re: Louisiana Crawfish boil seasoning - has it changed?

Too salty iyo?

Honestly, to me, it just has a flat out different taste...I didn't even notice the too salty or to spicy complaints, I couldn't get past the taste. I've been using it for 10+ years, I will now need to dig up past food board threads arguing over what's the best seasoning

I know this sort of thing is frowned upon, but I had to send an email. The Pizzolatos live in my neighborhood as well, I might ride back there and see if they can hook me up with original recipe.

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I've been using Louisiana Crawfish Shrimp and Crab boil for 15 years, probably 10 times a year to do large crawfish boils. This year, there is a completely different taste, so much so that guests were disappointed. I thought it was me and something I did or didn't do. I read a local Baton Rouge message board, and found that several other people had the same complaint, they found that the product is completely different this year. One guy investigated and found that the company sold out last year, they called you guys and someone over there claims the ingredients are exactly the same...YEAH RIGHT. It is now down right awful...good job I guess, whatever cheaper alternative or formula you guys are using to squeeze a few pennies will pay off because you won't need to produce as much product, I am out and will be experimenting with other products. Well done!

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I do remember several people comparing Louisiana to Cajun Land, saying it's very similar...problem is how much and what to add to it

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Otis and net say chackbay like 30 times, with zat liquid.

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I tried the chackbay method mentioned on here with the amount of salt that was recommended and it was lacking salt, IMO. And, I don't like really salty crawfish.

Ok, a very nice lady with Louisiana seasoning called me in response to the email sent them. She was a trooper, she got onto TD and I walked her through how to find the food board, she found this thread and read it while on the phone with me. She got a kick out of some of the comments in regards to pissing matches over different recipes but I assured her my crawfish boils are serious business and I was upset over having to go with some other seasoning...she swore up and down the recipe has not changed, she says everybody that was there before is still there after the change of ownership including herself. I told her there had to be something to it because others had the same experience and all instances are independent of one another. She assured me she would look into it. She offered to send me free stuff but I declined...just asked they figure it out because I really don't want to change up recipes.

So, maybe give it a couple of weeks and try it again.

How much Louisiana and how much chackbay? Added anything else like more salt?

I'm going to try that...thanks

Did you add liquid zats?

They might not have changed the recipe but could have sourced the raw ingredients from a different vendor. But enough people have noticed it on here and it's right after they just so happened to sell to a private equity firm from Austin. Here is a LINK to their portfolio on their website. Specifically look at Diamond Crystal. Then go to their website and look at some of the things they make... LINK. "Salts, pepper, and alternatives" and "seasonings"

If I owned a company that produced some raw ingredients and I just bought a company that uses those raw ingredients why wouldn't I make the switch?

I think that's our answer.