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Posted on 4/21/10 at 3:21 pm to DanTiger
I have never needed to add salt, just cayenne pepper when the salt was right but it wasn't spicy enough.
Posted on 4/21/10 at 3:22 pm to DanTiger
Liquid (whole bottle), cayenne (whole glass jar), salt (whole container). EOS.
Posted on 4/21/10 at 3:27 pm to Me4Heisman
Powder and liquid, fa sho.
Posted on 4/21/10 at 3:31 pm to Me4Heisman
quote:
Powder and liquid
Posted on 4/21/10 at 3:36 pm to DanTiger
powder, Louisiana brand.
for extra heat Chinese Red Pepper.
for extra heat Chinese Red Pepper.
Posted on 4/21/10 at 4:29 pm to el tigre
usually a little of all 3
If I have to choose one
Louisiana Powder..
I boiled 11 sacks last week and used Zatarans powder..
I was disappointed
If I have to choose one
Louisiana Powder..
I boiled 11 sacks last week and used Zatarans powder..
I was disappointed
Posted on 4/21/10 at 4:48 pm to el tigre
quote:
for extra heat Chinese Red Pepper.
Yes. But it's hard to locate, especially in the N.O. area. I think Tony's (Louisiana Seafood) is the distributor in B.R.
Posted on 4/21/10 at 5:00 pm to darbour21
quote:
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!
Sounds good...what size pot are you using with this ratio?
Posted on 4/21/10 at 5:00 pm to Kajungee
quote:
I boiled 11 sacks last week and used Zatarans powder..
I was disappointed
Yeah I think La and Zats pro boil are close, but regular Zats is not so good
I have never used swamp fire, or chack bay but have herd good things, what say yall?
Posted on 4/21/10 at 5:00 pm to Jimbeaux
quote:
I think Tony's (Louisiana Seafood) is the distributor in B.R.
yeah, i'm pretty sure it was Louisiana Brand. Same folks....it was at most major grocery stores around BR.
Cajun Land also sells some you can buy at cajungrocer.com
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