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OHUB Review: Cajun Fire Seafood Boil
In terms of seafood boils, I are likely to push the envelope in relation to the spice I add. I’ve at all times cherished spicy meals and my love for issues like sizzling sauce, cayenne pepper, and spicy mustard have solely grown stronger with age.
I just lately got here throughout a product on the grocery store that caught my consideration. It’s referred to as Cajun Hearth and it’s made by Lousiana Fish Fry. I grabbed the bag and began scanning the components and was offered. I hoped to discover a seafood boil seasoning that may maintain the additional steps that I’ve to take to make my boils spiced to my style. This typically includes including additional crushed crimson 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 Hearth within the cupboard. I used to be excited to attempt it out and appeared ahead to testing a “one measurement matches all” methodology of boiling shrimp.
I started my boil in my typical approach which is so as to add the seasoning earlier than lighting the hearth. I reduce open the bag of Cajun Hearth and poured the whole 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 Hearth” was going to dwell as much as its title as I caught a whiff of the powder within the air and it smelled fairly intense. Method spicier than what I odor once I use the traditional 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 good corn on the cob, mushrooms, celery, crimson 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 Hearth with 5 out of 6 individuals saying that that is spicier than regular. I attempted a crimson potato and was very proud of the general style. Whereas it was positively spicier, it wasn’t too salty which I used to be fearful 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 kinds of taste stood out over the remaining and that was crimson pepper and cayenne which is ideal for me.
I’ll say that subsequent time I take advantage of 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.
In the long run, Louisiana Fish Fry’s Cajun Hearth did the trick as an all-in-one seasoning. I highy suggest it for these seafood lovers who prefer to “Crank it up a notch” when boiling crawfish, crabs, or shrimp!
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