Louisiana Boil Seasoning Combos vs. Vietnamese Cajun Seafood Boil (Bagged sauce mix)

Pre-boiled typically seafood: Shrimp, crawfish, clam, mussel, snow crab, dungeness crab, lobster, blue crab.

Sides Added: Corn, Red skinned Potatoes, Little Golden Potatoes, Sausages, Kielbasa
Sweet Potatoes

Celery Sticks, Mushrooms


Commercial Seasonings:
Zatarain's Crawfish Shrimp and Crab Mix,
Louisiana: Crawfish Shrimp and Crab Mix

Seasoning: 

Garlic cloves 3-5 Cloves (Minced) & Garlic powderOnions , Celery
Coriander seeds
Mustard seeds
dill seeds
Whole Allspice, Ground All Spice
Paprika
Black peppercorns, Black Pepper
Bay Leaves (crumbled)
Lemon, Orange, Pineapple , Lime
Old Bay
Lemon Pepper
Dry Mustard
Italian Seasoning Powder
Salt
Thyme
Cumin
Cajun Seasoning
Butter Sticks (4), MargarineLemon Grass
Chicken Bouillon
Brown Sugar / White regular Sugar
Dark Beer (at the end)

Spicy Factor: Cajun Pepper Sauce, Chili Powder, Red pepper flakes, Cayenne pepper 

After boiling 4 minutes, give it 30 minutes to cool down (Depending on size of seafood).... so the food can absorb more flavors

Selecting: Seafood best when live...
Small crawfish gets brittle if soaked too long.
River crawfish, clean.

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Recipe from: http://www.williams-sonoma.com/recipe/louisiana-seafood-boil.html
"12 whole cloves, 1/4 cup each coriander seeds and mustard seeds, 3 Tbs. dill seeds, 1 Tbs. each celery seeds and red pepper flakes, 2 Tbs. whole allspice, 2 tsp. black peppercorns and 6 bay leaves, crumbled"

Shrimp Boil: http://www.louisianaseafood.com/recipes/boiled-shrimp