Keith Lusher 06.26.24
Relating to seafood boils, I are inclined to push the envelope with regards to the spice I add. I’ve at all times beloved spicy meals and my love for issues like sizzling 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 Hearth and it’s made by Lousiana Fish Fry. I grabbed the bag and began scanning the substances 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 typically 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 couple 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 strive it out and appeared ahead to testing a “one dimension 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 hearth. I minimize 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 may inform that the title “Cajun Hearth” was going to stay as much as its title as I caught a whiff of the powder within the air and it smelled fairly intense. Manner spicier than what I odor after 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 good corn on the cob, mushrooms, celery, pink potatoes, onions minimize into 1/4’s, garlic cloves, and lemons which I minimize 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 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 anxious 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 sorts of taste stood out over the remaining and that was pink pepper and cayenne which is ideal for me.
I’ll say that subsequent time I take advantage of it I feel I’ll minimize 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 wish to “Crank it up a notch” when boiling crawfish, crabs, or shrimp!
