Keith Lusher 06.26.24
In terms of seafood boils, I are inclined to push the envelope on the subject of the spice I add. I’ve all the time liked spicy meals and my love for issues like scorching sauce, cayenne pepper, and spicy mustard have solely grown stronger with age.
I lately got here throughout a product on the grocery store that caught my consideration. It’s referred to as Cajun Fireplace and it’s made by Lousiana Fish Fry. I grabbed the bag and began scanning the elements and was bought. I hoped to discover a seafood boil seasoning that may handle the additional steps that I’ve to take to make my boils spiced to my style. This usually includes including further crushed pink pepper, cayenne pepper, and even an additional 6-ounce bottle of liquid boil to my bag of powder boil.
A number of weeks later I purchased 20 kilos of shrimp for the household and remembered the Cajun Fireplace within the cupboard. I used to be excited to attempt it out and seemed ahead to testing a “one measurement matches all” technique of boiling shrimp.
I started my boil in my typical manner which is so as to add the seasoning earlier than lighting the fireplace. I reduce open the bag of Cajun Fireplace and poured your entire 14-ounces into the pot. The bag reads “Nothing to combine – Simply pour and boil,” and that’s precisely what I meant to do.
Upon pouring the powder in, I might inform that the title “Cajun Fireplace” was going to stay as much as its identify as I caught a whiff of the powder within the air and it smelled fairly intense. Approach spicier than what I scent once I use the conventional Louisiana Boil Powder.
I instantly added my greens and let the water attain the boiling stage. I used my typical combine on this boil which is nice corn on the cob, mushrooms, celery, pink potatoes, onions reduce into 1/4’s, garlic cloves, and lemons which I reduce in half and squeeze to maximise the juice. I let the greens boil for five minutes and shut down the burner to allow them to soak for an additional 25 minutes.
After eradicating the greens and pouring them out on the desk as an appetizer I gauged everybody’s response and there was a particular response to the Cajun Fireplace with 5 out of 6 individuals saying that that is spicier than regular. I attempted a pink potato and was very pleased with the general style. Whereas it was undoubtedly spicier, it wasn’t too salty which I used to be frightened about. The potato soaked up the spice very properly so I used to be excited to get to the shrimp. After turning on the burner and dealing the water again as much as the boiling stage once more, I added the shrimp and shut down the burner as quickly because it started to boil. After letting them soak for a half hour I poured the the steaming shrimp out.
My first shrimp was scrumptious. Very spicy! Two varieties of taste stood out over the remainder and that was pink pepper and cayenne which is ideal for me.
I’ll say that subsequent time I exploit it I believe I’ll reduce my soak time to 10 minutes for the greens and 20 minutes for the shrimp to please everybody on the boil.
Ultimately, Louisiana Fish Fry’s Cajun Fireplace did the trick as an all-in-one seasoning. I highy advocate it for these seafood lovers who wish to “Crank it up a notch” when boiling crawfish, crabs, or shrimp!
