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Started By
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re: Why do some of y'all Louisianans dust y'all's crawfish?
Posted on 3/26/26 at 10:39 am to TygerTyger
Posted on 3/26/26 at 10:39 am to TygerTyger
Some of us are beer drinkers, and I don’t want cold crawfish. I let the women and children go first.
1
Posted on 3/26/26 at 10:40 am to SWLA92
quote:This. I put it in the boil and I dust it. Blueboy likes him sone spicy crawfish.
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.
People acting all aghast because someone dusted their crawfish just makes them look like fanatical queers.
Posted on 3/26/26 at 10:48 am to bbarras85
quote:
As soon as the water showed a hint of boiling he cut the fire off and let them soak for a half hour. I know everyone does things different but I usually let mine boil for at least 5-7 minutes before cutting off the fire.
Serious?
Compare the boiling point of water to the doneness temp of shellfish.
Note the former is much higher than the latter.
Then note how long the water is above the latter on the way to reaching the former.
You’re overcooking your crawfish.
Posted on 3/26/26 at 10:57 am to Islandboy777
It gets on your hands. When peeling, your hands transfer some of the seasoning to the tail meat pieces.
That is the science behind it.
That is the science behind it.
Posted on 3/26/26 at 11:01 am to TygerTyger
quote:Lockport must have the same little man's syndrome as Lafayette. Glad to hear the duster got dusted.
Everyone ate mine, and were looking for more.
Posted on 3/26/26 at 11:24 am to RoyalWe
quote:sounds like you know the dude I was talking about! He's Mr. One Up, always has to be right, always tries to be the center of attention.
little man's syndrome
Posted on 3/26/26 at 11:25 am to Churchill
quote:
Some of us are beer drinkers, and I don’t want cold crawfish. I let the women and children go first.
That's what the first batch is for. Make that one medium spice for the women, children and any Aggie friends that are there. Subsequent batches get hotter and are for the men.
Posted on 3/26/26 at 12:48 pm to SWLA92
I went to this place in Monroe that dusted.
Sucks
Sucks
Posted on 3/26/26 at 2:25 pm to t00f
Let's start with that dinky arse basket. What's that hold, 3 lbs? I see 9 people in that screenshot...how many times is he gonna go back to get more for the other 8 people?
And that one old boy on the left has long sleeves. WTF? And wine? Bitch, pick up a white can and shut the f**k up!
And that one old boy on the left has long sleeves. WTF? And wine? Bitch, pick up a white can and shut the f**k up!
Posted on 3/26/26 at 2:32 pm to TygerTyger
Mustard on crawfish 
Posted on 3/26/26 at 2:33 pm to coonass27
quote:
The Yankees in Shreveport do this
The dadrools in Laffy do this to
Posted on 3/26/26 at 2:34 pm to coonass27
quote:
Not sure the logic.
They want extra spicy crawfish. Here in East Texas the crawfish can be cooked bland. I dip them in Tony's if that's the case.
Posted on 3/26/26 at 2:36 pm to LSUnatick
quote:
Then shut your fricking mouth
Bless your little heart.
Posted on 3/26/26 at 3:51 pm to Islandboy777
I'm in Dallas. Harder to find places that don't dust, but then, the ones that soak don't do it right, either, and for some reason, none of them purge as well as they should. I get mine from a local guy whose family has a farm near Ville Platte. He makes weekly runs during the season, bringing up fresh oysters, crawfish, shrimp and crabs. Great prices. Choose full sack or half sack, field run, large and large pre-purged. Prices are reasonable considering he's running a truck back and forth. This week, crawfish (field run) are $3.95 a pound in 32# sacks.
Cheaper in Baton Rouge, but not bad for DFW
Cheaper in Baton Rouge, but not bad for DFW
Posted on 3/26/26 at 4:59 pm to ShermanTxTiger
quote:That's terrible and what if you dont have to peel the ring on the tail to get the meat out?
It gets on your hands. When peeling, your hands transfer some of the seasoning to the tail meat pieces
Posted on 3/26/26 at 5:10 pm to CottonWasKing
I've been to boils where people cut the sack and dump them in.
Gross AF.
Posted on 3/26/26 at 5:24 pm to ShermanTxTiger
quote:
It gets on your hands. When peeling, your hands transfer some of the seasoning to the tail meat pieces.
Well shite man. Just skip the dusting and keep a bowl of the powder to dunk your hands in every so often.
This post was edited on 3/26/26 at 5:24 pm
Posted on 3/26/26 at 5:33 pm to 9Fiddy
quote:
Dusting crawfish should be criminal
100% agree.
Posted on 3/26/26 at 5:46 pm to BlackPot
I only eat crawfish shells that have been properly dusted!!
Posted on 3/26/26 at 5:52 pm to ultratiger89
Dusting is a failure, IDC who does it.
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