re: Chackbay Seasoning

Rouses in MidCity Nola didn't either.

Man Chackbay had excellent flavor. I will be using this going forward no doubt.

I did 1.5 bags of chackbay. After soaking for about 20 minutes, we dumped the rest of the chackbay in there.

I don't know if two bags would be too hot or not. Next time I'm going to add the 1/2 cup of cayenne like quake suggested. I think it would be perfect for my spice level.

I did 1 container of salt and 3/4ths of a second one. It was money on salt taste. I think you could do two though honestly.

What I noticed though... I throw the shrooms and corn in right when I cut the fire. They soaked with the crawfish for about 40 mins when the crawfish finally sank.

They were excellent! Usually the corn and shrooms have a kick that is almost to hot. Your lips burning. These had this incredible flavor that had this heat but I'm a different way. Man they were good.

All in all, I didn't have a single thing left. Everyone enjoyed them. My friends loved it and said a lil more heat next time.

1.5 bags with no cayenne and 1 8oz liquid was not as spicy as I thought. i will use this same ratio plus 1/2 cup of cayenne and maybe do 12 oz of liquid versus 8 oz.

Yea I only did one sack

Believe ppl said half of everything for second sack

Appreciate the follow up. Doing Chackbay for the first time in a couple weeks, but I'm doing two sacks. Probably will throw some oranges in there as well, had it before and liked it.

Rouses doesn't have it.

The one by woman's on airline?

Must have ran out but they did have it

This is what I like to hear! I'm lighting the pot in 30 minutes. Will have a review tonight or tomorrow. Glad they turned out nice!

I go to that Rouses all the time. I'm going to buy some next time.

I'm going to do my first boil with Chackbay first weekend of April.

Probably 3 sacks. I'm going to monitor this thread, but for now I'm thinking:

Batch 1: 1.5 bags of Chackbay. 2 salt cylinders. 8oz Zat liquid. 1/2 cup cayenne. 8 lemons, 8 garlic cloves, 6-8 onions, celery stalk, 2 oranges.

Batch 2: bag of Chackbay, 1 cylinder of salt, 4 oz Zat, 1/4 cup cayenne, same amount everything else.

Batch 3 I always debate on dumping the water. If I do 4 I do...if I do 3 I don't because I'm lazy as frick. Same stuff as batch 2 but maybe no cayenne.

Alright. 2 boils down. I love Chackbay. A lot.

First Boil:

10 lemons halved
10 onions, halved
10 garlics, halved
2 red onions, halved
A bunch of celery stalks
1.5 bags of Chackbay (12oz bag)
1.5 box of salt
8 oz Zatarain Liquid
1.5 cup of Cayenne pepper
12 frozen corns
1 box of mushrooms

About: Immediately noticed a better taste. The first go around was not spicy enough for me (or the group). Everyone agreed that the taste was noticeably different, but we were all really waiting for the second batch. I tinkered a little bit, and I think the results came out perfect. I don't know yet how I would replicate it to make the first batch as good as the second batch (I don't think thats ever really possible, although some will say it is).

Second Boil:

10 lemons halved
10 onions, halved
10 garlics, halved
2 red onions, halved
A bunch of celery stalks
2 bags Chackbay
1.5 box salt
8 oz Zat liquid boil
5 oz Louisiana liquid boil (I had it leftover, so I decided to throw it in)
1/2 cup Cayenne
4 oz Chinese Red Pepper
12 frozen corns
1 box of mushrooms

Easily the best crawfish I have ever boiled (and I have been boiling for quite some time now) . Everyone agreed, flavor was great and spice was there. I'm glad I did not halve the seasoning for the second batch, these came out fantastic. Never going back to the old recipe -- Chackbay was well, well worth it. Obviously you can't show taste through the internet, but I have some pictures from the day.


The fixings:


The seasonings:


The second batch:


Make sure you taste the water: