Crawfish Foils
How to Season a Crawfish Boil
How to Season Your Crawfish Boil
It's in the water, really. The difference between crawdads from Louisiana or crayfish from anywhere else comes down to the seasoning added in the boiling water. Cajun cuisine has been stereotyped along with Chinese, Korean, Indian, Mexican and Thai foods for being very hot and spicy. While not every Cajun dish causes tears and runny noses, many are generously seasoned. With any dish, the amount of pepper spice desired is easily adjusted and will not take away from your enjoyment if you don't break out in a sweat after a few bites. True Cajun crawfish boils can be painful to the outsider, but this usually happens when fingers get too close to the eyes. In order to season safely …show more content…
They are either made from scratch or they are made from prepared mixes. Cornbread for example, can start from corn meal and/or corn flour, or from a blend of dry ingredients in a box. In both cases, a recipe is required to turn the raw ingredients into the finished cornbread. Crawfish boil seasoning is no different. If you wanted to, you could blend your own ratios of salt, cayenne, herbs, seeds and spices for the ultimate crawfish boil. Truthfully, most Cajuns don't even do this. Instead, most try a few pre-made mixes until they find one they like, and then make their own adjustments by adding a little more of this or a little more of that. Another reality of Cajun cooking is that it is not an exact science. If you are the type who uses teaspoons and cup measures for everything in the kitchen, you may need to enjoy a nice cold beer to loosen up a bit before getting …show more content…
To complicate things, most recipes call for a combination of seasoning forms. This is where the little of this and a little of that comes in. To make things worse, nearly all of the recipes written by anyone with experience highly recommend not following the very conservative directions on the spice package label. If you are the type who needs to follow directions on a package, just double the amount of product used and you won't have any problems. Another thing to remember when seasoning is that whatever you are cooking will absorb this seasoning and any salt. Duh. So, if you are cooking more than one batch, you will need to add more, between one-third and two-thirds of the original amount of seasoning and salt to batch number two and so
How to Season Your Crawfish Boil
It's in the water, really. The difference between crawdads from Louisiana or crayfish from anywhere else comes down to the seasoning added in the boiling water. Cajun cuisine has been stereotyped along with Chinese, Korean, Indian, Mexican and Thai foods for being very hot and spicy. While not every Cajun dish causes tears and runny noses, many are generously seasoned. With any dish, the amount of pepper spice desired is easily adjusted and will not take away from your enjoyment if you don't break out in a sweat after a few bites. True Cajun crawfish boils can be painful to the outsider, but this usually happens when fingers get too close to the eyes. In order to season safely …show more content…
They are either made from scratch or they are made from prepared mixes. Cornbread for example, can start from corn meal and/or corn flour, or from a blend of dry ingredients in a box. In both cases, a recipe is required to turn the raw ingredients into the finished cornbread. Crawfish boil seasoning is no different. If you wanted to, you could blend your own ratios of salt, cayenne, herbs, seeds and spices for the ultimate crawfish boil. Truthfully, most Cajuns don't even do this. Instead, most try a few pre-made mixes until they find one they like, and then make their own adjustments by adding a little more of this or a little more of that. Another reality of Cajun cooking is that it is not an exact science. If you are the type who uses teaspoons and cup measures for everything in the kitchen, you may need to enjoy a nice cold beer to loosen up a bit before getting …show more content…
To complicate things, most recipes call for a combination of seasoning forms. This is where the little of this and a little of that comes in. To make things worse, nearly all of the recipes written by anyone with experience highly recommend not following the very conservative directions on the spice package label. If you are the type who needs to follow directions on a package, just double the amount of product used and you won't have any problems. Another thing to remember when seasoning is that whatever you are cooking will absorb this seasoning and any salt. Duh. So, if you are cooking more than one batch, you will need to add more, between one-third and two-thirds of the original amount of seasoning and salt to batch number two and so