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Boil powder as a seasoning?
Posted on 4/25/24 at 10:43 pm
Posted on 4/25/24 at 10:43 pm
Do you, could you, would you, use a seafood boil powder, e.g., Cajunland, Zats, Louisiana, (and my latest fav Swamp Dust), as a general food seasoning? Any reason not to or modifications needed?
I have used CL as a base in my personal mix for a while and is certainly good, although the Two Step is awesome.
I have used CL as a base in my personal mix for a while and is certainly good, although the Two Step is awesome.
14
Posted on 4/25/24 at 11:40 pm to Havoc
I’ve never seasoned meat or anything with it. But the wife makes an awesome potato salad and she seasons it with crab boil
Posted on 4/26/24 at 6:39 am to Havoc
I like to add a little boil seasoning to potato salad, seafood stew and gumbo.
Posted on 4/26/24 at 6:49 am to Havoc
sometimes I’ll add a pinch of crawfish boil seasoning in grits, mashed potatoes, spinach, when boiling spaghetti. Also make compound butter with CBS that can be put on baked potatoes , popcorn, Mac n cheese, and other food items using butter.
Posted on 4/26/24 at 7:33 am to Havoc
When I make my gumbos, I will toss just a small amount of Louisiana or Cajun Land seafood boil seasoning in the pot-------and I mean just a little.
For a 3 gallon pot of chicken/sausage/okra gumbo I'll only use about 1 heaping tbsp.
You really have to be careful with that stuff as it is so strong tasting between the salt and cayenne pepper content.
For a 3 gallon pot of chicken/sausage/okra gumbo I'll only use about 1 heaping tbsp.
You really have to be careful with that stuff as it is so strong tasting between the salt and cayenne pepper content.
Posted on 4/26/24 at 8:17 am to gumbo2176
I'll add a little bit in an etouffee or fettuccini.
Posted on 4/26/24 at 8:25 am to lsujunky
quote:
I like to add a little boil seasoning to potato salad, seafood stew and gumbo.
Drop a little in your water when you boil potatoes for mashing. The crowd can't ever place it, but they love it.
Posted on 4/26/24 at 8:29 am to Havoc
I put a cap full of boil juice in a pot of blackeye peas last week. Was terrific.
Posted on 4/26/24 at 8:37 am to lsujunky
quote:
I like to add a little boil seasoning to potato salad
I never make potato salad without adding boil seasoning to the water when I cook the potatoes.
It takes a rather bland vegetable and brings the taste to another level.
Posted on 4/26/24 at 10:18 am to Havoc
Sprinkle on eggs frequently!
Posted on 4/26/24 at 1:38 pm to Havoc
quote:
Do you, could you, would you, use a seafood boil powder, e.g., Cajunland, Zats, Louisiana, (and my latest fav Swamp Dust), as a general food seasoning? Any reason not to or modifications needed?
yes, its great
anything i want to have a boiled seasoning taste i add a teaspoon of dry mix
if i want it to bite back, i add one drop of liquid boil
next time you want fish or shrimp but dont feel like frying it, add one drop of liquid boil to half a stick of butter and saute it. i like to slice up and onion and cook it down when i do shrimp, its great
Posted on 4/26/24 at 2:03 pm to Havoc
I like to put a cap full of Crab Boil in my cream or red sauce sauce when I'm making seafood and pasta in a sauce.
Posted on 4/26/24 at 2:33 pm to Havoc
New potatoes, stick of butter, tablespoon of powder boil (depending on amount of potatoes) small amount of water in a sauce pot with the lid on for 20 minute or until tender. take lid off and boil water out. Really good side dish.
Posted on 4/26/24 at 4:46 pm to bdevill
quote:
I like to put a cap full of Crab Boil in my cream or red sauce sauce when I'm making seafood and pasta in a sauce.
thats way too much unless you want it to burn your arse off
with liquid boil you just need 1 drop for a saute pan of whatever your making
i add a teaspoon of dry powder to shrimp or crawfish spaghetti or any kind of seafood pasta sauce, and its great, but my family couldnt eat it if i used a cap full of liquid because the liquid is pure fire in a bottle
This post was edited on 4/26/24 at 4:49 pm
Posted on 4/26/24 at 4:59 pm to Havoc
Phillay’s in Prarieville fried their fish with either the liquid or the seasoning. I did not care for it. It overpowered the fish in my opinion. Couldn’t taste the fish.
Posted on 4/26/24 at 9:49 pm to LSU999
quote:
Phillay’s in Prarieville
I knew their fried fish has a very unique flavor but couldn't figure out what it was from....now I know.
And I agree, it does overpower the fish flavor a bit.
Posted on 4/27/24 at 7:13 pm to Havoc
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Posted on 4/28/24 at 11:55 am to keakar
quote:
thats way too much unless you want it to burn your arse off with liquid boil you just need 1 drop for a saute pan of whatever your making
I always put a teaspoon in a crab bisque when I make it. Pretty standard I would think.
Posted on 4/28/24 at 2:37 pm to highcotton2
Agree. A capful is standard for a simmer sauce at small pot of potato soup. I actually keep it at the table as a finishing condiment.
Posted on 4/29/24 at 1:27 pm to Havoc
I have used it in place of Tony's. Seems fine.
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