DuckSouth.com

iron grip wrote:

randywallace wrote:Bring water to a boil. Cook em till they float. THen soak them till they sink. Easy as can be.

^^^^ This

Add the seasoning you like, or can get... Use about double what you think should be enough for the first batch, then a third of that for the second.

Puttin seasoning on them after cooking makes the shell hot, not the meat..... I like the flavor in the stuff I eat personally not all over my hands and mouth. Shells don't eat that well.

Amen

yall would be very surprised at the amount of Cajuns around Lafayette do just that, steam them with no seasoning, then pour it to them on the outside. Not my preference at all, but I do keep some tonys on hand for the folks that like to say they aren't hot enough after you just cooked for a big crowd, when they don't understand that you cant cook all 1000lbs for the likes of a few.

tombstone wrote:

iron grip wrote:

randywallace wrote:Bring water to a boil. Cook em till they float. THen soak them till they sink. Easy as can be.

^^^^ This

Add the seasoning you like, or can get... Use about double what you think should be enough for the first batch, then a third of that for the second.

Puttin seasoning on them after cooking makes the shell hot, not the meat..... I like the flavor in the stuff I eat personally not all over my hands and mouth. Shells don't eat that well.

Amen

North of Baton Rouge is yankees.