- 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
Crawfish Boil Seasoning
Posted on 5/16/11 at 10:27 am
Posted on 5/16/11 at 10:27 am
Interested to see what everyone uses most (I know some have given Chackbay endorsements) - here are our observations for this year.
Chackbay - good spice, could use a little more flavor - especially lemon - like that you can control the salt independently.
Slap Your Mama - good flavor, not as heavy spice as Chackbay - problem - was finding a lot of residue of the spices on the crawfish - even after a really full boil
Swampfire - Meh
LaDon's from Gonzales (caveat - we buy 50 lb boxes from restaurants) - good, but the flavor intensity seems to be less than it used to be - maybe just got a bad batch.
Chackbay - good spice, could use a little more flavor - especially lemon - like that you can control the salt independently.
Slap Your Mama - good flavor, not as heavy spice as Chackbay - problem - was finding a lot of residue of the spices on the crawfish - even after a really full boil
Swampfire - Meh
LaDon's from Gonzales (caveat - we buy 50 lb boxes from restaurants) - good, but the flavor intensity seems to be less than it used to be - maybe just got a bad batch.
3
Posted on 5/16/11 at 11:03 am to JPBiscuit
I don't ever add any of the "all in one" seasonings like you mentioned.
My seasoning mix included:
Salt
Cayenne
Garlic Powder
Italian Seasoning
6 Zatarain's pouches
1 16oz liquid crab boil
My seasoning mix included:
Salt
Cayenne
Garlic Powder
Italian Seasoning
6 Zatarain's pouches
1 16oz liquid crab boil
Posted on 5/16/11 at 12:04 pm to JPBiscuit
Used to use Zatts pro boil now I only use Louisiana with other additives.
Posted on 5/16/11 at 12:12 pm to tigersnipen
I have used Zatarains products for years with great results.
Posted on 5/16/11 at 1:22 pm to FISH N TIGER
I want to try chackbay and slap yo mama. Where do they sell it? I have been using swampfire, an it is good. I use about 7-8 pounds for my 80qt. Pot. Cooked 65 lb's this weekend. They were really good, not too salty.
Posted on 5/16/11 at 1:35 pm to mikeymike
Louisiana dry...not liquid and I add some cayenne.
Posted on 5/17/11 at 8:36 am to mikeymike
I normally get chackbay or slap ya mama at Rouses in Nola. Don't know about northshore - I'd try some of the smaller places
Posted on 5/17/11 at 10:17 am to JPBiscuit
Normally I use a combination of the Zatarains bags, powder, and liquid.
Posted on 5/17/11 at 11:02 am to TJG210
Louisiana dry & liquid. Add cut up Lemons
Posted on 5/17/11 at 11:22 am to GeauxTgrs316
quote:FTW
Louisiana dry & liquid. Add cut up Lemons
Posted on 5/17/11 at 11:25 am to Dro
thats what I use too....plus garlic, celery and lemons, and lemon juice.
Posted on 5/17/11 at 11:31 am to LSUPHILLY72
quote:
Louisiana dry...not liquid and I add some cayenne
This
Posted on 5/17/11 at 11:57 am to Crawdaddy
Used the Louisiana dry stuuf a couple of weeks ago for the first time. Never again. Might as well just dump about 5 lbs of salt in there.
Going back to the liquid and bagged stuff.
Going back to the liquid and bagged stuff.
Posted on 5/17/11 at 12:15 pm to GeauxTgrs316
quote:
Louisiana dry & liquid. Add cut up Lemons
This
Posted on 5/17/11 at 3:55 pm to JPBiscuit
I've always used Zatarains but I found it's getting too salty. I think they're adding more salt because it's cheap. I'm going to try Louisiana next time.
Posted on 5/17/11 at 4:18 pm to Kajungee
quote:
Kajungee
What other seasoning do you add for an extra kick if any? Besides the obvious like onions, garlic, lemons, I add 6 oz of crystal hot sauce and 4-6 oz of cayenne for extra kick. Like I said above I usually use 72 oz zatarains mix and 16 oz zatarains crab boil, but I think Zatarains is too salty now.
I'm cooking for an anniversary party in a few weeks so I don't want to be experimenting too much when I'm cooking for that many people. Any info is appreciated.
Posted on 5/17/11 at 4:23 pm to tigersnipen
quote:
Used to use Zatts pro boil now I only use Louisiana with other additives.
same here
i've been cutting out minor ingredients here and there (usually by accident) and most often times i can't even tell the difference
i think most of it is all fluff
1 bag of LA seasoning and 1 small bottle of liquid seems to do the trick unless you're trying to get them super spicy
Posted on 5/17/11 at 4:24 pm to Jason9782003
quote:
I've always used Zatarains but I found it's getting too salty. I think they're adding more salt because it's cheap. I'm going to try Louisiana next time.
general consensus in my circle seems to think that louisiana is saltier than zatts
my family likes em salty so i use LA
Posted on 5/17/11 at 4:25 pm to Jason9782003
quote:yea you have that arse backwards. i cut the salt of the Louisiana with Zats.
I've always used Zatarains but I found it's getting too salty. I think they're adding more salt because it's cheap. I'm going to try Louisiana next time.
Posted on 5/17/11 at 4:41 pm to Croacka
quote:
i've been cutting out minor ingredients here and there (usually by accident) and most often times i can't even tell the difference
i think most of it is all fluff
1 bag of LA seasoning and 1 small bottle of liquid seems to do the trick unless you're trying to get them super spicy
Damn, a voice of reason in a crawfish thread!!
I am with you, I have found the best crawfish just follow the instructions on the label of the powder, then add a bottle of liquid for that little kick......only thing I like are a couple of the bag seasonings...seems to brighten them up a bit.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News