re: David Chang prefers seasoning on the outside of crawfish

I'm a vietnamese born in NOLA, my dad has been a shrimper in south LA since the 80s.

Highly offended houston-viets keep calling that nonsensical shite Viet-Cajun? Bitch please.

You know how I learned to cook it growing up?
Your average pot
Throw a stick of butter, sautee garlic and onions for a good different flavor. - Yes its different, but pulls the onion/garlic flavor out.
Add Water and Boil
Half of the Zatarain's/Louisiana/Salvo's base
Using a pho ladle, 3/4 scoop salt, 1 1/2 scoop sugar, 1 scoop fresh crushed peppers
Throw in your citrus, celery, onion, etc.
Throw in your crawfish and potatoes
Boil
Turn off and let it rest, throw in your sausage, mushroom, cauliflower, and corn.
Take it out after 10-15, whatever it takes.
Throw it in an ice chest
Carry to location, serve.
Or
Pour minced garlic+butter solution into ice chest with crawfish, shake around, serve.

Salt-pepper-lemon/lime is a signature "dip/sauce" that we use for boiled seafood, plain boiled seafood. Crawfish ain't cooked like plain boiled seafood.