Born and raised in Louisiana eating crawfish at every opportunity. Never in my life have I seen seasoning spice sprinkled on the outside of the crawfish after they were boiled until I moved to Texas. Not trying to be a smart ass but can someone explain to me how that spice is supposed to penetrate that shell and get to the meat after it is cooked? At one local eatery you can order crawfish regular or spicy. Spicy means they spinkle spices on the OUTSIDE of the shell which again has no effect on the meat inside.
Just curious as I am seeing more and more people do this and nobody knows why.
Just curious as I am seeing more and more people do this and nobody knows why.