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Started By
Message
re: Cajun Crawfish Boils - Ingredients, Twists, etc.
Posted on 2/6/19 at 3:44 pm to BarryMcCociner
Posted on 2/6/19 at 3:44 pm to BarryMcCociner
quote:
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.
I use a 4 lb bag Louisiana and a bag of chackbay. Chackbay adds flavor to the Louisiana but doesn't oversalt it or overheat it. Everyone seems to like it and its cheap and easy. And a little something different than what you get at everyone elses boils who use just the premixes
2
Posted on 2/6/19 at 3:53 pm to Tiger In the Swamp
Homemade Tamales..don't laugh til you try it
Posted on 2/6/19 at 3:57 pm to BlackCoffeeKid
quote:
I've always been under the impression that it's the potatoes that leave a slimy texture if you boil them with the crawfish.
This is only if you overboil them and they become closer to mashed potatoes rather than boiled potatoes.
Posted on 2/6/19 at 4:07 pm to Motorboat
Where does one find Chinese red pepper?
Posted on 2/6/19 at 4:08 pm to BarryMcCociner
If you are near the BR area, don't forget the ice, tomatoes, vinegar, corndogs, asparagus, cauliflower and leftover jambalaya
Posted on 2/6/19 at 4:15 pm to cj35
quote:
some people do not eat pork and adding sausage can make them sick. Also, mushrooms are a fairly common allergy.
quote:
Sausage can add a lot of flavor but mushrooms add nothing.
Sausage isn't adding a lot of flavor. Most of the fixings aren't adding flavor at all.
Mushrooms are arguably the best thing to add to a boil imo
Posted on 2/6/19 at 4:16 pm to tiger rag 93
quote:
Where does one find Chinese red pepper?
The only place I've ever really seen it is in Winn Dixie. Cajunland brand has it. It's a jar about half the size of their normal tub of seasoning and it says Chinese Pepper in big red letters.
Posted on 2/6/19 at 4:21 pm to GynoSandberg
In my mind it gives them a really bright flavor. I notice the difference and I’ve had several people say they can taste just a hint of citrus and love it.
It could all be in my head. You do you Gyno.
It could all be in my head. You do you Gyno.
Posted on 2/6/19 at 4:22 pm to Fun Bunch
Also celery salt is a good addition. Never heard of zesting the lemons first. Interesting!!
Posted on 2/6/19 at 4:35 pm to Fun Bunch
quote:
Also celery salt is a good addition.
First time I had a batch using celery, you could taste the difference in a big way. As long as you use enough of either celery sticks or celery salt, your crawfish will come out ahead.
Posted on 2/6/19 at 4:59 pm to BarryMcCociner
I always use celery. You can definitely taste it.
Posted on 2/6/19 at 5:16 pm to BarryMcCociner
Sausage, onions, garlic, mushrooms, brussel sprouts, etc have all come out incredibly delicious
Posted on 2/6/19 at 5:20 pm to BarryMcCociner
quote:
Chackbay Seasoning is a big hit
We love it long time.
quote:
Chinese Pepper
Secret to better crawfish. Little go long way.
Posted on 2/6/19 at 5:21 pm to TH03
quote:
I always use celery. You can definitely taste it.
Interesting. I have never really used it. I think back in the day when my friends would boil they used it but I assumed it that it didnt add much.
Posted on 2/6/19 at 5:22 pm to GynoSandberg
quote:
I zest all of my lemons and dump that in along with squeezing them
Whats the method here?
Posted on 2/6/19 at 5:25 pm to Tiger In the Swamp
quote:
a little something different than what you get at everyone elses boils who use just the premixes
Exactly. A good dose of Chinese Red , or mixing Chackbay into your seasoning, really opens up the flavor od f the boil. Superior to just the standard dry and liquid mixes alone.
Posted on 2/6/19 at 5:26 pm to BarryMcCociner
Why not go all the way and combine Louisiana brand and Chackbay for a flavor explosion?
Posted on 2/6/19 at 5:44 pm to bigberg2000
quote:
Whats the method here?
take all the zest off the lemons and add it into the pot at the beginning of the boil. still squeeze the hell out of your lemons like you normally would as well. i feel the lemon flavor gets up in the shells better with the zest floating around and infusing in the water
Posted on 2/6/19 at 5:57 pm to GynoSandberg
quote:
take all the zest off the lemons and add it into the pot at the beginning of the boil. still squeeze the hell out of your lemons like you normally would as well. i feel the lemon flavor gets up in the shells better with the zest floating around and infusing in the water
Glad you said this. I was wondering what the benefit of zesting was if you're throwing the lemons into the boiling water anyway.
Posted on 2/6/19 at 6:00 pm to GynoSandberg
Great stuff.
+1 on the celery. I try to use celery seed if I can get it, celery salt otherwise. Imo it’s key to the savory, gumbo-esque flavor profile.
I may try to go powder/liquid as much as possible for the flavor additives for a cleaner boil just for kicks.
+1 on the celery. I try to use celery seed if I can get it, celery salt otherwise. Imo it’s key to the savory, gumbo-esque flavor profile.
I may try to go powder/liquid as much as possible for the flavor additives for a cleaner boil just for kicks.
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