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-   -   Favorite Crawfish Boiling Seasoning (http://www.saltycajun.com/forum/showthread.php?t=53318)

Matt G 05-13-2014 08:48 AM
Quote:
Originally Posted by bjhooper82 (Post 689240)
Ive been using swamp dust lately and its pretty good. The zatarans pro boil is very good too.
Quote:
Originally Posted by MarshRat89 (Post 689293)
Swamp dust and proboil sometime


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Quote:
Originally Posted by bay_slayer (Post 689351)
Swampdust has been my "go to" for a couple of years now
I'm with these guys.... Swamp dust is where it's at.

cgoods17 05-13-2014 09:23 AM
it doesnt really matter what you put in the pot during boil, it is all about the seasoning in the ice chest after in my opinion...

i have steamed crawfish in few inches of water in pot with no seasoning and then seasoned in ice chest after cooked, and they had just as much taste, seasoning, juice than if i would have soaked them for however long...

now i just use powder seasoning, little in the water during the boil but most of it goes on them in ice chest after they boil, then shake em up real good, maybe squirt some lemon juice on top.. voila!

Super Spook 05-13-2014 10:25 AM
Cajun Land

AlexOrtego 05-13-2014 11:12 AM
TARGILS out of Opelousas, the Shrimp and Crab blend! I've catered and also ran a drive-thru for crawfish, we use this blend because it's really FINE which will allow the crawfish to absorb maximum flavor in my opinion. Having a bunch of seasoning on the outside of the crawfish isn't enjoyable to me, I want the flavor in them.

AlexOrtego 05-13-2014 11:13 AM
i agree with seasoning being done in the ice chest, we just put liquid boil in the pot, then when we dump into ice-chest, butter, lemon juice, seasoning mentioned above, shake/mix them like crazy, drain juice and run the juice back over them a few times.... then enjoy!

goldenrod 05-13-2014 11:40 AM
I normally drink too much to remember what I put in it!!

keakar 05-13-2014 01:43 PM
Quote:
Originally Posted by Nickt87 (Post 689355)
if yall are going to do 2 boils from the same pot and water how much extra seasoning do yall add for the 2nd boil? For example, you use 8 cups of seasoning for the first boil and then add another 4 cups for the 2nd boil to get it back to where you like it?
for the second batch i'll add 1/4 of what was in the first batch to bring it back to where it should get the same flavor, and if I have a third batch i'll add 10% of what I added for the first batch because you are losing water as you go so its slightly more concentrated mixture of seasoning to water.

the best way to tell is dip some out and let cool then taste it and see.

the seasoning is a powerful thing to taste on its own like that but you need to get used to how strong it needs to be to impart the right flavors inside the shells. otherwise your just guessing and the second or third batches can be much different seasoned.

all tht being said there are 1000 different ways for 1000 different cooks but you get the general idea and that's why I gave percentages

BArmand 05-13-2014 02:33 PM
[QUOTE=cmac23;689205]FontKnows Secret out of Branch,LA

http://www.a2fay.com[/QUOTE

CMac 23 is on to something here. Great tasting mix and is not too salty. Cooking a few sacks this weekend. Unless the wind blows out my fire.

meaux fishing 05-13-2014 02:56 PM
[quote=BArmand;689438]
Quote:
Originally Posted by cmac23 (Post 689205)
FontKnows Secret out of Branch,LA

http://www.a2fay.com[/QUOTE

CMac 23 is on to something here. Great tasting mix and is not too salty. Cooking a few sacks this weekend. Unless the wind blows out my fire.

Any ideas what stores carry it ?

Reefman 05-13-2014 03:05 PM
Old fashion way; box of salt, bottle of red pepper, cubed lemons and a couple of tablespoons of liquid Z crab. Boil them. Keep it simple to get the flavor of the crawfish.

