re: Crawfish boil-What to add to kick it up a notch of spiciness

Jalapenos or Habaneros

About 30 years ago, I cooked 4 sacks of crawfish at a family gathering. My momma offered to get the seasoning, so I told her what to get.

When I got there, she had gotten the Louisiana crab boil liquid. I put in my usual amount of liquid but had to keep adding more to get the water flavor right. After boiling the first sack, I made a trip to the nearest Walmart to get a gallon of Zatarains.

It took twice as much [maybe a little more] of the Louisiana liquid to get the same seasonings taste. The Zatarins cost a lot more, but you use a smaller amount to cook the crawfish.

I see. The difference is noticeable.

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What exactly is in the liquid boil?

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capsaicin and extracts of spices

IDK, you sound like a retarded Trout bandit just commenting like that.

Celery Salt

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don't but some people i know add chinese red pepper or powdered tabasco peppers(much hotter than cayenne).

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Chinese red pepper was the go to pepper until cayenne was so much cheaper.

I add it to the boil. Cajun land sekks large containers. Only use about a quarter cup.

I do add about 20 or so jalapeños, but that's for munching.

absolutely not. I'm waiting it out for better quality crawfish in March. I'm just trying to try out a few adjustment to crawfish boil. You know you learn a little tip here and there and incorporate into your own boil how you want to taste.

someone posted a crawfish boil recipe before and claimed they won alot of crawfish contest.