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re: Why do some of y'all Louisianans dust y'all's crawfish?
Posted on 3/25/26 at 8:09 pm to Islandboy777
Posted on 3/25/26 at 8:09 pm to Islandboy777
Because crayfish cooking has evolved. It’s not static like the Duey Desimal System.
It’s more like language and this is the new slang.
It’s more like language and this is the new slang.
0
Posted on 3/25/26 at 8:10 pm to Islandboy777
They do that in Arkansas. Someone told me and I gave him this crazy look.
Posted on 3/25/26 at 8:13 pm to Islandboy777
quote:
dust y'all's crawfish
This is an abomination akin to the boiled soup some Texans call gumbo or Jambalaya made with parboiled rice.
Posted on 3/25/26 at 8:18 pm to LSUA 75
quote:
I dust mine.I don’t have a big enough pot to boil say 100 lbs and then let them soak. I season the water,dump them in ice chest,sprinkle powdered crab boil on them,do 2’nd pot when water comes to boil.Dust those and the start on 3rd and 4th pot.Dust them and start eating from 1st ice chest.
“I don’t have a big enough bowl to eat this cereal so I pour it out into these 55 thimbles.”
Posted on 3/25/26 at 8:19 pm to LSUA 75
Yeah, you're doing it wrong.
And what's with people dumping them in an ice chest??? They are just going to continue to cook and get over done.
Lift the basket out of the pot and let it drain for a few minutes, then pour them on the table and eat. The ice chest is just dumb.
And what's with people dumping them in an ice chest??? They are just going to continue to cook and get over done.
Lift the basket out of the pot and let it drain for a few minutes, then pour them on the table and eat. The ice chest is just dumb.
Posted on 3/25/26 at 8:27 pm to TygerTyger
quote:
And what's with people dumping them in an ice chest??? They are just going to continue to cook and get over done.
They don’t sit in the ice chest long enough at my house to overcook.
I like eating them standing around a table but I don’t have a good patio layout for it and the rest of my bunch would rather be sitting down with a platter full.
This post was edited on 3/25/26 at 8:36 pm
Posted on 3/25/26 at 8:27 pm to TygerTyger
I agree.
Posted on 3/25/26 at 8:30 pm to LSUA 75
quote:
I dust mine.I don’t have a big enough pot to boil say 100 lbs and then let them soak. I season the water,dump them in ice chest,sprinkle powdered crab boil on them,do 2’nd pot when water comes to boil.Dust those and the start on 3rd and 4th pot.Dust them and start eating from 1st ice chest.
This makes zero sense.
Cook a bag. Let it soak 20ish minutes. Dump crawfish. Cook another bag. Let it soak 20ish minutes. Dump crawfish. Repeat as often as necessary.
Has absolutely nothing to do with the size of the pot.
Posted on 3/25/26 at 8:31 pm to Islandboy777
Is this better or worse than shaking the crawfish in a bag of butter ?
Posted on 3/25/26 at 8:33 pm to Islandboy777
New? This had been going on for decades.
Hate to break it to you, but most restaurants in south LA dust their crawfish. It’s a cheat that cuts the amount of time down significantly. If done right, it’s not bad, but soaking is vastly superior.
Hate to break it to you, but most restaurants in south LA dust their crawfish. It’s a cheat that cuts the amount of time down significantly. If done right, it’s not bad, but soaking is vastly superior.
Posted on 3/25/26 at 8:39 pm to Islandboy777
No real Louisianan would, or none that I know of. Must be transplants. Or Texans.
Posted on 3/25/26 at 8:49 pm to Islandboy777
The real Cajuns dust.
Posted on 3/25/26 at 9:00 pm to grizzlylongcut
Bruh. I lived in Shreveport for 14 years. I’ve personally seen it at Shane’s, shavers and the place in Haughton I think that was supposedly the best around. They are the ones that asked if we wanted regular or extra spicy. I, like most south LA baws, assumed maybe they had a couple pots going. Nope. A cup of crab boil to dip the crawfish in. They are the ones that informed me of you get it on your lips.
I’m not arguing what’s wrong or right nor what people’s preference is. I just spent to long in that hell hole and could never find any good seafood. Always saw it as mother way to cook shitty and try to cover it up
I’m not arguing what’s wrong or right nor what people’s preference is. I just spent to long in that hell hole and could never find any good seafood. Always saw it as mother way to cook shitty and try to cover it up
Posted on 3/25/26 at 9:06 pm to Islandboy777
This was years ago, but I went to a crawfish boil where the crawfish her dusted. I actually didn't know what it was called at the time, but this know it all who was boiling put salt on the crawfish and then some in the water. Boil them, had a sack that he put in while they were cooling that had onions, lemons, mushrooms and oranges. It was actually I think two or three of these sacks.
He was one of these "This is how you really do it" types. He put the boiled crawfish on the table and had two or three different types of seasoning he poured on top of them, cut some of the lemons and squeezed them over the crawfish. I tried one. It tasted just like I though, the seasoning was outside of the meat. It was like I started tasting the seasoning seconds after chewing. People were eating them up saying how good they were.. But if you like to taste something salty right before you taste a hint of seasoning, then it must have been really good.
This guy was someone's cousin from East Texas.
He was one of these "This is how you really do it" types. He put the boiled crawfish on the table and had two or three different types of seasoning he poured on top of them, cut some of the lemons and squeezed them over the crawfish. I tried one. It tasted just like I though, the seasoning was outside of the meat. It was like I started tasting the seasoning seconds after chewing. People were eating them up saying how good they were.. But if you like to taste something salty right before you taste a hint of seasoning, then it must have been really good.
This guy was someone's cousin from East Texas.
Posted on 3/25/26 at 9:10 pm to Islandboy777
so if you dust them and they steam for like 10 minutes then the seasoning gets moist and soaks into the shell of the crawfish
Posted on 3/25/26 at 9:17 pm to CottonWasKing
You dump a bag right in the water?
Posted on 3/25/26 at 9:26 pm to Islandboy777
I am not from Louisiana but always dust my crawfish. The seasoning is transferred to your fingers and you get it when you eat.
On the East Coast they rarely boil seafood. Instead it is steamed with vinegar and water with the crustaceans dusted with Old Bay seasoning - and it is very good.
On the East Coast they rarely boil seafood. Instead it is steamed with vinegar and water with the crustaceans dusted with Old Bay seasoning - and it is very good.
Posted on 3/25/26 at 9:28 pm to donRANDOMnumbers
quote:
so if you dust them and they steam for like 10 minutes then the seasoning gets moist and soaks into the shell of the crawfish
I have a hard time believing this.
Posted on 3/25/26 at 9:28 pm to Islandboy777
I am a dusting critic but there is a way to do it correctly. If you dont, it becomes a grimy salty mess.
What it is I don't know but it involves dissolving the seasoning. It takes more than steam.
What it is I don't know but it involves dissolving the seasoning. It takes more than steam.
Posted on 3/25/26 at 9:33 pm to Islandboy777
This is the most Louisiana thread of the day. People obsessing over how folks prepare crawfish.
This is awesome.
BTW, I don’t boil crawfish so I don’t do no dusting.
This is awesome.
BTW, I don’t boil crawfish so I don’t do no dusting.
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