It’s Crawfish Boil time!! Oh so yummy.  Now while we enjoy going with a group out to a Crawfish Boil,  we have also enjoyed home crawfish boils. For those of you not from the south,  this is a great tradition.  Crawfish are only in season for a short time,  like few months I believe. When they are in season it is a great treat to gather with friends and family. They boil up pounds and pounds and more pounds of Crawfish,  shrimp,  corn on the cob, and red potatoes with their special Louisiana style seasoning.  

I’ll clue you in,  the seasoning has tons of salt,  so while it is a fantastic flavor enhancer,  everyone is feeling the puffiness from all that salt the next day. But the flavor that each of the items get is absolutely scrumptious. 

We always need the locals to remind us how to shuck those little guys quickly and efficiently,  but these Crawfish were some of the largest we have ever seen.  So normal size Crawfish will give you about an inch long piece of meat.  These were giving us closer to 2 inches.  The trick is to Crack the shell up the middle, then pinch just below the head and twist then pull.  This removed most of the guts, then just remove the rest of the shell and voila! Yumminess!!

As you can see the group gathered around the table and we all just dig in.  It’s a fun festive time as we’re trying not to squirt juices into the eyes of those around us.  Everyone is covered in juicy mess and laughing and enjoying it. That’s what it is mostly about not the food, but the experience with others. 

So if you have never experienced it,  I would encourage you to do so,  but not in Texas, only in Louisiana as it is the best there.  Now I better go drink some more water, until the next adventure!