- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Dusting boiled crawfish with seasoning before eating -- this is a sin, right?
Posted on 3/4/25 at 12:44 pm to SUB
Posted on 3/4/25 at 12:44 pm to SUB
quote:
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.
Ah, didn't know there was a certain dusting time. If i'm spending that much on crawfish, i can wait 10-20 for good crawfish.
quote:
Most restaurants do this method because it cranks out crawfish in less than half the time it would take to soak them.
I personally find most places that serve crawfish are very bland. The tail meat isn't absorbing any seasoning, nor does the fat/heads. It's just a bland experience, IMO.
1
Posted on 3/4/25 at 1:16 pm to TDsngumbo
Who ever does this can go frick their on faces!
Posted on 3/4/25 at 1:21 pm to Epic Cajun
quote:
What’s funny is watching rednecks try to tell coonasses how to boil crawfish. Where do you think the crawfish is coming from?
Posted on 3/4/25 at 2:24 pm to Tiger Ryno
quote:
Lafayette move for sure
Not sure what you mean. The places I frequent in Lafayette never do so. No one in my family or friends from there are “dusters” either. Just had crawfish at Dwight’s a couple days ago. Year after year, consistent quality. No outside seasoning used or needed.
Posted on 3/4/25 at 3:10 pm to BugAC
quote:
I personally find most places that serve crawfish are very bland. The tail meat isn't absorbing any seasoning, nor does the fat/heads. It's just a bland experience, IMO.
Yep, and that's because most of them dust. No juice in the heads with dusting, which is terrible when you suck the heads, because you just inhale dust a lot of the time.
Posted on 3/4/25 at 3:32 pm to SUB
I saw somebody one time dust their freshly boiled crawfish with a coating of cayenne pepper. I would never do this.
Posted on 3/4/25 at 4:00 pm to Twenty 49
quote:
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.
The LACrawfish.com guy also sprinkles that I use to ship live crawfish up here. He argues about it in his videos on facebook. His seasoning is pretty terrible that he sends with his crawfish, his version of tony's sucks too. I throw them in the trash or gift them to someone.
He does a great job of shipping live crawfish though.
This post was edited on 3/4/25 at 4:01 pm
Posted on 3/4/25 at 6:22 pm to Carson123987
quote:if left to steam, the dry goes away. I e had crappy crawfish that were soaked and great ones dusted. I don’t give a damn. If they are juicy and seasoned I don’t care how you got it done.
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 7:15 pm to LSUballs
quote:
What's funny is watching the Acadiana coonasses point fingers in different directions trying to pin blame on the bastards who started the dusting phenomenon. When in reality it's 100% an Acadiana creation.
shite started around Crowley, in my opinion. There’s a former LSU pitcher (late 80s) that owns a crawfish farm in the Crowley area and he was the first I ever saw do it.
Posted on 3/5/25 at 6:11 am to Honest Tune
Larry Cormier brought his dusting method up to Monroe from his rice farms around Jennings 40 years ago. He boils them in seasoned water, dumps, dusts and steams for about 10 minutes. Not my favorite, but I have eaten my share. He has sold many many tons of those things over the years.
Posted on 3/5/25 at 6:44 am to LSUballs
quote:
Larry Cormier brought his dusting method up to Monroe from his rice farms around Jennings 40 years ago. He boils them in seasoned water, dumps, dusts and steams for about 10 minutes. Not my favorite, but I have eaten my share. He has sold many many tons of those things over the years.
I’m a fan of Cormier’s. One time in high school, my dad took us out to eat there and I gorged myself. I puked in the parking lot from eating so many. My dad lived on Oakmont in Monroe and we weren’t too far from Cornier’s.
Posted on 3/5/25 at 6:55 am to Honest Tune
FWIW, I’ve had Larry’s twice this year. I think they’ve backed off some on the sprinkle method.
Posted on 3/5/25 at 7:09 am to OTIS2
I tried a new place close to where I live now yesterday and they were good, lightly seasoned but their water was done properly too. Sunset Crawfish in Sunset, if anyone is in the area and looking for decent bugs. They’re only open 5-9. The son of the people that own Mo’s Crawfish in Mowata opened this place in Sunset. He knows what he is doing, the crawfish were damn good. They were LIGHTLY dusted. It was just the right amount.
Since they opened last week their drive through has been slammed every evening.
Since they opened last week their drive through has been slammed every evening.
Posted on 3/5/25 at 8:50 am to Honest Tune
quote:
Mo’s Crawfish in Mowata
I’m a fan of their crawfish. Yes, there’s stuff on the outside, mostly minced garlic I think. Nice touch.
But there’s also seasoned juices for head sucking on the inside.
Posted on 3/5/25 at 8:53 am to Honest Tune
quote:
shite started around Crowley
When I was a kid we’d go eat at The Jungle (I think that was the name)…if you ordered spicy there was a massive layer of seasoning on top your tray.
Posted on 3/5/25 at 8:54 am to ragincajun03
quote:
But there’s also seasoned juices for head sucking on the inside.
The ones I got yesterday from Sunset had plenty juice and flavor in the heads. I can tell they used plenty of citrus in their water.
Posted on 3/5/25 at 8:57 am to Gaston
quote:
When I was a kid we’d go eat at The Jungle (I think that was the name)…if you ordered spicy there was a massive layer of seasoning on top your tray.
That's how they were able to offer mild, medium or hot. They just dusted in those degrees for the most part.
Posted on 3/5/25 at 9:15 am to Gris Gris
quote:
quote:
When I was a kid we’d go eat at The Jungle (I think that was the name)…if you ordered spicy there was a massive layer of seasoning on top your tray.
That's how they were able to offer mild, medium or hot. They just dusted in those degrees for the most part.
yep. i remember the same thing when i was a kid
Posted on 3/5/25 at 10:00 am to TDsngumbo
all i know is ive had crawfish at restaurants from Lake Charles, Lafayette, Baton Rouge, New Orleans, Shreveport and Monroe. The crawfish around Lafayette are by far the best. New Orleans area the worst. I have no idea how the restaurants cook the crawfish and I dont really care. They just taste the best around Lafayette.
Posted on 3/5/25 at 10:02 am to Epic Cajun
quote:Where do you think they are coming from?
Where do you think the crawfish is coming from?
Page 3 of 6
Popular
Back to top
Follow TigerDroppings for LSU Football News