Tell me why this crawfish boil recipe sucks

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ngredients are per sack

Zatariains Pro Boil (big jar)
16oz Louisiana liquid boil
cayenne pepper
salt
Zatarains instant diced onion
dried garlic
3 cup vegetable oil
4 cans light beer
12 lemons halved
6 white onions quartered
6 yellow onions quartered
6 red onions quartered
1 bunch green onion
12 garlic bulbs halved
1 bnmch of celery chopped rough
12 red potatoes
2 lb sausage
3 lb mushroom
4 sticks butter

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I underlined all my issues with it. That also seems like a lot of liquid boil for one sack. And also that's a lot of onion for me.

It's not that bad. I mean, it shouldn't produce bad tasting crawfish in it, but there are a lot of useless things being thrown in there. Such as:

3 cup vegetable oil
4 cans light beer
Too many onions - but I guess it can't hurt
1 bunch green onion
4 sticks butter

Zatarains instant diced onion - wtf is this?

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salt

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Do you really need more salt after adding dry and liquid boil seasoning?

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Zatarains instant diced onion
dried garlic

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Why? You're adding onions and garlic later, this just seems wasteful.

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3 cup vegetable oil

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Don't really see the point of this AND the butter you add later.

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4 cans light beer

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You'll never know these were added. Might as well drink them.

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12 garlic bulbs halved

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Don't halve your garlic bulbs, leaving them whole will help keep all the garlic contained and they will still soak up plenty of seasoning.

it is crazy how many people really frick up some crawfish.
a whole pro boil jar, 16oz liquid boils, cayenne, and salt... for each sack?


beer, so many different onions, celery, butter? WTF you need all that for?

I am biased, but I think mine come out really good but I don't add

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salt
dried garlic
3 cup vegetable oil
4 cans light beer
1 bunch green onion
4 sticks butter

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I've never used the Pro Boil, but I know it has less sodium that the regular, so the extra salt may make sense.

I feel like this may be overkill, how long does he soak them? If he's trying to do a quick soak 20-30 minutes; you can just soak them a little longer and not add as much liquid or any cayenne. Mine usually soak around 35-40 minutes and I just use 1 regular boil & 6-8oz of liquid.

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16oz Louisiana liquid boil
cayenne pepper

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As others said, it's a little overkill with onions, I'd eliminate the diced & 6 red onions. I would also do either 6 white or 6 yellow, not both.

I also half my garlic, but I use the soaking bags for my sausage, mushrooms, potatoes, garlic... so not worried about them splitting and getting lost.

Now that I am re reading that recipe, I am wondering if the person adds the extra salt because of so much vegetables.

18 onions
12 garlic
Celery

All of that does soak up a lot of salt.

All that bullshite and just "pretty good."

Don’t add salt or cayenne pepper and use regular boil.

Cut it to between 4-8oz liquid based on taste

Cut the butter

No green onions

No veg oil

No beer

No instant onion whatever that is

No dried garlic

Cut all white and red onions

Start there.

FIFY ...

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Cajun Land Boil (one jar)
8 oz bottle Louisiana liquid boil
1 Bag Chackbay
12 lemons halved
6 yellow onions halved
12 garlic pods cut across, above the equator towards the North Pole (lets them cook and get the season, but keeps them from falling out - keeps the whole thing intact)
1 bunch of celery chopped into 2 inch pieces
20 red potatoes halved
4 lb sausage
3 lb baby bella mushrooms
frozen corn to add during the soak (about 24 ears)

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