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Started By
Message
re: Seasoning on Crawfish after Boiling
Posted on 4/18/22 at 3:33 pm to joeleblanc
Posted on 4/18/22 at 3:33 pm to joeleblanc
Try Rosie Jeauxs From Ville Platte.
1
Posted on 4/18/22 at 4:05 pm to David, Larry David
If you like the dusting method than do it . If the water is seasoned properly and the crawfish are left to soak in cooled down water then you don’t need to sprinkle seasoning in the ice chest . Now if you have under seasoned the water in the pot due to a mis calculation from too many beers then the sprinkling can save them from being to bland at that point .
This post was edited on 4/18/22 at 4:07 pm
Posted on 4/18/22 at 4:16 pm to illinitiger
quote:
I’ve noticed it’s a thing west of 49 and north of i10
It’s the only area I’ve heard of them poured in an ice chest with powdered seasoning and mustard. I have friends that swear by that method. I’d like to try it, but I haven’t been to a boil where they did it yet and I’m too scared I’d frick up a batch if I tried.
Like a friend of mine says…ask 20 people how they cook crawfish and you’ll get 20 different answers. But if you go eat any of their crawfish, they’ll be good.
Crawfish are hard to screw up.
Posted on 4/18/22 at 4:32 pm to EDDIE61112
Will do. I don’t think I’ve seen it available in the Lafayette area.
Posted on 4/19/22 at 8:49 am to David, Larry David
Its always the Lafayette baws doing this stupid crawfish dusting. I bet he puts mustard on his crawfish so the seasoning sticks better like a fricking psycho
Posted on 4/19/22 at 9:56 am to REB BEER
quote:
ask 20 people how they cook crawfish and you’ll get 20 different answers.
^^ relates to a joke I heard years ago
.... If you ever get lost in the woods, start boiling crawfish. Every Boudreaux, Thibodeaux, Deshotel, and Hebert within 50 miles will come find you and tell you how their Parrain boils crawfish. 
Posted on 4/19/22 at 12:01 pm to TigerTatorTots
most that i have seen from SWLA season the shite out of the water and put a very light dust in the ice chest, talking very light.
atleast in the past. Lately i been seeing more and more of pictures of the mustard bullshite.
i dont understand it, all these elaborate fricking methods to cook shite that are best cooked the same way they did 50 years ago
keep the shite simple. i prefer realyl well seasoned water and a light dust but im good either way. frick the mustard and garlic and all the other shite.
atleast in the past. Lately i been seeing more and more of pictures of the mustard bullshite.
i dont understand it, all these elaborate fricking methods to cook shite that are best cooked the same way they did 50 years ago
keep the shite simple. i prefer realyl well seasoned water and a light dust but im good either way. frick the mustard and garlic and all the other shite.
Posted on 4/19/22 at 2:00 pm to David, Larry David
I’ve seen it done and liked it . The theory of the steamed dry seasoning permeating the shell is a solid one.
Posted on 4/19/22 at 2:21 pm to lsu777
quote:
keep the shite simple. i
And stay off his lawn!
Posted on 4/19/22 at 2:22 pm to Antonio Moss
quote:no it isnt.
Dusting crawfish is the equivalent of cooking a bone-in ribeye well done
Posted on 4/19/22 at 4:58 pm to David, Larry David
Cousin's wife's family is from Lafayette.
They did this at a family event a few years ago.
Here is what he did.
1) Boil water with some, but not a lot, of seasoning. The water was a very faded red.
2) Turned off pot.
3) Dumped basket of crawfish into pot.
4) After 5 min, pulled basket, did not let it drain, dumped into ice chest. As he was dumping them, another guy was sprinkling crab boil, using a shaker, into the pot.
5) Close ice chest... wait 30 min
6) Open up ice chest, scoop and eat.
No onions, no garlic, no corn, no potatoes, nothing but crawfish.
There was no "dust" on the crawfish. Nothing visible and nothing I could feel with my fingers.
Crawfish tasted very, very plain and mild.
They did this at a family event a few years ago.
Here is what he did.
1) Boil water with some, but not a lot, of seasoning. The water was a very faded red.
2) Turned off pot.
3) Dumped basket of crawfish into pot.
4) After 5 min, pulled basket, did not let it drain, dumped into ice chest. As he was dumping them, another guy was sprinkling crab boil, using a shaker, into the pot.
5) Close ice chest... wait 30 min
6) Open up ice chest, scoop and eat.
No onions, no garlic, no corn, no potatoes, nothing but crawfish.
There was no "dust" on the crawfish. Nothing visible and nothing I could feel with my fingers.
Crawfish tasted very, very plain and mild.
Posted on 4/19/22 at 5:24 pm to LSUFanHouston
Posted on 4/19/22 at 10:10 pm to LSUFanHouston
quote:
4) After 5 min, pulled basket, did not let it drain, dumped into ice chest. As he was dumping them, another guy was sprinkling crab boil, using a shaker, into the pot.
5) Close ice chest... wait 30 min
Not knocking it, but wonder if they'd get the same results if they put the seasoning in the water before the boil and let them soak for 30 minutes.
I don't see how it works, and only group I've seen do it were a couple of friends from Honduras. They boiled the same as everyone else (season water and soak for 30-45 mins), and dusted for extra spice when you peel and it's on your fingers. The joke around the table was if you eat it right, your fingers never touch your lips or the meat.
Posted on 4/20/22 at 9:44 am to David, Larry David
posted on wafb twitter.
Posted on 4/20/22 at 11:58 am to David, Larry David
This is like salting your fingers before eating French fries. Pass.
Posted on 4/20/22 at 2:58 pm to tonydtigr
quote:
This is like salting your fingers before eating French fries. Pass.
Great idea, gonna ketchup my fingers too. Snort some hot sauce.
Posted on 4/20/22 at 3:04 pm to David, Larry David
quote:
Need an OT ruling here.
Trashy.
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