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re: Eternal debate: do you season crawfish in ice chest after boiled?
Posted on 2/1/17 at 5:54 am to MNCscripper
Posted on 2/1/17 at 5:54 am to MNCscripper
ahem, Lafayette (and Breaux Bridge) is the crawfish epicentre
all things crawfish flow outward from this locale
all things crawfish flow outward from this locale
1
Posted on 2/1/17 at 6:03 am to Fonzarelli
quote:
Last year i started doing a 25 minute soak and then sprinkling seasoning and letting them steam for another 10.
Some of the best batches I had (out of my 1500lbs I boiled) were cooked this way.
Sometimes it doesn't hurt to blend methods!
I've done that too, and it worked well.
Seasoned the hell out of the water, long soak, then also sprinkled seasoning in the chest and let that steam. The seasoning blend was a very fine powder, and it melted during the steam, so there was no gritty feel to it.
I like a lot of spice, and this delivers. If you prefer milder crawfish, skip the step.
Posted on 2/1/17 at 6:19 am to Twenty 49
Great traditional food can always be screwed up by people looking for a shortcut. Poboys on soft buns, fried king cakes, and putting the seasoning on after boiling crawfish.
Posted on 2/1/17 at 6:53 am to Cosmo
Its all about the soaking time for flavor and spice. WTF is sprinkling the shells with seasoning going to do? dumb.
Posted on 2/1/17 at 6:58 am to OceanMan
quote:
Pro boil
Posted on 2/1/17 at 7:42 am to Cosmo
A long time ago my moms brothers use to cook them like that but they dont anymore. They were from Ocmandville, Back Vacherie, Louisiana, U.S.A.
Posted on 2/1/17 at 7:55 am to Fonzarelli
quote:
Some of the best batches I had (out of my 1500lbs I boiled) were cooked this way.
That's a lot of crawfish
Posted on 2/1/17 at 7:58 am to Cosmo
Posted on 2/1/17 at 8:00 am to Cosmo
i don't know how this is a debate.... I have never seasoned them after they're boiled
Posted on 2/1/17 at 8:17 am to Cosmo
This thread is almost as lame as the OP.
Posted on 2/1/17 at 8:23 am to Dipper Jones
quote:
WTF is sprinkling the shells with seasoning going to do? dumb.
Get the seasoning all over your hands so you get the flavor from your fingers as you peel. It's a lazy way to do it basically.
Posted on 2/1/17 at 8:26 am to Dam Guide
quote:
Get the seasoning all over your hands so you get the flavor from your fingers as you peel. It's a lazy way to do it basically.
Yep. Like the salt on peanut shells.
I don't season crawfish shells, but I certainly don't judge those who do.
Posted on 2/1/17 at 8:27 am to Dam Guide
quote:
Get the seasoning all over your hands so you get the flavor from your fingers as you peel. It's a lazy way to do it basically.
Thats terrible.... Gotta let em soak so you can suck them heads baw.
Posted on 2/1/17 at 8:31 am to Dipper Jones
quote:
Thats terrible.... Gotta let em soak so you can suck them heads baw.
Yeah, if you are pretty decent at peeling them, then you end up with a lot of unseasoned tails as you eat. You pretty much have slow down a bit to make sure you get more seasoning on the tail and then your hands catch on fire.
I'm not a fan.
This post was edited on 2/1/17 at 8:32 am
Posted on 2/1/17 at 9:51 am to Cosmo
quote:
Cosmo
Hi. You must be knew here.
Posted on 2/1/17 at 10:20 am to SuperSaint
quote:i can do the icechest method and put out better, juicer, and tastier crawfish twice as fast as you. I dont do it if im cooking less than 3 sacks because i dont need to put them out that fast.
ive been to boils in Lafy and never seen this shite... have only come across it in Houston. And often. Just ignorant
I found they slack big time in the seasoning during the boil and then sprinkle seasoning on the shells
Posted on 2/1/17 at 10:21 am to Cosmo
Grew up in NOLA so I had never even heard of this until I went to a boil in Lafayette in my 20s.
Worst thing I've ever seen. So laughable.
Worst thing I've ever seen. So laughable.
Posted on 2/1/17 at 10:23 am to Fun Bunch
other Louisiana cities crawfish > NOLA crawfish.
Posted on 2/1/17 at 11:02 am to CarRamrod
quote:
i can do the icechest method and put out better, juicer, and tastier crawfish twice as fast as you. I dont do it if im cooking less than 3 sacks because i dont need to put them out that fast.
Makes sense if you are cooking a ton of them, especially at restaurants. Changing out water and all the spices all the time gets expensive. If don't change water, then you just make terrible ones.
Posted on 2/1/17 at 11:43 am to CarRamrod
quote:
other Louisiana cities crawfish > NOLA crawfish.
Your taste buds must have down syndrome.
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