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Post by Noble Work on May 30, 2012 14:33:02 GMT -5
Ok for starters I LOVE to cook. It's nothing for me to go into the kitchen and put down a Sunday spread. I thoroughly enjoy it. I am mean on the BBQ grill as well. But one thing I have not had the pleasure of doing is a Crab leg/shrimp boil. I've seen it done, with crab legs spread out on the table and people just getting down...lol.
ok Here's my question (topic). Have you had a crab boil complete with potatoes, corn, sausages or what ever veggies you perferred? Do you mind sharing your recipe?
I'm as especially partial to the cajun style but not knocking other styles. I like Zatarain's Products. But I found out that the Zatarain's crab boil (liquid), and many other Crab boil stuff is hard to come by. I am in the ATL. I've been looking in traditional stores and couldn't find it. Is this something I would have to order?
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Post by nyunupe on May 30, 2012 16:29:31 GMT -5
Hey Noble...try Boudreaux's and The Cajun Meat Co in the ATL. I used to buy mudbugs, alligator tail and other meats from Cajun's when I lived there. They also should be able to tell you where to buy Zatarains and other (and better) Louisiana products....
Crawfish boil? Just like gumbo, make it YO way. Since you have a passion to cook, just start with the crawfish, potato and corn and then add your swag to it. However.....
The secret to a good boil is the type of boil liquid used and sausages. My family hails from backass southern Lou. I've seen apple vinegar, malt vinegar or lemon juices with different Louisiana influnced spices. As far as sausages, you MUST ONLY use andouille sausage, which you probably know already....
The only cajun-influenced dish my family enjoyed was a duck and sausage gumbo that my uncles cooked really well, where the roux is dark and rustic. Everything else was creole-influnced (city).
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Post by ShimmeringSTAR on May 30, 2012 17:38:29 GMT -5
Awwww... Square I can send you some Crab boil and instructions on how to do it...We have them all the time in my city...
Hit me up in PMs
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Post by ShimmeringSTAR on May 30, 2012 17:39:46 GMT -5
Hey Noble...try Boudreaux's and The Cajun Meat Co in the ATL. I used to buy mudbugs, alligator tail and other meats from Cajun's when I lived there. They also should be able to tell you where to buy Zatarains and other (and better) Louisiana products.... Crawfish boil? Just like gumbo, make it YO way. Since you have a passion to cook, just start with the crawfish, potato and corn and then add your swag to it. However..... The secret to a good boil is the type of boil liquid used and sausages. My family hails from backass southern Lou. I've seen apple vinegar, malt vinegar or lemon juices with different Louisiana influnced spices. As far as sausages, you MUST ONLY use andouille sausage, which you probably know already.... The only cajun-influenced dish my family enjoyed was a duck and sausage gumbo that my uncles cooked really well, where the roux is dark and rustic. Everything else was creole-influnced (city). Ewwww duck and sausage gumbo..gross...thats truly back woods louisiana |
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Post by Chal™ on May 31, 2012 2:39:36 GMT -5
Did a crab boil for one of my 2010 b-day events
crab legs, shrimp, sausages, corn, and potatoes in one
another with the same ingredients plus crawfish.
my paternal side uses Zatarans (we just order it online), my maternal side uses Old Bay.
