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Started By
Message
re: Crawfish popularity in Texas
Posted on 2/26/26 at 7:17 am to billjamin
Posted on 2/26/26 at 7:17 am to billjamin
quote:
Certainly not for good crawfish that aren’t dusted.
I don’t know where this myth came from. I’ve been to idk how many crawfish boils, probably 50+, most all of them in either North Louisiana or Texas, I’ve never seen this happen once.
Typical little dick south Louisiana bullshite regarding North Louisiana
2
Posted on 2/26/26 at 7:20 am to turnpiketiger
The prices in Houston are always astronomical even in peak season
Posted on 2/26/26 at 7:22 am to Nephropidae
quote:
More crawfish is sold and eaten in Houston alone than in the entire state of Louisiana.
this…
Louisiana picks up the scraps that is not earmarked for Texas.
There are not many if any farms in texas...... So where does houston get the crawfish....lets see louisiana.....
To do they they have to buy it, which means louisiana has to sell it. For argument sake, every crawfish sold in texas, was first sold in louisiana.
So your claim is entirely false.
Posted on 2/26/26 at 7:26 am to grizzlylongcut
quote:the funny part is dusting comes from southwest LA. Which is why houston does it. south east louisianas are the ones that think their shite dont stink and there is only one way to skin a cat.
Certainly not for good crawfish that aren’t dusted.
I don’t know where this myth came from. I’ve been to idk how many crawfish boils, probably 50+, most all of them in either North Louisiana or Texas, I’ve never seen this happen once.
Typical little dick south Louisiana bullshite regarding North Louisiana
Posted on 2/26/26 at 7:31 am to turnpiketiger
Played golf in Westlake on Presidents Day and on the way back there was a line of cars on the shoulder a least a quarter of a mile long. Waiting to buy crawfish at a to go spot. Must have been good.
Posted on 2/26/26 at 7:39 am to Tortious
quote:
quote:
HEB
One by my house has a boil Saturday and Sunday during peak season. They do a decent job and you can go in and get a couple of pounds to take home.
My HEB has them as well. Done right, not dusted or sauced. Usually around $8 per pound cooked. Not too bad. I'll pick a few pounds occasionally.
Posted on 2/26/26 at 7:44 am to TexasTiger27
quote:
Yes very popular and we have gotten them cheaper at HEB than my friends in Baton Rouge.
When HEB was first getting into crawfish 20+ years ago, they were selling less than market price in Louisiana. Getting people in the store to buy beer, seasoning, corn, potatoes, etc
Posted on 2/26/26 at 7:47 am to CarRamrod
quote:
every crawfish sold in texas, was first sold in louisiana.
Not entirely true. I had some in Texas flown in from California last September ish. There are crawfish farms in Cali
Posted on 2/26/26 at 7:55 am to jafari rastaman
quote:
I don’t know if they are importing their crawfish from asia or if there are a bunch of Asian crawfish farmers in Louisiana.
you do know you don't have to farm crawfish to open a crawfish restaurant right? A lot of Asian are middlemen and end users in the crawfish industry buying from LA farmers
Posted on 2/26/26 at 7:57 am to CarRamrod
You are a dumbass. Dusting is a pure Lafayette thing. I have never seen a batch of dusted crawfish in 26 years living in Houston at a restaurant or private boil.
Posted on 2/26/26 at 8:05 am to Tiger Ryno
If you live on the Northeast side of Houston, you need to try Han's. They are currently parked at the Frio Grill on Mueschke.
Better than any crawfish I've eaten in Louisiana growing up. Basically the same Louisiana boil with all your typical fixings but adding butter into the boil along with minced garlic...my goodness.
But this is so true...i haven't run into dusting in Houston yet, the only place i've ever had it was at Crawfish time in Lafayette on Verot School
Better than any crawfish I've eaten in Louisiana growing up. Basically the same Louisiana boil with all your typical fixings but adding butter into the boil along with minced garlic...my goodness.
quote:
Dusting is a pure Lafayette thing. I have never seen a batch of dusted crawfish in 26 years living in Houston at a restaurant or private boil.
But this is so true...i haven't run into dusting in Houston yet, the only place i've ever had it was at Crawfish time in Lafayette on Verot School
This post was edited on 2/26/26 at 8:06 am
Posted on 2/26/26 at 8:10 am to MadtownTiger
quote:
haven't run into dusting in Houston yet,
Some places definitely do some dusting. They still put seasoning in the water but if you go to a place with different levels of spice the spicier ones are generally from the regular water with added seasoning on top.
Posted on 2/26/26 at 8:14 am to turnpiketiger
It has gotten very popular. Even like 6 years ago when I was going to school in San Marcos all the bars would have boils every weekend during the season, and they would be packed.
Posted on 2/26/26 at 8:18 am to turnpiketiger
2 acadia parish brokers i know sell ALL of their crawfish in TX
Posted on 2/26/26 at 8:33 am to Tiger Ryno
quote:
I have never seen a batch of dusted crawfish in 26 years living in Houston at a restaurant or private boil.
Same. The only other way I've seen is here is how the Vietnamese coat them.
Posted on 2/26/26 at 8:35 am to ragincajun03
quote:
Bayou Boys in Needville does it right
Keep that on the DL, IYKYK.
Posted on 2/26/26 at 9:10 am to GeauxGutsy
quote:just as i insinuated... there are crawfish farms in texas too. but for argument sake, the bulk of texas crawfish are bought from louisiana... So his claim was retarded.
Not entirely true. I had some in Texas flown in from California last September ish. There are crawfish farms in Cali
Posted on 2/26/26 at 9:12 am to litenin
What’s your favorite spot?
Posted on 2/26/26 at 9:15 am to Tiger Ryno
quote:Acadiana.... so south west.... you are sying what i am saying...
Dusting is a pure Lafayette thing.
quote:HAHAHAHA i have personally seen it... i see it on the tiktaks and instagram all the time too.... I dont discriminate.. I have had very very good dusted crawfish....
I have never seen a batch of dusted crawfish in 26 years living in Houston at a restaurant or private boil.
When i uses to cook for large groups and only had 1 pot, i could keep up with demand by using a dusting process. that you could probably not tell the difference......
So my view is... you and everyone else who thinks dusting is boiling in plain water and putting all the seasoning on the outside..... are the dumbasses.
Is that done sure.. but thats not the majority of dusting.. Most dusting boils in seasoned water, then adds seasoing to the top.
How many times have you added salt or pepper to dishes? Im guessing a lot. Dont be a hypocrite.
This post was edited on 2/26/26 at 9:16 am
Posted on 2/26/26 at 9:16 am to MadtownTiger
quote:tell me what butter does?
Basically the same Louisiana boil with all your typical fixings but adding butter into the boil along with minced garlic...my goodness.
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