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re: LA Crawfish Tyme (Lafayette) seasoning. Dust /no dust?
Posted on 5/9/24 at 1:25 pm to Got Blaze
Posted on 5/9/24 at 1:25 pm to Got Blaze
quote:
. Most restaurants "dust" because they're pushing a large volume of crawfish and don't have the time to soak for 30+ minutes.
Get ready for the downvotes, but you’re correct. It’s the easiest, fastest, and consistent way to cook crawfish at a large volume.
Their seasonings are finer ground and after sitting for 30 minutes, have completely dissolved.
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