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We are in Louisiana at Easter. What do we do? Go to a Louisiana Crawfish Boil, of course.
Crawfish are from the lobster family, but much smaller.
Tidbit of Information: Louisiana supplies 95% of the crawfish harvested in the US.
Our host got 35 pounds of live crawfish
He brought his pot of water to a boil.
Put in the screaming crawfish.
Then put in seasoning,
and his secret ingredient.
When they were done, added ice to stop the boiling.
Then added corn, sausage, potatoes and finished cooking.
Took out a crawfish to make sure they were dead.
Their is nothing worse than bitting in to a crawfish and finding out it is still alive.
Then the feasting begins.
Next time: Charbroiled Oysters.