york cut you up some onion,lemon, celery, garlic and dump it in add some salt and red pepper. boil crawfish til done and them let thim cool in boil water. then the 2 sucks first break off head, squeeze and suck head, then squeeze tail at bottom sideways and suck it .plum fittting ilike to add taters and corn to make a full meal
I was about 25, rolled in to Gueydan, LA for a duck dog trial. Stopped at a local store and they was all speaking French. Saturday night the town put on a crawfish boil for us, about 200 folks with music and dancing. They cooked them just like you say and like JP's picture shows; with new potatoes and corn in 30 gallon pots. They also added a 2 pounds of butter and a whole pound can full of ground cayenne pepper. Hot :evil: :evil: Hot, Hot, liked to peel the lips right off our faces. We also went through about 6 kegs of ice cold beer. They covered the round picknick tables in newspaper and mounded all the food up in the center. What a treat it was, and what great folks. If I hadn't already been married I would of made off with one of those French speaking cajun gals, man were they sweet.
I've been hooked on the crawfish ever since, and put on a boil most years in March. We can catch them up here, but they aren't near big enough, them Louisanna crawdads are huge, and what you have to get.
ici nous parlon français