View single post by srh_pres
 Posted: Sat Sep 1st, 2007 11:07 pm
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srh_pres



Joined: Wed Nov 15th, 2006
Location: Orlando, Florida USA
Posts: 6057
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 Heh,  when I wrote that, I wondered if I was committing Cajun blasphemy - will have to try the Zatarains.  Btw,  have you ever had Crawfish Boudin?  My friend says she makes it with a crawfish and rice filling and makes the sausages from that.  :?

Scuba Steve wrote: srh_pres wrote: That looks goooooooood....    I'm more for the shrimp, but will crack a crab leg or two...   do you use Old Bay or concoction of your own perhaps? 
perfect.gif


Old Bay isn't used much around here. When you do see it on the shelf there is an inch of dust on top of it. There are many brands of seasoning available here. I use Zatarain's Pro Boil. It is such a staple that it cost half of what they sell it on their website for.

[url=http://shop.zatarains.com/zatarains®-crab-shrimp-boil-pro-boil-sack-size-53-oz-p-1601.html?=]http://shop.zatarains.com/zatarains®-crab-shrimp-boil-pro-boil-sack-size-53-oz-p-1601.html?=[/url]