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Beef Supreme
LSU Fan
Member since Apr 2008
1173 posts

Louisiana Crawfish boil seasoning - has it changed?
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"


OTIS2
LSU Fan
NoLA
Member since Jul 2008
41241 posts
 Online 

re: Louisiana Crawfish boil seasoning - has it changed?
What’s the difference in taste?


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Tiger In the Swamp
LSU Fan
Louisiana
Member since May 2014
513 posts

re: Louisiana Crawfish boil seasoning - has it changed?
quote:

they sold the company to someone else in November


WHAT THE HELL.


Notro
LSU Fan
Alison Brie's Boobs
Member since Sep 2011
7359 posts

re: Louisiana Crawfish boil seasoning - has it changed?


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Jones
New Orleans Saints Fan
Member since Oct 2005
77140 posts
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re: Louisiana Crawfish boil seasoning - has it changed?
I haven't noticed anything but we've only boiled 3 sacks.


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CrawKing
Member since Mar 2018
11 posts

re: Louisiana Crawfish boil seasoning - has it changed?
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.
This post was edited on 4/6 at 9:07 am


Purple Spoon
Duke Fan
Hoth
Member since Feb 2005
10978 posts

re: Louisiana Crawfish boil seasoning - has it changed?
With Louisiana I add full bag on on second batch and half bag on third


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Beef Supreme
LSU Fan
Member since Apr 2008
1173 posts

re: Louisiana Crawfish boil seasoning - has it changed?
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.


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LSUsmartass
Pittsburgh Fan
Scompton
Member since Sep 2004
79794 posts

re: Louisiana Crawfish boil seasoning - has it changed?
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


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GeauxGutsy
LSU Fan
Member since Jul 2017
446 posts

re: Louisiana Crawfish boil seasoning - has it changed?
Yep. Salty as frick now.


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Ling King
LSU Fan
Gulfport MS
Member since Feb 2012
149 posts
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re: Louisiana Crawfish boil seasoning - has it changed?
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 at 11:07 pm


Motorboat
LSU Fan
At the camp
Member since Oct 2007
18679 posts

re: Louisiana Crawfish boil seasoning - has it changed?
Interesting. I’m only a few scoops in to a 50lb box from last year so I haven’t had any since ownership transferred.


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WhiteMandingo
Member since Jan 2016
1048 posts

re: Louisiana Crawfish boil seasoning - has it changed?
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
This post was edited on 4/6 at 8:49 pm


Beef Supreme
LSU Fan
Member since Apr 2008
1173 posts

re: Louisiana Crawfish boil seasoning - has it changed?
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.


LSUsmartass
Pittsburgh Fan
Scompton
Member since Sep 2004
79794 posts

re: Louisiana Crawfish boil seasoning - has it changed?
Soooo...what do we use in place of Louisiana???


Saskwatch
Ole Miss Fan
Member since Feb 2016
5709 posts

re: Louisiana Crawfish boil seasoning - has it changed?
I bounced back and forth between Louisiana and Cajun Land. Looks like it's Cajun Land from here on out


LSUsmartass
Pittsburgh Fan
Scompton
Member since Sep 2004
79794 posts

re: Louisiana Crawfish boil seasoning - has it changed?
Is it a similar taste(based on old Louisiana)?
This post was edited on 4/7 at 10:34 am


SlickRick55
St. Amant, LA
Member since May 2016
327 posts

re: Louisiana Crawfish boil seasoning - has it changed?
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.


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Saskwatch
Ole Miss Fan
Member since Feb 2016
5709 posts

re: Louisiana Crawfish boil seasoning - has it changed?
Not exactly but they are the two I like best.


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EveryoneGetsATrophy
LSU Fan
Member since Nov 2017
460 posts

re: Louisiana Crawfish boil seasoning - has it changed?
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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