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Louisiana Crawfish boil seasoning - has it changed?
Posted on 4/6/19 at 7:47 am
Posted on 4/6/19 at 7:47 am
I'm not trying to get into a crawfish boil recipe pissing match or have everyone tell us about Chackbay and Chinese red pepper. I'm just wondering if anyone else that cooks with Louisiana has noticed that it's a little different this year?
We usually use Louisiana both the dry and the liquid. 2 boils so far this year using the same recipe as always and something just isn't right flavor wise. I called up to Tony's and inquired about this and was told that they sold the company to someone else in November. They transferred me to that company and they said the recipe hasn't changed. I dont know what to believe. It's too big of a coincidence that my buddy's and I have noticed something different AND they are operating under new ownership.
Has anyone else noticed anything when using it?
Nb4 "Louisiana sucks"
We usually use Louisiana both the dry and the liquid. 2 boils so far this year using the same recipe as always and something just isn't right flavor wise. I called up to Tony's and inquired about this and was told that they sold the company to someone else in November. They transferred me to that company and they said the recipe hasn't changed. I dont know what to believe. It's too big of a coincidence that my buddy's and I have noticed something different AND they are operating under new ownership.
Has anyone else noticed anything when using it?
Nb4 "Louisiana sucks"
17
Posted on 4/6/19 at 7:56 am to Beef Supreme
What’s the difference in taste?
Posted on 4/6/19 at 8:11 am to Beef Supreme
quote:
they sold the company to someone else in November
WHAT THE HELL.
Posted on 4/6/19 at 8:27 am to Tiger In the Swamp
Posted on 4/6/19 at 8:29 am to Beef Supreme
I haven't noticed anything but we've only boiled 3 sacks.
Posted on 4/6/19 at 8:52 am to Beef Supreme
We were talking about this last weekend while boiling. Not sure if seasoning changed or taste buds changed but it seems like is has more salt and less flavor as a whole.
Usually add half bag and liquid for second batch, but this year that has resulted in over salted and under seasoned crawfish.
Usually add half bag and liquid for second batch, but this year that has resulted in over salted and under seasoned crawfish.
This post was edited on 4/6/19 at 9:07 am
Posted on 4/6/19 at 9:22 am to CrawKing
With Louisiana I add full bag on on second batch and half bag on third
Posted on 4/6/19 at 9:59 am to CrawKing
quote:
Not sure if seasoning changed or taste buds changed but it seems like is has more salt and less flavor as a whole.
Nailed it. Glad to know we're not the only ones.
Posted on 4/6/19 at 10:16 am to Beef Supreme
Yes...boiled some last weekend and thought I was a failure and was questioning if my soak was long enough or if I had done things in the right order...it is definitely different
Posted on 4/6/19 at 4:45 pm to Beef Supreme
Yep. Salty as frick now.
Posted on 4/6/19 at 5:27 pm to Beef Supreme
You are not the only one. We’ve boiled 3-4 times this year and have noticed a difference as well.
This post was edited on 4/6/19 at 11:07 pm
Posted on 4/6/19 at 8:41 pm to Ling King
Interesting. I’m only a few scoops in to a 50lb box from last year so I haven’t had any since ownership transferred.
Posted on 4/6/19 at 8:42 pm to Ling King
You need a boil boss to drop that temp and add time to that soak.
But seriously i add zatarains pro boil half canister on every other other boil and its money. I noticed the difference about 6 boils ago. I adjusted the crowd seems happy. I hate salty bugs
But seriously i add zatarains pro boil half canister on every other other boil and its money. I noticed the difference about 6 boils ago. I adjusted the crowd seems happy. I hate salty bugs
This post was edited on 4/6/19 at 8:49 pm
Posted on 4/7/19 at 9:52 am to WhiteMandingo
You added zattarains to lessen the salt??? I haven't used any zat products in years because I was turned off by the salty taste.
But I'm happy to learn on this thread that other people have had this same experience with Louisana this year. It's a damn shame that they screwed with it.
But I'm happy to learn on this thread that other people have had this same experience with Louisana this year. It's a damn shame that they screwed with it.
Posted on 4/7/19 at 10:03 am to Beef Supreme
Soooo...what do we use in place of Louisiana???
Posted on 4/7/19 at 10:31 am to LSUsmartass
I bounced back and forth between Louisiana and Cajun Land. Looks like it's Cajun Land from here on out
Posted on 4/7/19 at 10:33 am to Saskwatch
Is it a similar taste(based on old Louisiana)?
This post was edited on 4/7/19 at 10:34 am
Posted on 4/7/19 at 10:45 am to LSUsmartass
quote:
Soooo...what do we use in place of Louisiana???
Don’t know if your close to Gonzales area, but LeBlanc’s bayou breeze is the best. Has good balance of all seasonings, lemon stands out some which is great. Seems to clean up any “dirty” taste that crawfish naturally have.
Louisiana always had a ton of Clove seasoning to me, you can smell just the clove a hundred feet away.
Posted on 4/7/19 at 11:16 am to LSUsmartass
Not exactly but they are the two I like best.
Posted on 4/7/19 at 11:52 am to Beef Supreme
I use Louisiana and find that its hotter than normal. I usually put a bag and a half in my 120qt pot for 2 sacks. I now use a bag and a quarter and add a quarter box of salt.
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