Alright, first, buy pounds and pounds of crawfish. The rate right now is around $2.25/lb and each bag can carry anywhere from 15 to 20 lbs. Apparently, crawfish is best between the middle of March and early May, with you being lucky if you get crawfish the size we were fortunate enough to get this early in the season.
Next, fill the bucket with water to wash and remove mud from the crawfish. Drain and repeat the process again for better results. Any crawfish that are noticeably dead, separate and throw away because you never know how long they've been TKO'ed and this will change the taste of the meat.
Third, pour salt into the bucket and stir. This is done to make the crawfish throw up in order to clean and wash their insides out.
While I wasn’t much help in picking up the runaway crawfish after draining, I at least helped clean them off.
Next, pick a crawfish and have a race, or a crawfight. We chose to crawfight. A circle was drawn using chalk and the bad boys were carefully picked up and placed in the arena. Yeah, it took me a long time to finally attempt the crawfish pick up. It's crucial that you grab them at the center of the body, away from the tail or claws so that they won't snap at you, although they will still try.
Whichever crawfish steps outside of the circle loses. Ours kind of cowered and avoided each other, or played dead so it wasn’t much of a fight.
Then after enjoying the sport of crawfish battling, boil the crawfish in a pot. It’s recommended that you add sausage, corn and potato into the boil…or at least I would because Tosh’s dad did and it tasted ridiculously awesome. The crawfish will turn from a black color to a vibrant, lobster red.
Set up a table, cover it with newspapers and spread the final product across the table. Call family over, and after mention of crawfish, they will immediately drop whatever they are doing to appear on your doorsteps. Oh yeah, it’s that good.
Now the process of eating crawfish is also an art. Most people prefer the tail meat, if you’re like Rory, you can take your time with the claws.
If you’re native, you also suck the juice from the body after tearing the tail off. After hearing that the yellow squishy-looking part in the body is actually crawfish intestines, I was a little hesitant to try it at first. After gathering the balls to do it, I have to admit that it’s an essential compliment that adds to the taste of the tail meat. Mmm succulent. I loved the kick of the spices!
The time difference in stripping the crawfish down to the meat becomes apparent when compared with someone who has already mastered the art of crawfish-ing. You can tell by the crawfish piles who’s the native, but Katie ate herself a fine share too so props. You’d be surprised how fast the pounds of crawfish go by.
Finally, place your crawfish scraps on a huge plate to throw away and get ready for another set! Oh yeah, believe it. There were three sets boiled tonight! I must’ve eaten at least “17 lbs of crawfish….that’s like a little baby.” Haha.
Really, beyond the awesome taste of spicy crawfish, it’s really the family environment surrounding the tradition that makes it such a warm and neighbor friendly event. It’s the conversation and the company you keep that really make it what it is. I have Tosh and his family and my friends to thank for making this experience an unforgettable one. I can’t wait for Crawfest 09 baby!
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CRAWFEST - APRIL 4TH @ TULANE...
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