This is the only time I ever sound like a food snob. If you can count the number of crawfish, then there isn’t enough! My first thought was “this looks really bland”. But I’m not real familiar with the tradition. Plus it looks as though the Top Feed Me Crawfish Tell Me I’m Pretty Shirt?!?! Probably best though as those shrimps would not have peeled otherwise. Shrimp and crawfish are cooked in two completely separate ways. The onions are cut into rings! The sausage is cut into pieces and the corns… don’t even get me started on the corn. I don’t appreciate your attacks friends. Then I will shove an entire can of Old Bay down your throat. This. I grew up in Baton Rouge and we all would have fainted to see a boil turn out like this.
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This is what it should look like. The spices stick to everything and it usually turns the water reddish-orange. Because there isn’t any Seasoning on it. Shrimps undercooked, not a red pepper flake on the batch, no Lowries or old Bay as far as the Top Feed Me Crawfish Tell Me I’m Pretty Shirt. How do you know its even seasoned? You just said Old Bay, you’re not qualified for this discussion. I was about to say the same thing, take your Old Bay and go back up north, ya’ Yankee. You use Zatarain’s crab boil in liquid and season bag form. Along with an entire box of salt and an entire can of black pepper. Came to say the same.
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That is a pitiful display of crawfish and if that photo was taken recently they are not from here (Louisiana). Because the season is over in late spring. If I ever get this or make me SO and I love it. Then the next day we take whatever leftovers we have and we throw in some S&B Golden Curry cubes and let it thicken up. No, don’t do this, it’s pointless. It’s the equivalent of dipping boiled shrimp/crawfish in butter except for way messier. If this style is something you enjoy, try making BBQ shrimp instead.