Stadium Rat

Sorry for the outcome of your games.

I've been following your post with interest because I wondered the same thing when I was thinking about a seafood boil calculator. If I could afford it, I would do an experiment cooking crawfish to figure out the equivalent amounts for liquid, spice mixes and spice bags.

Obviously, with old-fashioned spice bags and liquid need an addition of some amount of salt. And spice bags need lemons and other seasonings.

The experiment would be to cook crawfish only using each kind of seasoning (plus salt or other missing seasoning) to try to come up with some kind of equivalency for each.

Very good question, OP.

I would have said Meaux Jeaux's right around the corner on Transcontinental.

Never tried this one but it sounds good. Of course, it needs to be scaled down for home use.

R&K's had great hushpuppies.

Ralph and Kacoo’s Hushpuppies

5 lbs cornmeal
2 lbs flour
3 ½ cups sugar
2 ½ Tbs salt
¼ tsp baking soda
¾ cup baking powder
1 tsp red pepper
1 tsp garlic powder
1 cup green onions, chopped
4 cups evaporated milk
4 ½ cups water
5 eggs
2 Tbs parsley

Mix all dry ingredients.

Add milk, eggs, water, green onions and parsley and blend well. Refrigerate until ready to use.

Spoon into deep fat at 350 degrees and fry until golden brown.

Author: Ralph Davis
Source: Ralph and Kakoo’s A Taste of Louisiana Cookbook

BBQ Calculator

Everything you need to know about paella

quote:

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remember watching him lose a jambalaya challenge years ago, his version had mussels and chorizo

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Dumbass couldn't stop lifting the lid.

From the New Orleans Cookbook (Collin)

quote:

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4 lbs of beans for every 10 lbs of rice.

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that's 32 cups of beans to 25 cups of rice. 25 ÷ 32 = 78.125%.

That's a good amount. You won't have any worries about not having enough rice.

Dill goes well with salmon.