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Posted on 3/3/25 at 11:53 pm to TDsngumbo
They do it at Hawk's, which is my favorite place to eat boiled crawfish. I just tell them not to sprinkle. Problem solved
Posted on 3/4/25 at 12:07 am to LSUballs
Parish Seafood Company is featured in a YouTube video about their operations farming, cooking, and selling crawfish in south LA.
At about the 9:56 mark, the narrator says: "While New Orleans Creole chefs add dry seasonings to the water crawfish boil in, out here Cajuns dump on the dry seasoning after they're cooked."
The cook, after dumping seasoning on the cooked crawfish, comments: "We shut that ice chest and let them steam. I think the magic happens in the ice chest."
I LOL'd when I saw that, knowing that it was a common topic on here.
At about the 9:56 mark, the narrator says: "While New Orleans Creole chefs add dry seasonings to the water crawfish boil in, out here Cajuns dump on the dry seasoning after they're cooked."
The cook, after dumping seasoning on the cooked crawfish, comments: "We shut that ice chest and let them steam. I think the magic happens in the ice chest."
I LOL'd when I saw that, knowing that it was a common topic on here.
Posted on 3/4/25 at 4:30 am to TDsngumbo
Me - Honey get the kids its time to go!
Her - What's wrong dear?
Me - Your brother just dusted the crawfish.
Her - What's wrong dear?
Me - Your brother just dusted the crawfish.
Posted on 3/4/25 at 4:44 am to TDsngumbo
I have never dusted crawfish, but if the end product taste fine I don’t see a problem.
Posted on 3/4/25 at 7:43 am to WillieD
quote:
When you’re boiling hundreds, possibly thousands of pounds a night dusting makes sense.
2 sacks, season the water.
If you're boiling hundreds, possibly thousands of pounds a night you should buy the proper equipment to cook them right.
Posted on 3/4/25 at 8:01 am to TDsngumbo
It’s a Louisiana thing. I’m not a big fan.
Posted on 3/4/25 at 8:06 am to Twenty 49
I know Madison and his family - good people.
He and 2 other friends from the area (who are probably the 2 biggest crawfish farmers in the state) do the ice chest method and I've always thought they were great. I dont know the science of how it works but they tasted very good and the shells weren't covered in powder. They also boil in seasoned water with liquid crab boil too though
He and 2 other friends from the area (who are probably the 2 biggest crawfish farmers in the state) do the ice chest method and I've always thought they were great. I dont know the science of how it works but they tasted very good and the shells weren't covered in powder. They also boil in seasoned water with liquid crab boil too though
Posted on 3/4/25 at 8:07 am to TDsngumbo
Up in Md in 70's when boiled crab shops were still common, when you got a big sack of cooked crabs, they liberally dusted the whole bag. I always thought it was because the crabs were steamed rather than boiled. You can't spice steam.
Posted on 3/4/25 at 8:09 am to TDsngumbo
My BIL is from Crowley and this is how he does them. His come out pretty damn good, best dusted crawfish I've had by a long shot. They're also super easy to peel.
He doesn't just dust them and throw them on the table. He seasons them up in an ice chest then closes the lid for 10 or 15 minutes. They aren't completely coated with seasoning like some I've had are. He also uses liquid crawfish boil seasoning in the water when he boils. If you only have one pot it's a quicker way to get a couple of sacks done.
He doesn't just dust them and throw them on the table. He seasons them up in an ice chest then closes the lid for 10 or 15 minutes. They aren't completely coated with seasoning like some I've had are. He also uses liquid crawfish boil seasoning in the water when he boils. If you only have one pot it's a quicker way to get a couple of sacks done.
This post was edited on 3/4/25 at 8:11 am
Posted on 3/4/25 at 8:09 am to urtoosmall
I was referring to restaurants
Posted on 3/4/25 at 8:19 am to Loup
quote:
They're also super easy to peel.
The peel has nothing to do with when you put on seasoning.
quote:
If you only have one pot it's a quicker way to get a couple of sacks done.
It's really not. Adding seasoning in the water does not increase the boil time.
Look, i'm sure it's "fine" but i don't understand why collectively, we agree that seasoning your food while you cook is the correct way, but when it comes to crawfish, we'll just ignore all of that and throw granulated seasoning on the shells.
Seasoning the water and boiling the crawfish in the seasoned water allows the seasoning to soak up into the crawfish. This isn't a matter of opinion it's fact. You season the water, bring the water to a boil, turn down the burner, add your crawfish, bring it back to a boil, shut off, and let soak. As the water cools, the crawfish absorb the seasoned water. More flavor will be achieved doing this the correct way. Dusting is relying on steam inside the ice chest to "season" but mainly the goal is to get seasoning on your fingers while you eat crawfish. You may get some absorption but not as much as the traditional method. And if the goal is to get seasoning on your fingers and taste your fingers, then why even eat crawfish? Just lick your fingers and stick them in a bowl of seasoning and call it a day.
