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re: Who the hell dust their crawfish?
Posted on 5/23/21 at 4:27 am to Byrdybyrd05
Posted on 5/23/21 at 4:27 am to Byrdybyrd05
The best flavored boiled crawfish I have ever experienced come from seafood stores in and around New Orleans.
There are a lot of places around Lafayette that does this dusting.
I really don't get anybody who boils in water and tries to season on top of the shells. However, I don't mind if the crawfish is boiled in seasoning and also has seasoning on top.
Does anyone know what they put in the boiled crawfish in New Orleans that makes them so sweet without being too spicy or anything?
I think it may be some sort of yellow mustard powder with
a higher ratio of salt and a smaller amount of cayenne.
There are a lot of places around Lafayette that does this dusting.
I really don't get anybody who boils in water and tries to season on top of the shells. However, I don't mind if the crawfish is boiled in seasoning and also has seasoning on top.
Does anyone know what they put in the boiled crawfish in New Orleans that makes them so sweet without being too spicy or anything?
I think it may be some sort of yellow mustard powder with
a higher ratio of salt and a smaller amount of cayenne.
1
Posted on 5/23/21 at 4:33 am to beauchristopher
One of the seafood stores that I enjoy in New Orleans told me they mainly use Deep South Blends seasoning. I assume they mean Cajun Land. Then they possibly use this along with with their own ratio of seasoning. Then they add a liquid boil, probably Zatarains, after the boil.
However, when I use Cajunland I find it to be a bit too spicy. I enjoy spice, but I still don't see how they get it to be so sweet without the spice.
Does anyone know how they get them to be so much better tasting in the New Orleans area? As I pointed out before, someone told me it's yellow mustard powder.
However, when I use Cajunland I find it to be a bit too spicy. I enjoy spice, but I still don't see how they get it to be so sweet without the spice.
Does anyone know how they get them to be so much better tasting in the New Orleans area? As I pointed out before, someone told me it's yellow mustard powder.
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