sausage, shrooms, green beans, taters
This post was edited on 3/8/17 at 1:28 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News