re: Louisiana Crawfish boil seasoning - has it changed?

I think it is from the Chackbay. When I started using it, I noticed that too. I think the sheen you saw over the surface was from the crawfish, though.

Did it look like this?

Dude that’s crazy.

Doing my first batch with adding chackbay on Sunday. Y’all still say a whole bag of La/chackbay combo? Along with everything else I use of course.

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Doing my first batch with adding chackbay on Sunday. Y’all still say a whole bag of La/chackbay combo? Along with everything else I use of course.

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Personally, I wanted a little more sweet to balance the flavors. Otherwise, legit AF IMHO

Going round two today with the Chackbay/LA combo + the additionals that Vegas recommended. Will report back.

Well, I boiled one sack a few weeks ago using a bag of seasoning I had from last year and they were right on target.

I'm boiling 2 sacks tomorrow and will be using new bags just bought a couple weeks ago, so I'll be more aware of this and may have to balance my seasoning in some way----We'll see and I'll report back when they are done and dusted.

One sack for eating and the other for picking to make a few gallons of crawfish bisque like I do every year about this time.

I did that last time. I think it's a very good substitute for my old LA bag stuff

I'd say it's about the same as in nothing stands out between the two so much to say I'm choosing one or the other.

The cajunland chackbay combo was very good.

Cajunland as a base and switch between combos of chackbay and la liquid might be my go to now.

Also, I've been zesting all my lemons before going into the boil

I am going to try the Cajunland and Chackbay combo this week.

Zesting lemons and then squeezing them? It’s worth that extra effort?

Just to clarify, that’s the only seasoning? No additional cayenne or salt? In the past I have used Cajunland with some extra cayenne and just a tad of extra salt.

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Zesting lemons and then squeezing them? It’s worth that extra effort?

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It's kind of hard to say. Between drinking, smoking cigars, and all the seasonings, it's hard to pick out if the zest was noticeable. It can't hurt though

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Just to clarify, that’s the only seasoning? No additional cayenne or salt? In the past I have used Cajunland with some extra cayenne and just a tad of extra salt.

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I didn't add anything extra. I soaked for about 25 minutes. If I added extra spice, may be soak 20 minutes.

I'm kind of getting away from the let's make them spicy all to hell like a lot of people do.

Well, I did boil the 2 sacks today and before I did I happened to have about 2 cups of La. Seafood Boil from last year in my pantry and a couple new packs.

I took a teaspoon and tasted the older stuff and some of the newer stuff. The salt and cayenne content seemed the same, but I did detect a slight difference, especially about 10 seconds after swallowing the samples. Seemed like the spices used were a bit different. I couldn't put my finger on what was a bit different though as it wasn't obvious.

Anyway, I went ahead and used my normal 1 package of the La. brand seasoning, about an extra half cup of salt and about a quarter cup of additional cayenne.

All other stuff was the same as far as what I use in my boil, and I've got to say I didn't really detect any difference in the final product and none of the folks that ate them said anything but how good they tasted.