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Started By
Message
Crawfish seasoning in water versus sprinkled on top
Posted on 3/27/19 at 11:17 am
Posted on 3/27/19 at 11:17 am
I cannot understand the idea of sprinkling seasonings on top of crawfish after a boil, nor would I EVER do it. Seasoned water is the Only way I will cook crawfish.
Recently I was talking to someone who has been boiling crawfish for 45 plus years. He builds his own seasonings from scratch. He has looked into the sprinkle method done in Cajun country and has said he prefers it to boil method. I nearly fell out of my chair and said blasphemy, never!
I am asking TD FD board. What is it with this sprinkle method? Why is it done in the areas where crawfish is farmed versus in other areas where it's boiled? Just curious for some legit reasons because I cannot think of any reason for sprinkle method. Please help me understand.
Recently I was talking to someone who has been boiling crawfish for 45 plus years. He builds his own seasonings from scratch. He has looked into the sprinkle method done in Cajun country and has said he prefers it to boil method. I nearly fell out of my chair and said blasphemy, never!
I am asking TD FD board. What is it with this sprinkle method? Why is it done in the areas where crawfish is farmed versus in other areas where it's boiled? Just curious for some legit reasons because I cannot think of any reason for sprinkle method. Please help me understand.
18
Posted on 3/27/19 at 11:18 am to NOLATiger71
i do both.
Posted on 3/27/19 at 11:20 am to tigerdup07
Okay, can you elaborate? Why? What do you prefer?
Posted on 3/27/19 at 11:20 am to NOLATiger71
quote:
What is it with this sprinkle method?
If you are cooking crawfish for volume to sale, you are going to sprinkle. It is the only way to guarantee consistency throughout batches. Also, it is the only way you are going to get enough crawfish cooked to make a profit. We can boil 2000lbs in an hour easily. You aren't doing that if you are trying to soak them.
This post was edited on 3/27/19 at 11:25 am
Posted on 3/27/19 at 11:22 am to NOLATiger71
quote:
Okay, can you elaborate? Why? What do you prefer?
when we dump in the ice chest, we sprinkle seasoning. when you suck the heads, the seasoning gets on your lips and it adds flavor.
Posted on 3/27/19 at 11:25 am to tigerdup07
Any more flavor than it being boiled? Boiled obviously penetrates the entire shell.
This post was edited on 3/27/19 at 11:27 am
Posted on 3/27/19 at 11:27 am to tigerdup07
quote:
when we dump in the ice chest, we sprinkle seasoning. when you suck the heads, the seasoning gets on your lips and it adds flavor.
sounds like you don't properly season your water. I've never needed sprinkles to make my crawfish taste good
Posted on 3/27/19 at 11:28 am to Midget Death Squad
quote:
sounds like you don't properly season your water.
yes. plenty.
Posted on 3/27/19 at 11:33 am to NOLATiger71
I don't sprinkle but I will eat some sprinkled crawfish if that is what is available.
I can also eat gumbo with tomatoes in it.
And red jambalaya.
I can also eat gumbo with tomatoes in it.
And red jambalaya.
Posted on 3/27/19 at 11:35 am to NOLATiger71
I have one friend that does both, and the crawfish come out amazing. He goes pretty slight on the after-boil seasoning compared to people I see that will dump a whole can of Tony's per ice chest.
Posted on 3/27/19 at 11:36 am to NOLATiger71
(no message)
This post was edited on 10/12/22 at 7:25 am
Posted on 3/27/19 at 11:37 am to NOLATiger71
It’s done for texture. The farmers are more after meat texture than the average person who couldn’t tell an over boiled tail from one that is not.
Posted on 3/27/19 at 11:37 am to NOLATiger71
(no message)
This post was edited on 10/12/22 at 7:25 am
Posted on 3/27/19 at 11:40 am to NOLATiger71
This board puts way too much thought into a crafwish boil.
Posted on 3/27/19 at 11:40 am to tigerdup07
quote:
sounds like you don't properly season your water.
yes. plenty.
Then you are overseasoning. I'd have to try them to honestly judge, but this seems like overkill and unnecessary to me. If it works for you then keep on doing it.
I did have seasoned steamed crabs in Baltimore once, and I found it annoying to have my fingers covered in the powdered seasoning. While it was good enough, I do prefer my meat to be seasoned when I go to eat it and not getting seasoned by my covered fingers.
Posted on 3/27/19 at 11:55 am to Midget Death Squad
quote:
Then you are overseasoning
in evangeline parish, we overseason everything bruh. and..........that's how we like it.
Posted on 3/27/19 at 12:06 pm to celltech1981
quote:
are super easy to peel.
They generally are unless you don’t cook them properly
Posted on 3/27/19 at 12:18 pm to celltech1981
quote:
The crawfish boil for about 3 minute then are placed in an ice chest
My main issue with this is there isn’t any juice in the head. There’s not much better than a nice mixture of fat and seasoned water from the head of a crawfish.
Posted on 3/27/19 at 12:41 pm to J Murdah
It’s a food board on a Louisiana fan site.
This post was edited on 3/27/19 at 12:42 pm
Posted on 3/27/19 at 1:35 pm to celltech1981
quote:
I grew up with the soak method in Thibodaux. My sister married a feller from Crowley and he does the sprinkle/steam in an ice chest method. I prefer his.
I've had some really bad sprinkled crawfish but he does em right, I usually boil his way now.
The crawfish boil for about 3 minute then are placed in an ice chest with the seasoning, jalapenos, and lemon juice. The lid is left shut for about 15 minutes and they steam and soak up seasoning. they are super easy to peel.
My Dad does it this way, except he also adds a bottle of Crystal with the seasoning. When you go to eat them, there is nothing on the outside. It works, but all you will get here are downvotes.
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