WaltO

I grew up in Thibodaux, and primarily used Zatarains (bags and/or liquid), Salt & cayenne pepper to season a crawfish boil along with onions, garlic, etc. In the mid-1970s, I went to a crawfish boil that some friends from New Orleans were having. They seasoned their water for the boil with salt, "Chinese pepper" which I think was cayenne more or less, and some ground up mixture of spices that was a green powder.

I've done many web searches trying to figure out the ingredients in the green powder, and I can't find anything. I'm wondering if anybody on this board might know what was in the ground up green powder. And, no, it was not ganja.