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Started By
Message
re: Crawfish Boil: Season the pot or dust?
Posted on 4/3/26 at 1:36 pm to Midtiger farm
Posted on 4/3/26 at 1:36 pm to Midtiger farm
quote:
They soak for a regular order but if you wanted them spicier they would dust on top
And Ruth’s will put ketchup on your steak if you ask. Just because places will try and accommodate asinine requests doesn’t mean they have any intention whatsoever of serving it that way.
This post was edited on 4/3/26 at 1:37 pm
1
Posted on 4/4/26 at 7:48 am to BigBinBR
quote:
quote:
They soak for a regular order but if you wanted them spicier they would dust on top
And Ruth’s will put ketchup on your steak if you ask. Just because places will try and accommodate asinine requests doesn’t mean they have any intention whatsoever of serving it that way.
Why do they list the spice levels on the menu then? Most crawfish places in Acadiana have 3 levels of spice.
I like my crawfish spicier than just about any restaurant serves them. How would I accomplish getting them to the spice level I prefer?
Posted on 4/4/26 at 7:55 am to TheBear60
In Louisiana, adultery and child neglect are more respected than dusting crawfish.
Posted on 4/4/26 at 7:37 pm to Midtiger farm
quote:
I like my crawfish spicier than just about any restaurant serves them. How would I accomplish getting them to the spice level I prefer?
Dusting. Every restaurant that offers different levels of spice dust. They aren't soaking in 3 different pots. They don't have time for it.
Posted on 4/4/26 at 11:17 pm to Jake88
quote:
Boil the first pot for the losers with less seasoning. Up the seasoning for the other sacks.
This is the way. I’m a yankee from up here in Shreveport but I married a girl from Scott. One of her uncles in Crowley had about 25 acres of ponds and towards the end of the season every year he threw a big boil for the whole family. First time down there with her I went to get some from the first batch that hit the table and she stopped me. Told me the first batch was for the kids. Said I had to wait for the second batch and that if I didn’t want to get fricked with by her dad, brother, and uncles to wait for the third batch.
Her dad and all her uncles have past on and none of them get together like that anymore. Damn shame because it was always a real good time.
Posted on 4/5/26 at 9:28 am to TheBear60
No dusting, ever.
Posted on 4/5/26 at 11:47 am to TheBear60
Don't dust!
If you have some Yankee light weights, boil theirs first with less seasoning, then up your game with some heat! Boil then soak if you have time
If you have some Yankee light weights, boil theirs first with less seasoning, then up your game with some heat! Boil then soak if you have time
Posted on 4/6/26 at 8:07 am to TheBear60
Friends don't let friends dust.
Posted on 4/6/26 at 10:03 am to TheBear60
quote:
Crawfish Boil: Season the pot or dust?
Both.
Posted on 4/6/26 at 3:23 pm to TigerSpy
I'm the OP.
Thanks to all who replied...even the nasty posts!
FYI, we didn't dust...we added more salt...it's a chemical thing. Raised the seasoning leval, but not the "heat"...even the yankies from North Carolina liked them.
Thanks again.
Thanks to all who replied...even the nasty posts!
FYI, we didn't dust...we added more salt...it's a chemical thing. Raised the seasoning leval, but not the "heat"...even the yankies from North Carolina liked them.
Thanks again.
Posted on 4/6/26 at 5:59 pm to TheBear60
I live in Monroe and people love Cormier’s and they dust the shite out of theirs. I dont like to dust them and most of the folks that I eat crawfish with feel the same. But there are people that like it…just not for me.
This post was edited on 4/6/26 at 6:03 pm
Posted on 4/7/26 at 1:32 pm to TheBear60
I don't dust ever. But when I go out and get crawfish at a restaurant I seek out Viet-cajun style. Which is cooked in hot boil but then tossed in a garlic butter sauce. It's so good.
Very saucy flavorful with the meat still tasting mostly the same but the heads and shells and sides have a garlic butter on them.
Very saucy flavorful with the meat still tasting mostly the same but the heads and shells and sides have a garlic butter on them.
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