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Started By
Message
re: Help a Nola transplant in Lafayette to find crawfish
Posted on 3/11/16 at 2:48 pm to Janky
Posted on 3/11/16 at 2:48 pm to Janky
quote:
Go to Richard's in Abbeville.
Yup.
And their crabs are insane. They charge per crab and based on size/quality. I've never even come close to getting crabs that nice anywhere else.
This post was edited on 3/11/16 at 2:49 pm
1
Posted on 3/11/16 at 3:07 pm to Fratigerguy
quote:
This is just simply incorrect. The ones who do large volume don't boil their crawfish is seasoned water. Tony's doesn't, Leon's doesn't, etc.
No seasoning in the water, no seasoning sprinkled after either? Sounds great.
I don't understand the seasoning on the outside either and it's why I don't eat restaurant crawfish.
Posted on 3/11/16 at 3:23 pm to CajunAlum Tiger Fan
quote:
No seasoning in the water, no seasoning sprinkled after either? Sounds great.
No no. The crawfish are boiled in plain water, or in the case of many of them now, steamed. They are then lowered into a pot of lukewarm seasoned water. They don't pick up seasoning while they are cooking. It's not until the soak that the membranes start to shrink up and allow seasoned water in anyway. Its a much more efficient way of boiling large pots many times a day. You can get 4-5X the amount of crawfish done before you need to change the seasoned water out. Plus, placing in them in much cooler seasoned water allows them cool more quickly, and thus, they soak up the seasoning with a much shorter soak. No worries about adding more water and having to add more seasoning too because there is little to no evaporation. The point is just that the large volume boilers nearly ALL use a plain water boil/steam, and a cooler seasoned water soak. 
Posted on 3/11/16 at 3:36 pm to Crescent Connection
quote:
Crawfish Time
I've never understood why people wait in line forever there, but every night, there are over a hundred cars in the parking lot and a line in the drive thru going all the way around the building.
Posted on 3/11/16 at 3:43 pm to Gaston
quote:
Go to Richard's in Abbeville
Neat place. Good crawfish.
Posted on 3/11/16 at 4:09 pm to Crescent Connection
I think the seasoning on the outside is fine...but you guys are kidding yourself if you think that is the better way to cook them.
Posted on 3/11/16 at 4:57 pm to CajunAlum Tiger Fan
Hey my email is lwplauch@yahoo.com
You said you had a football helmet question
You said you had a football helmet question
Posted on 3/11/16 at 5:28 pm to Crescent Connection
Call Chez Francois. They might not sprinkle. It's been a long time since I've had their crawfish. The boiled crabs have always been pretty good, though.
Posted on 3/11/16 at 7:21 pm to Gris Gris
Went to Crawfish Hole next to Earl's on Verot. $25 for 5lbs. They were very good...probably the biggest crawfish I've had in recent memory, and the whole 5lbs were consistently huge tails. They do sprinkle seasoning on top, but it wasn't noticeable. My only gripe is that the heads were not juicy enough, and that seems to be a common occurrence with the crawfish here in Lafayette.
I will go back to this place without hesitation.
I will go back to this place without hesitation.
Posted on 3/11/16 at 7:33 pm to Crescent Connection
Chad is a good dude. Been open there about 3 years I think
Posted on 3/11/16 at 7:55 pm to yellowfin
Richard's - treat yourself. Your won't be disappointed. It's a 15 minute drive from So. Lafayette. The crowds and prices are a bitch at all the Lafayette area crawfish spots. You need to go very early and ignore the prices on the menu.
Dwight's is money also.
Dwight's is money also.
Posted on 3/12/16 at 9:22 am to GonePecan
Crawfish Time on Verot does a good job. They boil their crawfish in seasoned water, which is preferred, but if you order them "spicey", then they sprinkle more seasoning on the outside. IMO, ordering them "regular" is just fine. Always had good crawfish there.
Dwight's too. Solid crawfish and BBQ. Interesting combination of specialty items if you think about it. And their quality is very consistent.
Dwight's too. Solid crawfish and BBQ. Interesting combination of specialty items if you think about it. And their quality is very consistent.
Posted on 3/12/16 at 9:51 am to G Vice
I had crawfish at Fezzos last night (Crowley location) and they were better than I expected. I ordered them spicy and they sprinkled extra on the outside. My wife got them regular and nothing was sprinkled on top. She said they were plenty spicy. I assume the Scott location would be just as good if not better. it's usually hit or miss in Crowley with everything on the menu but Scott has their shite together
Posted on 3/12/16 at 10:02 am to malvin
quote:
sprinkled extra on the outside
Posted on 3/12/16 at 10:06 am to G Vice
Crawfish Time boils in clean water and seasons in an ice chest. Unless they have changed their recipe in the last couple of years. The owner is my neighbor and he told me himself. They use a seasoning that "melts" well while steaming in the ice chest so you wouldn't know it, hence when you get them spicy and they put more it doesn't melt. I said earlier in the thread it's an easy way to boil that type of volume and have a consistent product (not the only way). Those were his words
Posted on 3/12/16 at 10:10 am to malvin
quote:
seasons in an ice chest
Posted on 3/12/16 at 10:13 am to BRgetthenet
I understand But done right you would never know it. It's not the preferred method and not how we do it at the house. It's just extra crap to clean up afterward
Posted on 3/12/16 at 10:16 am to malvin
They sure had me fooled. And that works for me. Still good.
Posted on 3/12/16 at 10:36 am to malvin
quote:
Crawfish Time boils in clean water and seasons in an ice chest. Unless they have changed their recipe in the last couple of years. The owner is my neighbor and he told me himself. They use a seasoning that "melts" well while steaming in the ice chest so you wouldn't know it, hence when you get them spicy and they put more it doesn't melt. I said earlier in the thread it's an easy way to boil that type of volume and have a consistent product (not the only way). Those were his words
I know at least one very large volume retailer up here that used that seasoning for years, and likely still does. You'd swear they were soaked.
This post was edited on 3/12/16 at 10:55 am
Posted on 3/12/16 at 10:40 am to malvin
He's talking about on Verot. That's Wilkerson not Lamm. Moss and Ridge are his
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