Crawfish Time in the Country
Thursday – is usually my Food Post. But this week I’am changing it up for you.
Tomorrow is Good Friday and my family does it’s annual Crawfish Boil in the Country and Easter Egg Hunt. I thought I would share that Live tomorrow to Celebrate!
But today I’am cooking my desert (Yes -I will share) and give you a little background on
are freshwater crustaceans resembling small lobsters, to which they are related; taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams where there is running fresh water, while others thrive in swamps, ditches, and rice paddies. ( from Wikipedia)
This is the 13th annual events for friends and family to come together and enjoy family, fun and good foods. Everyone brings extras and deserts and they cook massive amount of crawfish.
How to Cook them-
Start with a large one to learn on.
Hold the head in one hand and the tail in the other.
Twist the head from the Tail. ( Sucking the fat from the Head
is optional )
Take the tail and carefully peel off the top two rings.
Then Pinch the end of the tail and pull the Tail from the shell.
- The tail meat is not very large so sit and have fun while doing this most people can eat about 5lb of crawfish and it takes a while to peel. Usually Potatoes and Corn is in the Crawfish Pot to help fill you up. Enjoy Lisa