If you don’t know who I’m talking about, then
- you don’t live in South Louisiana,
- you did NOT go to LSU in the past decade,
- your cholesterol level is most likely in much better condition than those of use that did attend LSU in the last decade, and
- despite you thinking that having low cholesterol is a good thing, you have (at least up until reading this post and making this sauce) missed out on one of the better things in life.
I’m not really a “recipe” kind of guy, in fact, I don’t think I can replicate anything I have ever made with any specific certainty. However, if may boast for a minute, people generally dig my food. Some really dig it…. So if you see a recipe on here, it will not be the “1 tsp of salt, dash of marjoram” type of thing.
Sorry for the aside and back to the sauce made famous by the guy and his dog that sell chicken fingers. The secret to this sauce is something I stumbled across (the closest inside scoop I would possibly have is a friend that lost his job at Bailey’s Chicken Fingers when the guy and his dog banished the place into LSU folklore). When I make sauce for boiled seafood however, I learned to use liquid crab boil to spice things up. After a experimenting with it, I just so happened to pick up a box of chicken fingers, tasted the magic sauce of the gods and it hit me, liquid crab boil is the key in their sauce too!
A basic recipe would be:
1 part mayo
1/2 part ketchup
some mustard
some Worchestershire (or Pickapeppa is even better)
salt
good bit of black pepper
garlic powder
whatever else you want
LIQUID CRAB BOIL (watch it, it is HOT)
Try it, the stuff is like molten gold on pretty much anything. It will have you singing Bob Marley’s “One Love” in no time!
First one to comment and name the fast food joint I am talking about wins recognition as the first person to comment and name the fast food joint I am talking about!
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#1 by Ali on February 25th, 2009
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Canes!! Yay! I can hardly wait for my recognition…
On another note, liquid crab boil is a very magical ingredient. One of the best burgers I have ever had in my life had liquid crab boil in it. So incredibe!
#2 by ashley luft on February 25th, 2009
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Cane’s!!!
#3 by Tommy on February 25th, 2009
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Ashley was close, but Ali wins the first ever Battle of Commenter Quickness!!!
Also, crab boil in burgers is another new one on me. The next batch I make is going to get doused though!
#4 by J B on February 27th, 2009
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Crab boil also works really well in pot roast gravy!!
#5 by Tommy on February 27th, 2009
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Speaking of pot roast gravy… an essential in mine is some Kitchen Bouquet, you know the little brown bottle with the yellow label.
Now another essential is going to be crab boil!
#6 by Cassafrass on February 27th, 2009
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One should also try crab boil when making brisket. It sure spices up my mom’s (which is quite fantastic).
#7 by texasredtop on March 27th, 2009
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I use crab boil in my red beans but it doesn’t take much to overpower them so add it very slowly, taste, add more, etc. I also put a dash in seafood gumbo or any other seafood dish that isn’t fried. Now that I’m thinking about it, I think I’ll add a drop in my egg and milk the next time I fry shrimp
#8 by Mark on October 13th, 2009
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You have your list of ingredients all wrong. I was a manager at Bailey’s back in the day before it closed. We use to make everthing in large sizes so below is a table converting the large size to a smaller one. The key thing is to use certain name brand products. Different Mayo or worchester sauce will all change the taste.
Ingredients Big size Units Small conversion Units
Kraft Mayo 2 Gallons 32 Oz.
Hienz Ketchup 114 Oz. 14.25 Oz.
French’s Worchester Sauce 20 Oz. 0.33 Cup
Garlic Salt 3 Oz. 0.75 Tbl Spoon
Black Pepper 6 Oz. 1.5 Tbl Spoon
#9 by Tommy on October 13th, 2009
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Actually looks like I got it pretty close. Maybe if Bailey’s had just added a little mustard and some liquid crab boil, we wouldn’t be talking about it in the past tense…
Seriously though, I loved Bailey’s, still wish it was around.
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#10 by kelvin wilson on September 19th, 2011
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I’m not a cook but my wife make some serious Louisiana dishes, but i’m not sure if she knows about this, I will tell her about it and see what she thinks, and then I will report back.
#11 by Jack on September 28th, 2011
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I love South Lousiana inspired dishes. Forget low cholesterol, I’ll take the taste every time and deal with the consequences later!
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