It's a lot more noticeable with shrimp, but it does help take in the seasoning. Not sure how or why it happens, but it does. (DO NOT PUT TOO MUCH ICE). We boiled a batch that for some reason didn't take the seasoning too well, we dumped a 8 lb bag of ice on them, and that did the trick. Not a cure all by any means though.
True that! Who started this method? They must be found and stopped. I've only encountered this in Houston. It is the most disgusting, waste of good crawfish I've ever seen. When cooked like this the crawfish are bland, and a layed of sludge-like brown crap forms at the bottom of the tray. Dont try and use the sludge as a dip- you will gag your head off. As I look upon the sludge, all I think about is how it could have been seasoning the meat; if only someone hadnt messed with years upon years of cooking tradition. If it aint broke, dont fix it.
The first time I'd heard of putting seasoning after boiling, I was very sceptical too but if you pour it on the crawfish as you pour the crawfish in the ice chest......and shake the ice chest real good, it steams it in, and does work well. That's how most around here (Evangeline Parish) do it. Definitely Cajun coonazzes in Evangeline.
That's the equivalent of cooking meat (or any food) without any seasonings, then tossing it in a plastic bag with some seasonings. Cajuns have come up with some creative ways to cook over the years, but I don't think this is one of them. Boil'em right!:hihi:
Works pretty good with cracklins. :shock: If I could get you to taste some, you'd change your mind. With some of the methods I've read on here, how does the seasoned water penetrate the tail meat? Ever notice there's no space tween the tail shell and the meat?
It works for shrimp. And there is definitely no space there. I will never boil seafood in unseasoned water. Now if you want to throw some seasoning on them after you boil them in seasoned water, ok.
I tasted them once years ago. Just not the same to me. Maybe the guy didn't know what he was doing. My fingers did burn from the pepper, tho. The tail meat shrinks as it cooks, creating space between the meat and shell. Same goes for shrimp. That's why you let them soak for a period of time. Guess we'll just have to have a TigerForums taste test next crawfish season. I'm sure someone here will be happy to volunteer as judge.:yelwink2:
