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Posted on 5/23/21 at 4:27 am to Byrdybyrd05
The best flavored boiled crawfish I have ever experienced come from seafood stores in and around New Orleans.
There are a lot of places around Lafayette that does this dusting.
I really don't get anybody who boils in water and tries to season on top of the shells. However, I don't mind if the crawfish is boiled in seasoning and also has seasoning on top.
Does anyone know what they put in the boiled crawfish in New Orleans that makes them so sweet without being too spicy or anything?
I think it may be some sort of yellow mustard powder with
a higher ratio of salt and a smaller amount of cayenne.
There are a lot of places around Lafayette that does this dusting.
I really don't get anybody who boils in water and tries to season on top of the shells. However, I don't mind if the crawfish is boiled in seasoning and also has seasoning on top.
Does anyone know what they put in the boiled crawfish in New Orleans that makes them so sweet without being too spicy or anything?
I think it may be some sort of yellow mustard powder with
a higher ratio of salt and a smaller amount of cayenne.
Posted on 5/23/21 at 4:33 am to beauchristopher
One of the seafood stores that I enjoy in New Orleans told me they mainly use Deep South Blends seasoning. I assume they mean Cajun Land. Then they possibly use this along with with their own ratio of seasoning. Then they add a liquid boil, probably Zatarains, after the boil.
However, when I use Cajunland I find it to be a bit too spicy. I enjoy spice, but I still don't see how they get it to be so sweet without the spice.
Does anyone know how they get them to be so much better tasting in the New Orleans area? As I pointed out before, someone told me it's yellow mustard powder.
However, when I use Cajunland I find it to be a bit too spicy. I enjoy spice, but I still don't see how they get it to be so sweet without the spice.
Does anyone know how they get them to be so much better tasting in the New Orleans area? As I pointed out before, someone told me it's yellow mustard powder.
Posted on 5/23/21 at 7:12 am to Byrdybyrd05
I don't know about the mustard or whatever those liquids were, but I've been boiling in seasoned water and dusting afterwards all my life.
It's better. Get over it.
It's better. Get over it.
Posted on 5/23/21 at 7:52 am to Byrdybyrd05
quote:
My brother in law is from the Lafayette area and he says a lot of people do that over there.
My in laws in da Berry dust them like that. But not with mustard and hot sauce.
Posted on 5/23/21 at 7:56 am to Byrdybyrd05
West of the Atchafalaya basin is where it starts
Posted on 5/23/21 at 8:01 am to Bullfrog
Yikes
Posted on 5/23/21 at 8:03 am to lsucoonass
The mustard is just gross.
Posted on 5/23/21 at 8:07 am to lsucoonass
quote:
Yikes
Could you, would you,
with a goat?
I would not, could not,
with a goat!
Would you, could you,
on a boat?
I could not, would not,
on a boat.
I will not, will not,
with a goat.
I will not eat them in the rain.
I will not eat them on a train.
Not in the dark! Not in a tree!
Not in a car! You let me be!
I do not like them in a box.
I do not like them with a fox.
I will not eat them in a house.
I do not like them with a mouse.
I do not like them here or there.
I do not like them anywhere!
I do not like dusted crawfish and ham!
I do not like them, Sam-I-am.
Posted on 5/23/21 at 8:08 am to Byrdybyrd05
People that don't know how to cook crawfish, like Houston baws..
Posted on 5/23/21 at 8:26 am to Byrdybyrd05
Ewww well its better than that boiling in straight water then tossing seasoning on top like its Coffee Call, after the fact. That place would be Lafayette and surrounding areas.
Posted on 5/23/21 at 8:35 am to LSUA 75
quote:
LSUA 75
It should be against the law for you to ever be in the vicinity of a crawfish pot.
Posted on 5/23/21 at 8:37 am to Byrdybyrd05
Saw some guys from sulphur do this. As a former kenna baw I was appalled. Worst crawfish I ever had.
Posted on 5/23/21 at 8:38 am to Byrdybyrd05
It’s an acadian area thing. Don’t mess with their rice or crawfish dusting, baw.
Posted on 5/23/21 at 8:42 am to beauchristopher
quote:
One of the seafood stores that I enjoy in New Orleans told me they mainly use Deep South Blends seasoning. I assume they mean Cajun Land
It’s not.
ETA: Deep South makes a lot of custom blends. Many stores/chains have their own seasoning packets that are different from the mainline Cajun Land taste.
This post was edited on 5/23/21 at 8:44 am
Posted on 5/23/21 at 8:43 am to tigersownall
There's a new crawfish place in Youngsville called C'est Bon. I believe they farm their own. They were "Select" crawfish and maybe the best I've ever seen in a restaurant. However, they dusted the shite out of them. I knew something was wrong when I couldn't smell the boil from the parking lot. And I was like the only guy to give them a bad review on Facebook. That's the one place I recommend wearing gloves.
Posted on 5/23/21 at 8:47 am to jojothetireguy
quote:
Seen the seasoning done before in North Louisiana, so figured it was something they did up there,but never saw mustard and hot sauce.
I do not know a single person that does it this way and I’ve lived in north Louisiana my entire life.
Posted on 5/23/21 at 8:50 am to LSUlefty
Dusting is for people not skilled enough to know how to properly season the water to get the flavor in the shell.
And they get real mad about it because deep down they know they dont know how to season the boil water and are insecure about it.
And they get real mad about it because deep down they know they dont know how to season the boil water and are insecure about it.
Posted on 5/23/21 at 8:51 am to Ignignot
quote:
Dusting is for people not skilled enough to know how to properly season the water to get the flavor in the shell.
And they get real mad about it because deep down they know they dont know how to season the boil water and are insecure about it.
Yup.
There’s nothing wrong with that either. Just don’t cook crawfish until you know how c
Posted on 5/23/21 at 8:53 am to O
quote:
I know some LC baws that do the full boil then toss for some extra heat. Pretty damn good.
Lake Charles does this and it’s atrocious. After about two pounds you taste nothing but salt.
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