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re: LA Crawfish Tyme (Lafayette) seasoning. Dust /no dust?
Posted on 5/10/24 at 5:40 pm to HebertFest08
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.
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