re: Why do some of y'all Louisianans dust y'all's crawfish?

Firstt time I saw this was on a land rig in and around Laffy. I was in shock to see this shite happen. Then in Houston.
We had a boil on that same rig and the consultant and a couple other wanted them dusted. So I ended up doing 8 Sacks boiled and they did 2 dusted. Story ends like this boiled zero left and dusted plenty left.
Whats yall go to seasoning?
Ive changed over years ago to CajunLand powder and Zatarains liquid.

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Yeah people have probably eating crawfish that have been “dusted” before and never realized it. If done properly like you said let them steam in the ice chest for 10-15 minutes and all the seasoning melts into the shells.

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This.

I personally don’t dust when I boil, though I keep dry seasoning on hand when we have a bunch of friends over in case some want to throw a bit more on, and I always advise them to throw a bit of lemon juice on top and mix. I personally just like to have it soak in heavily seasoned water for a long time to not have to mess with all that.

But lots of restaurants do it, and you’re right, I’d be willing to bet many of the anti-dust people here have had it from a restaurant that “dusts properly”, and they never really even noticed while enjoying their meal.

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The Yankees in Shreveport do this.

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You missed spelled Lafayette.

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I’m not one of those that thinks dusting a batch of crawfish is going to absolutely ruin it but if you’re not soaking them then they’re never going to be any better than “fine”.

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Agree.

I don’t mind the dusting if that’s how someone does it, but dammit, at least let them soak a bit in some seasoned water first. Plain water, or just salted water, then straight to the ice chest for dusting is pas bon.

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Yeah people have probably eating crawfish that have been “dusted” before and never realized it. If done properly like you said let them steam in the ice chest for 10-15 minutes and all the seasoning melts into the shells.

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I picked up some to go in Texas recently and the guy started dumping seasoning on them after they were in my cooler, he added some Sunny D on top of that and I was thinking what in the fresh hell?? but by the time I got home no dusting was detectable, it had all sort of melted together to make a little sauce. It was pretty good.

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Usually Lemon Juice/a touch of vinegar. Maybe even a little lime. Let it sit for a few minutes. It dissolves all of the”dust”

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Absolutely disgusting and tastes horrible, gets shite all over your fingers

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That is a Lafayette thing.

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Not just Laffy.

I got into a big argument with a buddy from Lockport. A mutual friend was throwing a party and asked us to boil for him. So this Lockport guy and I started trading recipe/process. He boils in salt water only and then dusts. He grew up with a family that had a crawfish pond and they would sell on the side of the road. Dusting let them pump out crawfish pretty fast. So he was acting like he was God's gift to boiling.

I argued that soaking in seasoned water was much better, and we were only boiling 6 sacks, so time wasn't an issue.

He wouldn't hear it. Kept telling me that because I was from Baton Rouge, I wasn't a real Cajun and didn't know shite. (my mother's side of the family are all from Avoyelles Parish and are all of French heritage).

I said fine, you boil your way, I'll boil mine. We'll see.

Comes time for the party and we both boiled 3 sacks. Everyone ate mine, and were looking for more. The only people who ate his were his wife and two kids. He was pissed.

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It’s always these mfers. 10% crawfish, 90%corn, using tongs to pick crawfish up

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And don't forget the chardonnay.

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If you do it properly and don't over do it, the dust will break down and seep into the crawfish shell.

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Or you could season the water.

This is pointless.