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Posted on 4/19/19 at 8:32 pm to Crawdaddy
The salt content is prolly the amount required to make it fda approved. You have to have some preservative imo in order to sell a spice. Just like trying to sell jerky
Posted on 4/20/19 at 2:45 am to Crawdaddy
I have boiled with Louisiana 30-40x a season for 8 years. The 17% bags didn’t start rolling out until this season and the taste is different and the salt content is up. It’s obvious and the numbers on the package correlate with a difference in taste that a number of people are tasting. It’s no coincidence that ppl start a thread on here about its saltier and then you compare bags and there’s a 5% salt increase. With all due respect she’s either full of shite or doesn’t know what she’s talking about. I boiled today and undercut the amount I’ve usually put in and added cayenne and other stuff on the top in the 2nd boil and it tasted normal again. There’s more salt In there, end of story.
Posted on 4/20/19 at 8:03 am to LSUvegasbombed
quote:
interesting! So essentially she is saying that since the FDA requires more sodium, less spices are going into the batch?
No. She is saying that other ingredients they put in may contain salts. They now have to separate that out and add it to the overall salt content.
Ex. The celery powder they add may have trace amounts of salt. Before they didn’t have to calculate and consider that salt, only pure salt they added. Now they have to report the pure salt they add AND the trace amounts found in all of their other ingredients.
I’m not defending her argument that it hasn’t changed. Just clarifying her response.
Posted on 4/20/19 at 8:08 am to WaWaWeeWa
Yes. This is how I took it as well. May be a fall back answer to cover themselves, not sure.
TD will get to the end of all this eventually.
TD will get to the end of all this eventually.
Posted on 4/20/19 at 11:06 am to Crawdaddy
Maybe we will get a recipe out of this 
Posted on 4/20/19 at 11:15 am to Crawdaddy
For all we know the recipe, if changed, was changed before it was sold to this new company. All 3 of my current sacks were purchased last year and 1 is the new ingredient list.
That article was written in oct of 2018, well after i bought my 3 bags. So they were probably made befor the company sold the boil mix.
That article was written in oct of 2018, well after i bought my 3 bags. So they were probably made befor the company sold the boil mix.
This post was edited on 4/20/19 at 11:20 am
Posted on 4/20/19 at 11:21 am to nerd guy
Louisiana Crawfish Boil seasoning is made from people!!!
Posted on 4/20/19 at 3:33 pm to BRgetthenet
I don't wanna start a new thread since I've been using Louisiana brand for a long arse time. We just got back from a local bar in Knoxville that does a boil once a year. Just like most things in East TN it was bland as frick and I'm tired of this states unseasoned shite. Because of this, we're probably going to attempt one ourselves along with a few friends chipping in to get it done. Is the consensus now to use one bag of Louisiana with one bag of Chackbay? Any other tips are welcomed. I know my Uncle uses Zatarain's and his was always on point.
Posted on 4/20/19 at 3:44 pm to KnoxBengal
I'll be using one bag of Louisiana and one bag of chackbay tomorrow...will let you know how it turns out
Posted on 4/20/19 at 4:06 pm to LSUsmartass
You will be pleased. Taste the water to adjust for salt.
Posted on 4/20/19 at 4:11 pm to KnoxBengal
I use Chackbay, Zats liquid , Zats seasoning, and salt to taste. Also may add straight red pepper,to taste. Plus the usual lemon, lemon juice and garlic. I add some oj concentrate too. Fine crawfish.
This post was edited on 4/20/19 at 4:13 pm
Posted on 4/20/19 at 4:21 pm to KnoxBengal
Do what you’ve always done, but add the Chackbay bag to your first batch. Taste them. Then, if you’re doing another sack, which I’d assume you will, adjust whatever you have to your preference.
You probably will want/need to add more Chackbay for the second run, but not an entire bag. I think it depends on the amount of potatoes, corn, and other stuff you soak with that first sack. That’s why I usually do the fixins’ in the second batch and keep the test batch limited to crawfish only.
You probably will want/need to add more Chackbay for the second run, but not an entire bag. I think it depends on the amount of potatoes, corn, and other stuff you soak with that first sack. That’s why I usually do the fixins’ in the second batch and keep the test batch limited to crawfish only.
Posted on 4/20/19 at 5:10 pm to BRgetthenet
La says 17% sodium. 1700 servings.
Cajun land says 10% sodium. 2268 servings.
Cajun land is salty like Zatarains to me
Cajun land says 10% sodium. 2268 servings.
Cajun land is salty like Zatarains to me
This post was edited on 4/20/19 at 5:11 pm
Posted on 4/20/19 at 5:12 pm to Crawdaddy
We just used half mix of each la a Geaux Creole mix.
Was good. No need to add cayenne like I do when I use la only.
Was good. No need to add cayenne like I do when I use la only.
Posted on 4/20/19 at 9:03 pm to Crawdaddy
Cajun land is def. more salty. I used it once and didn’t care for the amount of salt personally.
Ready to hear about those mixing la and chackbay.
Ready to hear about those mixing la and chackbay.
Posted on 4/20/19 at 9:15 pm to LSUvegasbombed
I’m really sensitive to salt and swell real bad to Zats and Louisiana. Not had that issue with Cajunland.
Posted on 4/21/19 at 6:34 am to LSUvegasbombed
quote:
Cajun land is def. more salty
Well shite. I just bought 4 of them
This post was edited on 4/21/19 at 6:34 am
Posted on 4/21/19 at 8:16 am to KnoxBengal
My friend owns this company and has his own made. Won 1st at a crawfish competition in Baton Rouge a couple years ago. Price is higher than most other seasoning however you add your own salt that way you control the salt (1/2 can salt recommend ) per the bag. Nothing else needed no liquid etc.. You can buy it here and they will ship.
LINK
LINK
Posted on 4/21/19 at 8:50 am to Deactived
It might not be that bad. I used it after using la 6 times in a row and decided to switch it up. It was more salty than la from what I remember. Let us know what u think though.
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