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We don't use Old Bay in Louisiana. Which is why I was saying it should not have been in his sister's spice rack. I just couldn't help but notice the Old Bay in the spice rack. It just stuck out to me.
Had it been an authentic Louisiana spice rack, it would have been Zatarain's, Smack Ya Mamma, Louisiana brand, or a few others that slip my mind at the moment. She also should have had some cayenne pepper and some Tony Chachere's seasoning. But, at least she had some Tabasco sauce. Although, I prefer Crystal hot sauce. By the way, this is likely to start a smack down on what is the best seasoning for your crawfish and/or shrimp boil. Serious business.
I don't care for Crystal at all; it has no kick to me. Might as well add vinegar and ketchup. Give me Tabasco every time. As for the best seasoning for basically all my Cajun recipes, I use a mix of Zatarain's liquid crab boil and Tony's.
And your original point is spot on. Who in their right mind put Old Bay seasoning on her spice rack? It's kay if you're spicing seafood in the New England fashion, but never for Louisiana seafood, which is superior to New England spicing in every way.