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re: Louisiana Crawfish boil seasoning - has it changed?
Posted on 5/20/19 at 10:49 am to jmon
Posted on 5/20/19 at 10:49 am to jmon
When I did the La/chackbay combo I basically used to chackbay instead of adding cayenne. I did everything else the same including adding a small bottle of Zats liquid. I thought it was pretty damn good.
3
Posted on 5/21/19 at 11:59 am to bigberg2000
To explain further, I guess I found no major difference with the chackbay as opposed to adding cayenne and my usual suspects.
Posted on 5/21/19 at 1:25 pm to bigberg2000
quote:
When I did the La/chackbay combo I basically used to chackbay instead of adding cayenne. I did everything else the same including adding a small bottle of Zats liquid. I thought it was pretty damn good.
I did this recently at a family boil. 1 large bag of Louisiana, 1 Chackbay, 1 8oz bottle of liquid. It was good, but I'm not 100% satisfied. I'll keep trying different things. I'm thinking I'll do one more boil this season.
Posted on 5/21/19 at 2:01 pm to Epic Cajun
Why not just create your own recipe, instead of mixing two premade ones?
Start with the basic cayenne, salt and liquid...then start layering a touch of celery seed, smoked paprika, bay leaf, onion and/or garlic power...it can’t be that damn hard...and much more controllable. Seems like within one boil season you could nail it.
Do people use premade jambalaya mixes, or premade gumbo packets? I don’t understand this one instance. All of the spices come in huge shakers and aren’t that expensive...just seems odd to me.
Start with the basic cayenne, salt and liquid...then start layering a touch of celery seed, smoked paprika, bay leaf, onion and/or garlic power...it can’t be that damn hard...and much more controllable. Seems like within one boil season you could nail it.
Do people use premade jambalaya mixes, or premade gumbo packets? I don’t understand this one instance. All of the spices come in huge shakers and aren’t that expensive...just seems odd to me.
This post was edited on 5/21/19 at 2:10 pm
Posted on 5/21/19 at 3:45 pm to Gaston
I honestly just don't want to complete screw up a season worth of boils. I don't know the appropriate amounts of the raw ingredients that I'd want to use, and I don't want to lack salt/heat, etc... If it was something that wasn't so large scale, I would be much more likely to experiment on my own.
Posted on 5/21/19 at 4:32 pm to Epic Cajun
quote:Thats the method I use and love it
did this recently at a family boil. 1 large bag of Louisiana, 1 Chackbay, 1 8oz bottle of liquid. It was good, but I'm not 100% satisfied. I'll keep trying different things. I'm thinking I'll do one more boil this season.
What did it lack?
Posted on 5/21/19 at 5:17 pm to lsupride87
It was one of my best boils of the season, but I didn’t use lemons and maybe that’s what it was missing. I don’t know. I used to use Scramuzza and add on to that, but it can’t be found in stores anymore.
Posted on 5/21/19 at 5:44 pm to Epic Cajun
I hear you. We boil artichokes and mushrooms on the stove to test out seasonings, but we’re still working on it.
My dad’s boiled crawfish my whole life with just the three major ingredients...large glass jar of cayenne, large glass bottle of zatarains crab boil, and four cylinders of salt. Only thing else he added was frozen corn at the soak. Made my mom boil the potatoes inside the house.
I think you’d be shocked how well that works. Have taste evolved...yea, but it’s a really good start.
We’re committing ourselves to boiling next season. Making, as good as we can, some way to purge crawfish and just boil the amount we want. Buy a 35 lb sack on Wednesday, purge until Friday then boil up 20 lbs. Keep them alive until Sunday and boil the rest. IDK if we can do it, but no matter what we’re going to try.
My dad’s boiled crawfish my whole life with just the three major ingredients...large glass jar of cayenne, large glass bottle of zatarains crab boil, and four cylinders of salt. Only thing else he added was frozen corn at the soak. Made my mom boil the potatoes inside the house.
I think you’d be shocked how well that works. Have taste evolved...yea, but it’s a really good start.
We’re committing ourselves to boiling next season. Making, as good as we can, some way to purge crawfish and just boil the amount we want. Buy a 35 lb sack on Wednesday, purge until Friday then boil up 20 lbs. Keep them alive until Sunday and boil the rest. IDK if we can do it, but no matter what we’re going to try.
This post was edited on 5/21/19 at 5:52 pm
Posted on 5/24/19 at 5:15 pm to bigberg2000
quote:
La/chackbay combo
I'm giving Chackbay a try for the first time next weekend. The bags of Chackbay I got in the mail were 12 oz. The bags of LA are 4.5 lbs. So all of both in the boil plus a bottle of liquid?
Posted on 5/24/19 at 5:25 pm to BottomlandBrew
Yes.
The chackbay bags are small
The chackbay bags are small
Posted on 5/24/19 at 5:29 pm to Jones
Thanks. Just had to ask for a sanity check.
Edit: I see this was already asked several pages back. My apologies. Still seems like a lot to a little.
Edit: I see this was already asked several pages back. My apologies. Still seems like a lot to a little.
This post was edited on 5/24/19 at 5:41 pm
Posted on 5/24/19 at 6:40 pm to BottomlandBrew
One is mostly salt...one is loaded with Chinese Red...
Posted on 5/24/19 at 10:10 pm to OTIS2
I wasn't satisfied with the combo the first time, it was missing any counter to the savory and spice so I added 2 cups of sugar.
Amazing.
Chackbay
Louisiana
8oz of zatarains
2 cups of sugar
6 onions
6 garlic
Bag of lemon
Bag of celery
Bay leaf
Gotta say I haven't had better in a long time.
Amazing.
Chackbay
Louisiana
8oz of zatarains
2 cups of sugar
6 onions
6 garlic
Bag of lemon
Bag of celery
Bay leaf
Gotta say I haven't had better in a long time.
Posted on 5/27/19 at 6:36 am to htran90
Did 2 sacks this weekend. First one was a cajun land and chackbay combo. Soaked almost 30 minutes because all the crawfish were pretty big.
Second sack added half cajun land and a bottle of liquid la. Soaked for 25. That was a pretty damn good combo on the second one.
Might be my go to for a 2 sack boil next year.
The lets make it so spicy everyone is sweating crowd isfor the birds
Second sack added half cajun land and a bottle of liquid la. Soaked for 25. That was a pretty damn good combo on the second one.
Might be my go to for a 2 sack boil next year.
The lets make it so spicy everyone is sweating crowd isfor the birds
This post was edited on 5/27/19 at 10:20 am
Posted on 5/27/19 at 2:35 pm to Jones
First sack was Cajunland/Chackbay with no liquid?
Posted on 5/27/19 at 2:37 pm to Epic Cajun
Yea. It's a good combo and stands alone nicely by itself.
I adjust spice by soak time
I adjust spice by soak time
Posted on 5/27/19 at 8:13 pm to Jones
I did the La/Chackbay/Clove/Celery Seed/Crab Boil combo for 2 sacks on successive weekends. The crawfish did not seem as salty, but had a pretty good backburn. All the guests agreed the next day they did not feel as bloated from the salt. These are folks who get crawfish once a year. Spice level seemed about the same as with the La bag of years past. But the onions, corn and mushrooms were little slices of lava. All in all, its a combo worth repeating for next year.
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