crawfish - take two. (snap)

Yes, we did it! Two sittings of crawfish in one week!!! Michael and Meg called this week to invite us to their home for a crawfish boil. Michael's dad brought 60 lbs. of crawfish all the way from Louisiana on Saturday. 20 of us celebrated crawfish season together with crawfish, potatoes, corn, and onions - all boiled together in great cajun seasonings! Probably about half of us are native to Louisiana, the other half are married in to Louisi-anians or friends of the Louisiana crowd!! Like I said in my last post, crawfish eating is no fast-food event. No, it's a good fellowship food, as it takes much time to peel and eat. The initial batch of the boil was the veges. Then, 2 pots full of crawfish followed. And we peeled, and peeled, and peeled.

A lesson in crawfish boiling:


Begin with LIVE crawfish...we let Sawyer, our friends' one year old, be the tester of the crawfish's "live-ness" as he was inticed by the squirming claws of the crawfish.


Boil the crawfish. When finished boiling, pour crawfish onto a newspaper-covered table.


Make SURE the crawfish are no longer squirming - they're good and dead and cooked! And check to see that the tail is curved, not straight. A straight tail means that the crawfish was dead before it got into the boiler, and this is not good!


And snap the crawfish at the joint between the body and tail. Twist the tail apart from the body. Then snap the very end of the tail off as well. The meat is inside the main part of the tail. Peel the scales away from the meat, and finally, as Ashley is so nicely demonstrating, pull the strip of ???!?!?! from the meat, and enjoy!!!