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Post by Noble Work on May 31, 2012 9:51:36 GMT -5
Hey Noble...try Boudreaux's and The Cajun Meat Co in the ATL. I used to buy mudbugs, alligator tail and other meats from Cajun's when I lived there. They also should be able to tell you where to buy Zatarains and other (and better) Louisiana products.... Crawfish boil? Just like gumbo, make it YO way. Since you have a passion to cook, just start with the crawfish, potato and corn and then add your swag to it. However..... The secret to a good boil is the type of boil liquid used and sausages. My family hails from backass southern Lou. I've seen apple vinegar, malt vinegar or lemon juices with different Louisiana influnced spices. As far as sausages, you MUST ONLY use andouille sausage, which you probably know already.... The only cajun-influenced dish my family enjoyed was a duck and sausage gumbo that my uncles cooked really well, where the roux is dark and rustic. Everything else was creole-influnced (city). Yep, andouille. IT HAS to be that! ;D I will try that Cajun meat Co. Is there anything better than Zatarains though?....Let me know. But crawfish/mudbugs....nah Imma wait on that...lol |
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Post by Noble Work on May 31, 2012 9:59:29 GMT -5
Did a crab boil for one of my 2010 b-day events crab legs, shrimp, sausages, corn, and potatoes in one another with the same ingredients plus crawfish. my paternal side uses Zatarans (we just order it online), my maternal side uses Old Bay. Hey Chal (and others) let me ask you this remember I'm just getting into this, so forgive me if I sound retarded or something. Is Zatarain's a Cajun/La/Southern states choice of use and Old Bay a Maryland thing? |
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Post by Noble Work on May 31, 2012 10:02:54 GMT -5
Oh I have another one.....Ox tails. Not stewed or braised but range top. Like using a pressure cooker? Do you use white rice (jasmine), and pour the Ox tail gravy over it? Or do you do the brown rice? Me, I GOT to have my rice and peas.
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Post by nyunupe on May 31, 2012 11:12:57 GMT -5
Hey Noble...try Boudreaux's and The Cajun Meat Co in the ATL. I used to buy mudbugs, alligator tail and other meats from Cajun's when I lived there. They also should be able to tell you where to buy Zatarains and other (and better) Louisiana products.... Crawfish boil? Just like gumbo, make it YO way. Since you have a passion to cook, just start with the crawfish, potato and corn and then add your swag to it. However..... The secret to a good boil is the type of boil liquid used and sausages. My family hails from backass southern Lou. I've seen apple vinegar, malt vinegar or lemon juices with different Louisiana influnced spices. As far as sausages, you MUST ONLY use andouille sausage, which you probably know already.... The only cajun-influenced dish my family enjoyed was a duck and sausage gumbo that my uncles cooked really well, where the roux is dark and rustic. Everything else was creole-influnced (city). Yep, andouille. IT HAS to be that! ;D I will try that Cajun meat Co. Is there anything better than Zatarains though?....Let me know. But crawfish/mudbugs....nah Imma wait on that...lol There's alot of products that are better than Zatarains. Go online and google the shyt out of "Louisiana cooking products".....you'll get a million and one ideas.... Also, do you belong to Lodge/Temple in ATL? I have an Uncle that belongs to the Shrine (Prince Hall) in the ATL.... By the way, I hail from PHGL of NJ, Mighty Tyre #29 |
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Post by nyunupe on May 31, 2012 11:14:47 GMT -5
Hey Noble...try Boudreaux's and The Cajun Meat Co in the ATL. I used to buy mudbugs, alligator tail and other meats from Cajun's when I lived there. They also should be able to tell you where to buy Zatarains and other (and better) Louisiana products.... Crawfish boil? Just like gumbo, make it YO way. Since you have a passion to cook, just start with the crawfish, potato and corn and then add your swag to it. However..... The secret to a good boil is the type of boil liquid used and sausages. My family hails from backass southern Lou. I've seen apple vinegar, malt vinegar or lemon juices with different Louisiana influnced spices. As far as sausages, you MUST ONLY use andouille sausage, which you probably know already.... The only cajun-influenced dish my family enjoyed was a duck and sausage gumbo that my uncles cooked really well, where the roux is dark and rustic. Everything else was creole-influnced (city). Ewwww duck and sausage gumbo..gross...thats truly back woods louisiana LOL! Tru...tru. Ewww? Girl, you don't know what you're missing. Good eatin', lol |
