To preface this, my usual boil go-to on clean water is 1/2 large bag of regular Louisiana Fish Fry and 1/2 bag of Fire Louisiana Fish Fry, one container of salt.

I read a thread from last year about crawfish seasoning preferences and a lot of people mentioned swamp dust and the lemon salt. Figured I’d try it out for our annual boil in a couple of weeks and was wondering if anyone had any recommendations for uses - I ordered the 4# bag of swamp dust and 3 of the 1# bags of Cajun spicy lemon salt.

For a new pot of water, throw 1/2 of the swamp dust and a bag of the lemon salt in and bring to boil? Should I add a container of salt, as well?

We do like the crawfish to be me more on the spicy and salty side but not unbearable

This post was edited on 3/26/25 at 11:37 am

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Posted by Mouth

Member since Jan 2008

21950 posts

Posted on 3/26/25 at 12:25 pm to lsumackey

quote:
Should I add a container of salt, as well

Most will tell you no to not add salt.

frick those people. salt brings out all the flavor. I'd add at least 1/2 pound of salt to that. especially if you're using 100-120 qrt pot.

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Posted by Got Blaze

Youngsville

Member since Dec 2013

9447 posts

Posted on 3/26/25 at 12:27 pm to lsumackey

Personally, I would NOT add any more salt. The Swamp Dust has 300mg of Sodium, and the Cajun Spicy is basically Morton Salt with lemon flavor additives. According to the nutritional value of Morton salt, it has 590 mg of sodium. Do your first batch of boiled crawfish using the 4lbs. of SD and 1 lbs. of CP lemon flavor. If it needs more flavor, improvise on the 2nd batch.

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Posted by PerplenGold

Member since Nov 2021

1838 posts

Posted on 3/26/25 at 1:48 pm to lsumackey

quote:
Should I add a container of salt, as well?

Test one early in the soak. There’s time to add salt if you think it needs it.

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Posted by Basinhunterfisher

Member since Feb 2018

567 posts

Posted on 3/26/25 at 1:59 pm to PerplenGold

All i use is swamp dust, you will not need to add any extra salt, only thing i add is liquid boil and lemons, you will not be disappointed,

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Posted by X123F45

Member since Apr 2015

28686 posts

Posted on 3/26/25 at 6:53 pm to Mouth

quote:
Most will tell you no to not add salt.

frick those people. salt brings out all the flavor. I'd add at least 1/2 pound of salt to that. especially if you're using 100-120 qrt pot.

I have never understood how people end up with salty crawfish.

I do a container of cajunland. A bottle of liquid. A box of salt. An onion powder and garlic powder. All in a 105qt pot.

I always pull after a 25-30 minute soak...they are never salty.

At a certain point the salt content of the water doesn't matter. It's an osmotic solution. It can only move so much into the meat.

What in the hell is everyone doing to actually get them salty