Crawfish sseason is upon us. This means that I’ll be eating crawfish at least once a week until June. I think the all time best was six times in one week. LOL
We grow our own in several ponds located in ‘the woods’…which has some woods but also large patches of vegetation that deer love.
There were some people harvesting crawfish in February, but with the cold weather we’ve been having, the catch was small, as were the crawfish. Those people who live in the most Southern parts of Louisiana are the ones who begin to catch them first.
Right now they are still expensive. The buyers are paying over three dollars a pound for freshly caught crawfish. Those prices will drop quickly as the weather warms up.
If you’ve never tasted crawfish, it’s a treat. Somewhat like lobster, except way smaller. Cooked with crab boil, they don’t have the ‘delicate’ taste of steamed lobster, they taste better.
Served with boiled potatoes, corn on the cob, boiled eggs and sometimes whole mushrooms that are boiled in the spicy water, you have a full dinner when served.
One of the kids threw raw chicken legs into the boiling water last week after the crawfish were done and after twenty minutes took them out. That was something new and I have to say, delicious.
Because of the work involved, cleaning the crawfish, hauling out the big pots, lighting the burners, getting the propane tanks, purchasing the seasoning and then the actual boiling part (everyone has their own method) we boil them, then remove them from that pot and put them in another to steep in the crab boil for thirty minutes, it’s not a ‘quick’ dinner.
But it is a ‘family and friends’ dinner. Being invited to a crawfish boil is better than a dinner party. You don’t have to dress up, there is plenty of food, and the conversation among the people there can get pretty interesting.
Because my hubby is a wildlife biologist, all the kids and grandkids can ‘sex’ a crawfish, meaning they can tell the boys from the girls. Biology in action. He does tend to get technical, giving the parts their respective scientific names, which I certainly can’t pronounce or spell, but I’ve learned how to tell them apart.
I have a cookbook called ‘The Louisiana Crawfish Cookbook” by Sunny Jumonville and Joy Mounger, which to me is the absolute best. There is some Southern humor in the book as well, which really makes the book special.
Besides eating freshly boiled crawfish, I love them in an etouffe, have eaten them in a crawfish burger, and haven’t nearly tried them enough in different recipes.
We’ll be eating crawfish until the middle of June, which is when the season tapers off into nothing. But you can buy them frozen, so it really is something that you can eat year round.
If you’ve never tried them, enjoy!