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OHUB Review: Cajun Fire Seafood Boil
When it comes to seafood boils, I tend to push the envelope when it comes to the spice I add. I’ve always loved spicy food and my love for things like hot sauce, cayenne pepper, and spicy mustard have only grown stronger with age.
I recently came across a product at the supermarket that caught my attention. It’s called Cajun Fire and it’s made by Lousiana Fish Fry. I grabbed the bag and started scanning the ingredients and was sold. I hoped to find a seafood boil seasoning that would take care of the extra steps that I have to take to make my boils spiced to my taste. This often involves adding extra crushed red pepper, cayenne pepper, and even an extra 6-ounce bottle of liquid boil to my bag of powder boil.
A few weeks later I bought 20 pounds of shrimp for the family and remembered the Cajun Fire in the cabinet. I was excited to try it out and looked forward to testing a “one size fits all” method of boiling shrimp.
I began my boil in my typical way which is to add the seasoning before lighting the fire. I cut open the bag of Cajun Fire and poured the entire 14-ounces into the pot. The bag reads “Nothing to mix – Just pour and boil,” and that’s exactly what I intended to do.
Upon pouring the powder in, I could tell that the title “Cajun Fire” was going to live up to its name as I caught a whiff of the powder in the air and it smelled pretty intense. Way spicier than what I smell when I use the normal Louisiana Boil Powder.
I immediately added my vegetables and let the water reach the boiling stage. I used my typical mix in this boil which is sweet corn on the cob, mushrooms, celery, red potatoes, onions cut into 1/4’s, garlic cloves, and lemons which I cut in half and squeeze to maximize the juice. I let the vegetables boil for 5 minutes and shut down the burner to let them soak for another 25 minutes.
After removing the vegetables and pouring them out on the table as an appetizer I gauged everyone’s response and there was a definite reaction to the Cajun Fire with 5 out of 6 people saying that this is spicier than normal. I tried a red potato and was very happy with the overall taste. While it was definitely spicier, it wasn’t too salty which I was worried about. The potato soaked up the spice very nicely so I was excited to get to the shrimp. After turning on the burner and working the water back up to the boiling stage again, I added the shrimp and shut down the burner as soon as it began to boil. After letting them soak for a half hour I poured the the steaming shrimp out.
My first shrimp was delicious. Very spicy! Two types of flavor stood out over the rest and that was red pepper and cayenne which is perfect for me.
I will say that next time I use it I think I will cut my soak time to 10 minutes for the vegetables and 20 minutes for the shrimp to please everyone at the boil.
In the end, Louisiana Fish Fry’s Cajun Fire did the trick as an all-in-one seasoning. I highy recommend it for those seafood lovers who like to “Crank it up a notch” when boiling crawfish, crabs, or shrimp!
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