It's Crawfish Season!

We are definitely going to get at least one sack next weekend. No big party, just us and maybe the nextdoor neighbors and a guy who grows vegetables for anybody who needs them on some vacant land covering a canal.

Pics are from a past crawfish boil.

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Oh my. Can’t think of anything more Louisiana than that. I can hear the jazz playing in the background.

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Originally Posted by CrescentCityRazors

We are definitely going to get at least one sack next weekend. No big party, just us and maybe the nextdoor neighbors and a guy who grows vegetables for anybody who needs them on some vacant land covering a canal.

Pics are from a past crawfish boil.

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Do you peel em like shrimp?

I'll eat most stuff including horse and ostrich but they look nasty to me, creepy crawlies.

Quote:

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Originally Posted by STF

Do you peel em like shrimp?

I'll eat most stuff including horse and ostrich but they look nasty to me, creepy crawlies.

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No you just crunch 'em up shell and all.

LOL no, you twist the tail off, suck the juice and fat (actually the liver and pancreas, but parts is parts) then peel off the first couple of rings of shell, pinch the tail right down at the root of the fan, and the meat pops right out. There is enough meat in the biggest claws to go after that, too. They are actually very tasty. Fresh boiled by someone who knows how to do it properly is way better than frozen tails from China. Leftovers get peeled and refrigerated for the next day, for gumbo, jambalaya, ettouffe, meat pies, whatever. I like to scramble them with eggs, jalapenos, and cheese for breakfast.

Quote:

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Originally Posted by CrescentCityRazors

No you just crunch 'em up shell and all.

LOL no, you twist the tail off, suck the juice and fat (actually the liver and pancreas, but parts is parts) then peel off the first couple of rings of shell, pinch the tail right down at the root of the fan, and the meat pops right out. There is enough meat in the biggest claws to go after that, too. They are actually very tasty. Fresh boiled by someone who knows how to do it properly is way better than frozen tails from China. Leftovers get peeled and refrigerated for the next day, for gumbo, jambalaya, ettouffe, meat pies, whatever. I like to scramble them with eggs, jalapenos, and cheese for breakfast.

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:dropjaw: OMG gag

I liked the gumbo shop in New Orleans but now i understand Jambalaya i think I better stick to burger King.

Oh Yea! Love them Mud Bugs!