It's Crawfish Time in Cajun Country
Feb 26, 2022 10:09:31 #
Greetings from Lafayette in south central Louisiana. It's time for some boiled crawfish! Like lobsters, the crustaceans must be live when put into the boiling pot. The pic is of a table in a local restaurant. A trashcan is placed under the table and a hole in the table center allows easy disposal of the remainder of the crawfish as the tails are removed and peeled for eating.
Sales of precooked and live crawfish for home prep (especially on Fridays) will be brisk during the 40 days of Lent which begins next Wednesday, March 2nd after Mardi Gras day on Tuesday, March 1st.
Laissez les bons temps rouler! (let the good times roll).
Sales of precooked and live crawfish for home prep (especially on Fridays) will be brisk during the 40 days of Lent which begins next Wednesday, March 2nd after Mardi Gras day on Tuesday, March 1st.
Laissez les bons temps rouler! (let the good times roll).
Feb 26, 2022 10:53:26 #
Yep. I'm ready for some mudbugs. I usually buy them boiled and take them home. We make crawfish au gratin with whatever is left over.
Feb 26, 2022 11:26:15 #
Feb 26, 2022 13:25:04 #
I wonder who the first human was that saw a Crayfish and thought "wow, looks delicious"?
Feb 26, 2022 13:44:54 #
tried them one time, loved them! Does anybody suck the fat out of the body(sorry if I don't know what I'm talking about)?
Feb 26, 2022 15:24:02 #
Retired CPO wrote:
I wonder who the first human was that saw a Crayfish and thought "wow, looks delicious"?
Probably the same guy who ate the first lobster thinking, "for some reason I wish I had some butter".
Feb 27, 2022 02:59:32 #
Those little buggers have become a nuisance in northern Arizona. So much so that a home repair radio personality originally from LA has (or had, I haven't listened lately) a big crawdad do outside Payson, AZ They would boil up thousands over a weekend, but I guess crawdads mate like rabbits!
Feb 27, 2022 08:38:26 #
Feb 27, 2022 10:40:39 #
rchuck1 wrote:
Greetings from Lafayette in south central Louisian... (show quote)
Everything that's needed -- lots of paper towels and hot sauce!
Feb 27, 2022 13:13:23 #
SteveFranz
Loc: Durham, NC
kpmac wrote:
Yep. I'm ready for some mudbugs. I usually buy them boiled and take them home. We make crawfish au gratin with whatever is left over.
Who ever had any left over crawfish?????
Feb 27, 2022 14:12:08 #
Bridges wrote:
Everything that's needed -- lots of paper towels and hot sauce!
You forgot the garlic, cayenne pepper, lemon, and possibly some smoked sausage, all in the big pot, boil, turn off the burner for 10-15 min. Serve on big table, covered with Times Picayune News Paper.
Feb 27, 2022 16:10:26 #
Bill Emmett wrote:
You forgot the garlic, cayenne pepper, lemon, and possibly some smoked sausage, all in the big pot, boil, turn off the burner for 10-15 min. Serve on big table, covered with Times Picayune News Paper.
When I lived in Charleston, one of the favorite meals there in restaurants and back yard BBQs was something called a stock pot. Pretty much the ingredients you outlined but with the inclusion of corn on the cob (broken in half so they could be scooped up more easily).
Feb 27, 2022 18:55:05 #
Bill Emmett wrote:
You forgot the garlic, cayenne pepper, lemon, and possibly some smoked sausage, all in the big pot, boil, turn off the burner for 10-15 min. Serve on big table, covered with Times Picayune News Paper.
Don't forget the corn and beer Bill!
Don
Feb 28, 2022 09:43:42 #
I'd add some corn, and some new potatoes. The potatoes really pick up the spice. In Louisiana, you can buy actual boil mix in 5 lbs jars. A usual Cajun crawfish boil cooks at least 50-100 lbs. of crawfish. It will feed 10-20 people.
Mar 1, 2022 10:34:46 #
rchuck1 wrote:
Greetings from Lafayette in south central Louisian... (show quote)
Good old home cooking…..
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