Nickt87 05-13-2014 03:19 PM
Quote:
Originally Posted by keakar (Post 689430)
for the second batch i'll add 1/4 of what was in the first batch to bring it back to where it should get the same flavor, and if I have a third batch i'll add 10% of what I added for the first batch because you are losing water as you go so its slightly more concentrated mixture of seasoning to water.

the best way to tell is dip some out and let cool then taste it and see.

the seasoning is a powerful thing to taste on its own like that but you need to get used to how strong it needs to be to impart the right flavors inside the shells. otherwise your just guessing and the second or third batches can be much different seasoned.

all tht being said there are 1000 different ways for 1000 different cooks but you get the general idea and that's why I gave percentages
Gotcha, thanks. I've always had the luxury of boiling for big parties on a large commercial setup, but I have an upcoming event where I'm going to have to do multiple boils in multiple pots.

papap 05-13-2014 06:59 PM
Hate eating crawfish that have been seasoned in chest.

AubreyLaHaye458 05-13-2014 07:10 PM
Quote:
Originally Posted by papap (Post 689507)
Hate eating crawfish that have been seasoned in chest.

Same here. Just end up with burning lips and fingers.


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Nitramiii 05-13-2014 09:12 PM
Louisiana Crawfish Time. You can get it at there Verot location or at NuNu's in Youngsville. T

cgoods17 05-14-2014 08:55 AM
Quote:
Originally Posted by AubreyLaHaye458 (Post 689516)
Same here. Just end up with burning lips and fingers.


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not if it is done right

Super Spook 05-14-2014 10:33 AM
Quote:
Originally Posted by papap (Post 689507)
Hate eating crawfish that have been seasoned in chest.
Me too! Always seem dry, hands catch on fire, and some are bland in my opinion.

I need to try Targil. Anyone else tried it?

AlexOrtego 05-14-2014 01:11 PM
if you end up with burning lips and fingers because they were seasoned in the ice chest, whoever did it, sucks!


you wont see/feel ANY seasoning on the outside of the crawfish if i season them in the ice chest, that i can guarantee along with they will NOT be bland. SOMEONE is doing a terrible job which gave y'all an awesome experience, which is why the blend i said we use is the FINEST(referring to grain) you can get.

y'all tempting me to buy a few sacks and put on a show lol

mriguy 05-14-2014 01:39 PM
Quote:
Originally Posted by AlexOrtego (Post 689771)
if you end up with burning lips and fingers because they were seasoned in the ice chest, whoever did it, sucks!


you wont see/feel ANY seasoning on the outside of the crawfish if i season them in the ice chest, that i can guarantee along with they will NOT be bland. SOMEONE is doing a terrible job which gave y'all an awesome experience, which is why the blend i said we use is the FINEST(referring to grain) you can get.

y'all tempting me to buy a few sacks and put on a show lol
Dare you!!

meaux fishing 05-14-2014 01:49 PM
Quote:
Originally Posted by AlexOrtego (Post 689771)
if you end up with burning lips and fingers because they were seasoned in the ice chest, whoever did it, sucks!





you wont see/feel ANY seasoning on the outside of the crawfish if i season them in the ice chest, that i can guarantee along with they will NOT be bland. SOMEONE is doing a terrible job which gave y'all an awesome experience, which is why the blend i said we use is the FINEST(referring to grain) you can get.



y'all tempting me to buy a few sacks and put on a show lol

Double dare

AubreyLaHaye458 05-14-2014 01:54 PM
Quote:
Originally Posted by AlexOrtego (Post 689771)
if you end up with burning lips and fingers because they were seasoned in the ice chest, whoever did it, sucks!





you wont see/feel ANY seasoning on the outside of the crawfish if i season them in the ice chest, that i can guarantee along with they will NOT be bland. SOMEONE is doing a terrible job which gave y'all an awesome experience, which is why the blend i said we use is the FINEST(referring to grain) you can get.



y'all tempting me to buy a few sacks and put on a show lol

Salty Cajun crawfish boil sponsored by R-T-Go


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