So...anyone perfect their Chackbay Seasoning recipe yet?

100 qt, 1.5 bags, 12 oz liquid, 2 boxes of salt was perfect for me.

Edit: and one 7-8 ounce container of cayenne pepper.

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What size box and what type of salt?

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The top one. Cylinder.

Fill pot to the top of the 5th ring
1 bag of Chackbay
1-8oz bottle of liquid zattarains
1.5 boxes of salt
1 small bottle of lemon juice but not till I cut the fire off

Boil them till they float, soak them till they sink, drink a beer (12oz Miller Lite) and pull them

Ahh yes I forgot cayenne. I did a container of cayenne.

I'll just do the Louisiana seasoning. Chackbay seems like a lot of work.

Yeah I haven’t done one with chackbay but went to a boil where someone used it and yes it’s a must to add salt.

I've been using Chackbay for 20 years. The thread title asked if anyone perfected their recipe and for my taste and all who eat crawfish at my house they've told me its fine. Not to hot and not under seasoned. I'm not someone who likes my food to be super spicy, well seasoned is my prefered taste but to each their own.

No when I go crabbing on Grand Isle and catch them fat females packed full of eggs I do use more seasoning, typically I just add more liquid boil though.

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I have a 125qt pot.

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Do at least 2 bags. And a little more cayenne. 1.5 was too weak for the 120qt batch. I split 3 sacks between a 100qt and a 120qt.

Should be good. Just taste the water and adjust if needed.