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Started By
Message
1
Posted on 2/6/19 at 1:17 pm to Fun Bunch
quote:
Now that I have perfected my Chackbay Seasoning recipe, those are the best I've done
And what is the perfect Chackbay recipe?
Posted on 2/6/19 at 1:18 pm to BarryMcCociner
When we do the sausage we usually put it in after the crawfish is done. If you cut them into smaller chunks (3-4 inches) it usually only takes 10-15 minutes to cook through
Posted on 2/6/19 at 1:24 pm to thatoneguy
I put a head of cabbage in mine. Cut it in half along the stem so it stays together. Really soaks up the seasoning.
Posted on 2/6/19 at 1:24 pm to Deactived
i buy 1 pack... i agree though... sausage is always left over
Posted on 2/6/19 at 1:27 pm to BarryMcCociner
hot dog weenies > sausage
Posted on 2/6/19 at 1:27 pm to TH03
For years, we always had a shite ton of sausage leftover. If people didn't take bags home with them, it went to the garbage.
I stopped buying it. One friend usually brings a pack because he likes it.
It's probably the worst fixin anyway
I stopped buying it. One friend usually brings a pack because he likes it.
It's probably the worst fixin anyway
Posted on 2/6/19 at 1:55 pm to BarryMcCociner
I really like throwing some oranges in there with the lemons.
Posted on 2/6/19 at 2:22 pm to cardoin
quote:
Really soaks up the seasonIng
Reason #1 not to put that shite into your boils.
People who add all sorts of shite are making a low country boil, crawfish boils shouldn’t have anything that takes away from the crawfish.
ETA: downvoters can EAD.
This post was edited on 2/6/19 at 2:35 pm
Posted on 2/6/19 at 2:35 pm to Gaston
Going back to my main post, my boil recipe is simple and what the first couple messages described:
Lemons, onions, garlic, crawfish seasoning (usually Cajunland but I'm a fan of Zats and Louisiana honestly), potatoes, mushrooms, sausage, and corn...no reason to get cute.
I've been interested mainly in trying the chinese pepper in my boils, and from reading about this Chackbay Seasoning, it sounds like that's the base of it.
I've heard once you switch to Chackbay, you don't go back. I've heard people say they use it with their main boil seasoning too. Supposedly chinese pepper based, so I think I may try adding the chinese pepper into my next boil to see if it really makes a difference.
Lemons, onions, garlic, crawfish seasoning (usually Cajunland but I'm a fan of Zats and Louisiana honestly), potatoes, mushrooms, sausage, and corn...no reason to get cute.
I've been interested mainly in trying the chinese pepper in my boils, and from reading about this Chackbay Seasoning, it sounds like that's the base of it.
I've heard once you switch to Chackbay, you don't go back. I've heard people say they use it with their main boil seasoning too. Supposedly chinese pepper based, so I think I may try adding the chinese pepper into my next boil to see if it really makes a difference.
Posted on 2/6/19 at 2:41 pm to BarryMcCociner
I've been using swamp dust and I also add 2 gallons of Sunny Delight juice to my boil. The sweet with the heat is divine! 
Posted on 2/6/19 at 2:45 pm to Dlawnboy
quote:
hot dog weenies > sausage
Agree
Posted on 2/6/19 at 2:45 pm to BarryMcCociner
quote:
Lemons, onions, garlic, crawfish seasoning (usually Cajunland but I'm a fan of Zats and Louisiana honestly), potatoes, mushrooms, sausage, and corn...no reason to get cute.
Yeah I basically do this and would add some Chinese red pepper if I could find it. I have been adding cayenne then some liquid zats and lemon oil(if I have it) during the soak.
Posted on 2/6/19 at 2:55 pm to Fun Bunch
quote:some people do not eat pork and adding sausage can make them sick. Also, mushrooms are a fairly common allergy. Sausage can add a lot of flavor but mushrooms add nothing.
Sausage, potatoes, corn, garlic, onions and (IMO) mushrooms are all completely essential.
Posted on 2/6/19 at 3:00 pm to cj35
quote:
mushrooms
might be one of the best ingredients to throw in a boil baw
Posted on 2/6/19 at 3:00 pm to Gaston
quote:
People who add all sorts of shite are making a low country boil
Nah. "Low Country" boils are exclusively corn, potatoes, sausage. They are almost always shrimp boils, sometimes crab, never crawfish. They are seasoned differently.
I do agree that adding all the extras don't do anything for the taste and are novelties. The best tasting crawfish are the boils where it's kept simple.
This post was edited on 2/6/19 at 3:01 pm
Posted on 2/6/19 at 3:04 pm to BlastOff
quote:
And what is the perfect Chackbay recipe?
I have a 120qt pot, so a large one, so adjust accordingly. Full sack of Crawfish.
2 bags of Chackbay
2 cylinders of salt
1 cup cayenne
12oz of Liquid Boil
Lemons
Oranges
Garlic cloves
celery
onions
All other accoutrements
Half all of the spices for batch 2. Batch 1 has some sting, batch 2 is perfect.
I also add frozen OJ concentrate to mine just before the soak. Just something I like.
Posted on 2/6/19 at 3:06 pm to Fun Bunch
i do 1.5 cylinders on the salt but everything else is exactly my method besides oranges
Posted on 2/6/19 at 3:23 pm to Fun Bunch
Oranges AND OJ concentrate? What does it lend to the boil iyo?
To the OP - I zest all of my lemons and dump that in along with squeezing them, add celery salt and Chinese red pepper on top of the dry mix I use.
To the OP - I zest all of my lemons and dump that in along with squeezing them, add celery salt and Chinese red pepper on top of the dry mix I use.
Posted on 2/6/19 at 3:30 pm to BarryMcCociner
quote:
sausage (leave out or do separately - keeps the fats from making crawfish have a "slimy" texture?)
I've always been under the impression that it's the potatoes that leave a slimy texture if you boil them with the crawfish.
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