CorpsAg has it down, almoat exactly the same way I do mine.

If you think dusting them after the boil is pointless, I feel sorry for you.

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CorpsAg has it down, almoat exactly the same way I do mine.

If you think dusting them after the boil is pointless, I feel sorry for you.

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No reason to feel sorry for me. I've eaten them dusted and they are nowhere near as good as when I've made them not dusted.

dust FTW

Like them either way, if they taste good, bring them on.

Meh....

I get Bobby Duncan to send me 5 gallon buckets of the mash off the bottom of the vats on Avery Island. Makes the best boil ever, no need to dust at all. Been using this method for around 20 years now.

From Port Arthur. Coonass blood. Been eating crawfish since I could eat. Been cooking them since I could cook. Corps Ag is almost spot on for how I learned to do it. I always cook my corn and potatoes first/separate. Perfect thing to do while the boil gets ready.

Always dust. Definitely season the boil, but still dust. Perfect way to do it for those who like them spicy and those that do not. If you like them spicy, lick your fingers and suck the heads. More dust. If you don't like them spicy, don't lick your fingers. Less dust.

I also put garlic, onions, oranges, butter, and lemons in my boil. Texjoy shrimp/crab/crawfish boil. Prefer the dry boil, but the liquid boil is good too. Dust with the dry boil, or Tony's.

Don't overcook. That's what makes crawfish difficult to eat/peel. I add crawfish to boiling water. Return to boil and turn the fire off. Soak for 5-10 minutes (depends on how distracted I am and when I notice the steam coming out from underneath the lid). Put in cooler (NOT Yeti as previously mentioned. Frozen crawfish suck). If after a 5-10 minute soak they aren't spicy/flavorful enough, add more boil to the pot. If they are too spicy, maybe add some water and put more crawfish into the next batch.

Always make too much. When everyone is done eating, sit around the table, drink beer, listen to music, peel the tails (I still eat every 3-5 or so), and put into a container. You can freeze them in water and make etouffe or creole or cornbread later.

Lots of times I think I'm making too much and there isn't anything left for etouffe later. Win/win.

Damn I want crawfish now.

Don't freeze in water. Vacuum seal! Water washes the fat away, unless you dump the water in your ettoufee.

Cut up onions into strips, wrap loosely in foil with some butter. Put it in the boil with the crawfish. Always a big hit at mine.

Broccoli florets are awesome. They soak up all kinds of boil. Bad a$$

PAT representing.

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Personal preference then, I guess. That's how my family has always done it in Crowley, Louisiana.

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I read this in a Forrest Gump voice and envisioned the poster screaming CROWLEY, LOOSIANAAA at the end. Like Forrest did when hollering at the hippie.

My family is boiling some crawfish this weekend.. The broccoli sounds great, so I'll make sure we add that. What's the consensus on butter-- add to the boil or to the finished product?

beans or no beans?

Cauliflower work really nice in a good spicy boil

Usually drop a couple of bags of the cauliflower/broccoli medley in the pot with the potatoes and corn

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Cauliflower work really nice in a good spicy boil

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Here's something different with the leftovers. After they have cooled, mix them well with ice, but keep the water drained off. The next day they are excellent. The fat in the head hardens, and comes out clean with the tail meat. Try it !

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I would agree with never seasoning them in the cooler that is a waste of good seasoning. The boil is where they get all the seasoning, I regus to eat anywhere that serves post seasoned crawfish.

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So you would refuse to eat crawfish any coon ass has cooked. Not very bright IMO.

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I would agree with never seasoning them in the cooler that is a waste of good seasoning. The boil is where they get all the seasoning, I regus to eat anywhere that serves post seasoned crawfish.

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So you would refuse to eat crawfish any coon ass has cooked. Not very bright IMO.

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Half coonass here, but my dad is full coonass and so was my grandpa who lived in Kaplan Louisiana. Just make the boil really spicy and that's good enough. If your guests want them dusted they can do it themselves, but they are spicy enough.

Lots of my family are coonasses, none of them dust bugs once set aside. Dusting them after they are taken out of the water gets your hands covered in spices, it does not add spice to the tail meat, but is then transferred to your mouth (eyes and nose and everywhere else you touch)

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Lots of my family are coonasses, none of them dust bugs once set aside. Dusting them after they are taken out of the water gets your hands covered in spices, it does not add spice to the tail meat, but is then transferred to your mouth (eyes and nose and everywhere else you touch)

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Yup.

And for everyone poster that prefaces their wrong opinion with just how Cajun they are they immediately prove they aren't when they allude to not defaulting to pulling the meat out of the tail with their mouth, sucking heads and sucking claws.

All the dust does is burn your lips without any taste. Season your water to season the meat.

Spent four years amongst the heathens in St Charles Parishand loved every minute of it. The localslaugh every time I bring up folks dusting after the boil. But to each their own and will eat themeither way. We do 3 4 boils a year andwe never dust. What I was taught was toput a finger in the boil and taste it. If you do not gag, you do not have enough crab boil. Biggest problem I have seen is over cooking.After I boil the crawfish, I drop in two milk jugs that are full of ice and
allow the bugs to soak for 15 20 minutes. My target is 140 degrees F. Wealso peel a sack of garlic and place the entire cloves in the boil. Melt like butter.Question for you dusters: "Do y'all also put tabasco on theoutside of your oysters before you shuck them?"The other myth: purging. Dr McClain at the LSU AgCenter covers crawfish and recommendsagainst purging with salt, but recommends flushing the mud from the shell. They claim salt water only kills the crawfishand they do not regurgitate. But if youwant to use salt, go for it.

Who has the signature that ranks all the threads from greatest to least? This is headed for close to the top.

This place has become insufferable with the name calling and experts.

Never called it dusting. If you do it right there shouldn't be any dry spices...dusting does not describe what I was taught. I think the key to "dusting" is adding the butter and lemon/orange citus and letting them steam in the cooler. I believe this is what draws the spices into the shell.

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This place has become insufferable with the name calling and experts.

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What's the best way to keep them alive overnight if I can't buy and cook them the same day?

Put them in a cooler with a small amount of ice. If take em out of the bag.

Make sure you crack the lid to the cooler so that they can breathe.

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Meh....

I get Bobby Duncan to send me 5 gallon buckets of the mash off the bottom of the vats on Avery Island. Makes the best boil ever, no need to dust at all. Been using this method for around 20 years now.

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Was reviewing this thread before my afternoon boil, and came across this gem. Man, mfbarnes had some whoppers.

^hahaha. He was truly something

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Meh....

I get Bobby Duncan to send me 5 gallon buckets of the mash off the bottom of the vats on Avery Island. Makes the best boil ever, no need to dust at all. Been using this method for around 20 years now.

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Was reviewing this thread before my afternoon boil, and came across this gem. Man, mfbarnes had some whoppers.

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