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.

Interesting thought. I suck the heads and pouring cayanne and other spices on the outside make that almost impossible unless you want your mouth on fire.

lots of people suck the heads and put a dry rub on the outside of their crawfish. I do and I douse my crawfish with either Slap Yo Moma or Swamp Dust once they are in the cooler. Maybe its just the Texans that can handle it.

[This message has been edited by victory (edited 4/12/2013 7:54a).]

Not trying to get in a pissing contest but when you sit down and eat four to five pounds at a time, it gets tricky not to have your mouth on fire. Most Texans I eat crawfish with eat a dozen or two and stop. It was a simple question. I also only started seeing this turned in Texas 2-3 years ago.

I saw a caterer do that a few years ago, and just figured it was a way to do it easier. Never saw it before or since though. We and everyone I know season the water.

Wolfies puts it on the outside.

I've seen both styles and we even created a "Cajun Shaker- for those who like it on top!" It seems to me that those who sprinkle seasoning on top tend to season the water less. I grew up in a "season the water" family so that's what I prefer but our products go both ways! Gunna boil some up again this weekend! "Now Dat's Good!"

'Slap yo Mama'

...that's good stuff

You have to admit that even in Louisiana, certain dining traditions are regional/localized. Exhibit A: My family puts a big dollop of potato salad in the middle of a bowl of gumbo. We're scattered from Hineston (near Alexandria) to Moss Bluff (near Lake Charles).

We're also spice in the water and spice on the shell, but both doses are fairly liberal. Yes, your mouth does burn, but that's what the corn, potatoes, and ice cold beer are for. I can personally put away 4lbs, but I've seen my mother put away 6 on a good day (I might add that she's a Yankee convert).

If you like spicy crawfish but have to sprinkle seasoning on them after they are out of the pot, you aren't doing it right.

The dry seasoning doesn't add all the flavor but it definately adds to it. I soak my crawfish for minimum 30 minutes in swamp dust and cayenne pepper and when I put them in the cooler I sprinkle with Slap Ya Momma.... Great flavor

I grew up on the coast, I've never seen anyone put dry seasoning on crawfish after it is boiled. Guess I learned something new.

(To add, I was born and raised on the Texas coast)

[This message has been edited by justalocal (edited 4/12/2013 9:13p).]

Duplicate

[This message has been edited by justalocal (edited 4/12/2013 9:11p).]

I dust a little pile of the seasoning on the butcher paper to "dip" my potatoes and crawfish meat in before putting into my mouth. Logic!

Rex Racer. Now that makes sense.

A 'right way' to prepare crayfish....now there's a concept.

I will say there are wrong ways, though....

Also the corn and potatoes need seasoning.

What? You don't boil the mud bugs in orange drink?