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Message
re: Boiled crawfish dip
Posted on 3/17/16 at 4:14 pm to Stadium Rat
Posted on 3/17/16 at 4:14 pm to Stadium Rat
I'm guessing there were other places in BR that sold boiled crawfish back in the 60's but Romano's Pack and Save on North Blvd was like Tony's Seafood back then.
0
Posted on 3/17/16 at 4:18 pm to JasonL79
quote:This was before your time, baw.
When was this, 50 years ago? I'm in my late 30's
This post was edited on 3/17/16 at 8:46 pm
Posted on 3/18/16 at 6:24 am to Stadium Rat
quote:
You also couldn't buy propane cooking set ups - you had to put a rig together yourself. My dad, an engineer, made one out of a burner from a water heater and tapped it into our house natural gas line.
That's very true, my dad who would be 64, told me they had a fire pit in their back yard with 4 pipes stuck in the ground, on top of that was a piece of metal grating. They would make a fire, put a #3 tub on top of it and boil crabs in it. My moms from Vacherie and she told me they did the same thing, although their set up was different and all they did was scald crawfish to peel for the freezer. Imagine sitting down to peel 6 sacks of crawfish that your brothers caught and can't eat any?
My dad told me they got a burner that my PawPaw made on his job in the 60's, that's when their crab, crawfish and shrimp boiling took off and their cholesterol went up.
Posted on 3/18/16 at 1:24 pm to CHEDBALLZ
The dip has its place, mostly along the side of under-seasoned boiled seafood. However I do like it with the boiled potatoes. It's also not bad to have if the seafood is super spicy. The mayo helps to cool off the palate a little bit.
Posted on 3/18/16 at 7:40 pm to Honky Lips
quote:
it's basically half Mayo, half ketchup, usually doctored up with minced onions or sweet relish and most often Tony Chacheres
This is basically the dip that my family uses with boiled shrimp. I never felt the need to use it with crawfish, but my pops always does when he's peeling and eating them.
Posted on 3/20/16 at 6:43 pm to Honky Lips
I dip shrimp, potatoes, & sausage, never crawfish
Posted on 3/21/16 at 9:54 am to the crue
Tried that OhhWee sauce this weekend down in Houma, baw. Dam false misrepresentation of what a good crawfish dip tastes like, IMO. Whoever said it taste like ketchup and mayo, definitely right. I would definitely stick to making the dip homemade if I had a choice.
SN: Luke's Boiling Point in Houma is the spot for live. $80 a sack for med-large size. They were really nice size this weekend.
SN: Luke's Boiling Point in Houma is the spot for live. $80 a sack for med-large size. They were really nice size this weekend.
Posted on 3/21/16 at 12:03 pm to WhoDatTigahsTampa
quote:
Luke's Boiling Point in Houma
Good people to do business with.
SN; don't go to SeaGo 2 blocks down unless you want to be harassed.
Posted on 3/21/16 at 2:13 pm to CHEDBALLZ
I used dip all the time when I was a kid, mainly because a lot of the crawfish I had was not seasoned well. I don't do it any more if they are seasoned right. It's just adding a ton of calories to something that is already amazing. I
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