re: thoughts: La Seasoning + Chackbay

I used Chackbay a few weekends ago during out crawfish cook off. We boiled 25 sacks. This gave me room to play around and compare.

Pot one: 2 chack bay, 3/4 cayenne, 1.75 salt, 20oz zat liquid. Onions garlic lemons

Pot 2: 1 bag Louisiana seasoning, 3/4 cayenne, 16oz Louisiana liquid, Onions, garlic, lemons

These two pots came out very similar. So close, when put out on the table, it was hard to tell the difference.

On my second pot I added 2 bags again to the existing chackbay water. 3/4 cayenne, 1 salt and 20oz liquid. Results were the same. It did not come out any better. At least not as in WOW this was way better.

All had 30-45 min soak times. spray pot with hose to cool. No ice added

I played around later by mixing chackbay and louisiana.

I walked around and tried many of the others out hter eboiling. Every tent had either Zatarans, Louisiana, or Cajun Land. In that order. Unless one was too salty or way too spicy, It all tasted pretty much the same.

Difference makers are the ones that add different herbs, Tons of celery , lots of bell pepper, or odd items like worcestershire sauce.

Major Crawfish seasoning powder brands, liquids, red pepper, lemons and oranges will all turn out the same.

Chackbay is as good as any of the others. Difference is with Chackbay is you have to buy multiple bags and salt.

I didn't notice a big difference. I have used Chinese red pepper before instead of cayenne and was able to tell. To me the two styles were very close. Close enough to where I'll buy one bag of full seasoning and pepper and be done. I can add Chinese Red pepper instead of cayenne if I want.
No need for two bags, salt, etc

I think where a true difference comes into play is when you add a good amount of different herbs or veggies like celery, bell pepper, or something odd like Worcestershire sauce.

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I used Chackbay a few weekends ago during out crawfish cook off. We boiled 25 sacks. This gave me room to play around and compare. Pot one: 2 chack bay, 3/4 cayenne, 1.75 salt, 20oz zat liquid. Onions garlic lemons Pot 2: 1 bag Louisiana seasoning, 3/4 cayenne, 16oz Louisiana liquid, Onions, garlic, lemons These two pots came out very similar. So close, when put out on the table, it was hard to tell the difference.

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You could blindfold me and feed me crawfish seasoned in Zatarain and LA and I could tell the difference and also tell you which is which. It's that noticeable to me. Not that either is bad just that they taste completely different to me.

I prefer Zatarain. My neighbor will use LA sometimes just to change it up though and they are good too.

But for my personal favorite I like to blend Chackbay, liquid Zatarain and cayenne or red pepper together. That's the one for me personally that taste the best.

Same here KarlMalonesFlipPhone.

LA is the least salty/spicy.


That's why I figured a blend of Cajunland and LA would be ideal.

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You could blindfold me and feed me crawfish seasoned in Zatarain and LA and I could tell the difference and also tell you which is which. It's that noticeable to me. Not that either is bad just that they taste completely different to me.

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There is a difference but overall they are similar. I prefer La Seasoning. Zats is too salty. This I can tell. But overall it is the same. The big difference is when people stepped outside the box of traditional boiling. Don't think any of the the big name seasonings alone will win a competition on their own. Even if you mix them up and add chinese pepper. Sure it will be very good but the outstanding flavors come in from adding extra items. Not sure what those items may be but it sure isnt just any of the big name brands alone with a few shakes of pepper and liquid.

I'd say LA is the less salty of the two.

chackbay has little salt in it which is why you have to put 1.5 - 2 cans of salt in it