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Started By
Message
LA Crawfish Tyme (Lafayette) seasoning. Dust /no dust?
Posted on 5/9/24 at 10:28 am
Posted on 5/9/24 at 10:28 am
A few weeks ago, the wife and I had there boiled crawfish and they were really good. So I purchased their seasoning pack and plan to use it for the first time this weekend instead of my normal seasoning. Being a Thibodaux coonass, I’ve never dusted my crawfish. So my question is, has anyone here used there seasoning using just the boil method (entire pack in the water)? The instructions call for half in the water and other half for dusting. Since I don’t want to f-up a sack of crawfish, I’m a lil nervous about dusting.
10
Posted on 5/9/24 at 10:32 am to Sacalait
quote:
other half for dusting
Posted on 5/9/24 at 10:37 am to Sacalait
quote:
other half for dustin
Posted on 5/9/24 at 10:38 am to Sacalait
quote:
The instructions call for half in the water and other half for dusting
Posted on 5/9/24 at 10:39 am to Sacalait
Just boil using your tried-and-true method. Pre-measure your water level with a basket of live crawfish. Make a "witness mark" and that will be your fill line. Most restaurants "dust" because they're pushing a large volume of crawfish and don't have the time to soak for 30+ minutes.
Posted on 5/9/24 at 10:50 am to Got Blaze
quote:
Most restaurants "dust"
I’ve never had dusted crawfish at a restaurant.
Posted on 5/9/24 at 11:07 am to Sacalait
Dusting is lazy.
All it does it get your fingers hot
All it does it get your fingers hot
Posted on 5/9/24 at 11:27 am to MikeBRLA
quote:
I’ve never had dusted crawfish at a restaurant.
My goto places in Lafayette are Dwight's and LA Crawfish Time. Both offer a variety of seasoned crawfish: regular, hot, and extra hot orders. How do you think they control the spicy taste options ? I ordered 5 lbs. of the extra hot from Dwight's and it took all I had to finish them. Crazy hot, nose was running, eyes were watering, and I quit sucking the heads because of the dusted seasoning on the crawfish. It was a miserable experience and I have never ordered extra hot from Dwight's again. Just my personal experience as I eat crawfish 4-5 times per season with family and friends who are visiting from out of town.
Posted on 5/9/24 at 11:42 am to Sacalait
If you want to boil like a pro, you don't put any seasoning in the water. Just pour the dry seasoning in a bucket and dip your hands in it before eating each crawfish.
Posted on 5/9/24 at 11:52 am to Sacalait
Everyone shits on Lafayette for their bad food scene, and it’s mostly underserved
But the hate they get for this crawfish dusting abomination is very very well-deserved
But the hate they get for this crawfish dusting abomination is very very well-deserved
Posted on 5/9/24 at 1:25 pm to Got Blaze
quote:
. Most restaurants "dust" because they're pushing a large volume of crawfish and don't have the time to soak for 30+ minutes.
Get ready for the downvotes, but you’re correct. It’s the easiest, fastest, and consistent way to cook crawfish at a large volume.
Their seasonings are finer ground and after sitting for 30 minutes, have completely dissolved.
Posted on 5/9/24 at 1:30 pm to Sacalait
There is no need for dusting, a lot of liquid, and just wait and soak in cooler water. Or, just let em boil a little less and soak a long time with lid off. I really dont know how that in La we havent pretty much established this. I have had some crawfish that were dusted, that were good, but there is not a reason to do it.
Posted on 5/9/24 at 11:34 pm to Sacalait
I’m fine with dusting although I don’t do it myself.
And sometimes when I’m eating them like that, I’m like “this is pretty damn good” except not juicy heads at all.
And sometimes when I’m eating them like that, I’m like “this is pretty damn good” except not juicy heads at all.
Posted on 5/10/24 at 11:52 am to Sacalait
Y’all realize dusting comes out just about the same as soaking right? If done correctly.
Posted on 5/10/24 at 12:37 pm to tigerfoot
quote:
There is no need for dusting, a lot of liquid, and just wait and soak in cooler water. Or, just let em boil a little less and soak a long time with lid off.
Those dudes do about 600-800 sacks a day when it’s rolling good b/w farming, selling and boiling. Do you honestly think they have time to soak crawfish and be consistent with their levels of heat for the several hundred people in their restaurants each night? They aren’t cooking for 25 people at their house.
It obviously works for them b/c they’ve been in business for a minute. I’m from Acadia parish…. I prefer to soak at the house. Just use the brain for a bit man…. It ain’t hard to figure out with them going through that much volume.
Posted on 5/10/24 at 3:34 pm to HebertFest08
quote:
HebertFest08
Your post is 100% logic, which will confuse the shite out of these non-dusters.
Posted on 5/10/24 at 4:20 pm to Cosmo
quote:
Dusting is lazy.
It's lazy if that's all you do.
I think LA crawfish tyme does it both ways. Their crawfish is top notch
quote:
All it does it get your fingers hot
Even after washing your hands thoroughly- if you wear contacts don't touch your eyes for several hours
This post was edited on 5/10/24 at 4:31 pm
Posted on 5/10/24 at 5:23 pm to jennyjones
quote:
I think LA crawfish tyme does it both ways. Their crawfish is top notch
They put seasoning in the water but they are not soaking. I don't know of any restaurant west of the basin that soaks their crawfish
they might have a few that do clean water pot then put in soaking pot but its not many
Posted on 5/10/24 at 5:40 pm to HebertFest08
quote:
Those dudes do about 600-800 sacks a day when it’s rolling good b/w farming, selling and boiling. Do you honestly think they have time to soak crawfish and be consistent with their levels of heat for the several hundred people in their restaurants each night? They aren’t cooking for 25 people at their house.
It obviously works for them b/c they’ve been in business for a minute. I’m from Acadia parish…. I prefer to soak at the house. Just use the brain for a bit man…. It ain’t hard to figure out with them going through that much volume.
drops mic
Posted on 5/10/24 at 5:47 pm to Got Blaze
quote:the guys I know have disk juice they add if you want spicy they add 5 minutes, extra they add like 8.
Both offer a variety of seasoned crawfish: regular, hot, and extra hot orders. How do you think they control the spicy taste options ? I
Take crawfish out then cover them in the solution. 10 min for regular. The longer the spicier
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