We are one month into the crawfish season here in Louisiana. The prime time to devour these suckers kicks off in March and continues all the way through June. Transplanted down to New Orleans five years ago, I’ve been eating crawfish religiously now every year since.
For those that have never eaten crawfish before (often also referred to as crawdads or mud bugs), below is a quick photo tutorial explaining the dirty, yet delicious process.
Step 1 – Create a dipping sauce. (My girlfriend Van makes an awesome secret dipping sauce – I guess the lime part isn’t so secret).
Step 2 – Pour out a massive platter of crawfish. (Remember that you eat these things by the pound, so don’t be shy)
Step 3 – Rip off the tail. (Note: Don’t discard the head, you’ll want to save it to suck out the juices at the end!)
Step 4 – Dip the tail in the sauce. (Enjoy!)