I just had to put up yet another post, with more pictures of the glorious shellfish that is Louisiana crawfish. The season is over in June, so get your crawfish now, while they're hot, spicy, and fresh! And don't forget to (1) boil rotund and creamy-fleshed red potatoes (and leave the skins on), (2) barbecue sweet corn in their papery husks, and (3) cook up some spicy andouille sausage to go with yo' crawfish! (Those are the perfect Louisiana accompaniments.) And as for the crawfish boil, you must use Zatarain's, there is no other substitute!
You can boil some turkey necks with crawfish, to add to the flavor.
Also, if there is still crawfish left, and you are full, peel some extra crawfish for a nice crawfish sandwich for lunch the next day.
And here is a plate to show you the leftover refuse. Just picture me in a stained bib saying, "All done!"