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Started By
Message
re: Louisiana Crawfish boil seasoning - has it changed?
Posted on 4/21/19 at 10:58 am to KnoxBengal
Posted on 4/21/19 at 10:58 am to KnoxBengal
quote:
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.
Ever tried Shrimp Dock? They are very inconsistent but occasionally produce some good ones. Had some really bad ones there too though.
There will never be consensus lol. If you like Zats, try Cajunland. Chackbay is an interesting taste with the Chinese red pepper. I wasn’t much of a fan, it’s a bit different. I can see why a lot of people like it though. I used Zats a lot but really got tired of the salt content and some other stomach issues it gave me. Cajunland seems similar without the amount of salt or issues.
This post was edited on 4/21/19 at 10:59 am
1
Posted on 4/21/19 at 12:15 pm to Dam Guide
Zat pro boil is 10% sodium compared to regular Zat at 20%
Posted on 4/21/19 at 2:55 pm to Crawdaddy
I want to try this one...because memories 
Posted on 4/21/19 at 6:42 pm to NOLAGT
So I boiled 2 sacks with 1 bag of Louisiana and 1 bag of chackbay, they were on point and the taste is exactly what I was looking for...at least with the first batch, the 2nd batch I need to tinker with how much I add(I added half bagof each), it seemed to be a little too much as some of the powder didn't even dissolve all the way.
In summary, the Louisiana/chackbay method were the tastiest crawfish I've ever cooked.
In summary, the Louisiana/chackbay method were the tastiest crawfish I've ever cooked.
Posted on 4/21/19 at 8:06 pm to LSUsmartass
Stupid question but for those using the LA brand in combination with chackbay, are y’all using the 4.5 lbs bag of la brand with a single 12 oz bag of chackbay?
Posted on 4/21/19 at 9:39 pm to LSU Wayne
Yes
Posted on 4/21/19 at 10:28 pm to LSUvegasbombed
quote:
Cajun land is def. more salty. I used it once and didn’t care for the amount of salt personally.
Interesting. From what's I can see Cajunland is actually less salty compared to LA. 230mg CL vs the 300 or 390mg LA pictures posted per 1/4 tsp serving. U less I am missing something?
Posted on 4/22/19 at 7:55 am to Sherman Klump
interesting... the last time i used CL was about 3 years ago. Maybe they changed it since then
Posted on 4/22/19 at 9:05 am to LSUvegasbombed
Probably that pound of salt people seem to think they need to add.
Ive used cajunland pretty much exclusively for the past 5 or 6 years. Havent noticed any changes, not saying they havent, just that I havent noticed. We also switch to it because it had less salt than everything else at the time and it just stuck.
Ive used cajunland pretty much exclusively for the past 5 or 6 years. Havent noticed any changes, not saying they havent, just that I havent noticed. We also switch to it because it had less salt than everything else at the time and it just stuck.
Posted on 4/22/19 at 9:15 am to LSU Wayne
quote:
y’all using the 4.5 lbs bag of la brand with a single 12 oz bag of chackbay?
Roger that, Wayne.
Posted on 4/23/19 at 9:21 am to BRgetthenet
Any liquid addition? Or just one LA and one Chack?
Posted on 4/23/19 at 9:25 am to NOLAGT
Scramuzza's boil mix is very good. Only have used it with crabs but I bet it'd turn out some good crawfish.
"Seafood City very pretty..."
"Seafood City very pretty..."
This post was edited on 4/23/19 at 9:27 am
Posted on 4/23/19 at 9:51 am to busbeepbeep
I used gethtenet's recipe twice so far and it came out great.
3/4 bag louisiana
1 bag chackbay
1/2 bottle louisiana liquid boil
Plus other things i added to make it my own, but the base seaasoning above made for some killer crawfish both times. My in-laws were skeptical because i deviated from my father in laws recipe, but everyone said the crawfish were incredible.
Thanks brgetthenet!
3/4 bag louisiana
1 bag chackbay
1/2 bottle louisiana liquid boil
Plus other things i added to make it my own, but the base seaasoning above made for some killer crawfish both times. My in-laws were skeptical because i deviated from my father in laws recipe, but everyone said the crawfish were incredible.
Thanks brgetthenet!
Posted on 4/23/19 at 10:40 am to BugAC
quote:
1/2 bottle louisiana liquid boil
8oz or 16oz bottle
Posted on 4/23/19 at 10:42 am to Saskwatch
quote:
Scramuzza's boil mix is very good. Only have used it with crabs but I bet it'd turn out some good crawfish.
It's what I used to use, but they stopped selling it.
Posted on 4/23/19 at 10:48 am to LSUvegasbombed
16 oz. bottle
Posted on 4/23/19 at 11:27 am to BugAC
quote:
I used gethtenet's recipe twice so far and it came out great.
3/4 bag louisiana
1 bag chackbay
1/2 bottle louisiana liquid boil
Plus other things i added to make it my own, but the base seaasoning above made for some killer crawfish both times. My in-laws were skeptical because i deviated from my father in laws recipe, but everyone said the crawfish were incredible.
Thanks brgetthenet!
Posted on 4/24/19 at 7:39 pm to BRgetthenet
So to be clear - just the seasoning blends, lemons, garlic, etc with no additional salt added to the pot based upon latest and greatest version of LA brand plus chackbay and a bit of liquid boil?
Posted on 4/24/19 at 7:54 pm to LSU Wayne
quote:
just the seasoning blends, lemons, garlic, etc with no additional salt added to the pot based upon latest and greatest version of LA brand plus chackbay and a bit of liquid boil
This is what I’ve been doing. I’ve never added salt when I use LA and Chackbay together. You’d have way too much salt if you did.
If you use this recipe, and aren’t completely satisfied, I’ll give you your money back. I guarantee it.
Posted on 4/24/19 at 8:00 pm to BRgetthenet
How much do you add of each to second sack?
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