Every Good Friday we have a large celebration on our family farm. We invite all our family and friends to join us in a celebration of Family. With lots of good food, Music and ending with an Egg Hunt for the kids. It’s been cancelled the last few years because of COVID but this year it’s on. And you are invited to a South Louisiana tradition- Good Friday Crawfish Boil.
Thomasson family farm:
Crawfish season can last from November to July, especially during an exceptionally warm and wet winter, but the most reliable months—and the time you’ll find the best crawfish—are in the springtime and early summer, from late February through May.
It’s all about the Crawfish !
Dating back to the native Americans and the early European settlers, the crawfish has been and inherent part of Louisiana culture. Abundant in the swamps and marshes across south Louisiana, crawfish were a favorite food of early residents. Centuries later, crawfish season in Louisiana is still exciting, with crawfish boils and backyard parties a time-honored tradition.
How to Boil:
Light your burner and wait for the water to begin boiling. Add the crawfish once the water is rapidly boiling, then cover them with a lid. Wait for the water to return to a boil. Let them boil for no more than 3 minutes.
- Separate the tail from the head. Holding the head firmly in one hand and the tail in the other, twist and pull to separate.
- Suck the head. This is an optional — but highly recommended — step. The crawfish head is where all the flavor is, including the bit of yellow sometimes called “crawfish butter” that tastes a little like foie gras.
- Peel the tail. Removing the first couple of tail shell segments will make it easier to get to the meat.
- Pull out the meat. Pinch the tail end with one hand and use your other hand to pull the meat out completely. Clean off the vein down the back if it’s visible and enjoy!
Family Egg Hunt:
We gather the kids together and break them into age groups to hunt for eggs. Everyone helps each other for a fun time.