re: Best boiled crawfish in South Louisiana?

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Comparing boiled crawfish from Baton Rouge to South La(laff, Breaux bridge, rayne, abbeville) is like comparing Baton Rouge Chefs to New Orleans chefs. Sammys does a good job but it just dosent compare to Richards and Cajun Claws.

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Don't most places in Acadiana sprinkle seasoning on their crawfish? Even if those you mentioned don't, thats a bold claim for a region of sprinkled seasoning

Cajun claws is 50 x's better than dwights or crawfish tyme

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So are most Lafayette area bugs sprinkled or non-sprinkled? That is a big deal breaker for me. I don't want no sprinkles on my crawfish.

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This is my hangup with Lafayette area boiled crawfish. I don't give a shite if they are purged or not since it's pointless.

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I don't give a shite if they are purged or not since it's pointless.

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most people think purging is washing them with a little salt in the water, but that's not true.

From the Hawk's website:

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Select, live, hand graded crawfish are placed in a "live well" and are subjected to a slow moving current of fresh, aerated water for up to a 24 hour period. The rural location allows us to use fresh undergound water, as chlorinated water is toxic to the crawfish. The result is a much "cleaner" crawfish, devoid of most of the mud and debris usually associated with boiled crawfish. Traditional purging, which consists of simply putting crawfish in salted water for a few minutes, results in only a minimal, superficial cleaning. You can't help but notice the lack of "grit" and the often bright yellow color of the "fat", signifying the cleanliness of a truly purged crawfish! Most people also realize a richer, more savory flavor in our crawfish.

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GRITSBabe

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I don't want no sprinkles on my crawfish

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Well then. Ever sprinkle and melt it in? If you're really pumping out batches fast for a crowd, try this. Boil as usual until the batch has soaked about 1/2 of your normal soak time. Remove the batch and layer them in a chest with dry seasoning sprinkled liberally. Stir with your paddle, close the lid and let 'em sit for 5 to 10 minutes while your working the next batch in your pot. The "sprinkle" will melt and you'll be that much faster in turning out good crawfish.

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Had anybody had the ones at Lakeside Daiquri

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I had some wednesday. They are usually pretty good. I like mine so spicy that i have to rub my lips down with ice. These are not on that level, but noone would expect that from an establishment catering to the general public. I liked em, they were really easy to peel, but they were small.

Is anyone finding BIG crawfish right now?I havent seen any yet. Still early though.

Yeah the set up is shitty, but they know how to boil.

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Richards Patio

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Cinder block joint in the middle of a field...concrete floor? If so, I've been there, and they were good.

Grits-

That was The Crawfish Place. They were damned good but I haven't ha em since around 2000