re: Seasoning on Crawfish after Boiling

I grew up in Houma soaking crawfish. When I moved to Lafayette a few years ago, most people here dust them after boiling. It’s a much more efficient way, especially if you are doing multiple sacks. Season the water and cook the sausage and vegetables, and real sweet corn, not that frozen shite. Take them out and cook the crawfish until they float. Dust them in an ice chest and let the seasoning steam into the crawfish. If it’s done right, you shouldn’t have a coating of seasoning left on the shells.
They come out juicy and well seasoned.
Plus crawfish are dirty as shite no matter how much you wash them. Dirty arse water is what is soaking into the meat when you soak them. If you don’t believe me, wash some as much as you can, then boil a few in clear water. You probably won’t ever soak again.

I've only ever seen dusting in restaurants, never at a home boil.

I feel like that's where it started, restaurants trying to turn them out quick and not deal with soaking them so they just dust the outside. I feel like most of the restaurants in the Lafayette area dust them, I don't care for it.

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Dust them in an ice chest and let the seasoning steam into the crawfish

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Got to have the right seasoning though

Chackbay, Tony's, or Slap ya mama aint going to cut it

Louisiana is ok

Most of these boiling places that do this use their own or somebody else's custom blend from Targill

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Lafayette

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If you include the whole region its the best food in the state

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right, so better than the entire metro new orleans area then?

(please say yes)

For Cajun food? Without a doubt.

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Got a buddy from Lafayette who says this is the real Cajun way.

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I grew up in Lafayette, Youngsville, Broussard. Reason I say all 3 is because I went to school in Youngsville (Green T. Lindon and Youngsville Middle), had a Lafayette address and had a Broussard (837-) phone number.

This is all bullshite

I do this now using a specific seasoning that is ground up fine. After 11 minutes with a lot of lemon juice, your hands are clean after eating. I'll put my crawfish up against anybody.

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ts closer to the truth than this:

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The only place that competes with Lafayette on seafood is the Houma area

Nola gumbo is shite and so is its jambalaya
It has one good bbq place in the whole town and its nothing compared to what's cooking in the small towns around lafayette on a Sunday after church

Turtle sauce picante from Suires grocery >>> any Turtle soup in Nola

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but many many people, experts, tv shows, ratings, etc disagree

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Because you're talking about world famous restaurants and most of the better restaurants in Nola now don't even serve creole food
Nola has better Italian, Viet, and Israeli food along with better steakhouses like should be expected

Donald link is a hell of a chef but he failed in Lafayette because people could get what he was serving way cheaper and better at the plate lunch place around the corner