Crawfishin'

   Here's a some pictures of the first crawfish boil of 2014.  There's really nothing to it.  Order the live crawfish, we use LaCrawfish and have had real good results.

Here's a little Tab Benoit to set the mood

   You get the live crawfish, follow their instructions on "keeping them" and wait for dinner time.  When it gets close start some water boiling in a turkey fryer, add some "boil seasoning"...add any potatoes you may be using (I usually get small red) into the strainer that comes with your turkey fryer.  Remove the netted crawfish from the cooler, rinse out the cooler.  When the potatoes are almost done you can add some sausages & corn into the strainer.  When they've finished remove and set them in the cooler, close the lid. 

 Next, place some live crawfish into the strainer and place them in the boiling water...3 to 4 minutes is really enough.  Remove the strainer of cooked crawfish and dump them into the cooler and sprinkle any additional cajun or creole seasonings you want to add, shake the cooler gently to distribute.  Start your next batch of crawfish and repeat the process taking any pauses whenever needed or wanted.  Once all the crawfish are cooked, I'll take a ladle or three and put it into the cooler as well...then close the lid.  The crawfish will stay warm and ready to eat in the cooler.  

   You can eat them right out of the cooler or get some bread on a table then serve the crawfish, corn, sausage, etc right on top.

   

  Have a wonderful Sunday!

I could eat those little mud bugs all day long...looks like you had a great time Dan.