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Posted on 3/28/11 at 3:30 pm to mpar98
quote:
9 minutes is a long time for crawfish to be at a rolling boil
Sounds about the right amount of time to me.
Posted on 3/28/11 at 3:31 pm to tigerpike
Just throwing this out there.... the seasoning is dissolved by the steam. If the right seasoning is used in conjuction with what you use in the boil it works. My family and friends have been doing this for years. Im from acadia parish and would go out on a limb and say we know a little bit how to boil a pot of crawfish. I've personally never had a crawfish that was "shocked" in ice that was worth a damn, meaning they were always too hard to peel and just too mushy. But, hey who am i to judge. what i find is that people from the baton rouge area and to the east and south of there tend to shock the crawfish and people from acadiana season both the water and do the ice chest method. To each his own, im eating them anywhere as long as there is beer. 
FWIW i use Swamp Dust on the outside and never have problems with salt.
FWIW i use Swamp Dust on the outside and never have problems with salt.Posted on 3/28/11 at 3:36 pm to HebertFest08
i cook raw shrimp in a skillet and put like a teaspoon of liquid boil in skillet. 
Posted on 3/28/11 at 3:38 pm to HebertFest08
quote:
Just throwing this out there.... the seasoning is dissolved by the steam. If the right seasoning is used in conjuction with what you use in the boil it works. My family and friends have been doing this for years. Im from acadia parish and would go out on a limb and say we know a little bit how to boil a pot of crawfish. I've personally never had a crawfish that was "shocked" in ice that was worth a damn, meaning they were always too hard to peel and just too mushy. But, hey who am i to judge. what i find is that people from the baton rouge area and to the east and south of there tend to shock the crawfish and people from acadiana season both the water and do the ice chest method. To each his own, im eating them anywhere as long as there is beer. FWIW i use Swamp Dust on the outside and never have problems with salt.
+1
I also have many family members from acadia parish that boil/ sell for a living. They obviously have some supporters of there business because they are not hurting by any means! I have had both and like stated above I find shocked crawfish are really mushy and hard to peel.
If you try the right crawfish with the right amount of seasoning then I would go out on a limb and say you will change your opinion on the seasoning on the outside.
Posted on 3/28/11 at 3:42 pm to Dlawnboy
Seems like this started when a bunch of 'crawfish' restaurants that catered to tourists came out. They did it so they could offer mild, medium, spicy, etc., at least that what it seems.
Never had any done that way that were anything but OK at best.
Personally I think all that happens is the seasoning gets on your fingers, then on the next crawfish you eat.....
Never had any done that way that were anything but OK at best.
Personally I think all that happens is the seasoning gets on your fingers, then on the next crawfish you eat.....
Posted on 3/28/11 at 3:42 pm to tcomea3
never shocked mine with ice. Just may hose the pot to stop the cooking process but I know that this really does not do much. Gives me something to do while I drink beer. That is if I feel like hosing it.
Posted on 3/28/11 at 3:44 pm to Dlawnboy
quote:
Mostly. Sometimes they put a little seasoning into the water. Also, they boil all of their vegies first, in plain water, then throw them in another ice chest with seasoning poured on top. They then sit in there getting soggy as hell while the crawfish cook. Even the professional caterers do it this dumb arse way.
I've never heard of this shite.
I've seen people steam shrimp with beer then toss them in seasoning, but that is with their shells split opened so it gets on the meat. It was alright, I prefer boiled.
Posted on 3/28/11 at 3:48 pm to HebertFest08
quote:
Just throwing this out there.... the seasoning is dissolved by the steam
I'm not seeing how this works.
quote:
If the right seasoning is used in conjuction with what you use in the boil it works
If you are boilin it with seasoning in the water why not just put it all in the water
Posted on 3/28/11 at 3:49 pm to hetman
I'm from Opelousas/Ville Platte and my family always soaks and then does the ice chest method.. they come out AWESOME
Posted on 3/28/11 at 3:53 pm to Drew Orleans
quote:
They did that shite in Laffy. at some place my aunt's ex-bf said was the best. frick that place and frick that guy.
pretty sure restaurants aren't allowed to boil in seasoned water except for using salt in the water. This is probably why most home crawfish boils are the best
Posted on 3/28/11 at 3:53 pm to Hulkklogan
bring them back to boil, kill the heat and let them soak for 20. awesome. sometimes i sprinkle some on top if i want lips to burn. but would never rely on dusting for the only seasoning.
Posted on 3/28/11 at 3:53 pm to Dlawnboy
Well, I'm from Eunice, and we use the ice chest method. If done correctly, layer of crawfish, seasoning, layer of crawfish, seasoning, a little ice to create steam, they turn out perfectly and aren't mushy/hard to peel like they usually end up when somebody let's them soak too long. Plus, it's a whole lot easier and quicker. Finally, the crawfish will stay hot all afternoon without over cooking, so you don't end up with half a table of cold crawfish. Oh, we also think brown jambalaya sucks too, so I don't expect any agreement on the issue.
Posted on 3/28/11 at 3:54 pm to HebertFest08
quote:
Im from acadia parish and would go out on a limb and say we know a little bit how to boil a pot of crawfish.
Do people in Acadia know more about boiling crawfish? I was unaware of this.
Posted on 3/28/11 at 3:57 pm to Salmon
quote:
dumbest thing ever
Agree.
Guy from Breaux Bridge did that at my camp. I thought damn you would think a guy from BB would know how to do crawfish.
Posted on 3/28/11 at 4:00 pm to Hulkklogan
quote:
Opelousas/Ville Platte
borderline acadiana
you guys kinda have your own little world. Ive dated girls from the area and never had them done the same way twice. Not sure what yall put in the water over there, but yall can put out good looking women..... especially if you get with one who went to Sacred Heart of G.C. Honestly can remember as a kid, (pre crawfish restaurant) eating them at my grandmothers house who coincidently was on the side of a crawfish pond and it was done "ice chest" style
and that was in Tha Point....Posted on 3/28/11 at 4:00 pm to Topwater Trout
quote:
dumbest thing ever
agreed. never heard of this til i moved to laffy. some guy i worked with from churchpoint said it was stupid to boil in seasoned water b/c crawfish live in water and their shells don't let water in
found a place we like out here that does it both ways (if you want "spicy" they put seasoning on top) but had crawfish in br and realized that our place still wasn't as good as back home
Posted on 3/28/11 at 4:03 pm to mrsmiller
quote:
half a table of cold crawfish
NEVER had this problem
Posted on 3/28/11 at 4:05 pm to hetman
quote:
I'm not seeing how this works.
As the crawfish cools, the seasoning is drawn into the crawfish. Using this principle, people ice the pot, or let the sit and soak, or pull the basket and drop into a room temp seasoned water or dump in an ice chest with seasoning.
It can all reach the same goal of great crawfish.
Posted on 3/28/11 at 4:07 pm to crimsonsaint
quote:
Soaking. Can't stand crawfish with seasoning poured on the outside. All it does is make your lips miserable.
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