Crawfish Boil

It’s spring and that means it’s crawfish season. Time to get a bunch of folks over and boil the little bastards alive.

When you pick a mudbug up - he'll spread his claws out and try to look as big and as mean as he can. He still looks delicious - no matter how hard he tries.

The equipment used in a crawfish boil. A good crawfish cooker makes a sound like a jet engine on idle.

There are plenty of things that go good with crawfish. A plate of good, briny, small oysters on the half shell is one of the best.

There are always a few that try to make an escape from the impending immolation.

You pour the cooked crawfish out onto a table covered in newsprint or brown paper (if you feel like bein' fancypants).

There's lots you can cook up with the crawfish. Corn, crabs - or here, sausage, garlic heads, and taters. It all takes the spice and the flavor of the crawfish.

And then it is time to chow down.

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13 responses to “Crawfish Boil

  1. Great post! Takes me back to when I was a kid growing’ up in da Miss’ippi delta. We’d made a long handled dredge to fish ’em outta da creeks an’ bayous. Get a bucket or two and do ’em up jus’ like you show. As Jerry Clower used to say, Eeee-dawgies!

    • Thanks, I used to catch crawfish for bait, but it would be too much work to catch ’em to eat. In the Midwest you catch them in creeks by using a bit of bacon on the end of a string.

  2. Your pictures look like home. Ironically, suggesting crabs threw me off. I don’t think I’ve ever had crab at a crawfish boil, but can’t think of a good reason as to why not.

    • A few years ago there was a shortage of crawfish (cold snap in Louisiana, I think) and a lot of folks here supplemented the mud bugs with crabs. Way too much work as far as I’m concerned.

      At one of those where we were short of crawfish I ate four garlic heads to make up the difference. The next day my family made me sit out in the yard all day.

  3. Pingback: Crawfish Pistolette! | Bill Chance

  4. There is nothing better than a crawfish boil. My other favorite southern culinary experience – roasting a hundred and forty pound pig. It took something like seventeen hours. I was assigned the 2am to 6am watch.

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