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Started By
Message
Crawfish Boil Seasoning
Posted on 3/13/17 at 11:59 am
Posted on 3/13/17 at 11:59 am
Thread to list all the various options when purchasing pre packaged crawfish boil seasoning. Give everybody the opinion of the seasoning you use and why you use it over other options. Don't need a list of all the things you add besides the packaged mix.
7
Posted on 3/13/17 at 12:00 pm to Saskwatch
I boil in unseasoned water. Dump in ice chest and pour 4 of the big cans of Tony's extra spicy on top and stir. Let the seasoning steam into the tails for about 20 minutes.
Posted on 3/13/17 at 12:11 pm to TH03
Well, until yesterday my ranking on seasoning was:
1. Swamp Dust
2. Louisiana
-- i like these two because they have far less sodium than zats. They also taste better. Much better, in my opinion.
3. Zats
4. Swamp Fire
--> ive used some Lafayette restaurant blends, and those are good. But they're not "commercial" enough for me to rank.
Then Chackbay came in to my life and that is now number 1. I went in to this weekend looking for a "noticeably better" taste in the crawfish, and thats exactly what I got.
1. Swamp Dust
2. Louisiana
-- i like these two because they have far less sodium than zats. They also taste better. Much better, in my opinion.
3. Zats
4. Swamp Fire
--> ive used some Lafayette restaurant blends, and those are good. But they're not "commercial" enough for me to rank.
Then Chackbay came in to my life and that is now number 1. I went in to this weekend looking for a "noticeably better" taste in the crawfish, and thats exactly what I got.
This post was edited on 3/13/17 at 12:12 pm
Posted on 3/13/17 at 12:29 pm to TH03
quote:
I boil in unseasoned water. Dump in ice chest and pour 4 of the big cans of Tony's extra spicy on top and stir. Let the seasoning steam into the tails for about 20 minutes.
Quit trollin baw
Posted on 3/13/17 at 12:53 pm to Saskwatch
1-1/2 bags of Chackbay (12 oz in a bag)
1-1/2 to 1-3/4 cups of liquid Zatarain
1/2 cup of cayenne
1-1/2 boxes of salt
This combination taste better than anything else I've tried is why go with this.
1-1/2 to 1-3/4 cups of liquid Zatarain
1/2 cup of cayenne
1-1/2 boxes of salt
This combination taste better than anything else I've tried is why go with this.
This post was edited on 3/13/17 at 12:55 pm
Posted on 3/13/17 at 12:53 pm to Saskwatch
quote:
4. Swamp Fire
I started using this 2 years ago and haven't used anything else since.
Posted on 3/13/17 at 12:58 pm to TH03
quote:
I boil in unseasoned water
Explain how the seasoning can penetrate through the shell of a crawfish from the outside. I dont understand this.
I use Louisiana because its that or Zatarains/Swamp fire in my local grocery.
This post was edited on 3/13/17 at 1:09 pm
Posted on 3/13/17 at 1:01 pm to Earthquake 88
How much water will that season? I'm looking to do on a small scale in a 30 quart turkey fry pot. How much seasoning will I need?
Posted on 3/13/17 at 1:03 pm to saintsfan1977
This isn't a shite fest thread. Just looking to see who prefers what base seasoning for crawfish boils. I don't care about who boils and who steams. I don't care if they add 3 pinches of frog nutz in addition to a bag Chackbay. Just base mix so they can be compared apples to apples.
Posted on 3/13/17 at 1:06 pm to Earthquake 88
quote:
Earthquake 88
i should have listened on the 1\2 cup of cayenne
Posted on 3/13/17 at 1:17 pm to KyrieElaison
I'm not sure. What I listed goes into an 80 quart pot. I guess a third or so of what I listed?
This post was edited on 3/13/17 at 1:22 pm
Posted on 3/13/17 at 1:20 pm to LSUvegasbombed
quote:
i should have listened on the 1\2 cup of cayenne
I hear you. Keep tweaking it and you will get what suits your taste. One thing is certain that Chackbay has good flavor. Add more of that liquid Zatarain if you need more heat. Some folks like their crawfish spicier than others is what I've determined on this board. That cayenne will compliment that Chinese red pepper that Chackbay uses in their mix.
Posted on 3/13/17 at 5:00 pm to Saskwatch
There's my opinion of your selfish and oblivious demands. Search this topic and you will see that you'll turn 120 years old before you get through them all.
Posted on 3/14/17 at 12:13 am to Saskwatch
Posted on 3/14/17 at 7:02 am to Rize
I use to use Zats, but switched to Cajunland a few seasons ago. Tastes better than Zats, doesn't have as much salt. It also is a lot easier on my stomach than Zats, so I can eat more and not feel like complete shite a few hours later.
Interested to try Chackbay.
Interested to try Chackbay.
This post was edited on 3/14/17 at 7:04 am
Posted on 3/14/17 at 8:07 am to TH03
quote:
I boil in unseasoned water. Dump in ice chest and pour 4 of the big cans of Old Bay on top and stir. Let the seasoning steam into the tails for about 20 minutes.
Posted on 3/14/17 at 8:08 am to Saskwatch
Been using Chackbay for 20 years.
Sometimes I boil a dozen crabs and a couple pounds of shrimp in my turkey fryer. I use about 1/4 of the bag of chackbay, 1/2 a box of salt and about 2-3 oz of liquid.
Not sure what you boiling.
quote:
KyrieElaison
How much water will that season? I'm looking to do on a small scale in a 30 quart turkey fry pot. How much seasoning will I need?
Sometimes I boil a dozen crabs and a couple pounds of shrimp in my turkey fryer. I use about 1/4 of the bag of chackbay, 1/2 a box of salt and about 2-3 oz of liquid.
Not sure what you boiling.
This post was edited on 3/14/17 at 8:12 am
Posted on 3/14/17 at 9:57 am to CHEDBALLZ
quote:
Been using Chackbay for 20 years.
How much salt is really necessary for a sack? Read 1-2 boxes in the other thread, is a full one really necessary?
Posted on 3/14/17 at 10:08 am to Dam Guide
1 1/2 boxes to start. Late in the season you may need to up it.
I'm from a family with a long line of heart disease, I don't need a lot of salt anyway.
I'm from a family with a long line of heart disease, I don't need a lot of salt anyway.
Posted on 3/14/17 at 10:09 am to Saskwatch
Cajun Land
/thread
/thread
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