Is cajunland still a board favorite for crawfish?

Cajunland is part of my recipe. It's solid on its own though.

Louisiana plus chackbay along with a few other ingredients is my go to. Works every time

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Anyone found anything better?

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I haven't. It's the only one that goes in my crawfish pot now. I do like to add a small bottle or two of liquid boil + some other odds and ends.

It is a regular scuffle in our house Anytime he uses only Cajunland + liquid boil, everyone (including myself) thinks they could be saltier since we don't do straight salt additions to our boils.

I don't need them inedibly salty where you get puffy and uncomfortable, but I like some salt and it seems most people we host do too.

The batches using Louisiana are always the bigger hit.

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Louisiana plus chackbay along with a few other ingredients is my go to. Works every time

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Same for me.

Louisiana, Chackbay, liquid.

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Cajunland or Louisiana Seafood Boil

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Maybe I will try half and half.

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What is the deal with Chackbay?

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It’s got Chinese red pepper in it. Good stuff. Try it.

One tub of Cajun Land to 1 package of Chackbay. It's easy. Dump it in while boiling, cook your shite, ice it down, squeeze some lemons. Maybe a small amount of salt. Call it a day.

It’s my prime yes.

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I really don't find much of any difference between the 2 as far as flavor

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How could you think that? Cajun land has that sweet maybe ginger undertones. Huge difference.