Advice using "Dat Cajun Chitt."

[Yankee00]

I don't want to break forum rules and I am not promoting this product, but simply had a question. I saw an ad on Facebook or Youtube for this stuff and purchased it. I typically soak my crawfish in Zatarain's, but figured I would give it a try. I was just wondering about how much to use as the directions are a bit confusing. I know most people will state use as much as you want, but was hoping someone out there might have tried this already and could give some feedback? Thank you in advance.

 

[FrankZ]

I don't want to break forum rules and I am not promoting this product, but simply had a question. I saw an ad on Facebook or Youtube for this stuff and purchased it. I typically soak my crawfish in Zatarain's, but figured I would give it a try. I was just wondering about how much to use as the directions are a bit confusing. I know most people will state use as much as you want, but was hoping someone out there might have tried this already and could give some feedback? Thank you in advance.

I've not tried this but the directions seem to be add one bag and a gallon of water for 10 pounds or less protein. Unless you have the 7 pound box of it...

 

[Yankee00]

I've not tried this but the directions seem to be add one bag and a gallon of water for 10 pounds or less protein. Unless you have the 7 pound box of it...

Thank you, FrankZ. My problem is that I buy 3lbs or frozen crawfish at a time and 1 gallon of water will not cover them for the boil or the soak. Just trying to figure out if I need more?

 

[FrankZ]

Thank you, FrankZ. My problem is that I buy 3lbs or frozen crawfish at a time and 1 gallon of water will not cover them for the boil or the soak. Just trying to figure out if I need more?

I would likely start with a third bag and enough water to cover them in that case. If that doesn't give you the zing then use the other 2/3 and cover. If that still doesn't go back to what you like.

 

[caseydog]

I've never seen that brand. My first choice is Louisiana brand. I use a whole bag, and add powdered cayenne pepper if the seafood boil powder is too weak for the amount of water/crawfish I have.

CD

 

[Yankee00]

OK, gang. I know it has been a while since I originally posted this, but cooking crawfish for me is more of an experience as opposed to simple cooking, so I have to be in the mood.

So, per the directions, I have added the bag of Dat Cajun Chitt to a gallon of boiling water. I tasted it straight and while the flavor is very, very good, there is a bit of spice to it. Just to level set, I have a low tolerance to spice. I am hoping when the crawfish absorb this, it won't be quite so prevalent.

Now, because I am the only one in my household who will eat crawfish and I live in Virginia, I have been relegated to the Riceland brand of previous cooked/seasoned/frozen crawfish. I am not complaining, as I have learned that with the proper soak and cleaning of these crawfish, I can get the bulk of the previous seasoning out and add in my own, which is what I am hoping to do tonight.

 

[caseydog]

OK, gang. I know it has been a while since I originally posted this, but cooking crawfish for me is more of an experience as opposed to simple cooking, so I have to be in the mood.

A crawfish boil in Cajun country is a social event. When the food is ready, you either dump it on a table or into a cooler, and everyone stands around the food and eats. Plenty of cold beer and fun conversation, too.

I haven't done a crawfish boil in a few years, because I need at least a half-dozen people (hopefully more) to make it worthwhile.

I can buy live crawfish locally from H-E-B, although I usually have to order it a week or so in advance. I generally only get a few that are dead, which is good considering they have traveled a good 250-300 miles to get here.

CD

 

[Yankee00]

As I mentioned earlier, this is an experience, or a process. The first thing I do is try to eliminate as much dirt/mud/seasoning from the Riceland Product. This take multiple rinses and much time. While I know I will never get the crawfish completely cleaned and completely free of the previous seasoning, I do my best.

 

[Yankee00]

I can report that the seasoning has very, very good flavor. Regardless of how much rinsing I do with the frozen crawfish, there will always be some there. I will say that for my taste, it was a bit on the spicy side, but not burn your lips, spicy. I would use this again.

 

[caseydog]

I can report that the seasoning has very, very good flavor. Regardless of how much rinsing I do with the frozen crawfish, there will always be some there. I will say that for my taste, it was a bit on the spicy side, but not burn your lips, spicy. I would use this again.

Proper Cajun spice shouldn't be "burn your lips" spicy. It creeps up on you. It will make you sweat, but it shouldn't be a full frontal assault.

I've never used frozen whole crawfish. I do use frozen tail meat for things like étouffée. The texture is generally okay. How does the texture of the whole frozen crawfish hold up? I assume you put it in the boil pot for just long enough to warm it through.

CD

 

[Yankee00]

The texture is fine by me. Please keep in mind that I have never enjoyed the opportunity of fresh crawfish. You are correct about the soak. Once my crawfish are thawed and cleaned, I bring the water to a boil, add the crawfish and kill the heat immediately. I allowed my crawfish to soak for 15 minutes.