Using Liquid Crab Boil When Cooking Various Cajun Food

I use it on occasion, but I don’t want everything I cook to taste like it. I don’t want it in red beans. I like the flavor I get.

I use about a half a cap full in my crawfish cream sauce and about a cap full in a gallon ziplock half full with fish to fry...namely redfish or red snapper. That's the only two places I use it. It can get away from you if you're not careful.

I always add some of the powdered Louisiana Seafood Seasoning to beans, jambalaya, gumbos and will boil my potatoes for potato salad in highly seasoned water for some extra kick.

I've found a little goes a long way.

I love liquid crab boil in my bloody mary as well. I also use it in most shrimp dishes, as it really makes it pop. As others have said, a little goes a long way. I'll have to try some in my garlic mashed potatoes.

I add a little to most seafood dishes.

Years ago I bought the Uglesich's Cookbook and was surprised to see that they use the powdered seafood boil (e.g. Zatarain's) as a seasoning in seafood dishes. Now I use it in place of Tony's sometimes.

You guys need to try it in Potato soup. I make a potato and Tasso soup with this stuff and it absolutely sets it off. I put a little in the pot but I add a little more at the table. It is like making the soup with crawfish boil potatoes. Absolute game changer.

I also use it in my shrimp etouffe and shrimp creole to make the flavor juuuust a little louder.

quote:

---

Liquid Crab Boil

---

Tony's is to duct tape what Crab Boil is to J-B Weld.

Either can be used in the right moderation to fix most anything.

I like it in the water when boiling potatoes (for any finished product) and occasionally in the water for the noodles if we're doing one of those pasta roni boxes with a more simple seasoning like garlic and herb or something.

I also use it when boiling peanuts, but I assume that's as normal as using it to boil crawfish.

I use it in my red beans & rice. Just a bit to get some of the flavor. Liquid boil can be overpowering.

I'll also use a bit in my crawfish etouffee (unless the tails are from a leftover boil that already has that flavor), or a seafood bisque.

Just a touch in seafood gumbo. Use very small amount and definitely taste 3 times before adding any more.