Favorite Crawfish Boiling Seasoning

[Matt G]

Originally Posted by bjhooper82

Ive been using swamp dust lately and its pretty good. The zatarans pro boil is very good too.

Originally Posted by MarshRat89

Swamp dust and proboil sometime


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Originally Posted by bay_slayer

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]

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]

Cajun Land

[AlexOrtego]

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]

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]

I normally drink too much to remember what I put in it!!

[keakar]

Originally Posted by Nickt87

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]

[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]

[quote=BArmand;689438]

Originally Posted by cmac23

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]

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]

Originally Posted by keakar

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]

Hate eating crawfish that have been seasoned in chest.

[AubreyLaHaye458]

Originally Posted by papap

Hate eating crawfish that have been seasoned in chest.

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


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[Nitramiii]

Louisiana Crawfish Time. You can get it at there Verot location or at NuNu's in Youngsville. T

[cgoods17]

Originally Posted by AubreyLaHaye458

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


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not if it is done right

[Super Spook]

Originally Posted by papap

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]

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]

Originally Posted by AlexOrtego

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]

Originally Posted by AlexOrtego

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]

Originally Posted by AlexOrtego

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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