Zatarain's Boil-in-Bag crawfish, shrimp & crab boil question

[Yankee00]

When I typically reconstitute previously cooked, frozen crawfish from Riceland, I thaw and rinse them in water many times over to remove as much of the previously applied seasoning. Then, I will reheat them in Zatarain's powdered crawfish, shrimp & crab boil. However, this was not readily available today, so I picked up the boil-in-bag version. I am concerned that the reheating process will be different and possibly disappointing. Does anyone have experience with the two? Thank you in advance.

 

[msmofet]

Umm, Carb boil? Just kidding.

 

[Yankee00]

I was close....

 

[caseydog]

I use Louisiana brand, but they are similar. I don't think the flavor will be affected once you let the boiling liquid roll for a while. It's the same spices in different form.

Are you buying whole frozen crawfish, in the shell? I usually buy just the tail meat frozen, which has no seasoning. Does reboiling crawfish work okay? I would think the meat would get tough or rubbery. I've only ever used live crawfish for a boil.

CD

 

[Yankee00]

I use Louisiana brand, but they are similar. I don't think the flavor will be affected once you let the boiling liquid roll for a while. It's the same spices in different form.

Are you buying whole frozen crawfish, in the shell? I usually buy just the tail meat frozen, which has no seasoning. Does reboiling crawfish work okay? I would think the meat would get tough or rubbery. I've only ever used live crawfish for a boil.

CD

Since I am the only one in my house who will eat crawfish, I am limited to frozen, precooked whole crawfish. I have tried many different sources, and have found Riceland (available at Walmart and others) to be the best in this category.

 

[caseydog]

Since I am the only one in my house who will eat crawfish, I am limited to frozen, precooked whole crawfish. I have tried many different sources, and have found Riceland (available at Walmart and others) to be the best in this category.

I looked at their website, and they are Louisiana crawfish. Stores like Walmart often sell seafood, including crawfish, from Asia.

CD

 

[medtran49]

Precooked crawfish would be great in

Justin Wilson Looking Back: Crawfish Etouffee

www.rfdtv.com

I make this every once in a whole, though I make stock with the shells or use purchased seafood stock and add as needed since it gets too dry IMHO otherwise.

Oh, we freeze tailed crawfish with shells on when we get 40+ pound bags of crawfish and cook them. So that's why I have shells for stock.

Going to check and see if our Wally World carries these.

 

[Kathleen]

I was close....

We all understand fluent typo and one-offs.

 

[Yankee00]

Just to finish off this thread......the boil in a bog stuff was NOT good. I will never use it again.