Chinese Red Pepper in Crawfish Boil

How spicy you want them?

I don’t frick with Chinese Red Pepper anymore. My a-hole cannot take it.

Start by cutting 1/4 of your cayenne and replacing with Chinese. Taste and adjust as you like.


And it is hotter than cayenne, btw.

Chinese red paper is good. Many restaurants use it. It’s a different heat than cayenne.

Too many variables to tell you exactly how much to use. I would salt the water with about a box of salt, and maybe one half cup of pepper (or less), and taste the water after it heats up and adjust the seasonings. I like it very salty and the pepper should sting slightly when tasting. Then cook your crawfish fairly quick, don’t let them soak too long.

Where are you guys buying this stuff at?

I have never in my life heard of or seen Chinese red pepper. Is this a Louisiana thing? Anybody have pics of it? I can’t find it on amazon.

I added 2 1/2 cups to a 60 quart pot that already had a bag of Slap Ya Mama in. I thought it came out pretty well, though the SYM mix already has cayenne. Not sure how much that helps.

I put in about a cup when I boil 40lbs. It really helps the flavor and gives it the right amount of kick.

Louisiana Fish Fry Chinese Red Pepper

Half a small plastic cup in with the dump and boil and another small amount shaken on top when you cut the fire. Mix in when rolling the crawfish over during the soak. That’s in a 150qt pot with 1.5 sacks and all the fixings.