Eat crawfish in Louisiana

“Partygoers descend over the cardboard-covered lawn tables, angling for a good spot as two fellas pour the succulent red bounty across the tabletops in a long, steaming stripe. And then, the feast officially begins. As I soon learned, the best way to eat a crawfish is to twist off the tail and squeeze out that pure piece of meat, the largest bite you’ll be getting from these tiny creatures. But as experienced old-timers will tell you, don’t dare forsake the head or larger claws, as you can pull apart the torso and scoop out the very flavorful fat from the head of the crawfish with your finger, or suck it out if you prefer. One section of the claw will pull apart to reveal another tiny but prime nibble as well, and so I learned that there’s so much more to eating crawfish than just enjoying the tail.”

“Crawfish boil. It’s a seasonal custom as familiar as Mardi Gras to anyone with a Louisiana pedigree. When the steaming crustaceans are spilled out onto the table, it’s obvious who the locals are. With dexterity, these pros pinch and peel crawfish by the dozens, popping them into their mouths. When I saddled up to the table with my announcement of ‘first timer,’ a crowd gathered to offer assistance. There’s a method to this madness and the experts are generous with how-to.”

“I was there for work last year. My boss told me it was crawfish season, and to make it a point have some crawfish. I have had crawfish before. I thought they we okay, but nothing to write home about. When I ordered them they were the largest crawfish i have ever seen. They were do delicious that my life has been ruined. Every other time I have crawfish they are going to be compared to those.If anyone is going to the area during crawfish seaason please make sure to get some you will not regret it. I ate at that restaurant 3 days in a row it was so good.”