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Slap Ya Mama Seafood Boil
Posted on 2/28/22 at 12:13 pm
Posted on 2/28/22 at 12:13 pm
I have always ordered crawfish for our annual Northwest Montana Crawfish Boil from Louisiana Crawfish Company. They include a pack of granular seasoning mix, however, I always find I'm wanting more. I thought I might order some additional packs or just order a bunch from somewhere since we'll use them.
Anyone tried the Slap Ya Mama brand boil mix?
Thanks
Anyone tried the Slap Ya Mama brand boil mix?
Thanks
8
Posted on 2/28/22 at 12:17 pm to skylane
Slap Ya Mama is good, as is Louisiana Products.
In then end, most of them are very similar. If you’re wanting to kick up the heat (without it being too salty), then add in additional bottles of cayenne or liquid boil.
In then end, most of them are very similar. If you’re wanting to kick up the heat (without it being too salty), then add in additional bottles of cayenne or liquid boil.
Posted on 2/28/22 at 12:29 pm to skylane
Posted on 2/28/22 at 12:51 pm to ragincajun03
quote:
then add in additional bottles of cayenne and liquid boil
Posted on 2/28/22 at 3:51 pm to skylane
Get Swamp Fire seafood boil.
Posted on 2/28/22 at 4:17 pm to Koolazzkat
I heard Swamp Fire is the tits.
Posted on 2/28/22 at 6:09 pm to skylane
I love Slap Ya Mama crawfish boil. It’s pretty much all I use… I haven’t tried swamp fire though so I can’t say if it’s better/worse
Posted on 3/1/22 at 8:23 am to skylane
I like everything that Slap Ya Mama makes. Good product.
Posted on 3/1/22 at 8:57 am to skylane
quote:
Anyone tried the Slap Ya Mama brand boil mix?
SYM boil is solid and on the upper tier taste-wise of all your big brands like Louisiana, Zataran's, etc. Just my opinion.
I don't have access to all the other more local stuff like chackbay, swamp fire, etc and ordering those isn't very economical. Because of that, SYM is my go-to most of the time.
This post was edited on 3/1/22 at 8:59 am
Posted on 3/1/22 at 9:47 am to SUB
quote:
I don't have access to all the other more local stuff like chackbay, swamp fire, etc and ordering those isn't very economical. Because of that, SYM is my go-to most of the time.
Ordering Chackbay direct from the company is VERY economical. 985-633-5722. They ship by the case. And, you can order from Amazon, but the price is significantly higher.
Posted on 3/1/22 at 10:48 am to SUB
quote:
SYM boil is solid and on the upper tier taste-wise of all your big brands like Louisiana, Zataran's, etc. Just my opinion.
I have never had Slap but I would guess its similar with the rest as its a decent brand. To me you can basically just use what you can find for the base boil and it will basically taste similar. Its what you do other than that to change the taste/spice level is what matters to me.
Posted on 3/1/22 at 4:56 pm to OTIS2
Thanks Otis. I think we've had this discussion before and I forgot about calling them directly. Need to try that this year.
Posted on 3/2/22 at 8:20 am to skylane
I stick with 1 bag of Cajun Land mostly, and if not that then Louisiana.
Posted on 3/2/22 at 8:23 am to skylane
I always thought adding cayenne would make it too spicy, I was wrong. I love adding straight cayenne now.
Another trick, instead of squeezing lemons at the end, try dicing or blending lemons the night before and freezing them. Then when the fire is turned off, add the entire frozen purée to the pot and let it soak.
My brother told me that and then my BIL told me that. We tried it and damn does it come out good.
Another trick, instead of squeezing lemons at the end, try dicing or blending lemons the night before and freezing them. Then when the fire is turned off, add the entire frozen purée to the pot and let it soak.
My brother told me that and then my BIL told me that. We tried it and damn does it come out good.
Posted on 3/2/22 at 9:15 am to Tmar1no
quote:
Cajun Land mostly
My preference but like others said I wouldn't worry too much if I got choice A, B, or C in Colorado.
Generally I add one package of the base mix + some liquid boil + some Cayenne. Base mix gets you 3/4 of the way there and there's several ways to add the last 1/4 seasoning. I've even added raw or dried chili peppers (Serranos, Habaneros, Thai Bird, etc..)
Posted on 3/5/22 at 12:17 am to Oilfieldbiology
quote:
Another trick, instead of squeezing lemons at the end, try dicing or blending lemons the night before and freezing them. Then when the fire is turned off, add the entire frozen purée to the pot and let it soak.
I do this with Mayer lemon purée from my trees
Posted on 3/5/22 at 12:10 pm to LSU_postman
You're getting downvoted for the proboil recommendation but it's really good stuff.
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