Thinking of switching from Chackbay on my next boil

I always use Louisiana brand. For one sack, I use one big bag (4.5lb I think) and one small bag (1lb) for the first sack. Second sack, I use 3-4lbs of boil depending on how I felt about the first sack. I use bay leaves and put some liquid crab boil in on the soak too. There are a million ways to effectively season crawfish but people seem to like mine.

I have used Chackbay in the past and I thought it was good. I don't see it in too many stores by me though. I also used Stalekracker's seasoning twice last year and liked it a lot. Could just be me, but I felt like it had a more dynamic flavor than what I'm used to with Louisiana.

ETA: I boil a lot. At least 3x a month during crawfish season. So the fact that I can get Louisiana brand pretty easily is a big deal to me too.

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I always use Louisiana brand. For one sack, I use one big bag (4.5lb I think) and one small bag (1lb)

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This. I usually buy Cajun Land but also do a couple with Louisiana during the season. Usually 1 big size and 1 little size. I add some liquid boil too (2-3 cups). I add oranges. I find the simpler the better as far as all the stuff I put in there. Keep it basic.

Just did some quick googling because I was genuinely curious about this. It looks like Chackbay beats the others on sodium content by quite a bit. The sodium amounts below are from the labels of each brand, per 1/4 teaspoon:

Louisiana: 380mg
Slap Ya Mama: 370mg
Cajunland: 290mg
Zatarain's: 480mg
StaleKraker/2 step: 420mg
Chackbay: 150mg (woah)
Geaux Creole: 250mg

So, OP, if you are switching from Chackbay to one of the other brands, you may not be crazy about the sodium content.

I use a sack of chackbay, a whole container of zatarain's proboil and a 12oz bottle of liquid.

Oh and also a 16oz bag of louisiana brand, plus 8oz more.

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I use a sack of chackbay, a whole container of zatarain's proboil and a 12oz bottle of liquid.

Oh and also a 16oz bag of louisiana brand, plus 8oz more.

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What

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ust did some quick googling because I was genuinely curious about this. It looks like Chackbay beats the others on sodium content by quite a bit. The sodium amounts below are from the labels of each brand, per 1/4 teaspoon:

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Yes, you have to add a cylinder of salt to Chackbay, I also add a small container of Cayenne among other things.

What proportions do you use for a sack then second sack with cajunland?

I've got a 100qt pot. I typically use one 4.5lb bag of Louisiana brand boil, 16oz of Zatarain's liquid boil, and a 2oz container of cayenne. Also a 3lb bag of onions, 10 heads of garlic, a dozen or so lemons, and a half dozen navel oranges. That's for one sack. If I do a second sack in the same water, I'll add another small pack of Louisiana seasoning, another 8oz of liquid, and a few more lemons. The second sack cones out just a hair spicier than the first. I'm no world class seafood boiler, but my friends, family, and I all prefer my crawfish to anything we can buy already boiled around here in the south Houston area.

I use one 4.5lb bag of Louisiana and I use 1 small bag (16oz) of zatarains and 8 ounces of liquid Zatarains.
Then add Potatoes, corn, sausage.

I like the Zats liquid way more than Louisiana, and I’m not sure why but it just seems the crawfish come out better when I use the two dry seasonings together.

I have never done any lemons or oranges, I’m kind of boring with my boils I guess. Does it really enhance the flavor?

Chackbay has virtually no salt in it. If you're only using Chackbay you have to add a good amount of salt imo.

If you are also using something else like Zatarain's or Louisiana which add a lot of salt, you don't.