Best Cajun Seasoning for shrimp or crab boil?

[rwhit37]

Originally Posted by Volt

Yea, Joel will "hook" you up with the good stuff from the land of good eats! I did see some mudbugs being served the other day locally, just couldn't bring myself to order them. Only thing worse than none, is mudbugs done bad.

Originally Posted by jmcrawf1

Man, you are right about that. I'd rather not have 'em than to have some of the sad excuses i've ran into.

Originally Posted by Mark C

Y'all are makin' me hungry and it ain't even 11am yet. So how many of those little critters do you need to make a meal? Any thoughts on this: http://www.cajun-shop.com/Merchant2/...tegory_Code=CR?

[galaga]

Originally Posted by novasurf

Please educate me.
To make a Cajun seasoning for shrimp would mean the main ingredients are:

From recipezar:
Ingredients
# 4 tablespoons celery powder
# 3 tablespoons cayenne pepper
# 2 tablespoons dry mustard
# 1 tablespoon mace
# 1 tablespoon powdered ginger
# 2 tablespoons paprika
# 3 tablespoons bay leaf powder
# 2 1/2 teaspoons ground coriander

But every one I know would just use the prepared mix.

[novasurf]

Thanks G!

[jmcrawf1]

Originally Posted by novasurf

Thanks G!

I found my recipe Mr. Norman.

10 tablespoons salt
5 tablespoons red cayenne pepper
1-1/4 tablespoon black or white pepper
1-1/2 tablespoon garlic powder
1-1/2 tablespoon onion powder
1-3/4 tablespoon paprika

Squeeze a little lemon and butter on em and your good to go....

[Volt]

Sounds tasty - that ought to get the heart pumping and clearing out the fatty deposits.

Originally Posted by jmcrawf1

I found my recipe Mr. Norman.

10 tablespoons salt
5 tablespoons red cayenne pepper
1-1/4 tablespoon black or white pepper
1-1/2 tablespoon garlic powder
1-1/2 tablespoon onion powder
1-3/4 tablespoon paprika

Squeeze a little lemon and butter on em and your good to go....

[Gambit]

[Mark C]

I gotta stop reading this forum before lunch...

[Volt]

Ok, where's the red potatoes, the corn on the cob, lemons, onions, celery,
garlic buds..... That pot is looking good but seems to be missing a
few ingrediants.

Originally Posted by Gambit

[jmcrawf1]

Originally Posted by Volt

Ok, where's the red potatoes, the corn on the cob, lemons, onions, celery,
garlic buds..... That pot is looking good but seems to be missing a
few ingrediants.

Don't forget the sausage......

[jaharr]

Originally Posted by jmcrawf1

Don't forget the sausage......

Andouille!!!

[Gambit]

Originally Posted by Volt

Ok, where's the red potatoes, the corn on the cob, lemons, onions, celery,
garlic buds..... That pot is looking good but seems to be missing a
few ingrediants.

I've been doing the potatoes, onions and corn in a net bag (in the pot) since they don't cook for the same length of time as the crawfish. After the first batch the bag goes back in the pot with the next batch, and so on, until done. Then I start another bag.

[macjoe53]

Originally Posted by Gambit

I've been doing the potatoes, onions and corn in a net bag (in the pot) since they don't cook for the same length of time as the crawfish. After the first batch the bag goes back in the pot with the next batch, and so on, until done. Then I start another bag.

We had some non-seafood lovers showing up at the last boil we did so I started the water and the seasoning and did some potatoes, onions, celery, garlic, smoked sausage, hot dogs and some boneless/skinless chicken breasts first. They were very appreciative of the flavors imparted to the chicken.

It didn't hurt the flavor of the crawfish and shrimp either.

[Jbailey]

Originally Posted by Volt

#2 - If it originates from Avery Island - it has to be good. That would be the home of Tobassco to the unknowing.

A friend from the shop and a botl here got be a bottle of this stuff. Looking for some good ideas.

[Volt]

Originally Posted by macjoe53

We had some non-seafood lovers showing up at the last boil we did so I started the water and the seasoning and did some potatoes, onions, celery, garlic, smoked sausage, hot dogs and some boneless/skinless chicken breasts first. They were very appreciative of the flavors imparted to the chicken.

It didn't hurt the flavor of the crawfish and shrimp either.

Just tell'm, mud bugs aint seafood!

[Volt]

Originally Posted by Jbailey

A friend from the shop and a botl here got be a bottle of this stuff. Looking for some good ideas.

Ideas for Tobasco - it boogles the mind.

1. Greasy diner breakfast - hit the eggs with it.
2. I hit a bowl of stew with a few shots.
3. I've been know to spice up my grits or hash browns ....
4. Just about any food....

Seriously I grew up with it. It's almost like salt and pepper, for me just about good on anything along the lines of a soup/bisque/gumbo/most any potatoes, etc. Play with it a bit and see how it goes.