Yes, this is what crawfish look like before they hit the pot. And it’s CRAW-fish, not CRAY-fish. That’s my niece in the background, by the way. She’s 8.
Each Spring, Louisianians eat these seasoned critters like there’s no tomorrow. Crawfish are caught fresh from the Gulf of Mexico and for many, it’s a weekend tradition. I traveled home to Louisiana last weekend for the family crawfish boil. It was our pre-Easter celebration since we all won’t be together. We had so much fun last year that we did it again.
Having a crawfish boil is more than just eating these “tiny lobsters.” It’s about coming together with family and friends, cracking open a beer and waiting for the crawdads to come out of the pot. The crawfish are not alone though. Baby potatoes, onions, garlic, ears of corn and sausage boil in the pot with them, soaking up the special Zatarain’s seasonings (that’s a blend of New Orleans spices from the Zatarain’s company).
The crawfish only boil for about 15 minutes or so, but they soak about 20-25 minutes. Soaking allows them to soak up the spices. Then pull them from the pot, pinch the tails and suck the heads. Although I prefer to pop open the claws and suck them instead. That doesn’t seem as gross as sucking the head. Whatever the case, crawfish boils are a Louisiana tradition and when you come to Bayou Country in springtime, this is one tradition that should not be missed.