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!"
Wow, Holy Toledo!!! Someone just sent me a link to a local crawdad Festival in Isleton. Probably won't be quite on the same scale, but we can only hope. Jeez that looks like a fantastic feast!
ReplyDeleteOh my......just how much is airfare from SD to NOLA????
ReplyDeleteYou're absolutely right, there is no substitute for Zatarain's. Some of my favorite "accompaniments", though, include white onions and fresh mushrooms.
ReplyDeletewow! nice pictures! i miss commenting on your blog! :) hehe
ReplyDeleteohmy yes!!! how fantastic, and i love the colors. a big hot mess.
ReplyDeleteI don't think I would be able to move after eating all that ~ do they have wheel chair access at least back to my car?
ReplyDeleteThat looks so crazy good - thanks for sharing the ultimate experience!
just how much is airfare from SD to NOLA????
ReplyDeleteJeez that looks like a fantastic feast!
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