What time is softball?
Maybe so. Good try but you are not getting it.
My kids get their seasoning free from their papa.
One of my sons uses the “you buy I boil” routine to get his crawfish paid for.
I could do the same, but I just treat my friends and family with the whole shabang.
Who knows, maybe one day I may run the circuit to find out if even at that price it is marketable. So for now, it will remain my secret.
LOL... I wasn't asking or interested in your top secret seasoning.
We will all just have to use inferior seasoning until you release the best seasoning the world has ever known.
Do you think State has ever boiled crawfish for their students?
There's the problem: envy.
I am reminded of an editorial years ago in the Times-Picayune discussing the New Orleans work ethic. The last line concluded that there is no such thing, noting "it's like Baton Rouge culture."
State fans critiquing our cuisine??
To be honest, boiled Crawfish as a stand alone delicacy originated in Acadiana.
My dad who is from upper Bayou Blue between Houma and Thibodaux said they used to (in the 1930s) go and catch crawfish but then would put it in their other meals not just boiled.
He never ate boiled crawfish until he moved to Vermilion Parish in the late 1950s.
I grew up, with Richard's on South Henry in Abbeville as one of the first pure stand alone Crawfish joints even in Acadiana.
Before that everyone here did it at home.
What made Acadiana so perfect was being right on the edge of the Atchafalaya Basin and Rice farmers everywhere.
The rest of Louisiana is riding on our Crawfish tails.
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