“Ya’ll come over tonight, we gonna boil some crawfish.”'

Louisiana and crawfish go hand in hand. 

Crawfish season in Louisiana is still an exciting time, with crawfish boils and backyard parties a time-honored tradition. Crawfish are freshwater crustaceans, inherent part of Louisiana Cajun culture. "Laissez la crawfish router" which means, "let the the crawfish roll!!" Many cajun South Louisiana favorites are jambalaya, gumbo, crawfish pie, etc. all are made with crawfish.  But the all-time favorite is "Crawfish Boils". 

You have to start with 35+40 lbs of fresh crawfish, Until ready to boil, keep in large ice chest.

You can boil up to 10-15 lbs in a propane cooker. Now get the water to a rolling boil and using a basket, add the crawfish. Stir them up a bit with a large wooden paddle, then cover the pot and return to boil for about 5-10 minutes. Stir them again. urn off the fire and allow them to soak for about 10-15 minutes. Drain the crawfish then pour them out on your table covered with newspaper. If you want them more spicy you can add seasonings at the table. Some favorites are Zatarain's, Louisiana Fish Fry or Tony Chachere's. 

Now, for a step to step instruction in peeling and eating. Usually people just eat the “tail,” but  true Louisiana crawfish eaters, will "suck the head" of a crawfish by separating the abdomen of the crustacean and sucking out the  fat/juices. THAT'S WHAT I SAID.....YUCK!! 

oh, well maybe you will get a chance to enjoy one of these crawfish boils.  "Laissez la crawfish router"