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Started By
Message
re: Dusting boiled crawfish with seasoning before eating -- this is a sin, right?
Posted on 3/5/25 at 10:05 am to TDsngumbo
Posted on 3/5/25 at 10:05 am to TDsngumbo
My inlaws in Lafayette do this. They boil with just lemons and oranges then dump them in a crawfish. They dump a bag of seasoning in there and lets them sit.
They only thing that tastes good is your fingers when you lick them to clean off the seasoning
They only thing that tastes good is your fingers when you lick them to clean off the seasoning
0
Posted on 3/5/25 at 11:28 am to CnAzInCA
quote:
The places I frequent in Lafayette never do so.
Lol yea they do. Most places season the water and then in ice chest also
No soaking. would have to have too many pots
you just don't know it because they are in the ice chest long enough for seasoning to melt down. If you order them extra spice then they would add more on top right before serving them
This post was edited on 3/5/25 at 11:30 am
Posted on 3/5/25 at 11:48 am to AlxTgr
quote:
Where do you think they are coming from?
The vast majority are coming from the coonass area of the state
Posted on 3/5/25 at 12:50 pm to Epic Cajun
quote:You should travel more.
The vast majority are coming from the coonass area of the state
Posted on 3/5/25 at 1:23 pm to AlxTgr
quote:
You should travel more.
The vast majority of crawfish harvested is not coming from south Louisiana?
Posted on 3/5/25 at 1:29 pm to Epic Cajun
quote:I knew this was coming. Go back to your original statement.
The vast majority of crawfish harvested is not coming from south Louisiana?
Posted on 3/5/25 at 1:29 pm to Btrtigerfan
I flew Spirit to Fort Laudedale last year and two people in the plane broke out crab legs and more than that had wings. In bringing food next time.
Posted on 3/5/25 at 1:46 pm to AlxTgr
quote:
I knew this was coming. Go back to your original statement.
Me: where do you think crawfish are coming from?
You: where do you think crawfish are coming from?
Me: the vast majority of crawfish are coming from the coonass portion of the state
You: travel more
Me: Am I wrong?
You: learn to read
The vast majority of crawfish in this state are harvested and cooked in south Louisiana. I wouldn't tell an Indian that I know to cook vindaloo better than them because we also have the ingredients to make it here in Louisiana
Posted on 3/5/25 at 2:36 pm to Epic Cajun
quote:
The vast majority of crawfish in this state are harvested and cooked in south Louisiana.
Houston consumes more crawfish than South LA and over 50% of the crawfish are caught in the 4 parishes of Jeff Davis, Acadia, Vermillion, and Evangeline. - Add in St. Landry and Avoyelles then it goes up to over 80%
Posted on 3/5/25 at 2:43 pm to Midtiger farm
quote:
Houston consumes more crawfish than South LA
Where did you get those stats? And if true, its cause there's a crapload of S LA transplants living there!
Posted on 3/5/25 at 2:49 pm to CouldCareLess
quote:
Where did you get those stats? And if true, its cause there's a crapload of S LA transplants living there!
According to Google, City of Houston has a population of about 2.3 Million. Greater Houston, containing its burbs like Woodlands, Sugar Land, etc, roughly 7.5 Million.
The entire State of LA is about 4.6 Million.
Even as a wild arse guess, probably a good chance of being accurate that at least Greater Houston is out-eating South LA in every food category, including crawfish.
Posted on 3/5/25 at 3:08 pm to Midtiger farm
quote:
Lol yea they do. Most places season the water and then in ice chest also
No soaking. would have to have too many pots
you just don't know it because they are in the ice chest long enough for seasoning to melt down. If you order them extra spice then they would add more on top right before serving them
Your presumptuousness is noted; however, not the places I frequent; not my family; and not my friends in and around Lafayette. I grew up working in my family's rice fields and crawfish fields in Vermilion Parish, and it is not difficult for me to tell the difference in taste and identify an inferior cooking method. While salt may "melt down," other seasonings do not - there is always a residue with employing "dusting."
Go to Dwight's in Lafayette. No dusting required or needed, no irritating residue, and the crawfish tails and "fat" have the flavor of the spices, not solely the outside shells or your fingers. Also, if you own a cell phone, call the restaurants you are considering and ask how they season their crawfish - no reason to discover their method at the table.
Lastly, anyone who has grown up around crawfish fields and cooking crawfish in their youth can tell the difference. I've eaten crawfish boiled hundreds of different ways. Nothing beats expertly seasoned crawfish poured on the table straight from from the pot. No ice chest needed.
This post was edited on 3/5/25 at 3:15 pm
Posted on 3/5/25 at 5:15 pm to Epic Cajun
quote:What dumb arse statement were you making?
Me: where do you think crawfish are coming from?
You: where do you think crawfish are coming from?
Posted on 3/5/25 at 5:23 pm to AlxTgr
Why do you talk in circles? Just say what's on your mind brother.
Posted on 3/5/25 at 5:31 pm to GeauxTigers0107
quote:Dude asked a question that was meant to make a point. I was calling him on it. Nothing more.
Why do you talk in circles? Just say what's on your mind brother.
Posted on 3/5/25 at 8:01 pm to CnAzInCA
quote:
Go to Dwight's in Lafayette. No dusting required or needed, no irritating residue, and the crawfish tails and "fat" have the flavor of the spices, not solely the outside shells or your fingers.
this was several years ago so they may have changed, but I ordered the highest spice level at Dwight's and there was 100% dusty residue all over
Posted on 3/5/25 at 9:04 pm to Carson123987
Your order requesting the highest spice level is the explanation. I order their usual seasoning, which has zero dusting. Spice is spot on for my preference (and most everyone else I know).
Posted on 3/5/25 at 9:42 pm to CnAzInCA
quote:
Go to Dwight's in Lafayette
So how many pots they have in back?
They doing cook pot / soak pots?
quote:
Lastly, anyone who has grown up around crawfish fields and cooking crawfish in their youth can tell the difference
You obviously can’t if you think a bunch of places in Lafayette are using purely soak methods
Posted on 3/5/25 at 9:43 pm to CouldCareLess
quote:yeah
here did you get those stats? And if true, it’s cause there's a crapload of S LA transplants living there!
The people who sell the crawfish there
Texas consumes more crawfish than LA just because of population numbers
Posted on 3/5/25 at 9:47 pm to AlxTgr
quote:
Dude asked a question that was meant to make a point. I was calling him on it. Nothing more.
My point, you dense fricking redneck, is that I wouldn’t question the people who produce and boil the most crawfish in the world on their methods if I was not from that area. Hence my comment that I wouldn’t talk shite about how an Indian cooks vindaloo even that I have the ingredients to make it where I’m from.
Is that clear enough for you?
This post was edited on 3/5/25 at 9:49 pm
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