Yet another Crawfish Thread... Cajun Seasoning sprinkled on after the boil

You can't take the heat?

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You can't take the heat?

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Trust me, I like my nose to run and I want a kick. Just seems silly to me.

It's not a problem, really. If they're too hot, they're too hot. Just take a break and eat some ice, or ice cream.

Bunch of baws in here that can't take tha heat.

Again, it has nothing to do with heat. It's about waste. Seasoning on the outside does nothing in my experience, which is a lot. It's called the Shreveport boil for a reason.

Soak it man....soak it.
why you want some dusty arse bugs you need to suck fingers for flavor?

Is there a video of this being done anywhere? I have heard they do it in the Lafayette area like that but never actually saw it done before.

I've never understood the sprinkle thing. Found out from various boilers that it's cheaper and that's why they do it. I'll eat them, but seasoned water boiled crawfish are far superior in my opinion and experience. The fat and tails are seasoned without the crud on the fingers. I always find the meat and fat are not seasoned well with the sprinkling. Its all about what's on your fingers. It's just not the same.

People that season the shells are usually the people that don't know how to properly boil crawfish. Kind of similar to people that claim you can't handle the heat if you don't like their seasoned shells

Amen Ed Osteen. Spot on comment.

Restaurants do that sprinkle method because they often don't have time to soak their crawfish very long because they have 200 people out there they are trying to feed so they can turn those tables and bring in another 200. If a person knows how to boil crawfish properly they can be plenty spicy just by letting them soak for say 25-45 minutes.