How is Rouses crawfish?

Probably depends which rouses and who was working that day

I’m sure that almost every place that serves boiled crawfish keeps them in an icechest or similar.

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would you rather they just leave them out to get cold?

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Personally, I'd rather cool/warm crawfish as opposed to overcooked and a PITA to peel.

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Probably a couple of days old and just dipped in hot water and then sprinkled with their own seasoning that Lil Donny hand selected all of the spices for.

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Show us on this loaf of french bread where Mr. Rouse touched you.

depends on the location

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. An ice chest is like a coffin for hot crawfish, once they go in they are ruined.

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Good to see I'm not the only one that thinks like this. And this is especially true if they just sit in there and continue cooking waiting to be sold.

The only time I've used an ice chest with crawfish is when transporting fresh cooked ones indoors instead of having the strainer from the pot drip all over the floor. I'll transfer them into an ice chest outside, head inside and spread them out on a table for consumption.

Judging by the usual line at the Mid-City NOLA Rouse's usually, it's the best damn crawfish on Earth.

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I’m sure that almost every place that serves boiled crawfish keeps them in an icechest or similar

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Ive literally never been to a place that sells boiled crawfish and they werent in an ice chest.

I had it last year and it was barely seasoned. It also doesn't come with anything else besides crawfish.

Like someone said above, depends on location and who is working. I went to the one on airline in met