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Question: The Quality of Crawfish in NOLA
Posted on 4/19/15 at 12:39 pm
Posted on 4/19/15 at 12:39 pm
I've been told by many people (even a few from New Orleans) that the crawfish served in the NOLA area is not even close to what they serve in other areas of the state (i.e. Lafayette and its surrounding areas).
Is this accurate?
Is this accurate?
12
Posted on 4/19/15 at 12:41 pm to Samso
I have never heard that, ever
How could that even be possible?
How could that even be possible?
This post was edited on 4/19/15 at 12:42 pm
Posted on 4/19/15 at 12:44 pm to Samso
All the crawfish I've had in lafayette or BR has been better than what I've had in Nola.
Posted on 4/19/15 at 12:48 pm to LSUzealot
As in the way they were boiled or the actual quality of the crawfish itself? I'm confused as to how this is possible
Posted on 4/19/15 at 12:56 pm to gmrkr5
Yeah I was unsure of how to define "quality" as well. I guess you can factor in size, boiling method, etc.
The reason I'm asking is because I recently attended a rehearsal dinner in Nola and they had crawfish catered from a place called Hawks in Rayne, LA. And the crawfish were unbelievable, probably the best I've ever had.
And then I was told what I posted in the OP.
The reason I'm asking is because I recently attended a rehearsal dinner in Nola and they had crawfish catered from a place called Hawks in Rayne, LA. And the crawfish were unbelievable, probably the best I've ever had.
And then I was told what I posted in the OP.
This post was edited on 4/19/15 at 1:00 pm
Posted on 4/19/15 at 1:38 pm to Samso
There isn't any fundamental difference in how people boil crawfish in Nola is there? I mean, I guess I've never noticed but I can't say I've eaten a lot of crawfish in Nola.
Now if we're talking that "very little water in the pot, seasoning on top" stuff some people do across the basin... Yea that's gross
Now if we're talking that "very little water in the pot, seasoning on top" stuff some people do across the basin... Yea that's gross
This post was edited on 4/19/15 at 1:40 pm
Posted on 4/19/15 at 1:44 pm to Samso
Well let me tell you this. The place we sell our crawfish is in lafayette area. They are sent directly to New Orleans. The place across the street sells them around Lafayette.
So they are comin from the exact same place. Time may be the only factor.
So they are comin from the exact same place. Time may be the only factor.
Posted on 4/19/15 at 1:57 pm to Samso
In my experience, crawfish served in terrebonne/lafourche area are better seasoned at restaurants, like what you would expect at a backyard boil of someone who knows what they doing. Nola restaurants are more conservative w the spices overall. However, Bevi and seithers both serve good, spicy crawfish. Never had an issue w size of crawfish being any different
This post was edited on 4/19/15 at 1:59 pm
Posted on 4/19/15 at 2:17 pm to Samso
Hawks is the best I have ever had, they are always great size and they know how to boil them. My father goes at least three times a month during the season
Posted on 4/19/15 at 3:33 pm to Samso
The crawfish farms in New Orleans haven't been the same since the storm.
I just bought some really nice crawfish at a store in NOLA but they were cooked like shite.
I just bought some really nice crawfish at a store in NOLA but they were cooked like shite.
Posted on 4/19/15 at 4:11 pm to Samso
I think New Orleans has less restaurants that boil crawfish well than the rest of south Louisiana. I can't speak to whether the quality of the crawfish themselves is any different - only a difference in seasoning and cooking.
Posted on 4/19/15 at 4:47 pm to Samso
quote:
I've been told by many people (even a few from New Orleans) that the crawfish served in the NOLA area is not even close to what they serve in other areas of the state (i.e. Lafayette and its surrounding areas). Is this accurate?
If we are talking size, I think this is BS. Crawfish are similar sized throughout the state. It just depends as a seafood market on how much you are paying on whether you are getting medium field run or larger field run (not graded) or graded.
As for boiling, most of the markets in the state use similar seasonings. New Orleans markets are predominately using Rex and Deep South with some using Louisiana Fish Fry. Baton Rouge is mostly LA Fish fry with smaller percentage of other brands. My understanding is that Lafayette is Targil and LA Fish fry mostly. Most markets buy the base seasoning and mix with salt/cayenne/Chinese red pepper to make their own blends. They may also add in more garlic/misc. spices to finish it off.
This post was edited on 4/19/15 at 4:48 pm
Posted on 4/19/15 at 5:36 pm to Samso
All the crawfish I had in Nola were soggy, salty creatures. When I say New Orleans, I mean the actual city. You could leave the city and find good ones. Hell, even the Northshore boiled better bugs than New Orleans.
Posted on 4/19/15 at 6:38 pm to BottomlandBrew
Yeah a few places are just embarrassing. Like the pelican house. I feel bad for tourists who go there eat crawfish once then call us crazy for loving it so much.
Posted on 4/19/15 at 6:44 pm to BottomlandBrew
quote:
All the crawfish I had in Nola were soggy, salty creatures.
What is a soggy crawfish taste like?
Where did you try them?
Posted on 4/19/15 at 7:15 pm to LSUzealot
quote:
Like the pelican house.
You mean blind pelican ?
I don't know of one good restaurant for crawfish in New Orleans. Seafood markets, caterers, or do it yourself. It's just not restaurant food IMO.
You want good crawfish in New Orleans go to maple leaf tonight.
Posted on 4/19/15 at 7:23 pm to TigerWise
quote:
I don't know of one good restaurant for crawfish in New Orleans. Seafood markets, caterers, or do it yourself.
It's basically the same in Baton Rouge. Only good restaurant to get crawfish was probably Sammy's. Better places were the seafood markets (LA Boilers, Randy Montalbano's, Tony's Seafood, Tramonte's, etc).
Posted on 4/20/15 at 11:17 am to JasonL79
Jason, you ever notice the different taste that the Asians have in their crawfish?
I've been told they use liquid, but also add sugar to the boil ... you ever heard of this?
I've been told they use liquid, but also add sugar to the boil ... you ever heard of this?
Posted on 4/20/15 at 11:18 am to unclebuck504
ive heard of asians using half orange juice half water
Posted on 4/20/15 at 11:21 am to Samso
That honestly wouldn't surprise me. I mean to me, the closer you live to the bayous and where they fish, the fresher and better they're gonna taste. I mean I don't see many established restaurants that would take the time to just do that themselves. And the one's that do are often disappointing...like I remember my last Deanie's experience. Everything else there is fantastic, there's just something about restaurant's boiling them that never really can compare.
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