All About Crawfish
I ate some fantastic crawfish over Easter weekend. Crawfish boils are a Easter tradition in Louisiana, and that makes sense, since the season typically begins in March and ends in June.
As a New Orleans resident and the author of Eating New Orleans, Pableaux Johnson is an expert on such matters. Here, he aptly describes the tradition:
... [A] backyard crawfish boil—a traditional Easter event throughout Louisiana—is an epic affair involving 40-pound sacks of wriggling crawfish and bubbling cauldrons big enough to be stirred with canoe paddles. Unlike a New England lobster boil, where ingredients fit into a single grocery sack, Louisiana crawfish boils require planning and a pickup truck, used to transport a makeshift outdoor kitchen.
Read the rest of Johnson's "Mudbugs Madness" to learn everything you need and want to know about these tasty critters.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
2 Comments:
This picture is a lie. The guy's fingers and face would not be nearly that clean!
yumsugar at 6:21PM on 04/12/07
Thats the slow way to eat them for beginners. I like to do it all in 2 steps.
-pull off the head, simultaneously pulling off the first section of shell
-bite/pull meat while pinching tail all in the same motion
kevindaste at 3:54AM on 04/03/09