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Post by nyunupe on May 31, 2012 11:21:12 GMT -5
Did a crab boil for one of my 2010 b-day events crab legs, shrimp, sausages, corn, and potatoes in one another with the same ingredients plus crawfish. my paternal side uses Zatarans (we just order it online), my maternal side uses Old Bay. Hey Chal (and others) let me ask you this remember I'm just getting into this, so forgive me if I sound retarded or something. Is Zatarain's a Cajun/La/Southern states choice of use and Old Bay a Maryland thing? I didn't grow up in the Lou, but my family hails from there, so my experiences are somewhat skewed. My mother and other family members didn't use Zatarain products....and when we had outdoor boils, we used the HAYLE out of Old Bay. Still do! My mother belongs to a sort of an old creole organization called N.O.L.A which is acronym for New Orleans/Los Angeles due to the heavy migration of people from Southern Lou to Cali. If you google the acro, it should give you the website and it has ALL KINDS of recipes for all things louisiana. |
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Post by Noble Work on May 31, 2012 11:35:10 GMT -5
Hey Chal (and others) let me ask you this remember I'm just getting into this, so forgive me if I sound retarded or something. Is Zatarain's a Cajun/La/Southern states choice of use and Old Bay a Maryland thing? I didn't grow up in the Lou, but my family hails from there, so my experiences are somewhat skewed. My mother and other family members didn't use Zatarain products....and when we had outdoor boils, we used the HAYLE out of Old Bay. Still do! My mother belongs to a sort of an old creole organization called N.O.L.A which is acronym for New Orleans/Los Angeles due to the heavy migration of people from Southern Lou to Cali. If you google the acro, it should give you the website and it has ALL KINDS of recipes for all things louisiana. WORD!! |
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Post by nyunupe on May 31, 2012 11:45:39 GMT -5
I didn't grow up in the Lou, but my family hails from there, so my experiences are somewhat skewed. My mother and other family members didn't use Zatarain products....and when we had outdoor boils, we used the HAYLE out of Old Bay. Still do! My mother belongs to a sort of an old creole organization called N.O.L.A which is acronym for New Orleans/Los Angeles due to the heavy migration of people from Southern Lou to Cali. If you google the acro, it should give you the website and it has ALL KINDS of recipes for all things louisiana. WORD!! Coo! If you can't find it, lemme know and I'll connect with you some other sites. Good Luck! |
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Post by nyunupe on May 31, 2012 11:48:55 GMT -5
Hey Noble...try Boudreaux's and The Cajun Meat Co in the ATL. I used to buy mudbugs, alligator tail and other meats from Cajun's when I lived there. They also should be able to tell you where to buy Zatarains and other (and better) Louisiana products.... Crawfish boil? Just like gumbo, make it YO way. Since you have a passion to cook, just start with the crawfish, potato and corn and then add your swag to it. However..... The secret to a good boil is the type of boil liquid used and sausages. My family hails from backass southern Lou. I've seen apple vinegar, malt vinegar or lemon juices with different Louisiana influnced spices. As far as sausages, you MUST ONLY use andouille sausage, which you probably know already.... The only cajun-influenced dish my family enjoyed was a duck and sausage gumbo that my uncles cooked really well, where the roux is dark and rustic. Everything else was creole-influnced (city). Yep, andouille. IT HAS to be that! ;D I will try that Cajun meat Co. Is there anything better than Zatarains though?....Let me know. But crawfish/mudbugs....nah Imma wait on that...lol Just got off the celly with one of my uncles. He said the best boil liquid is any dark beer with apple-cider vinegar and whole allspice. This dude is 83 and can STILL get down with best when it comes to boils! |
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Post by ShimmeringSTAR on May 31, 2012 11:51:08 GMT -5
I've never heard of Old Bay..Im from Louisiana so I guess anything seafood boil wise has to be the Zats..lol...
