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Started By
Message
Who the hell dust their crawfish?
Posted on 5/22/21 at 9:59 pm
Posted on 5/22/21 at 9:59 pm
61
Posted on 5/22/21 at 10:01 pm to Byrdybyrd05
I know some LC baws that do the full boil then toss for some extra heat. Pretty damn good. People that boil in plain water then toss are sociopaths.
Posted on 5/22/21 at 10:01 pm to Byrdybyrd05
Texans
Posted on 5/22/21 at 10:01 pm to Byrdybyrd05
Posted on 5/22/21 at 10:02 pm to Byrdybyrd05
I'm no expert on crawfish, but I am more grossed out by the yellow mustard being dumped in than the dust. 
Posted on 5/22/21 at 10:03 pm to Byrdybyrd05
And a bottle of Crystal. Brilliant.
Posted on 5/22/21 at 10:04 pm to Byrdybyrd05
Seen the seasoning done before in North Louisiana, so figured it was something they did up there,but never saw mustard and hot sauce.
Posted on 5/22/21 at 10:05 pm to Byrdybyrd05
Try the fingers
Posted on 5/22/21 at 10:09 pm to Byrdybyrd05
I see it a lot in Texas.
Posted on 5/22/21 at 10:10 pm to Byrdybyrd05
quote:
Coach O was asked if he's a fan of crawfish dusting, which means putting seasoning on mudbugs after they've been boiled.
Where do you stand on this crawfish dusting issue?
"You know what, it's very close. Like 51% to 49% close. But I've gotta go with the dusting."
Posted on 5/22/21 at 10:10 pm to Keys Open Doors
My brother in law is from the Lafayette area and he says a lot of people do that over there.
Posted on 5/22/21 at 10:11 pm to Byrdybyrd05
All around us in Central Texas… a few places even load them up with some kind of oil… maybe butter? Bugs get slicker than owl shite.
I’ve resorted to just boiling our own.
I’ve resorted to just boiling our own.
Posted on 5/22/21 at 10:11 pm to Byrdybyrd05
Dusted crawfish aren’t worth eating. Burns your lips, doesn’t taste as good. All around dogshit way to make crawfish.
Posted on 5/22/21 at 10:12 pm to Byrdybyrd05
That’s the way I do it.Easiest way to get the flavor in them.I season the water,boil them 5 minutes,dump them in ice chest and put the powder liberally and let them sit maybe 15-20 minutes.
Posted on 5/22/21 at 10:12 pm to Byrdybyrd05
If you need to add dust for more spice then you’re doing it wrong.
Posted on 5/22/21 at 10:13 pm to Byrdybyrd05
Reminds me of this place I went to about an hour from Lake Charles about 20 years ago. They battered whole blue crabs and fried them. Not soft shells. WTF
Posted on 5/22/21 at 10:14 pm to LSUA 75
quote:
season the water,boil them 5 minutes,dump them in ice chest and put the powder liberally and let them sit maybe 15-20 minutes.
If you season the water you may as well just let then soak 30 minutes after you boil them. Put half the seasoning in before you boil then when you cut the heat mix in the other half.
Posted on 5/22/21 at 10:16 pm to phutureisyic
quote:
If you need to add dust for more spice then you’re doing it wrong.
This.
Posted on 5/22/21 at 10:17 pm to Byrdybyrd05
Texas. In Austin we mostly get the Houston style Vietnamese crawfish. I’ve been here long enough to where it’s grown on me.
Posted on 5/22/21 at 10:17 pm to Byrdybyrd05
We boil like err’body else then put in a an ice chest dousing then with Lee & Perrins and Tony’s while the veggies cook.
Helluva a lot more that a dusting.
Them crayfish are delicious.
Helluva a lot more that a dusting.
Them crayfish are delicious.
This post was edited on 5/22/21 at 10:18 pm
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