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Another crawfish question
Posted on 4/12/22 at 9:46 pm
Posted on 4/12/22 at 9:46 pm
Doing my first boil 1 sack. I am using a bag of Louisiana seasoning (4.5 lbs) and a 16 oz Louisiana liquid. Do i need to add salt with those or am I good? Thanks for the help.
8
Posted on 4/12/22 at 9:49 pm to FunroeTiger
No additional salt necessary
Posted on 4/12/22 at 9:56 pm to FunroeTiger
That seasoning is your salt.
Posted on 4/13/22 at 8:55 am to FunroeTiger
Absolutely no salt needs to be added. We actually find the louisiana seasoning to be too salty on its own so we use others now
Posted on 4/13/22 at 9:01 am to FunroeTiger
Your seasoning amount depends more on how much water you are using. What size pot are you cooking in?
This post was edited on 4/13/22 at 9:02 am
Posted on 4/13/22 at 9:03 am to SUB
quote:
Your seasoning amount depends more on how much water you are using.
Yep
Posted on 4/13/22 at 9:06 am to SUB
quote:
Your seasoning amount depends more on how much water you are using. What size pot are you cooking in?
Adding to this, pay attention to where you fill the water. I measure by the holes in the basket. If your crawfish come out under-seasoned, you could potentially reduce the amount of water in the pot instead of using more seasoning. I boil one sack in an 80qt pot that I fill just under halfway. That provides plenty of water to cover all the crawfish and fixings, but gives a good concentration of flavor. If you're using a 100qt pot, you will want to fill less than halfway (for my taste preference anyway).
You'll find what you like as you do more boils.
Posted on 4/13/22 at 9:06 am to SUB
40 quarts of water is perfect for one sack and fixings regardless of pot size OP
So halfway in 80 qt pot
40% full in 100 qt
1/3 full in 120 qt
I usually find 1 bag of Louisiana, 1 additional cup of cayenne or chackbay, one bottle of liquid to be about right
So halfway in 80 qt pot
40% full in 100 qt
1/3 full in 120 qt
I usually find 1 bag of Louisiana, 1 additional cup of cayenne or chackbay, one bottle of liquid to be about right
This post was edited on 4/13/22 at 9:07 am
Posted on 4/13/22 at 9:12 am to LNCHBOX
Some people here also say to "taste the water" to determine if further seasoning adjustments are needed. I actually don't do this, but probably should and plan to start.
For those that do taste the water, what level of seasoning are you looking for? Do you want the saltiness and spice of the water to match what you want the saltiness of the meat to be? Or slightly saltier / spicier?
For those that do taste the water, what level of seasoning are you looking for? Do you want the saltiness and spice of the water to match what you want the saltiness of the meat to be? Or slightly saltier / spicier?
Posted on 4/13/22 at 9:16 am to SUB
quote:
Some people here also say to "taste the water" to determine if further seasoning adjustments are needed. I actually don't do this, but probably should and plan to start.
For those that do taste the water, what level of seasoning are you looking for? Do you want the saltiness and spice of the water to match what you want the saltiness of the meat to be? Or slightly saltier / spicier?
I taste the water, mainly to see if the heat is where I want it. Depends on who I'm cooking for on whether I need to add extra cayenne.
Posted on 4/13/22 at 9:21 am to FunroeTiger
quote:
a 16 oz Louisiana liquid
my advice ... READ the directions on the side of bottle. Some liquid boil products are concentrated, and others are watered down. I'd probably add 8 ozs. at first, do a sample taste test after crawfish soak, then add more if needed.
Posted on 4/13/22 at 9:29 am to LNCHBOX
quote:
I boil one sack in an 80qt pot that I fill just under halfway. That provides plenty of water to cover all the crawfish and fixings, but gives a good concentration of flavor.
same
Posted on 4/13/22 at 10:29 am to Got Blaze
8 ozs of liquid
Posted on 4/13/22 at 1:41 pm to sjmabry
Sorry using a 100 qt pot
Posted on 4/13/22 at 1:56 pm to FunroeTiger
quote:
Sorry using a 100 qt pot
Fill pot less than halfway, about 40% full like another poster said.
I think you are good with the 1 bag of Louisiana + 16oz liquid boil. You shouldn't need more salt.
Posted on 4/13/22 at 2:33 pm to FunroeTiger
I just posted this in another thread but it may help you. 2 minute video for basic boil. YouTube
Posted on 4/13/22 at 5:14 pm to FunroeTiger
(no message)
This post was edited on 10/26/22 at 12:40 pm
Posted on 4/13/22 at 8:11 pm to footballdude
quote:
Louisiana brand is very salty.
Interesting. I have only compared it to Zats but seems to have less than Zats.
Posted on 4/13/22 at 9:02 pm to bigberg2000
Zats is saltier than Louisiana. Cajunland has the correct salt level.
Posted on 4/13/22 at 9:07 pm to MetrySaint24
Thanks all for the help.
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