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Post by nyunupe on May 31, 2012 12:38:47 GMT -5
I've never heard of Old Bay..Im from Louisiana so I guess anything seafood boil wise has to be the Zats..lol... Never heard of Old Bay? Any upstanding, red-blooded ass backward Louisianian can you tell 'bout some Old Bay. You must be from Shreveport.... |
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Post by ShimmeringSTAR on May 31, 2012 13:42:00 GMT -5
I've never heard of Old Bay..Im from Louisiana so I guess anything seafood boil wise has to be the Zats..lol... Never heard of Old Bay? Any upstanding, red-blooded ass backward Louisianian can you tell 'bout some Old Bay. You must be from Shreveport.... Ooooh no you didn't say Shreveport...  |
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Post by Noble Work on May 31, 2012 14:58:01 GMT -5
Never heard of Old Bay? Any upstanding, red-blooded ass backward Louisianian can you tell 'bout some Old Bay. You must be from Shreveport.... Ooooh no you didn't say Shreveport... I hope I didn't get anything started  |
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Post by Chal™ on May 31, 2012 16:20:45 GMT -5
Hey Chal (and others) let me ask you this remember I'm just getting into this, so forgive me if I sound retarded or something. Is Zatarain's a Cajun/La/Southern states choice of use and Old Bay a Maryland thing? I don't know about the Maryland thing. My family is from the south (and beyond). Not sure when or where they started the Old Bay thing. My mom uses Zatarans because it's what her parents used. |
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Post by nyunupe on May 31, 2012 16:27:28 GMT -5
Never heard of Old Bay? Any upstanding, red-blooded ass backward Louisianian can you tell 'bout some Old Bay. You must be from Shreveport.... Ooooh no you didn't say Shreveport... ;D Yeah, you MUST be from the Southern Lou. lol |
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Post by nyunupe on May 31, 2012 16:45:29 GMT -5
Hey Chal (and others) let me ask you this remember I'm just getting into this, so forgive me if I sound retarded or something. Is Zatarain's a Cajun/La/Southern states choice of use and Old Bay a Maryland thing? I don't know about the Maryland thing. My family is from the south (and beyond). Not sure when or where they started the Old Bay thing. My mom uses Zatarans because it's what her parents used. Boooooo! Zatarans suck. |
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Post by Chal™ on May 31, 2012 17:28:34 GMT -5
So do you. (~_~)
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Post by LejaOMG on May 31, 2012 21:57:24 GMT -5
Old Bay, fool! BMore stand the hell up! (read the can. That's all us, pimp)
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Post by Chal™ on Jun 1, 2012 5:43:34 GMT -5
So, L, back on US soil, huh? Whatcha bring me?
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Post by nyunupe on Jun 1, 2012 11:42:34 GMT -5
Old Bay, fool! BMore stand the hell up! (read the can. That's all us, pimp) right right. |
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Post by Rare_Commodity on Jun 1, 2012 15:23:02 GMT -5
I'm late and I love Boudreuxs they closed the ones in Dallas down. Not sure if yall have a Copelands but they have good seafood too
#Swampn*gga
#Mudbugsandpotatoes
#TeamOldBay
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Post by LejaOMG on Jun 4, 2012 20:45:02 GMT -5
So, L, back on US soil, huh? Whatcha bring me? rum! |
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Post by Coach on Jun 4, 2012 21:03:28 GMT -5
So, L, back on US soil, huh? Whatcha bring me? rum! Speaking of which (I was finna to post this pic on fb, but I dont need people knowing my stash), mother just came back... bearing gifts. I'm hype...  Notice the 3 bottles of Sunset...I was too busy fist pumping ;D to even go through the rum punch she brought during her layover in Barbados |
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Post by Noble Work on Jun 5, 2012 12:30:21 GMT -5
"Very Strong Rum"? Right there on the bottle?
<---Will be staying away from that one.
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Post by Coach on Jun 5, 2012 13:27:09 GMT -5
Yea Work, it'll put some hair on the chest. Its good though
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