Crawfish Boil: Season the pot or dust?

No dusting baw

Thanks for website. I usually agree with those who say never dust, but when you have a mixed gang of local's & family & wives who are not from here, how do you stop the bitching, even when we boil three or four pots. Seems good to try middle of the road for the yankees & add dust for the rest of us.

Boil the first pot for the losers with less seasoning. Up the seasoning for the other sacks.

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What product do you guys who dust use?

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I watched that video. This is just a way for them to get you to use more of their seasoning. You need 3 full bags for this method because you season the water (twice) and then use a bag to sprinkle.

You are still having to let them sit in the ice chest and "steam" for 15 to 20 minutes so you aren't even saving any time.

So to recap:
You have to use more seasoning
It takes just as long
Your crawfish taste like shite.


Sprinkling is for morons who think that "hotter is better" and don't care about actual flavor.

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Firstly, if you’re going to soak your crawfish like a lot of folks do - DON’T TRY DUSTING! The crawfish won’t be hot enough to properly liquify the seasoning. This is the mistake most people make and leads to the seasoning being caked up on the shells.

?? Next, not all seasoning will liquify properly. Ours definitely does, and there are probably more out there you could find if you don’t want to use ours!

Finally, some seasoning has wayyy too much salt for this to taste good. We designed our seasoning with this in mind. All seasoning from our company has less salt than traditional creole seasonings. If you dust with any ol’ seasoning - it may come out way too salty.

With that being said here’s our tried and true method below

1. BOIL WATER: Fill a large pot with enough water to cover the crawfish. Add 2-3 lbs of LACrawfish Company Seafood Boil Mix, adjusting the amount based on the size of your pot.

2. PREP VEGETABLES: Boil standard favorites like corn-on-the-cob and potatoes, along with mushrooms, carrots, whole onions, and whole garlic. Start with potatoes and add other vegetables when they're almost fork-tender. Remove and keep warm.

3. ADD SEASONING: Add 1 more bag of LACrawfish Company Seafood Boil Mix to the water. Bring to a rolling boil.

4. COOK CRAWFISH: Place crawfish in boiling water, cover, return to a boil, and cook for 1-2 minutes (if it’s early season, take them straight out after it returns to a boil).

5. DUSTING: Turn off heat and remove crawfish from water. Sprinkle a thin layer of seasoning on the bottom of the ice chest. Place a 2" layer of crawfish then sprinkle an even layer of LA Crawfish Co. Seafood Boil Mix. Continue layering crawfish and seasoning until all crawfish are in the chest. We recommend 1 ½ - 2 lbs of LACrawfish company seafood boil mix per 30lbs of crawfish. Place the lid tightly on the chest and let the crawfish steam approximately 15 - 20 minutes.

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If anything different, use the 2 pot method with seasoned water.

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This is why restaurants mostly use the dusting method.

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I seriously can’t think of a legit restaurant that dusts. Only shitty restaurants use the dusting method.

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I seriously can’t think of a legit restaurant that dusts. Only shitty restaurants use the dusting method.

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Name some restaurants that you think do not dust their crawfish instead of letting them soak.