SC - seafood boil

[Nisha Martin]

When we do a boil, Crawfish, Shrimp, Crabs, whatever,
we use Tony Chachere's premade boil. It's nice and
spicy. But for me, if you are eating crawfish and they
dont make your lips tingle, they aren't hot enough. 
We use a few boxes or bottles of Tonys, a few beers,
some lemon and a bunch of garlic for our crawfish
boil. I tend to like my crab just plain boiled or
steamed with a little lemon and butter. But the spicy
is nice for a change once in a while. I wish I could
get live crawfish here in West Texas, but it seems
pretty scarce
Nisha





 just curious here, do you have a seasoning down your
way 
called 
> Old Bay seasoning?  It's what most folks use for
crabs up here in MD.  



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