Crawfish Seasoning

I grew up in Thibodaux, and primarily used Zatarains (bags and/or liquid), Salt & cayenne pepper to season a crawfish boil along with onions, garlic, etc. In the mid-1970s, I went to a crawfish boil that some friends from New Orleans were having. They seasoned their water for the boil with salt, "Chinese pepper" which I think was cayenne more or less, and some ground up mixture of spices that was a green powder.

I've done many web searches trying to figure out the ingredients in the green powder, and I can't find anything. I'm wondering if anybody on this board might know what was in the ground up green powder. And, no, it was not ganja.

We officially have off-season crawfish threads now.

I'm excited

Sorry baw. I've never heard of a green powder crawfish boil seasoning. Do you know roughly how much was used? A lot (pounds?) or just a little bit (less than a pound)?

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Cajunland bottles it now.

As far as a green powder, I use a good amount of celery seed sometimes, but it’s not a powder.

Most all in one boils will get you really close. I tinker with stuff, but the difference is minimal. I laugh at the people that boil in Sunny D and other stuff.

Currently, I’m searching for some jumbo raw peanuts to boil.

There’s a new one we tried called Bayou Marine. Talk about good.

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Celery salt

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I use it in my boils.