- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 4/21/10 at 12:01 pm to DanTiger
It's interesting that people don't like the busted bags. For the last several years I have been using powder and liquid, but also cutting open a bag and dropping the contents into the pot. The peppercorns and what-not get caught up in the tail sections and add another dimension. I have gotten a great response from everyone about the cut bags.
Posted on 4/21/10 at 12:01 pm to DanTiger
I've NEVER in 20 years seen and/or used that "bag" stuff. This is just a powder in a yellow bag ... it's the perfect mix/blend. Needs nothing else.
Posted on 4/21/10 at 12:02 pm to DanTiger
nm
This post was edited on 4/21/10 at 12:03 pm
Posted on 4/21/10 at 12:05 pm to tiger91
quote:
I've NEVER in 20 years seen and/or used that "bag" stuff. This is just a powder in a yellow bag ... it's the perfect mix/blend. Needs nothing else.
You are very passionate about the powdered seasoning. I will try your method with extra cayenne. I was going to buy the Zatarains powder in a jug but you have hailed the LA boil mix so much I will now go with that.
Posted on 4/21/10 at 12:06 pm to tiger91
You never been to a boil where they used the bags? Basically the bags has seasoning and a bunch of peppercorns and stuff that would bust and be everywhere.
Posted on 4/21/10 at 12:07 pm to DanTiger
quote:
It's interesting that people don't like the busted bags. For the last several years I have been using powder and liquid, but also cutting open a bag and dropping the contents into the pot. The peppercorns and what-not get caught up in the tail sections and add another dimension. I have gotten a great response from everyone about the cut bags.
It is because I am a hog when I eat crawfish and I don't want the peppercorns or anything else in the way to slow my peeling rythm. These items also stick to one's hands and interfere with beer slurping in between bites of food.
Posted on 4/21/10 at 12:10 pm to Prodigal Tiger
That goes into the same category as people that shake the seasoning onto their crawfish.. Just shite that gets on your hand.. Some people like it that way obviously but not for me.
Posted on 4/21/10 at 12:15 pm to Catman88
No Cat I haven't ... I'm 40 ... husband and his family have been boiling crawfish for years and I've never seen that bag. In college we'd have huge boils and they'd boil with some seasoning and then put into ice chests and sprinkle more on top.
NOW, for the past since we've moved home (almost 13 years) we only use Louisiana ... and DAN, you DO NOT need any extra cayenne ... your guests will thank you!
When are you boiling? I can ask my husband how many bags he uses per sack. We use it so much that we buy the BIG bag of seasoning ... not the small ones!!!
Oh, and for goodness sakes, throw in some garlic, some bell peppers cut into 4 ... THOSE absorb the seasoning ... have a beer or beverage of choice handy!
NOW, for the past since we've moved home (almost 13 years) we only use Louisiana ... and DAN, you DO NOT need any extra cayenne ... your guests will thank you!
When are you boiling? I can ask my husband how many bags he uses per sack. We use it so much that we buy the BIG bag of seasoning ... not the small ones!!!
Oh, and for goodness sakes, throw in some garlic, some bell peppers cut into 4 ... THOSE absorb the seasoning ... have a beer or beverage of choice handy!
Posted on 4/21/10 at 12:32 pm to DanTiger
quote:
have always used the bags along with liquid crab boil and cayenne added but I am going to try and use the powder for the 1st time this weekend. I know I will not need to add any salt but should I still add some liquid boil and cayenne? I like my crawdads VERY spicy. If any of you have experience with the powder pelase let me know. Also what is your preferred method of seasoning for crawdads? bags powder or liquid?
I sometimes use all three more out of habit than anything. As long as the boil smells good then Im good to go.
Posted on 4/21/10 at 1:07 pm to TROLA
all 3 plus cayanne and crushed red pepper. I think the bags give it a diffrent dimenssion of flavor that the powder and liquid can't? If you dont like them exploding put them in with the cold water and all the other seasonings, let water boil for 10-15 minutes and take the bags out before you add the crawfish.
Posted on 4/21/10 at 1:15 pm to Tigerpaw123
quote:
think the bags give it a diffrent dimenssion of flavor
It should since it has some definite differences in spice.
MUSTARD SEED, CORINADER SEED, CAYENNE PEPPER, BAY LEAVES, DILL SEED, ALLSPICE.
Posted on 4/21/10 at 1:26 pm to DanTiger
I've used the Zatarain's Pro Boil before and it has a pretty good flavor, and it's not as salty as the regular Zatarain's. I wouldn't hesitate to use it again. But, I agree w/ the concensus of most people on here though - Louisiana powder and the liquid mix and a bit of cayenne.
Posted on 4/21/10 at 1:43 pm to LSUAfro
I believe PRO BOIL actually has more salt than the regular Zatarains.
Posted on 4/21/10 at 1:51 pm to zeto
quote:
Zatarain's ultimate Crawfish, Shrimp and Crab Boil product. Developed for the professional boiler, Zatarain's Pro-Boil is the all natural, convenient sack-size blend of seasonings with 5 times more spice & flavor! Pro-Boil is literally ALL you need for the perfect seafood boil.
I'm not sure of the blends used in the boil, but if you've tried it you know it doesn't taste nearly as salty as their traditional mix. Pro Boil is a good blend. With that said, I still prefer Louisiana.
This post was edited on 4/21/10 at 1:53 pm
Posted on 4/21/10 at 1:51 pm to Tigerpaw123
quote:
all 3 plus cayanne and crushed red pepper. I think the bags give it a diffrent dimenssion of flavor that the powder and liquid can't? If you dont like them exploding put them in with the cold water and all the other seasonings, let water boil for 10-15 minutes and take the bags out before you add the crawfish.
I agree with this.
I still use the bags, and I just make sure that the basket doesn't sit on top of them.
The powder mixes are very good. Nothing wrong with that method. But I think the flavors are more robust and well rounded when you include all of the old school methods: salt, cayenne, onions, garlic, liquid, bags, and a couple of my secret ingredients!
Posted on 4/21/10 at 2:42 pm to Jimbeaux
a basic simple recipe is 6 lbs. of louisiana powder 3 or 4 table spoons cayenne (howvever it is spelled) and 16 oz. of zatarains liquid.
You do this and I promise they will be top 5 all time on your crawfish list!
You do this and I promise they will be top 5 all time on your crawfish list!
Posted on 4/21/10 at 3:04 pm to DanTiger
I can use any of them or any brand. I just season the water to taste before dropping the crawfish in
Posted on 4/21/10 at 3:14 pm to yellowfin
Must salt be added along with Pro Boil or Louisiana powder? I am accustomed to adding my own salt along with the bags and the liquid. I generally to 8-10 bags along with a good amount of liquid and an entire cylindrical cannister of cayenne, as I said I like em hot. I also add sausage, lemon, onion, garlic, and all of the other normal trimmings. Some different things that I add that are not usual are artichoke and occassionally oranges.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News