re: Dusting boiled crawfish with seasoning before eating -- this is a sin, right?

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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.

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Spoken just like someone from "that area". A strange unfounded arrogance completely oblivious to the fact that that they are the dumbest, trashiest most low bred white people on the fricking planet. Imagine acting like the ability to throw mud covered crustaceans in a pot of boiling water is some kind of culinary feat that can only be duplicated by fellow sawed off knuckle dragging drunk neck tatted dumb frick retards. Thanks for the laughs

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yeah

The people who sell the crawfish there
Texas consumes more crawfish than LA just because of population numbers

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Yep, my crawfish farm buddies I mentioned earlier are always talking about how much better it is to sell to TX. TX joints send their own trucks and they pay almost double what LA restaurants pay

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Midtiger farm

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This may be a leap, but...are you a Midland baw? Midland LA not TX

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Epic Cajun: My point, you dense fricking redneck, is that I wouldn’t question the people who produce and boil the most crawfish in the world

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Immediately brought to mind:

Did you ever see a Cajun when he really got mad
When he really got trouble like a daughter gone bad
It gets real hot down in Louisiana

Nobody said you didn't know what you're doing T-Jacques Pepin. You're boiling water, adding crawfish and turning off a burner. The funny part is you don't think it's possible for someone not from Mutantville La to figure out how to do it too.

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.are you a Midland baw?

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I got some inlaws from Midland me.

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I got some inlaws from Midland me.

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Good people. Great farmers and basketball players

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Why would it be an conudrum? the restaurants in LA are getting supplied on a normal year as are the restaurants in Texas
As are the ones in Miss

I don't think you understand what he was telling you

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Because he wants to sell in a way that makes his business the most money but he also wants to do right by local customers that have bought from him for many years?

Crawfish threads never fail to deliver.

As a transplant to TX, it's great to be able to buy live from HEB although they're showing $5/lb at this time. The nearest boil shack is $11 cooked. And, back on topic, I suspect they season the water and dust. The heads are never worth sucking but the tails are good enough. I usually dust a little more to turn up the heat.

Cooking myself, I've tried ice chest dusting just to give it a try. Soaking is sooo much better.

The worst crawfish I've ever had was in Broken Bow, OK. Tasted like mud. Dumbasses.

Same as eating them with rubber gloves

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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.

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That's if you assume every houstonian is eating crawfish. A much larger % of Louisianians are eating crawfish than Houstonians. When people come to Louisiana, the 3 foods we are known for are Gumbo, Jambalaya, and Crawfish. No one goes to Houston and associates it with boiled crawfish. Now if your numbers are coming from restaurants, maybe. But i'd wager more crawfish is eaten domestically (home/party) than in restaurants in S. Louisiana by a much greater margin than Houston.

Saying Houston is essentially the crawfish capital of the world (in terms of consumption) is pretty wild unless you have some statistics to share.