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Dusted Crawfish????
Posted on 6/29/20 at 9:09 am
Posted on 6/29/20 at 9:09 am
Listened to T-Bob and Jordy this morning and the topic of “dusted crawfish” came up. I’m a life long southern Louisiana boy and never heard of the term. This sounds like something that originated in Texas. What is this......????
9
Posted on 6/29/20 at 9:34 am to Magazine St
Can't believe you've got that many posts on this site and have no clue what "dusted crawfish" consists of. Every spring the subject comes up and gets tons of responses, both for and against it, with the majority being against it from what I can see.
Oh, and I'm against it too.
Oh, and I'm against it too.
Posted on 6/29/20 at 9:35 am to gumbo2176
I post in the sports forums, I rarely venture outside of my norm. What are they, that’s the main reason for my post?
This post was edited on 6/29/20 at 3:19 pm
Posted on 6/29/20 at 9:42 am to Magazine St
Sounds like they are talking about dumping seasoning on crawfish after they have been pulled from the pot. Although I could be wrong. 20+ years ago at LSU I was boiling crawfish and a neighbor came over and started dumping extra seasoning on the crawfish to 'make them spicier'. That was the first time I've seen that. I've seen a few caterers do it. It looks like someone compensating for not letting them soak long enough or not seasoning them properly in the first place.
Posted on 6/29/20 at 9:48 am to ashy larry
I think I lost a friend and/or neighbor criticizing him by dumping spices in the ice chest and no soaking... on the last batch i suggested just cut the fire and let them soak about 30 min.... I think he figured they were much better, and I was right but he got butthurt because I called him out, rarely talked to me after that... sold his house/moved about a year later and never said bye... when we hung hung out all the time
This post was edited on 6/29/20 at 9:51 am
Posted on 6/29/20 at 10:03 am to Magazine St
It’s literally pouring seasoning on top of a finished batch of crawfish. It’s pointless and used by people who don’t know how to season the water appropriately.
Posted on 6/29/20 at 10:13 am to LoneStar23
It's popular in two places, Crowley, and everywhere outside of Louisiana.
Posted on 6/29/20 at 10:24 am to Magazine St
I don't think it's an overall good strategy to seasoning crawfish but it has it's place.
Crawfish at home = NO
Crawfish cooked commercially = YES
This is because as you cook, seasoning and salt has to be replenished with each batch. That means adding more seasoning. The issue is the water becomes way too salty. The alternative would be to dump that already hot water out and restart but that's not the most efficient way of doing things. So the folks in Texas found that if you boil the crawfish in normal/salted water then dust them with seasoning, you end up with a more efficient cooking method.
That being said, traditional is the way to go at home.
Crawfish at home = NO
Crawfish cooked commercially = YES
This is because as you cook, seasoning and salt has to be replenished with each batch. That means adding more seasoning. The issue is the water becomes way too salty. The alternative would be to dump that already hot water out and restart but that's not the most efficient way of doing things. So the folks in Texas found that if you boil the crawfish in normal/salted water then dust them with seasoning, you end up with a more efficient cooking method.
That being said, traditional is the way to go at home.
Posted on 6/29/20 at 10:31 am to Magazine St
quote:
Dusted Crawfish????
Should have saved this one for Jan. - March
Posted on 6/29/20 at 10:34 am to Magazine St
quote:
What are they, that’s the main reason for my.?
I see it's already been covered. Another thing some folks like to do is put the freshly cooked, hot crawfish in an ice chest for keeping until needed.
I'd never do that since the residual heat will only serve to cook them even further as they sit in the ice chest waiting to be served.
Posted on 6/29/20 at 10:41 am to gumbo2176
Met a guy who owns a few farms from Opelousas who uses this technique. Seasons water brings it to a boil, adds crawfish as soon as it returns to a boil he pulls them, dumps them in a large ice chest, puts 16oz of seasoning on them, mixes them around, closes lid for 5 mins, mixes and closes for 5 more mins and then does it one more time. Were not terrible.
Posted on 6/29/20 at 10:57 am to gumbo2176
Just leave the lid open and it’s fine.
Posted on 6/29/20 at 11:09 am to bigberg2000
quote:
Just leave the lid open and it’s fine.
You can put about 40 lbs. of boiled crawfish in a 48 qt. Igloo. There's no way in hell the ones from about midway down are not going to be overcooked, even with the lid open if not eaten fairly quick.
Posted on 6/29/20 at 11:44 am to LoneStar23
quote:I can dust crawfish and they will be better than yours.
It’s pointless and used by people who don’t know how to season the water appropriately.
Posted on 6/29/20 at 11:47 am to dtett
quote:
So the folks in Texas
why do people perpetuate this myth. This is a Louisiana strategy. I have and do cook it both ways and each have their benefits. But it funny how the only soak crowd thinks there is one way to cook crawfish. 
Posted on 6/29/20 at 11:52 am to Magazine St
I never had them dusted until my sister married a feller from Crowley. I can boil them both ways but now I've converted over to the dusting method.
The neighbor is one of those new orleans folks who thinks that city is god's gift to Louisiana cuisine. He came over for a boil and was a pretentious prick about my boiling method. Wouldn't even try one and was very vocal that they were shite crawfish. He was close to being knuckle checked. It's fine if you don't like it but don't be a prick about somebody offering you free crawfish.
The neighbor is one of those new orleans folks who thinks that city is god's gift to Louisiana cuisine. He came over for a boil and was a pretentious prick about my boiling method. Wouldn't even try one and was very vocal that they were shite crawfish. He was close to being knuckle checked. It's fine if you don't like it but don't be a prick about somebody offering you free crawfish.
Posted on 6/29/20 at 12:10 pm to Loup
NOLA city baws are the worst. Think they know all about food, and are huge outdoorsman, because they go fishing the MRGO.
Posted on 6/29/20 at 12:15 pm to dtett
quote:
seasoning and salt has to be replenished with each batch. That means adding more seasoning.
quote:
The issue is the water becomes way too salty.
quote:
The alternative would be to dump that already hot water out and restart
quote:
. So the folks in Texas found that if you boil the crawfish in normal/salted water then dust them with seasoning, you end up with a more efficient cooking method.
This all comes down to people not knowing how to cook crawfish. It really isn't hard to season a 2nd batch if you know what you are doing. Do you "dust" other dishes you cook? Then why change cooking basics when it comes to crawfish?
This post was edited on 6/29/20 at 12:22 pm
Posted on 6/29/20 at 3:23 pm to CarRamrod
People east of the basin too. Like I would take ANY cooking advice from someone east of the basin, except maybe corndogs.
Posted on 6/29/20 at 3:34 pm to BugAC
Sure do. You never use salt/pepper/hot sauce after it cooked and on your plate?
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