And while i keep hearing "but he throws crab boil in the water" that's fine, but crab boil doesn't have any salt (or very minimal salt). Crab boil gives you some flavor, but it's mostly the heat you are getting with the crab boil. And if your Brother in law is going to add crab boil in the water, then why not throw the granulated seasoning in as well? It's counter-intuitive.
If you like it, fine, but i contend that traditional season water by someone who knows how to cook crawfish will ALWAYS be better than the nonsensical "dusting" method.
This post was edited on 3/4/25 at 8:21 am
Posted on 3/4/25 at 8:21 am to BugAC
quote:
It's really not. Adding seasoning in the water does not increase the boil time.
Look, i'm sure it's "fine" but i don't understand why collectively, we agree that seasoning your food while you cook is the correct way, but when it comes to crawfish, we'll just ignore all of that and throw granulated seasoning on the shells.
Seasoning the water and boiling the crawfish in the seasoned water allows the seasoning to soak up into the crawfish. This isn't a matter of opinion it's fact. You season the water, bring the water to a boil, turn down the burner, add your crawfish, bring it back to a boil, shut off, and let soak. As the water cools, the crawfish absorb the seasoned water. More flavor will be achieved doing this the correct way. Dusting is relying on steam inside the ice chest to "season". You may get some absorption but not as much as the traditional method. And while i keep hearing "but he throws crab boil in the water" that's fine, but crab boil doesn't have any salt. Crab boil gives you some flavor, but it's mostly the heat you are getting with the crab boil. And if your Brother in law is going to add crab boil in the water, then why not throw the granulated seasoning in as well? It's counter-intuitive.
If you like it, fine, but i contend that traditional season water by someone who knows how to cook crawfish will ALWAYS be better than the nonsensical "dusting" method.
They come out pretty good so IDGAF about all of that. It's not that big of a deal.
This post was edited on 3/4/25 at 8:21 am
Posted on 3/4/25 at 8:22 am to Loup
quote:
They come out pretty good so IDGAF about all of that.
And if you're just an eater, ok. But i'm telling you, seasoning food after you cook it is nonsensical and antithetical to the basic principles of cooking (for the most part).
ETA: And no, it's not a big deal, unless you pay someone for crawfish expecting traditional cooking methods and you get this grainy shite served to you. Unless you like that.
This post was edited on 3/4/25 at 8:23 am
Posted on 3/4/25 at 10:49 am to BugAC
I would say it's no different than the popular Viet-Cajun style with the sauce on the outside. There's the regular boil to the dusted on the outside Lafayette style to the Viet-Cajun style. It doesn't matter to me if it's original as long as it taste good.
Posted on 3/4/25 at 10:54 am to BugAC
quote:
And if you're just an eater, ok. But i'm telling you, seasoning food after you cook it is nonsensical and antithetical to the basic principles of cooking (for the most part).
ETA: And no, it's not a big deal, unless you pay someone for crawfish expecting traditional cooking methods and you get this grainy shite served to you. Unless you like that.
I hear ya. Everybody has their preference.
Reminds me of a few years ago. One of my coworkers is from Nola and is very vocal about it every chance he gets. One of our vendors invited the two of us to one of their boils and the crawfish were dusted. Nola boy refused to touch them and was a complete dickhead about the whole situation. They were pretty good crawfish, too. Baw was crying his arse off about something he didn't have to pay for.
Posted on 3/4/25 at 11:19 am to Loup
quote:
Reminds me of a few years ago. One of my coworkers is from Nola and is very vocal about it every chance he gets. One of our vendors invited the two of us to one of their boils and the crawfish were dusted. Nola boy refused to touch them and was a complete dickhead about the whole situation. They were pretty good crawfish, too. Baw was crying his arse off about something he didn't have to pay for.
This is just stupid.
I'm not a "duster", but I've had crawfish from people who do it that way and it was good.
Posted on 3/4/25 at 11:37 am to Loup
quote:
He also uses liquid crawfish boil seasoning in the water when he boils.
I'm not a big fan of the dusting method, but I've found those who do it good season the water also, like you mentioned. Even if it's just cayenne and/or liquid boil and no salt.
Posted on 3/4/25 at 11:52 am to BugAC
quote:
It's really not
No, it really does save time. When dusting crawfish, there is no soak time, which can be 30 min or more. With dusting, it's 10 minutes in an ice chest. Most restaurants do this method because it cranks out crawfish in less than half the time it would take to soak them.
I've had good dusted / ice chest crawfish. They can be good if done right. But soaking is far superior IMO.
Posted on 3/4/25 at 12:11 pm to Carson123987
Its because they use a finer powder. Other places just dump Zatarain's all over and it doesn't dissolve.
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